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Old 01-02-2017, 12:58 PM
 
Location: San Diego
50,076 posts, read 46,646,985 times
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Score it and toss into a ziplock over night with apple cider vinegar, onions, cilantro and garlic. Get your skillet really hot with a bit of olive oil and fry. Don't over cook the inside, should be med rare. Pretty dang good.

Anything acidic will get rid of most of that strong gamy flavor.
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Old 01-02-2017, 04:51 PM
 
5,718 posts, read 7,211,679 times
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Quote:
Originally Posted by burdell View Post
And we all know Rusty Nails are to be put over ice and sipped, not eaten!
I'd heard of the Rusty Nail, but never knew what it was, so I looked it up. Drambuie and Scotch. Sounds pretty dreaded to me. In fact, it sounds like a perfect drink to accompany a meal of liver.
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Old 01-02-2017, 10:29 PM
 
Location: South Bay Native
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The only way I have found to make liver tasty is to replace it before cooking with an inch thick slice of ribeye. Works every time.
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Old 01-02-2017, 10:53 PM
 
Location: Left coast
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Used to eat at a diner that did the best fried chicken livers with onion rings- crispy hot fresh and not greasy. Lots of ketchup. I still think about those meals.

(I don't deep fat-fry at home, so there I will do chicken livers in a sautéed in a pan with mint and onions. maybe a squeeze of lemon... the mint takes away that kick, which I like in chicken liver, other kinds not so much)...
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Old 01-02-2017, 10:55 PM
 
35,095 posts, read 51,010,021 times
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Quote:
Originally Posted by nickerman View Post
I was never a lover of liver but there might be a way to change that bland taste if bland is the right word for it. Any ideas?
Have chicken instead.
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Old 01-04-2017, 07:05 AM
Status: "Mistress of finance and foods." (set 24 days ago)
 
Location: Coastal Georgia
50,052 posts, read 63,405,659 times
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Wow, no wonder people don't like liver. Soaking? Boiling? No.

Take calves liver and coat lightly with flour, salt and pepper. Coat a big fry pan with 1/4" bacon fat or oil. Over medium high heat, fry until golden brown on both sides, but still barely pink in the center. Keep warm in the oven, and serve with caramelized onions, and mashed potatoes.

I saw a suggestion about soaking in milk, so I tried it a few times ago. The texture was awful. It was a gummy unpleasant texture.
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Old 01-04-2017, 12:00 PM
 
Location: Eureka CA
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The only liver I like is chicken liver. Toss with flour, sauté with bacon and /or onions and it's great.
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Old 01-04-2017, 12:31 PM
 
Location: Honolulu, HI
5,638 posts, read 6,488,634 times
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Quote:
Originally Posted by nickerman View Post
I was never a lover of liver but there might be a way to change that bland taste if bland is the right word for it. Any ideas?
Consider chicken liver pate. It's tasty!
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Old 01-04-2017, 12:35 PM
 
Location: On the Chesapeake
45,002 posts, read 59,991,288 times
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Quote:
Originally Posted by P47P47 View Post
I'd heard of the Rusty Nail, but never knew what it was, so I looked it up. Drambuie and Scotch. Sounds pretty dreaded to me. In fact, it sounds like a perfect drink to accompany a meal of liver.
I drank a bunch of them. Once. I don't remember much past that.
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Old 01-04-2017, 03:41 PM
 
Location: Heart of Dixie
12,441 posts, read 14,773,542 times
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Quote:
Originally Posted by coolgato View Post
I looked at images on google and I think they are gizzards, such an unappealing name for something actually very tasty.
Oh yeah. I cook gizzards low-and-slow on my BBQ pit, and they turn-out very tender and flavorful.

I also like chicken livers, but I'm not too fond of beef liver.
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