Sure, just buy me a bottle of Makers Mark and start filling the tub with ice!
Like a lot of you it was something that I was forced to eat as a kid. I have not had liver since I moved away from home some 30 years ago.
- I would never order it in a restaurant.
- I would never think of cooking it at home.
Liver and onions, as a kid, was OK. A lot of my mum’s meals were OK, but I’ll be damned if I’m going to make it and when I was married there’s no way in hell my picky eater wife would try it, or about 80% of other normal people food.
Mince and tatties was another “just OK” meal as a kid. I’m not eating that anymore though either.
Well that’s your problem. You tried to eat the liver, don’t do that. What you do with beef liver is that you open the package on Wednesday and leave it on the front porch until early Saturday morning. Saturday you take the liver and your fishing gear down to the river to turn that nasty cow organ into tasty, tasty catfish. That’s the only thing beef liver is good for.
Doesn’t matter how ripe, how unripe, just the smell will keep me away.
Ick. You know what role the liver plays in the body, right? A few years ago I was in an Anatomy and Physiology (A & P) class and my instructor told us all to not eat liver. EVER. “What about getting iron in one’s diet?” somebody asked. She replied, “There are MANY other ways to get your daily dosage of iron.” I was never that big a fan of liver before I took that class. Now I refuse to eat it at all.
Are you going to say ‘filter’? Because it isnt, really.
I hate tomatoes. When I cut into a fresh one, I gag.
Chicken livers are much milder in taste than beef liver. Liverwurst is often made from pig or calf liver, which may also give it a milder taste. Also, eating it as a sandwich would also tend to make the taste milder (by mixing it with the taste of bread). I like the liver taste to an extent, but beef liver is too strong. The liver I had as a kid was probably beef liver and had the heck fried out of it. A properly cooked calf liver might be a different story.
Me too, raw ones at least. Nasty. I’m good with cooked though, how about you?
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.
I’m still a baby about them being cooked. I pick them out and make the grossed out face.
This I will never understand.
What is better on a summer day than a huge thick slice of ripe tomato on grilled italian bread with olive oil, garlic, salt and pepper?
Nothing is what. 
Nothing is better, all right. Give a choice between a tomato and nothing I’ll choose the nothing every freaking time! Raw or cooked, if I can identify it as a tomato it does not get eaten.
<keeps mouth shut about roasted beets>
Oysters.
Rabbit. Came home from school one day. Asked Mom what was for supper, as it smelled different than beef. It was my little brother’s rabbit (we lived on a farm; we are very practical that way). It’s the only time she gave in when I protested about eating it, not that I did that often.
Liver, though I do love me a liverwurst sandwich, with a slice of raw onion. Mmmmm
Yum tomatoes.
Best when fresh out of the garden, still warm from the sun.
I grew up in a neighborhood that was 90% Jewish. There was a minced chicken liver and hard boiled egg dish that was awesome on crackers. (As was lox, gefilte fish, matzoh ball soup, etc)
I am planning on having lamb’s liver tonight. Yummy. (Beef liver would be almost as good.) I am a pretty picky eater, and won’t eat lots of things, but I love a good piece of liver.
Too much can be a problem, particularly for children.
Liver is very high in Vitamin A. And too much Vitamin A is a problem that can affect bone growth and the absorption of other vitamins.
That’s why it’s called ‘too much’