On 2019-08-22 3:07 p.m., Dave Smith wrote:
> On 2019-08-22 3:58 p.m., Cindy Hamilton wrote:
>> On Thursday, August 22, 2019 at 2:41:22 PM UTC-4,
>> wrote:
>
>>> Chicken livers are like many other cuts of meat; they can be
>>> prepared in a variety of ways.Â* I've seen them braised in a gravy
>>> and served over rice but Walmart serves them lightly battered and
>>> deep fried.Â* I don't know if they still offer them or not, but KFC
>>> used to also served deep fried livers.
>>
>> My mother used to flour them and fry them in butter.Â* It smelled
>> good cooking, but I just couldn't get past the texture.Â* She didn't
>> mind. More for her!
>>
>
> That's my problem with liver. I don't dislike the flavour. I often have
> liverwurst or liver pate. It's the texture of liver that turns me off.
> It's like chewing soft suede. My wife often has it in restaurants and if
> she thinks it is exceptionally good she will give me some to try, and it
> is always a disappointment.Â* I have had it cooked and served with gravy
> in two different situations, and both times it was delicious.
>
Liver cooked with bacon used to be a staple in truck-drivers' cafés in
the UK. We also used to be served it at school.