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Graham

On 2019-08-23 6:47 a.m., graham wrote:
> On 2019-08-23 5:04 a.m., wrote:
>> 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.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' cafÃ©s in
>>>>> the UK. We also used to be served it at school.
>>>>
>>>> I fixed liver, bacon and onionsÂ* a lot.Â* It used to be that you could
>>>> go to your supermarket butcher and tell him how thick you wanted the
>>>> liver cut.Â* 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.Â* I can't see what I'm getting when it is frozen in a cup, but
>>>> generally it is a piece full of membranes.Â*Â* I don't know how people
>>>> can cook and eat those really thin slices.Â* Same way with chicken
>>>> livers, all frozen in a cup and you can't see what you are getting.Â* 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?
>>
> Yes but only as steaks and quite honestly, I couldn't see much
> difference between it and the normal AAA.

Probably best as a large joint, if one takes out a bank loan!