# I tried Beef Liver Again **URL:** \ **Category:** Cafe Society\ **Created:** [April 9, 2014, 2:31pm UTC](https://boards.straightdope.com/t/i-tried-beef-liver-again/685718 "2014-04-09T14:31:40Z")\ **Posts on this page:** 13\ **Page:** 4
**Author:** ![AnthonyElite](https://avatars.discourse-cdn.com/v4/letter/a/b487fb/32.png) [@AnthonyElite](https://boards.straightdope.com/u/AnthonyElite)\ **Post date:** [April 11, 2014, 5:37pm UTC](https://boards.straightdope.com/t/i-tried-beef-liver-again/685718/61 "2014-04-11T17:37:23Z")
> [@kayaker](#): > > I would suggest that your A&P instructor was “dumbing it down” for you. > [@racepug](#): > > So much for “civil discourse” on the SDMB. What’s your problem, bub? Are you insecure, or something? Let’s keep the hate focused on liver here, people. I think Kayaker is saying that when the teacher told you the liver is a filter it was a basic analogy. The actual process of a liver is nothing like an actual mechanical filter. It is a complex biological process. Simplifying it as “filter” is fine for an AP bio course, but isn’t a worthwhile point when discussing nutritional health. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [April 11, 2014, 5:42pm UTC](https://boards.straightdope.com/t/i-tried-beef-liver-again/685718/62 "2014-04-11T17:42:33Z")
^Exactly. ---
**Author:** ![eschereal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/eschereal/32/18939_2.png) [@eschereal](https://boards.straightdope.com/u/eschereal)\ **Post date:** [April 11, 2014, 5:57pm UTC](https://boards.straightdope.com/t/i-tried-beef-liver-again/685718/63 "2014-04-11T17:57:44Z")
I had some venison liver a few decades ago, fried in butter it was pretty ok. Beef liver, well, that gritty texture is hard to get past. But those green bell peppers, arrgh, kmn. Red ones and yellow ones are fine, even anaheims, green chiles, but there is something just vile and toxic about those green bell peppers. When I saw a co-worker standing by the machine just chomping into a raw one, I could not believe it, the room started spinning. ---
**Author:** ![clairobscur](https://avatars.discourse-cdn.com/v4/letter/c/839c29/32.png) [@clairobscur](https://boards.straightdope.com/u/clairobscur)\ **Post date:** [April 11, 2014, 6:20pm UTC](https://boards.straightdope.com/t/i-tried-beef-liver-again/685718/64 "2014-04-11T18:20:37Z")
Cooked endives are my liver. Real liver, on the other hand is amongst my favourite meats. Yummm. As someone said, don’t overcook it, it becomes unpleasantly dry. ---
**Author:** ![clairobscur](https://avatars.discourse-cdn.com/v4/letter/c/839c29/32.png) [@clairobscur](https://boards.straightdope.com/u/clairobscur)\ **Post date:** [April 11, 2014, 6:26pm UTC](https://boards.straightdope.com/t/i-tried-beef-liver-again/685718/65 "2014-04-11T18:26:03Z")
> [@ThisUsernameIsForbidden](#): > > I prefer calves liver, thinly sliced, dusted in flour, sauteed in butter; a wine-cream sauce made with the deglaze. The liver should be slightly pink inside. Wine-cream? Never tried that. I surely will. Even though I use cream liberally, it never occured to me for liver, for some reason. Apart from that, 100% right. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [April 11, 2014, 6:40pm UTC](https://boards.straightdope.com/t/i-tried-beef-liver-again/685718/66 "2014-04-11T18:40:14Z")
> [@racepug](#): > > So much for “civil discourse” on the SDMB. What’s your problem, bub? Are you insecure, or something? Somebody certainly is. And, yes, I am suggesting that anyone who says you shouldn’t eat liver because of its biological role doesn’t know what s/he is talking about. ---
**Author:** ![amanset](https://avatars.discourse-cdn.com/v4/letter/a/8dc957/32.png) [@amanset](https://boards.straightdope.com/u/amanset)\ **Post date:** [April 11, 2014, 6:53pm UTC](https://boards.straightdope.com/t/i-tried-beef-liver-again/685718/67 "2014-04-11T18:53:54Z")
Congratulations. ---
**Author:** ![pohjonen](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pohjonen/32/423_2.png) [@pohjonen](https://boards.straightdope.com/u/pohjonen)\ **Post date:** [April 11, 2014, 8:04pm UTC](https://boards.straightdope.com/t/i-tried-beef-liver-again/685718/68 "2014-04-11T20:04:53Z")
I ordinarily hate liver, but could eat and enjoy it the way my mother prepared it when I was a youngster. She’d cut it up in strips about the size of a little finger, soak it in milk (I don’t know how long), roll it in spiced up flour and fry it until it was very well done and crispy. Typing this makes me wish I had some. ---
**Author:** ![Trinopus](https://avatars.discourse-cdn.com/v4/letter/t/2bfe46/32.png) [@Trinopus](https://boards.straightdope.com/u/Trinopus)\ **Post date:** [April 11, 2014, 10:35pm UTC](https://boards.straightdope.com/t/i-tried-beef-liver-again/685718/69 "2014-04-11T22:35:07Z")
> [@Little\_Nemo](#): > > A good rule of thumb is never eat more than one liver in a single meal. Grin! The first time I ever ate chicken livers was at a buffet. I had no idea what they were. They were just these little meat nuggets. I thought the flavor was strange, and very strong. Intense, but not unpleasant. I probably ate ten of the little boogers. For me, the killer was hummus, made by a friend to his family’s old traditional Lebanese recipe. Heavy with sesame oil. I took one mouthful…and had to go spit it out. I couldn’t force it down, even to be polite. (I tried!) Sesame oil? Hell, it was like sewing machine oil! One of the most embarrassing moments of my life. ---
**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\ **Post date:** [April 12, 2014, 1:02pm UTC](https://boards.straightdope.com/t/i-tried-beef-liver-again/685718/70 "2014-04-12T13:02:31Z")
> [@zoid](#): > > I’m not nuts about it but maybe once a year I get a hankering for beef liver and onions and bacon. I never cook it at home, always get it at a good restaurant. > That being said I could eat chopped liver every day. I’m not sure what they do to it but it’s almost unrecognizable from fried liver. That’s what I do, I had some thin, mild calves liver, with onions and bacon, in a restaurant, and it was delicious. The bacon really helps. I’ve tried cooking it at home but it wasn’t anywhere near as good. I never had chopped liver, though. Once a year a friend of mine will invite me over for chicken livers cooked with onions and bacon. I could eat it once a month, but the cholesterol!!! ---
**Author:** ![notfrommensa](https://avatars.discourse-cdn.com/v4/letter/n/f14d63/32.png) [@notfrommensa](https://boards.straightdope.com/u/notfrommensa)\ **Post date:** [April 13, 2014, 2:31am UTC](https://boards.straightdope.com/t/i-tried-beef-liver-again/685718/71 "2014-04-13T02:31:26Z")
\*\*Green Eggs and Ham!!! \*\* 😃 Probably many you do not know what these are, but [Fiddleheads](http://en.wikipedia.org/wiki/Fiddlehead_fern) were the most gawdawful thing I put in my mouth when I was a kid. I might like them now as an adult. I like a lot things now that I didn’t like as a kid. As a slight hijack, years ago, I was invited to a dinner party where the hostess fancy herself as a gourmet cook. The main? course was some dish that she called “Liver and Efflin” (or at least it sounded like that). I was never exposed to liver as a kid because Mom didn’t like it. I had a open mind about “Liver and Efflin” but I didn’t like it. I have tried to google “Liver and Efflin” but apparently I misheard it and google was no help. Anyone got an idea what dish I am talking about? ---
**Author:** ![Revtim](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/revtim/32/1042_2.png) [@Revtim](https://boards.straightdope.com/u/Revtim)\ **Post date:** [April 13, 2014, 4:34pm UTC](https://boards.straightdope.com/t/i-tried-beef-liver-again/685718/72 "2014-04-13T16:34:35Z")
> [@For You](#): > > But those green bell peppers, arrgh, kmn. Red ones and yellow ones are fine, even anaheims, green chiles, but there is something just vile and toxic about those green bell peppers. When I saw a co-worker standing by the machine just chomping into a raw one, I could not believe it, the room started spinning. I’m curious what “the machine” is you are referring to. A vending machine that sells peppers? FWIW, I love all peppers, including raw green bell peppers. Years ago when I worked a supermarket my coworkers though it weird when I ate a raw green pepper, so you are not alone I guess. ---
**Author:** ![eschereal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/eschereal/32/18939_2.png) [@eschereal](https://boards.straightdope.com/u/eschereal)\ **Post date:** [April 13, 2014, 6:50pm UTC](https://boards.straightdope.com/t/i-tried-beef-liver-again/685718/73 "2014-04-13T18:50:52Z")
> [@Revtim](#): > > I’m curious what “the machine” is you are referring to. A vending machine that sells peppers? Sorry, I was referring to the machine we were running to do our job. In those days, we experienced enough pauses in production that there was time for a bite of a snack now and then. [Previous page](https://boards.straightdope.com/t/i-tried-beef-liver-again/685718.md?page=3)