Liver and onions

When I was a kid, everybody ate liver and onions about once a week. It may have been because it was tasty or because it was cheap.
Probably "cheap" in most cases. Time went by and we were told this stuff was the worst of the worst food choices, since all the crap they fed the cattle wound up there. (Interesting that Gerber's baby food had it in their little glass jars, all smashed up. Tasted disgusting. No wonder the kid spit it out.) Many adults limited themselves to calves' liver and ate it anyway since the calves hadn't had as much time to absorb the junk.

Today I was having lunch at Roberto's and Bobby hisself came by the table and asked if we liked liver and onions. "WHAT? That stuff is BAD for you", said I. "Oh no", said he........he is buying organic beef liver for this dish........and will soon have it on the menu. Since I'm no fan of it (probably because my mum used to cremate it), but I'm passing this bit on for those who are, and have been missing it since the old Pedro's ceased to be.

I like liver from calves, chickens, turkeys and goats. I don't much care for cow liver, and I really don't like pig liver.

The real problem with any liver is its very high cholesterol content.

Gee Rolly.....I always thought the problem with liver is that it tastes awful.

Now I have a better excuse. Thanks for that.

Yes, it does taste awful. I don't eat any filtering organs.....

Fresh beef or calves liver properly prepared is delicious, especially medium rare.

ferret wrote:So sweetbreads are totally out of the question ?

Yes, but Prairie Oysters are as good as gold.......hmmmm....hmmmm...

David wrote:Fresh beef or calves liver properly prepared is delicious, especially medium rare.

Darlin', like many other things, it depends entirely on your own little taste buds. I've had it well prepared, poorly prepared and everything in between.............and I still don't like it.
Different strokes.

David wrote:Fresh beef or calves liver properly prepared is delicious, especially medium rare.

Totally agree. I like the Mexican touch. Add chile verde (sliced lengthwise) and cilantro to the liver and white onions. Refried beans on the side. Makes a delicious and hearty breakfast.

Chicken livers sauteed with onion and garlic, deglaze the pan with Marsala wine. Use to fill a fluffy omelet. Yum! Served with copious amount of mimosas

There was quite a scare in Jalisco a couple of years ago...many beef producers were caught adding illegal additives to cattle feed with resultant bad things settling in the liver resulting in health problems for the consumers.. Although these guys were fined, etc., I wouldn't bet that they are not back at it. I'm still not gonna eat local liver.

The only beef liver I ate for 25 years was from cattle I raised. Here I eat only chicken livers.

My fav is breaded and fried chicken gizzards.

I'll just go with the mimosas.......hold the liver.