I don’t think I’ve ever had it. I don’t think I’ve ever had that style of liver even. I’ve had my fair share of small liver patties at teppanyaki restaurants, which I like. But I don’t think I’d enjoy a whole serving of them, and even less so if they were paired with onions, the combination of which for some reason doesn’t seem like it would be complementary, even though I like onions.
Liver and onions is such a tease. It smells SOOO good when it’s cooking, and then it goes and tastes like that. Bleh. I haven’t had it since I finally learned not to trust that smell. But if ever someone cooks it near me, there’s a good chance that I’ll break down and try it again.
I always thought it was just one of those things that people in old movies order in diners, but no one actually eats.
My father and one of my sisters loved beef liver and onions when I was growing up, so I tasted it from time to time. I never liked it and haven’t tasted beef liver in 30 or 35 years.
I like pork liver better than beef, but a little bit goes a long way. I haven’t had pork liver and onions in at least 15 years, and haven’t eaten pork liver in any form for about two or three years.
Love 'em. Eat 'em about once a year, usually at a diner, when visiting family in New York.
I’ve eaten liver, and I’ve eaten onions, but not together. Liver is gross.
Certain restaurants serve it to perfection… and then, it’s worth having.
But it takes years to learn the right way… and the wrong way sucks.
Too long! I love liver and onions, but I get shitty whining if I dare ‘smell up the house’ cooking them. And when I go out to eat, it’s usually lunch with the ladies, and they all have French onion soup or salads. I’m gonna sit there eating a big honkin’ plate of liver and onions?? Who will drive me home when I doze off, digesting? (I do have chicken livers and onions with bacon, once or twice a year. Love it but don’t dare have it more than once or twice a year.)
I’ve eaten a river of liver. I’ve eaten so much liver, I can only make love if I’m smothered in bacon and onions.
We want something else!!!
mmm
Not since I was ten either, or since the last time my mom told me “eat it or go hungry” and I was young enough to think going hungry for one night was the end of the world.
It seemed like she made that smelly stuff every time Dad was traveling, but it was really probably less than once a year. Made the whole house smell.
I had a tiny sliver of what I’d prepared – a duck liver from a bird I smoked for Chinese New Year. Carefully trimmed of all connective tissue, lightly fried with shallots. Then added ginger pieces in syrup and soy sauce and allowed to stand a few minutes covered. Thinly sliced, it was firm but rosy in the center, and very unctuous from the duck’s natural fattiness. The kids wouldn’t leave it alone, and it was fro them that I made it.
Oh wait, you mean a slab of beef liver, fried to a leather consistency, smothered in raw onions and cooked longer until the onions were done. No, I haven’t eaten that since I was young. A calf liver the butcher urged my mother to buy once was quite nice when I was a kid.
I quite like it, but it’s been a year or so.
It’s been a couple of months. A few years ago my wife decided to give it a try – she’d never had it, but knew that I like it. We’ve had it quite a few times since. She cuts bacon into one-inch pieces, cuts calf’s liver into pieces about the same size, and then fries them with the onions.
Every so often I think to myself “I’m a sophisticated person. I like things. I try things. So take a bit of that chicken liver. How could millions of Jews be wrong? It’s a delicacy in some countries!”
And so I take a taste of chicken liver, or liver pâté (see how sophisticated I am? I even included the accent marks, for chrissake), or whatever, and it’s fucking horrible. And so I realize that I’m not a sophisticated person who likes things.
Sometime in the 70’s. Yes, I’m certain that I still dislike it. No, I don’t feel the need to test that theory.
Liver in all forms is simply not for me.
Within the past 12 months, but it had been some years before I had eaten that dish before that.
I used to have liver and onions on a weekly basis when I was a kid, usually on Saturdays. I liked it then. Nowadays, I’m never happy when I hear that we’re going to have liver and onions but I almost amways end up enjoying it. It’s indeed quite tasty when done right.
Liver and onions has been a while.
But I’ve had pâté recently and turkey liver stroganoff just last week.
Well put. I’ll probably get suckered into trying it again some day, but it’s been more than 10 years since the last time.
I don’t mind liver-based pate, though.
Couple of months ago. We have it 3 or 4 times a year, due for another soon.
Last night-delicious!