The Liver Eaters Gathered Last Night at Dominick's July 7, 2021

[mo65]

Nothing like the smell of fried liver & onions. Great photos Wayne.

[mizmo67]

Sitting here shaking my head.
I have never understood why anyone would like liver. Taste/smell/texture I just cannot handle.
Mom made it every week.

I learned how to drink black coffee because we made a deal that I could have it with the liver.
Was the only way that I could swallow it.

Neat to see how many people actually like the stuff.

[Maxed Out]

 Given the choice, I'd opt out of eating liver....but I can say that I bagged an elk 30 years ago, and my mother in law cooked some elk liver for dinner and it was really good !!

[philaroman]

never enjoyed tripe texture, no matter how good the sauce
otherwise, I've had literally EVERY organ meat prepared in a tasty manner:
lungs and udders and brains, oh my

[David Hall]

Family deer camp, our annual hunt in the high sierras growing up grandparents and dad and brothers.  We would have 6-8 tags and in the early days there might be 6-8 deer hanging within a few days.  Grandma always made Liver and onions in camp and it was to die for.  I still cook it up now and again but it's only me and my son that eat it.  I can understand not wanting to eat store bought liver, but fresh venison liver is so much better there is no comparison.
Well done Dominick.

[Maxed Out]

 Yep, liver and heart are always welcome in a hunting camp. Elk heart is my favorite, liver is farther down the list.

[Dominick]

For all you liver lovers and liver haters.  This the way we ate liver as kids.  I haven't tried to find the caul since I've been in California.  Dominick

https://geniuscook.com/the-pork-liver-fried-in-the-caul-fat-recipe/

[philaroman]

if no caul, fry in duck/goose fat

[oc1]

... or save the parsons nose off of a few dozen chickens and render it down.

The smell of cooking liver makes me gag.

[theswimmer]

Oh sure , you guys wait until I'm safely cribbed up at Lake Almanor and then you serve up the delicacies.....
I'm home now , what's next ?
Best,
JT

[Donnyboat]

Yes Ted you beet me to it , the best ingredient in Doms dish was missing, the heart, we were taught never to waste food, we had liver & heart at least once a fortnight, great pics Wayne, made my mouth water, My mother also cooked soup with chooks liver & giblets, I loved it. cheers Don.

[Hardy Boy]

I like liver and onions, fried crispy and with crispy bacon and .................... bar b q sauce. This thread reminded me I have not had it in a long time. Maybe because no one else in the house or company would eat it.

Cheers:

Todd

[Rocket Dog]

I actually love the smell of some fired up liver and opinions, but that's as far as I can go. Mom would cook up liver ala chili colorado (red chili salsa) rice, beans tortillas it was a feast for the eyes... biting into it always left us kids asking if something was wrong with the carne asada...
She was a genius and never broke character, as we slowly ate those days.

Dom's looks equally amazing.   

[Brewcrafter]

Donny - I likes me my liver and giblets cooked up, but you threw me - what's a "chook"?  Does it have fur or feathers?  Then again down where you live it might even be reptilian in nature? - john

[Donnyboat]

Ha Haa, John Toby, chook, poultry, you know the feathered one, My brother also had racing pigions, we had a cull every 6 months, we used there giblets, liver & heart, in the pearl barley soup, cheers Don.