Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Five years old.
Cannot even take a taste of liver without gagging.
Parents obviously having a bad day.
Being made to sit at the table until finishing the liver on my plate.
8:00 pm comes and I can go, no liver for me!
Or ever again.
I suppose I should give it another go after all these decades, but that memory remains stronger than the smell of liver and onions. Ewwww.
That's less of an argument against liver than against forcing a child to eat something he or she dislikes. My parents encouraged me to at least try anything placed before me, but if I did, and truly disliked it, they wisely respected my feelings and didn't force the issue. As a result, I grew up willing to try just about any food, and became an adult with very few true culinary dislikes, other things that are just badly prepared.
Definitely use "calves liver" not beef. It's more tender and mild. Here's how my mom made it and I love it.
Remove as much "silver skin" as you can from the liver. If you can't remove a part of it, slash it lightly with a very sharp knife. Dredge in seasoned flour. Fry up two or three slices of bacon in the cast iron skillet. Remove the bacon and quickly sear the liver on both sides. arrange the liver in the pan, cover with a layer of sliced onions, s&p, then a layer of peeled, thinly sliced russet potatos, more s&p, and then add a half cup or so of water gently to the pan and cover immediately. Reduce heat to med-low and simmer until the potatos are tender, about 25 minutes. The water and the flour and the bacon fat in the bottom of the pan make a gravy. Serve liver with onions on top, potatos on the side crumble bacon over it and serve with peas.
edited to add: I converted my roommate, confirmed liver hater, with this version. I made it for myself and her BF. She was grossed out and was avoiding the kitchen. Then she thought it looked and smelled good. She tried it and declared it great and said she never knew why she hated it before.
Twice people have said shoe leather, but no that's not it at all, at least not to me. It's more of a soft, almost mealy sort of mouth feel, sort of like I'm trying to eat someone's tongue or something, hard to explain, but not pleasant and not like eating a steak, roast, or a burger for texture. Maybe that's what initially turned me off, because the mouth feel wasn't at all what I expected it to feel like the first time I sat down to a plate of liver and onions.
I'm convinced that parsnips, asparagus and liver were given to mothers,
as a means of punishing their children.
Some sure do seem to use them in that way.
I'm convinced that bad parents have really bad ideas about foods
and will ruin their kids interest in new foods in the name of thrift or worse discipline.
When I was. Pregnant...Liver and onions were my craving!! Couldn't eat enough. It was a sure sign I was lacking some nutrient it provided.
It's iron-rich, like most offal. It's typically recommended for severe iron-deficient anemics (such as myself), pregnant or not, and anemia is common in pregnancy.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
