On Thu, 22 Aug 2019 20:21:00 -0600, graham > wrote:

>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.* I've seen them braised in a gravy
>>>> and served over rice but Walmart serves them lightly battered and
>>>> deep fried.* 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.* It smelled
>>> good cooking, but I just couldn't get past the texture.* 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.* 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.

I fixed liver, bacon and onions a lot. It used to be that you could
go to your supermarket butcher and tell him how thick you wanted the
liver cut. That way you could do a nice thick slice out on the grill.
Now all I can get is pre-packaged, frozen liver sliced almost paper
thin. I can't see what I'm getting when it is frozen in a cup, but
generally it is a piece full of membranes. I don't know how people
can cook and eat those really thin slices. Same way with chicken
livers, all frozen in a cup and you can't see what you are getting. I
haven't had liver in a long time.
Janet US