My Mom used to love calf’s liver, which she believed had a very different flavor from beef liver. Has anyone else noticed a difference?
Does anybody else have any reservations about discussing this subject with a guy who goes by “BrainGlutton?” I mean, my first reaction is “Of course you like liver, but you don’t count!”
God damn it.
If I didn’t value walking so highly, I’d go get me some liver right now.
But I’m going fishing in the morning, and having workable feet helps in getting in and out of fishing boats.
But, shit…
And have ready the antidote for cholesterol poisoning.
I don’t see it is being particularly bad - just a few rashers of bacon, and the sour cream I use is almost always fat free…
Now some things I cook are enuine artery cloggers - such as the stuffed hardboiled eggs baked in a cream sauce topped with cheese.
I guess this liver recipe could be made healthier. You could remove all the ingredients and substitute a rice cake. It wouldn’t taste as good, though.
I always have hated my mother and father for the beef and chicken liver dinner that me and my brother had to deal with.
A six year old should not have to deal with this.
I order chicken livers today with some nice pasta at upscale Italian restaurants now, talk about weird.
Chicken livers lightly fried with shallots and garlic, and then tossed in amongst some nice pasta, is the kind of food that the old Roman Gods are eating whilst plotting their comeback.
PAY NO ATTENTION to that Glutton behind the curtain! My emails will surely convince you of my teachings!
They include chocolate and bon-bons and Jello! (Forget the liver.)
:eek: Your ideas intrigue me and I wish to subscribe to your newletter. Or come and vist. Should I bring my own Jello?