Welcome to General Chat - GAW Community Area
This General Chat area started off as a place for people to talk about things that are off topic, however it has quickly evolved into a community and has become an integral part of the GAW experience for many of us.
Based on its evolving needs and plenty of user feedback, we are trying to bring some order and institute some rules. Please make sure you read these rules and participate in the spirit of this community.
Rules for General Chat
-
Be respectful to each other. This is of utmost importance, and comments may be removed if deemed not respectful.
-
Avoid long drawn out arguments. This should be a place to relax, not to waste your time needlessly.
-
Personal anecdotes, puzzles, cute pics/clips - everything welcome
-
Please do not spam at the top level. If you have a lot to post each day, try and post them all together in one top level comment
-
Try keep things light. If you are bringing in deep stuff, try not to go overboard.
-
Things that are clearly on-topic for this board should be posted as a separate post and not here (except if you are new and still getting the feel of this place)
-
If you find people violating these rules, deport them rather than start a argument here.
-
Feel free to give feedback as these rules are expected to keep evoloving
In short, imagine this thread to be a local community hall where we all gather and chat daily. Please be respectful to others in the same way
Yes...so healthy! And, organ specific...when you eat organ meat it goes to specifically to support the organ. Marvelous how God perfectly designed everything!
Try lightly sauteeding calves liver in Marsala wine & olive oil. Fry chicken liver softly in a batter like chicken fried steak.
mom used to cook beef liver, but it had to be sliced very thin, and she cut out the areas that had the arteries/veins, coated with some flour, and fried with sliced onions...that was back in the day that we had to eat whatever mom cooked, no picky eaters allowed...also, chicken livers can be very good, fried, but "fair warning" if you want to cook them at home, MUST use a fork and puncture each chic liver several times before even starting to cook them...otherwise, you'll have exploding grease all over the kitchen...lessons learned, lol...
Nope. Never. Why? Because I’ve had Braunschweiger and could taste a metallic sort of flavor and didn’t like the texture. Actually, it could have been liverwurst. I’m not sure- it came in a fat tube and I was promised it was like bologna but it was not. I’ve also seen raw liver and smelled it being cooked with flour and stuff and was repulsed by the smell. Never. I’m a baby, I know.
Liver ranks up there with gizzards and Rocky Mountain oysters and other organ-y stuff I would only eat if my life depended on it.
I cant gag down liver, but love rocky mountain oysters.
Yeah buddy! In addition to being nutrient-rich, beef liver cooked right is a savory treat. The recipe you shared sounds amazing.
There's a gas station near where I live that has the best fried chicken livers you've ever had. Now, I wouldn't recommend trying chicken livers from just any gas station. I'm waaay out in the country and things are a little different.
Does liverwurst count? Love liverwurst. Had liver and onions ( popular in this area, or used to be) and did NOT care for the taste or texture