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.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.


Yep, same stuff served at thousands of jewish delis.

Popeye will confirm if he is honest.