On Thu, 22 Aug 2019 21:51:32 -0600, graham > wrote:

>On 2019-08-22 9:27 p.m., U.S. Janet B. wrote:
>> 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
>>
>The local s/m chain that I use have a meat counter with a lot of high
>end, expensive meats such as dry-aged beef. They occasionally have veal
>liver cut in ~1/2" slices that I fry briefly in butter and enjoy with
>nothing more than buttered bread.

Mine has that 'dry-aged beef' - curious, have you ever tried it?