Forum adverts like this one are shown to any user who is not logged in. Join us by filling out a tiny 3 field form and you will get your own, free, dakka user account which gives a good range of benefits to you: No adverts like this in the forums anymore. Times and dates in your local timezone. Full tracking of what you have read so you can skip to your first unread post, easily see what has changed since you last logged in, and easily see what is new at a glance. Email notifications for threads you want to watch closely. Being a part of the oldest wargaming community on the net. If you are already a member then feel free to login now.

I have no idea why, maybe it's because I ate nothing but pho for a solid year due to my old company location being ass for food courts and locations, but I've recently become addicted to various types of livers. Now I know that you're not suppose to eat them day in and day out; this is still very much a once-a-month thing for me, but what are some of your favourite liver recipes?

Personally I enjoy Liver pate (either pork or duck) or my dad's Pork Liver stewed in Soysauce (the other tenants in the building don't though, every time we make it the entire hallway smells like every animal in a zoo collectively farted at the same time). I've also tried one of Gordon Ramsay's liver recipes (substituting the harder to find venison liver for pork liver) which was basically grilled liver and onions over mushroom and bacon toast.

Just plain old Liver and Onions for me.

Though Pate can be nice.

Anyone who eats Foie Gras should strung up by their delicated flobbilydobblies.

Fried rare with a little lemon juice. Marvellous in it's simplicity.

with some fava beans and a nice chianti

 Wulfmar wrote:
with some fava beans and a nice chianti

Surprised it took this many posts to see this reply

You know who else liked liver?

H. Lector, Psychiatrist and gourmet.

And Eugene Victor Tooms. Does your job involve access to confined spaces?

Ah livers, can't live without them.

But not from polar bears! Remember, folks, next time you fight a polar bear to death with your bare hands, their liver contains toxic levels of Vitamin A. Don't eat that bit.

Chicken livers are the best bait for catfish IME. Let them rot in the sun for a couple days and get nice and stinky, then wrap them up in panty hose and put them on a hook and you're almost guaranteed to pull some catfish in.

 Wulfmar wrote:
with some fava beans and a nice chianti

For human livers, yes. For Foie Gras, it's always a Sauterne. Go ahead and string me up, I love Foie Gras!

 BigWaaagh wrote:
Go ahead and string me up, I love Foie Gras!

Now I'm not a PETA dude, nor a vegan, nor even a vegetarian, but foie gras seems like cruelty bordering on the bizarre.

You don't want to eat that stuff. You want to go home and rethink your life.

I don't eat filter organs. Seems counter productive.

Liverwurst on rye with plenty of onions and spicy brown mustard.

 SlaveToDorkness wrote:
I don't eat filter organs. Seems counter productive.

Indeed. I find the concept of eating a waste related organ to be repulsive.

So... bits of liver wrapped with intestines cooked in a spit over a slow fire... God's gift to humanity and traditional Greek Orthodox Easter food.

 jasper76 wrote:

 BigWaaagh wrote:
Go ahead and string me up, I love Foie Gras!

Now I'm not a PETA dude, nor a vegan, nor even a vegetarian, but foie gras seems like cruelty bordering on the bizarre.

You don't want to eat that stuff. You want to go home and rethink your life.

Nom, nom...

 jasper76 wrote:
Chicken livers are the best bait for catfish IME. Let them rot in the sun for a couple days and get nice and stinky, then wrap them up in panty hose and put them on a hook and you're almost guaranteed to pull some catfish in.

they're pretty tasty for a person too... well, minus the rotting part and plus some nice batter and fried. people just have to remember that liver is a delicate meat and you have to cook it with respect to that.

Though if it came down to it, i would much rather have the catfish.

Honestly when I was young my mom worried about money alot, and bought liver, especially chicken liver, because it was one of the cheapest sources of protein to buy.

So liver to me comes with the flavor of poverty

 jasper76 wrote:
Honestly when I was young my mom worried about money alot, and bought liver, especially chicken liver, because it was one of the cheapest sources of protein to buy.

So liver to me comes with the flavor of poverty

I can see that. for me, they were something only my great aunts made, and we only got to see them on special occasions, so it felt like a special treat.

 jasper76 wrote:
Honestly when I was young my mom worried about money alot, and bought liver, especially chicken liver, because it was one of the cheapest sources of protein to buy.

So liver to me comes with the flavor of poverty

This reminds me of one of my favourite treats as a kid, tanghulu. Use to cost something like 10c for a footlong stick back in china. Now it's 5 freaking bucks for a stick half that size because no one here in canada knows how to make it and it has to be imported from china (I wish I was kidding) and only one stupid store carries the damn things.