Subj : Re: Liver
To   : JIM WELLER
From : Dave Drum
Date : Sat Jun 18 2022 05:52:00

-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Beef or calf's liver is the best. Pork liver is merely OK.

 JW> I would rate them in order starting with goose, then duck, rabbit,
 JW> turkey, chicken, lamb, veal, beef and lastly pork. Wild game livers
 JW> are highly variable.

My commonly available livers are beef, chicken and pork - in that order.

Chicken liver being my favourite. I will sometimes stop at Humphrey's
and pick up a half-pound or a pound of breaded, deep-fried livers for
a meal at home, sided with some steamed veg and maybe a lettuce salad. 

 DD> Title: Liver, Bacon & Onions

 JW> Yeah, that's the combo.

 DD> Soak liver in milk for a day in the refrigerator. *
 DD> * I often omit this step - especially if using calf's
 DD> or yearling's liver.

 JW> I do that with pork liver and sometimes wild game liver. The latter
 JW> can vary greatly in quality depending on the age and sex of the
 JW> animal, the time of year and how well the hunter processes the
 JW> carcass.

 JW> Salt water soaking works well too.

True dat.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Just Chicken Livers
 Categories: Offal, Herbs, Citrus
      Yield: 2 Servings
 
      8 oz Chicken livers
    1/4 c  Flour
      1 ts Salt
    1/8 ts Pepper
      1 ts Oregano
      2 tb Oil
           Fresh lemon juice
 
  Stir salt, pepper and oregano into flour in small bowl.
  
  Dredge chicken livers in flour mixture.
  
  Heat oil in frying pan.
  
  Add livers and fry 10 minutes, turning frequently.
  
  Squeeze fresh lemon juice over top before serving.
  
  RECIPE FROM: https://www.food.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Cauliflower is like pork belly once unloved, now ubiquitous.
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