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Location: By the sea, by the sea, by the beautiful sea
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Bland? I don't think that's the right word, to me it has a very 'mineral' taste, one I don't find enticing. I make its taste acceptable my keeping it far removed from my plate.
Just avoid eating liver. Which means don't go your local Senior Citizens Center on a Wednesday, that's liver and onions day. Friday is Spanish Rice day, so be aware.
Never put it in your mouth. It's 'offal.' pun intended.
JK, they made me eat it when I was a kid, it was almost like punishment.
I couldn't get past the texture, and like another poster said, it does have
a mineral like flavor, probably because it is a filter.
Last edited by TerraDown; 01-01-2017 at 05:22 PM..
Soak liver in milk. While soaking, Saute some onions in butter. Remove onions from pan. Pat liver dry and dip in flour. Fry till done and cover with onions.
Soak liver in milk. While soaking, Saute some onions in butter. Remove onions from pan. Pat liver dry and dip in flour. Fry till done and cover with onions.
We just boil the liver and cut it into slices. Looks like a sponge texture and sometimes you really have to chew it well. Not my favorite food, but if I was very hungry maybe - I don't really like it at all, truth be told.
What is the part that looks like a bow? Now, that texture is okay and the flavor is good, but I don't know what it is called, maybe giblets?
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