"Eisboch" wrote in message
...

"Short Wave Sportfishing" wrote in message
...
On Mon, 25 Aug 2008 10:28:57 -0400, DownTime
wrote:

RPSIII wrote:
When I was a kid we used to eat liver at least once a month. Beef
liver
sucked, but chicken liver was tasty.

To this day, just the smell of liver brings back a bad childhood memory
and the ole gag reflex kicks in.

I. HATE. LIVER.


My mother, sticking to the conventional wisdom of the time that liver was
good for you, made bold attempts every once in a while to serve liver.
She'd disguise it as steak or something but nothing fooled me. I hated
it.

But, to my surprise, I now enjoy it, if prepared well. Usually like it
with the conventional onions.
Another gagger of youth that I grew to really like is yogurt.

Eisboch

The only way to do beef liver is get the calves version. It's only cooked in
the frying pan for a minute or two on each side, otherwise it gets tough. A
little blood is OK also. 8)

On Aug 25, 6:17*pm, "D.Duck" wrote:
"Eisboch" wrote in message

...





"Short Wave Sportfishing" wrote in message
.. .
On Mon, 25 Aug 2008 10:28:57 -0400, DownTime
wrote:

RPSIII wrote:
* When I was a kid we used to eat liver at least once a month. *Beef
liver
sucked, but chicken liver was tasty.

To this day, just the smell of liver brings back a bad childhood memory
and the ole gag reflex kicks in.

I. *HATE. *LIVER.

My mother, sticking to the conventional wisdom of the time that liver was
good for you, made bold attempts every once in a while to serve liver.
She'd disguise it as steak or something but nothing fooled me. * I hated
it.

But, to my surprise, I now enjoy it, if prepared well. *Usually like it
with the conventional onions.
Another gagger of youth that I grew to really like is yogurt.

Eisboch

The only way to do beef liver is get the calves version. It's only cooked in
the frying pan for a minute or two on each side, otherwise it gets tough. *A
little blood is OK also. *8)

Beef and calf's liver is loaded with saturated fat and cholesterol.
Otherwise.it is high in good nutrients/vitamins and when properly
prepared it is delicious.

"JimH" wrote in message
...
On Aug 25, 6:17 pm, "D.Duck" wrote:
"Eisboch" wrote in message

...





"Short Wave Sportfishing" wrote in message
.. .
On Mon, 25 Aug 2008 10:28:57 -0400, DownTime
wrote:

RPSIII wrote:
When I was a kid we used to eat liver at least once a month. Beef
liver
sucked, but chicken liver was tasty.

To this day, just the smell of liver brings back a bad childhood memory
and the ole gag reflex kicks in.

I. HATE. LIVER.

My mother, sticking to the conventional wisdom of the time that liver
was
good for you, made bold attempts every once in a while to serve liver.
She'd disguise it as steak or something but nothing fooled me. I hated
it.

But, to my surprise, I now enjoy it, if prepared well. Usually like it
with the conventional onions.
Another gagger of youth that I grew to really like is yogurt.

Eisboch

The only way to do beef liver is get the calves version. It's only cooked
in
the frying pan for a minute or two on each side, otherwise it gets tough.
A
little blood is OK also. 8)

Beef and calf's liver is loaded with saturated fat and cholesterol.
Otherwise.it is high in good nutrients/vitamins and when properly
prepared it is delicious.

======================

It the *delicious* part I like. 8)

"D.Duck" wrote in message
...

"Eisboch" wrote in message
...

"Short Wave Sportfishing" wrote in message
...
On Mon, 25 Aug 2008 10:28:57 -0400, DownTime
wrote:

RPSIII wrote:
When I was a kid we used to eat liver at least once a month. Beef
liver
sucked, but chicken liver was tasty.

To this day, just the smell of liver brings back a bad childhood memory
and the ole gag reflex kicks in.

I. HATE. LIVER.


My mother, sticking to the conventional wisdom of the time that liver was
good for you, made bold attempts every once in a while to serve liver.
She'd disguise it as steak or something but nothing fooled me. I hated
it.

But, to my surprise, I now enjoy it, if prepared well. Usually like it
with the conventional onions.
Another gagger of youth that I grew to really like is yogurt.

Eisboch

The only way to do beef liver is get the calves version. It's only cooked
in the frying pan for a minute or two on each side, otherwise it gets
tough. A little blood is OK also. 8)


Agreed. But then you have to listen to all the animal rights people
complaining about how that calve was raised.

Eisboch

"Eisboch" wrote in message
...

"D.Duck" wrote in message
...

"Eisboch" wrote in message
...

"Short Wave Sportfishing" wrote in message
...
On Mon, 25 Aug 2008 10:28:57 -0400, DownTime
wrote:

RPSIII wrote:
When I was a kid we used to eat liver at least once a month. Beef
liver
sucked, but chicken liver was tasty.

To this day, just the smell of liver brings back a bad childhood memory
and the ole gag reflex kicks in.

I. HATE. LIVER.


My mother, sticking to the conventional wisdom of the time that liver
was good for you, made bold attempts every once in a while to serve
liver. She'd disguise it as steak or something but nothing fooled me.
I hated it.

But, to my surprise, I now enjoy it, if prepared well. Usually like it
with the conventional onions.
Another gagger of youth that I grew to really like is yogurt.

Eisboch

The only way to do beef liver is get the calves version. It's only cooked
in the frying pan for a minute or two on each side, otherwise it gets
tough. A little blood is OK also. 8)


Agreed. But then you have to listen to all the animal rights people
complaining about how that calve was raised.

Eisboch

Can't please everyone.

On Mon, 25 Aug 2008 18:17:12 -0400, "D.Duck" wrote:


"Eisboch" wrote in message
m...

"Short Wave Sportfishing" wrote in message
...
On Mon, 25 Aug 2008 10:28:57 -0400, DownTime
wrote:

RPSIII wrote:
When I was a kid we used to eat liver at least once a month. Beef
liver
sucked, but chicken liver was tasty.

To this day, just the smell of liver brings back a bad childhood memory
and the ole gag reflex kicks in.

I. HATE. LIVER.


My mother, sticking to the conventional wisdom of the time that liver was
good for you, made bold attempts every once in a while to serve liver.
She'd disguise it as steak or something but nothing fooled me. I hated
it.

But, to my surprise, I now enjoy it, if prepared well. Usually like it
with the conventional onions.
Another gagger of youth that I grew to really like is yogurt.

The only way to do beef liver is get the calves version. It's only cooked in
the frying pan for a minute or two on each side, otherwise it gets tough. A
little blood is OK also. 8)

There isn't a way to cook liver to make it palatable.

"Short Wave Sportfishing" wrote in message
...
On Mon, 25 Aug 2008 18:17:12 -0400, "D.Duck" wrote:


"Eisboch" wrote in message
om...

"Short Wave Sportfishing" wrote in message
...
On Mon, 25 Aug 2008 10:28:57 -0400, DownTime
wrote:

RPSIII wrote:
When I was a kid we used to eat liver at least once a month. Beef
liver
sucked, but chicken liver was tasty.

To this day, just the smell of liver brings back a bad childhood memory
and the ole gag reflex kicks in.

I. HATE. LIVER.


My mother, sticking to the conventional wisdom of the time that liver
was
good for you, made bold attempts every once in a while to serve liver.
She'd disguise it as steak or something but nothing fooled me. I hated
it.

But, to my surprise, I now enjoy it, if prepared well. Usually like it
with the conventional onions.
Another gagger of youth that I grew to really like is yogurt.

The only way to do beef liver is get the calves version. It's only cooked
in
the frying pan for a minute or two on each side, otherwise it gets tough.
A
little blood is OK also. 8)

There isn't a way to cook liver to make it palatable.

Was fun cooking liver at my last job. Is a decent substitute for Collagen.
Except a lot of fat that is not in the part of the body that we were using
RF to treat. But we could see how the RF heated. Did not get the smell
most of the time as we were only cooking it about 6mm deep. A whole cows
liver is huge.

Short Wave Sportfishing wrote:
)

There isn't a way to cook liver to make it palatable.

As a kid, I ate beef liver and didn't gag, but it was never my favorite
meal. I did enjoy the chicken livers sold at KFC.

Today, when I see it in the store, I gag.

I buy all of my produce and meats in a ethnic market specializing in
Mexican and Asian products. It is amazing the parts of animals and
different sea life, that they considered a delicacy.

Surprisingly, some "scrap" animals parts, such as ox tails, sell at
outrageous prices. Ox tails and pig feet used to be some of the "parts"
that were given to the slaves, and were useless to everyone else. Now
the sell at a premium.

"Earl of Warwich, Duke of Cornwall, Marquies of Anglesea, Sir Reginald P.
Smithers III Esq. LLC, STP. " wrote in message
. ..
Short Wave Sportfishing wrote:
)

There isn't a way to cook liver to make it palatable.

As a kid, I ate beef liver and didn't gag, but it was never my favorite
meal. I did enjoy the chicken livers sold at KFC.

Today, when I see it in the store, I gag.

I buy all of my produce and meats in a ethnic market specializing in
Mexican and Asian products. It is amazing the parts of animals and
different sea life, that they considered a delicacy.

Surprisingly, some "scrap" animals parts, such as ox tails, sell at
outrageous prices. Ox tails and pig feet used to be some of the "parts"
that were given to the slaves, and were useless to everyone else. Now the
sell at a premium.

Like Brisket. I can buy top round to smoke cheaper than Brisket at most
stores. And Ribeye steaks used to be the cheap steak with steak and eggs.
Now seems to be higher than a good New York.

On Tue, 26 Aug 2008 11:21:10 -0700, "Calif Bill"
wrote:


"Earl of Warwich, Duke of Cornwall, Marquies of Anglesea, Sir Reginald P.
Smithers III Esq. LLC, STP. " wrote in message
...
Short Wave Sportfishing wrote:
)

There isn't a way to cook liver to make it palatable.

As a kid, I ate beef liver and didn't gag, but it was never my favorite
meal. I did enjoy the chicken livers sold at KFC.

Today, when I see it in the store, I gag.

I buy all of my produce and meats in a ethnic market specializing in
Mexican and Asian products. It is amazing the parts of animals and
different sea life, that they considered a delicacy.

Surprisingly, some "scrap" animals parts, such as ox tails, sell at
outrageous prices. Ox tails and pig feet used to be some of the "parts"
that were given to the slaves, and were useless to everyone else. Now the
sell at a premium.

Like Brisket. I can buy top round to smoke cheaper than Brisket at most
stores. And Ribeye steaks used to be the cheap steak with steak and eggs.
Now seems to be higher than a good New York.


For years, the best kept secret was 'country style ribs'. Now they cost a
fortune.