There is a restaurant near me that is promoting LIVER & ONIONS. Ummm… that seems a rather odd meal to promote? In fact, I can’t say I know of anyone who would eat that. Bleh!
So anyone here like that meal?
Yes.
I think liver is one of those things that people don’t like just because they’ve been told that they’re not supposed to like it. But I do like liver and onions, Sam-I-Am.
Yes.
Definitely!
I like it very much, but haven’t eaten it since I was young. I assumed no one could make it as well as Mom, so I have never thought to order it at a restaurant.
As a child, my mother and I were the only two in the family who liked Liver and Onions, so she would sometimes cook it as a special treat just for the two of us.
Sigh. I can remember when liver and onions were commonly served in American homes and restaurants but most people would recoil in horror at the thought of eating raw fish.
I would gladly eat liver and onions if the price were right ( can I have some bacon with mine?) but I can usually find something on the menu I like more.
ETA: But now I actually want some liver and onions and I’m not sure where to get some. I wonder if it’s something I should try cooking for myself.
Oh hell yeah. Well-prepared liver & onions is awesome. So is breaded pan-fried liver. However, if overcooked, it quickly loses its appeal.
Yes, for sure. It’s okay fried with a flour coating as long as it doesn’t come out blackened totally, and yes you’ve got to have both bacon and onions with it.
The best way, though, was how my mother cooked it – she did it in a pressure cooker with bacon and onions, and it came out nicely cooked a caramel brownish colour with a sauce-like gravy, and it was so tender you could cut it with a fork.
I’d kill to know what that recipe is today.
Guess I’ll have to try it!
Like is way too mild a word. I love 'em, and any restaurant that advertised it as a specialty would get my immediate attention. Yum.
Liver and Onions was my mother’s favorite meal, to the point that whenever we took her out of the nursing home for a restaurant meal the biggest question was which one of the nearby ones had the best liver and onions.
No one else was a fan of it at all, so mom’s was inevitably the only order of liver and onions at the table.
In gravy with bacon and a huge side of mashed potato. My word yes.
I think Chronos is correct. I cook really good liver - thinly sliced, done briefly each side so it remains moist and tender. Every kid I ever served it to loved it if they didn’t know what lamb’s fry was.
I love Liver and Onions.
Any restaurant that made a point of mentioning it would be an instant must-go for me. The unfashionable bits of animals are often the tastiest.
ETA if you want an introduction to liver the following is a cracking recipe.
http://www.bbc.co.uk/food/recipes/database/chickenliverlinguine_87384.shtml
Liver and onions done right is awesome. So is what my ex-wife used to make: liverschnitzel. But done incorrectly, it can be nasty. And I’m guessing that it’s more often done poorly than well any more.
One thing I’ve noticed these days: if the meat has any real flavor other than beef, younger people don’t like it. Lamb is very out of favor these days, ham is barely hanging on, and things like liver, sausage, lunchmeats, etc. are really disfavored. Chicken, one of the most bland meats known to man, is king. It’s really sad.
Someone in my building likes it, I can smell it at least once a week.
My mother liked liver and onions as did our cat.
Me, I can’t stand it. I just don’t like organ meats
Liver is tasty if it’s made right.
Not just chicken, but skinless chicken breasts. Tofu has more flavor. Tofu!
Anyone else think of Methuselah’s Children?
I don’t like it myself - I’m vegetarian and was fussy about meat before I gave it up completely. But liver and onions is on the menu of pretty much every English cafe (the greasy spoon type. They don’t actually have greasy spoons any more, but that’s the name for that type of eatery).
It’s the kind of foodstuff, like brussels sprouts, that lots of people hate but some people really love, and, as with brussels, the hatred is often down to poor cooking rather than the food itself.