JohnH wrote:


The American way of cooking liver is to fry the hell out of it, making it
as tough as shoe leather. Liver should not be overcooked, but should be a
little pink in the center. We have a restaurant in Springfield that serves
it with onions and bacon on top, I've now got them trained not to overcook
it. Yummy!


That brings back memories.
Since dad was a longshoreman who could be out in the cold all day doing
very physical work, our meals always catered to his times. In the
mornings, he'd get up early and cook porridge (either Quaker Oats or
Cream of Wheat) on the kitchen oil stove that just happened to heat our
old inner city flat and provide the hot water.
By the time we got up to eat that porridge was way overcooked and lumpy.
Same with lunch. He got home before us and the meal was waiting for
him. Any liver/steak etc was shoe leather by the time we had to eat it.
I was in my late teens before I discovered just how good steak *could*
taste.