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.
^Exactly.
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.
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.
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.
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.
Congratulations.
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.
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.
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!!!
**Green Eggs and Ham!!! ** 
Probably many you do not know what these are, but Fiddleheads 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?
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.
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.