J wrote:
> LOL. My late mother would often have liver when we went out to eat
> because *we* (my late brother and I) did not like the smell of it
> cooking, or the taste. Since her passing 20-odd years ago, I have
> grown to enjoy many things I did not eat then, but still avoid liver.


I am not a fan of liver but my wife loves it. If we go to a restaurant
that has liver and bacon or liver and onion on the menu she gets it.

On Jul 13, 7:48*pm, Dave Smith > wrote:
> J wrote:
> > LOL. My late mother would often have liver when we went out to eat
> > because *we* (my late brother and I) did not like the smell of it
> > cooking, or the taste. Since her passing 20-odd years ago, I have
> > grown to enjoy many things I did not eat then, but still avoid liver.
>
> I am not a fan of liver but my wife loves it. If we go to a restaurant
> that has liver and bacon or liver and onion on the menu she gets it.

To prevent that horrible liver smell and taste cook no longer than
you have to. I just sear both sides. Calves liver is milder than beef;
lamb's liver is also mild. Buy a tub of chicken livers and go to town.

spamtrap1888 wrote:
> On Jul 13, 7:48 pm, Dave Smith > wrote:
>> J wrote:
>>> LOL. My late mother would often have liver when we went out to eat
>>> because *we* (my late brother and I) did not like the smell of it
>>> cooking, or the taste. Since her passing 20-odd years ago, I have
>>> grown to enjoy many things I did not eat then, but still avoid liver.
>> I am not a fan of liver but my wife loves it. If we go to a restaurant
>> that has liver and bacon or liver and onion on the menu she gets it.
>
> To prevent that horrible liver smell and taste cook no longer than
> you have to. I just sear both sides. Calves liver is milder than beef;
> lamb's liver is also mild. Buy a tub of chicken livers and go to town.


I don't dislike the smell and taste of liver. It's the texture I have
trouble with. I eat liverwurst almost every day. My experiences with
fried liver have not been great.

On Wed, 14 Jul 2010 10:12:27 -0400, Dave Smith
> wrote:

> I don't dislike the smell and taste of liver. It's the texture I have
> trouble with. I eat liverwurst almost every day. My experiences with
> fried liver have not been great.

Husband used to like to eat liver every now and then. I was the one
stuck making it, so I fried up bacon first to sauté the (calves) liver
and onions in and served it with a hearty portion of mashed potatoes.
I bought beef liver once by accident (ugh) and never made that mistake
again.

--
Forget the health food. I need all the preservatives I can get.

On Jul 14, 7:12*am, Dave Smith > wrote:
> spamtrap1888 wrote:
> > On Jul 13, 7:48 pm, Dave Smith > wrote:
> >> J wrote:
> >>> LOL. My late mother would often have liver when we went out to eat
> >>> because *we* (my late brother and I) did not like the smell of it
> >>> cooking, or the taste. Since her passing 20-odd years ago, I have
> >>> grown to enjoy many things I did not eat then, but still avoid liver.
> >> I am not a fan of liver but my wife loves it. If we go to a restaurant
> >> that has liver and bacon or liver and onion on the menu she gets it.
>
> > To prevent that horrible liver smell and taste *cook no longer than
> > you have to. I just sear both sides. Calves liver is milder than beef;
> > lamb's liver is also mild. Buy a tub of chicken livers and go to town.
>
> I don't dislike the smell and taste of liver. It's the texture I have
> trouble with. *I eat liverwurst almost every day. *My experiences with
> fried liver have not been great.

Back when I disliked liver (because Mom cooked it to shoe leather) I
thought maybe it was partly because it looked like it should have
muscle meat texture but it didn't.

sf wrote:
> On Wed, 14 Jul 2010 10:12:27 -0400, Dave Smith
> > wrote:
>
>> I don't dislike the smell and taste of liver. It's the texture I have
>> trouble with. I eat liverwurst almost every day. My experiences with
>> fried liver have not been great.
>
> Husband used to like to eat liver every now and then. I was the one
> stuck making it, so I fried up bacon first to sauté the (calves) liver
> and onions in and served it with a hearty portion of mashed potatoes.
> I bought beef liver once by accident (ugh) and never made that mistake
> again.
>

That is one thing I don't do - cook something I don't like. If my
husband wants something I don't like, he cooks it himself.
Part of my problem is that I have a massive fish phobia and I don't
even like touching it, never mind cooking it. And that is the major
food item my husband loves but I don't like at all.

I have had a small breakthrough recently when I cooked some shrimp
for a friend. I actually thread the buggers on skewers! You have no
idea what a huge step that is for me.

As for liver, I don't like it much except for stuff like liverwurst
or pate.

Tracy

On Wed, 14 Jul 2010 13:07:57 -0400, Tracy > wrote:

>
>
> sf wrote:
> > On Wed, 14 Jul 2010 10:12:27 -0400, Dave Smith
> > > wrote:
> >
> >> I don't dislike the smell and taste of liver. It's the texture I have
> >> trouble with. I eat liverwurst almost every day. My experiences with
> >> fried liver have not been great.
> >
> > Husband used to like to eat liver every now and then. I was the one
> > stuck making it, so I fried up bacon first to sauté the (calves) liver
> > and onions in and served it with a hearty portion of mashed potatoes.
> > I bought beef liver once by accident (ugh) and never made that mistake
> > again.
> >
>
> That is one thing I don't do - cook something I don't like. If my
> husband wants something I don't like, he cooks it himself.
> Part of my problem is that I have a massive fish phobia and I don't
> even like touching it, never mind cooking it. And that is the major
> food item my husband loves but I don't like at all.

I don't have a problem touching fish - I can even kill and gut a live
one. I have an aversion to fish because I ate bony, bland lake fish
as a kid. Fish from the sea tastes a lot better and has more meat,
but I still am not a fish fan. If I can throw it in the oven, I'm ok
with cooking it (but not very often). If it's something like trout or
tilapia that needs to be coated and pan fried, well I won't fry... so
hubby gets the job. A couple times a year of eating fish at home is
fine by me. I'll order fish in a restaurant, no problem. But it's a
boneless hunk and I don't have to deal with anything other than eating
it.
>
> I have had a small breakthrough recently when I cooked some shrimp
> for a friend. I actually thread the buggers on skewers! You have no
> idea what a huge step that is for me.

Keep the shells on and let people shell their own. Did you wear
gloves? DD had an aversion to touching chicken. I don't know if it
was because of the raw chicken skin texture or her eczema, but she
wore gloves. I don't see her do it anymore because her husband
handles chicken now, she doesn't make a big deal of it and I don't
think to inquire.
>
> As for liver, I don't like it much except for stuff like liverwurst
> or pate.
>
I like liverwurst too, but not after the first day. It changes flavor
too much for me when it sits around.

--
Forget the health food. I need all the preservatives I can get.

sf wrote:
> On Wed, 14 Jul 2010 13:07:57 -0400, Tracy > wrote:
>
>>
>> sf wrote:
>>> On Wed, 14 Jul 2010 10:12:27 -0400, Dave Smith
>>> > wrote:
>>>
>>>> I don't dislike the smell and taste of liver. It's the texture I have
>>>> trouble with. I eat liverwurst almost every day. My experiences with
>>>> fried liver have not been great.
>>> Husband used to like to eat liver every now and then. I was the one
>>> stuck making it, so I fried up bacon first to sauté the (calves) liver
>>> and onions in and served it with a hearty portion of mashed potatoes.
>>> I bought beef liver once by accident (ugh) and never made that mistake
>>> again.
>>>
>> That is one thing I don't do - cook something I don't like. If my
>> husband wants something I don't like, he cooks it himself.
>> Part of my problem is that I have a massive fish phobia and I don't
>> even like touching it, never mind cooking it. And that is the major
>> food item my husband loves but I don't like at all.
>
> I don't have a problem touching fish - I can even kill and gut a live
> one. I have an aversion to fish because I ate bony, bland lake fish
> as a kid. Fish from the sea tastes a lot better and has more meat,
> but I still am not a fish fan. If I can throw it in the oven, I'm ok
> with cooking it (but not very often). If it's something like trout or
> tilapia that needs to be coated and pan fried, well I won't fry... so
> hubby gets the job. A couple times a year of eating fish at home is
> fine by me. I'll order fish in a restaurant, no problem. But it's a
> boneless hunk and I don't have to deal with anything other than eating
> it.
>> I have had a small breakthrough recently when I cooked some shrimp
>> for a friend. I actually thread the buggers on skewers! You have no
>> idea what a huge step that is for me.
>
> Keep the shells on and let people shell their own. Did you wear
> gloves? DD had an aversion to touching chicken. I don't know if it
> was because of the raw chicken skin texture or her eczema, but she
> wore gloves. I don't see her do it anymore because her husband
> handles chicken now, she doesn't make a big deal of it and I don't
> think to inquire.

My husband shelled them for me. I was making quick marinade, and
wanted them to have as much flavor as the short marinating time
would allow, then I broiled them. My friend was happy with them,
that's all that matters.

My phobia is more related to what fish look like than really how it
feels or tastes. Although taste is part of it, or rather texture.

When I was a kid I ate fish but I never liked looking at it. I used
to actually go fishing but I would give the rod over to someone else
to real it in. My family liked to tease me about my phobia. My
siblings would chase me with lobsters. It got so bad I just stopped
eating it all together. I was probably 8 or so. I was traumatized!

So, today, I am very slowly trying to work on my "issue" and I have
tasted some fish. Just small tiny baby bites, but to me huge.

Tracy

On Wed, 14 Jul 2010 14:59:07 -0400, Tracy > wrote:

> So, today, I am very slowly trying to work on my "issue" and I have
> tasted some fish. Just small tiny baby bites, but to me huge.

Congratulations!

--
Forget the health food. I need all the preservatives I can get.

In article >,
Dave Smith > wrote:

> spamtrap1888 wrote:
> > On Jul 13, 7:48 pm, Dave Smith > wrote:
> >> J wrote:
> >>> LOL. My late mother would often have liver when we went out to eat
> >>> because *we* (my late brother and I) did not like the smell of it
> >>> cooking, or the taste. Since her passing 20-odd years ago, I have
> >>> grown to enjoy many things I did not eat then, but still avoid liver.
> >> I am not a fan of liver but my wife loves it. If we go to a restaurant
> >> that has liver and bacon or liver and onion on the menu she gets it.
> >
> > To prevent that horrible liver smell and taste cook no longer than
> > you have to. I just sear both sides. Calves liver is milder than beef;
> > lamb's liver is also mild. Buy a tub of chicken livers and go to town.
>
>
> I don't dislike the smell and taste of liver. It's the texture I have
> trouble with. I eat liverwurst almost every day. My experiences with
> fried liver have not been great.

I had similar opinions until I was shown how to cook it. My mom always
cooked *any* piece of meat until she was sure it would never EVER EVER
move again. Overcooked liver is mealy-mushy-gritty tasting, IIRC, and
stunk on the way to getting that way. If you grill it outside, no stink
in the house. Trick is to not overcook it.


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

Ranée at Arabian Knits wrote:
> In article >,
> Tracy > wrote:
>
>> My phobia is more related to what fish look like than really how it
>> feels or tastes. Although taste is part of it, or rather texture.
>
> So, I suppose the large freshwater prawns we got with heads and legs
> still on wouldn't appeal to you? ;-)


Ugh! No! I can actually look at them now. There was a time I couldn't or
wouldn't even look in a fish tank with goldfish.
>
> I didn't like any fish but shellfish until I went to Switzerland at
> age 13. It was served to me there and I liked it. Now I eat it almost
> every week.
>
>> So, today, I am very slowly trying to work on my "issue" and I have
>> tasted some fish. Just small tiny baby bites, but to me huge.
>
> Good for you!
>
>

Thanks!