My local grocer with instore butcher closed and my source for really
good quality veal and beef liver was gone. Yesterday friends came over
for Liver and Oninons and I found a butcher in a small town near me
with very good liver. They freeeze packages weekly. I asked for a
package, 1 1/2 pounds, got out a few bucks to pay and was shocked when
the clerk said the total bill was 58 cents! What a nice surprize.
Around here traditionally Liver and Onions comes with boiled potatos,
boiled or steamed carrots, and homemade bread. How do you make your
liver and onions?

In article .com>,
> wrote:

> My local grocer with instore butcher closed and my source for really
> good quality veal and beef liver was gone. Yesterday friends came over
> for Liver and Oninons and I found a butcher in a small town near me
> with very good liver. They freeeze packages weekly. I asked for a
> package, 1 1/2 pounds, got out a few bucks to pay and was shocked when
> the clerk said the total bill was 58 cents! What a nice surprize.
> Around here traditionally Liver and Onions comes with boiled potatos,
> boiled or steamed carrots, and homemade bread. How do you make your
> liver and onions?
>

Where's "around here?"

Stark wrote:
> In article .com>,
> > wrote:
>
> > My local grocer with instore butcher closed and my source for
really
> > good quality veal and beef liver was gone. Yesterday friends came
over
> > for Liver and Oninons and I found a butcher in a small town near me
> > with very good liver. They freeeze packages weekly. I asked for a
> > package, 1 1/2 pounds, got out a few bucks to pay and was shocked
when
> > the clerk said the total bill was 58 cents! What a nice surprize.
> > Around here traditionally Liver and Onions comes with boiled
potatos,
> > boiled or steamed carrots, and homemade bread. How do you make
your
> > liver and onions?
> >
>
> Where's "around here?"

Western Wisconsin USA
Lat/Long: 43-52-44.3530N / 091-15-24.1580W

43.8789869 / -91.2567106

wrote:

> Stark wrote:
>
>>In article .com>,
> wrote:
>>
>>
>>>My local grocer with instore butcher closed and my source for
>
> really
>
>>>good quality veal and beef liver was gone. Yesterday friends came
>
> over
>
>>>for Liver and Oninons and I found a butcher in a small town near me
>>>with very good liver. They freeeze packages weekly. I asked for a
>>>package, 1 1/2 pounds, got out a few bucks to pay and was shocked
>
> when
>
>>>the clerk said the total bill was 58 cents! What a nice surprize.
>>>Around here traditionally Liver and Onions comes with boiled
>
> potatos,
>
>>>boiled or steamed carrots, and homemade bread. How do you make
>
> your
>
>>>liver and onions?
>>>

Pretty much as you do only mashed potatoes. Wanna try something
different with the onions? ok, don't laugh or go "ewwwwwwww". Trust
me, it's good and doesn't taste anything like what you'd expect.
Fry some bacon in the pan that you're going to caramelize the onions
until crisp (unless of course you'd prefer it not crisp). Remove from
pan, drain and cut into 1" pieces. When the onions are 3/4 done add
bacon back into pan. Add Heinz catsup. Not a lot as it could quickly
over power. Just enough to show a hint of red coloring after stirred
in. Continue to cook until the onions are done.


Sounds really wierd, I know, but try it.


--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

On 13 Feb 2005 06:01:17 -0800, quoth:
>
> Western Wisconsin USA
> Lat/Long: 43-52-44.3530N / 091-15-24.1580W

Uh, it says you're on the taxiway at the airport.
Does homeland security know about this?

BTW, is there a better place to get wine in town than Quillin's?

bkr

wrote:

> My local grocer with instore butcher closed and my source for really
> good quality veal and beef liver was gone. Yesterday friends came over
> for Liver and Oninons and I found a butcher in a small town near me
> with very good liver. They freeeze packages weekly. I asked for a
> package, 1 1/2 pounds, got out a few bucks to pay and was shocked when
> the clerk said the total bill was 58 cents! What a nice surprize.
> Around here traditionally Liver and Onions comes with boiled potatos,
> boiled or steamed carrots, and homemade bread. How do you make your
> liver and onions?

I'm the onliest one in my family to adore L&O. Sigh. I only get it out. But
I did make it once with Wheat Germ as the crumbs. Very nice. I like mine
with seasoned rice and lots of butter. And yes - my secret shame, a dollop
of ketchup.
Edrena

, if that's their real name, wrote:

>Around here traditionally Liver and Onions comes with boiled potatos,
>boiled or steamed carrots, and homemade bread. How do you make your
>liver and onions?

Where's the bacon?

I don't ever make liver for myself. The raw stuff is sooooo gross. But I
love the cooked stuff, and order it on occasion. Crash just averts his
eyes.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Stark >, if that's their real name, wrote:

>Where's "around here?"

<Damsel stifles a giggle>

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Steve Calvin >, if that's their real name, wrote:

>Fry some bacon in the pan that you're going to caramelize the onions
>until crisp (unless of course you'd prefer it not crisp). Remove from
>pan, drain and cut into 1" pieces. When the onions are 3/4 done add
>bacon back into pan. Add Heinz catsup. Not a lot as it could quickly
>over power. Just enough to show a hint of red coloring after stirred
>in. Continue to cook until the onions are done.

Ketchup on liver. If you could see the distressed look on my face, you'd
be sending someone right over here to comfort me. And I'm not telling
where "here" is. <EG>

Carol, who thinks she's having a relapse
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Damsel in dis Dress wrote:

> Steve Calvin >, if that's their real name, wrote:
>
>
>>Fry some bacon in the pan that you're going to caramelize the onions
>>until crisp (unless of course you'd prefer it not crisp). Remove from
>>pan, drain and cut into 1" pieces. When the onions are 3/4 done add
>>bacon back into pan. Add Heinz catsup. Not a lot as it could quickly
>>over power. Just enough to show a hint of red coloring after stirred
>>in. Continue to cook until the onions are done.
>
>
> Ketchup on liver. If you could see the distressed look on my face, you'd
> be sending someone right over here to comfort me. And I'm not telling
> where "here" is. <EG>
>
> Carol, who thinks she's having a relapse

no no... in the onions that are mixed with bacon. Honest try it

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

Steve Calvin >, if that's their real name, wrote:

>Damsel in dis Dress wrote:
>
>> Steve Calvin >, if that's their real name, wrote:
>>
>>>Fry some bacon in the pan that you're going to caramelize the onions
>>>until crisp (unless of course you'd prefer it not crisp). Remove from
>>>pan, drain and cut into 1" pieces. When the onions are 3/4 done add
>>>bacon back into pan. Add Heinz catsup. Not a lot as it could quickly
>>>over power. Just enough to show a hint of red coloring after stirred
>>>in. Continue to cook until the onions are done.
>>
>> Ketchup on liver. If you could see the distressed look on my face, you'd
>> be sending someone right over here to comfort me. And I'm not telling
>> where "here" is. <EG>
>
>no no... in the onions that are mixed with bacon. Honest try it

You can't make me! I basically have an aversion to ketchup. I only use it
in meatloaf, or as a dip for grilled cheese sandwiches. Oh - and on
California burgers, with mayo, tomato and lettuce. I pick the onions off.

Maybe Pam (guppy) will give it a shot. She's an adventurous cook, and a
great lover of liver.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Damsel in dis Dress wrote:

>
> You can't make me! I basically have an aversion to ketchup. I only use it
> in meatloaf, or as a dip for grilled cheese sandwiches. Oh - and on
> California burgers, with mayo, tomato and lettuce. I pick the onions off.
>
> Maybe Pam (guppy) will give it a shot. She's an adventurous cook, and a
> great lover of liver.
>
> Carol

You'd never know that's what it was if you weren't told. As I said,
not a lot, just a small amount. It was served to us last November
when the cook at the hunting lodge we were at cooked the liver from
his deer for everyone. The onions were favulous. No one could finger
the ingredients, so I bribed Jess and she finally told me. I was floored.

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

wrote:
> My local grocer with instore butcher closed and my source for really
> good quality veal and beef liver was gone. Yesterday friends came
over
> for Liver and Oninons and I found a butcher in a small town near me
> with very good liver. They freeeze packages weekly.

Frozen liver is never good quality.... it's especially a shame to
freeze calves liver.

On Sun, 13 Feb 2005 14:01:57 -0600, Damsel in dis Dress
> wrote:

> California burgers, with mayo, tomato and lettuce. I pick the onions off.

They're calling burgers "California" now? Weird! What
makes them California? If it had avocado on it, ok - but
what you described sounds like an ordinary burger.

For me - nix the mayo, no catsup (it's for fries only), and
slather on some whole grain mustard. I also want EXTRA
onions (give me yours if they're raw), bib lettuce and a
slice of beefsteak tomato.

sfCA

sf

Beaker wrote:
> On 13 Feb 2005 06:01:17 -0800, quoth:
> >
> > Western Wisconsin USA
> > Lat/Long: 43-52-44.3530N / 091-15-24.1580W
>
> Uh, it says you're on the taxiway at the airport.
> Does homeland security know about this?
>
> BTW, is there a better place to get wine in town than Quillin's?
>
> bkr

Since Soels closed Festival or Woodmans is about it.

Steve I will give it a try. Thanks for the hint.

sf >, if that's their real name, wrote:

>On Sun, 13 Feb 2005 14:01:57 -0600, Damsel in dis Dress
> wrote:
>
>> California burgers, with mayo, tomato and lettuce. I pick the onions off.
>
>They're calling burgers "California" now? Weird! What
>makes them California? If it had avocado on it, ok - but
>what you described sounds like an ordinary burger.

It's possible that they're no longer called California burgers.
They did 30 years ago. <G>

What made a burger a California was the addition of mayo, lettuce, tomato,
and sometimes onions. You could also get Californias with cheese.

Carol, in Minnesota
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

wrote:

> Steve I will give it a try. Thanks for the hint.
>
Honestly, I'm not nuts (well, at least not certifiable). Lemme know
what ya think, but again... go easy on it as it can quickly overpower.

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

Carol wrote:

> What made a burger a California was the addition of mayo, lettuce, tomato,
> and sometimes onions. You could also get Californias with cheese.

Sounds like a Burger King Whopper to me. Like sf, I also thought that maybe
avocado was the defining ingredient for a "California" burger.

Mayo, lettuce, and tomato *are* what I prefer on burgers, though. Sometimes
pepper jack cheese, too.

Bob

On Sun, 13 Feb 2005 18:29:00 -0600, Damsel in dis Dress
> wrote:

> What made a burger a California was the addition of mayo, lettuce, tomato,
> and sometimes onions. You could also get Californias with cheese.

???? The only difference between a burger in CA and
elsewhere used to be mayo and I thought it was strictly
located to N.CA.

Are you saying the burgers I ate as a teenager in the
Midwest that had lettuce, tomato, onion and cheese were
called California burgers? No way! In those days the only
things we attributed to California were surfboards (sorry
Hawaii) and string bikinis.


sf

sf >, if that's their real name, wrote:

>On Sun, 13 Feb 2005 18:29:00 -0600, Damsel in dis Dress
> wrote:
>
>> What made a burger a California was the addition of mayo, lettuce, tomato,
>> and sometimes onions. You could also get Californias with cheese.
>
>???? The only difference between a burger in CA and
>elsewhere used to be mayo and I thought it was strictly
>located to N.CA.
>
>Are you saying the burgers I ate as a teenager in the
>Midwest that had lettuce, tomato, onion and cheese were
>called California burgers? No way! In those days the only
>things we attributed to California were surfboards (sorry
>Hawaii) and string bikinis.

Okay. I made it all up

On 13 Feb 2005 15:40:56 -0800, quoth:
>
> Since Soels closed Festival or Woodmans is about it.

That place had a strange selection. They had oddball German wine labels
I've never seen anywhere else. I bought their last bottle of limoncello
a couple days before thanksgiving.

bkr

sf >, if that's their real name, wrote:

>Are you saying the burgers I ate as a teenager in the
>Midwest that had lettuce, tomato, onion and cheese were
>called California burgers? No way!

************************************************** *
Lynn Gifford Apr 18 2004, 5:06 pm

Newsgroups: rec.food.cooking
From: (Lynn Gifford) - Find messages by this author
Date: 18 Apr 2004 17:06:41 -0700
Local: Sun, Apr 18 2004 5:06 pm
Subject: Philadelphia-Style hot dogs

Here in North Dakota "California Style" means the burger comes with
lettuce, tomato, onion & mayo>
Lynn from Fargo
************************************************** *

Carol from St. Paul
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Beaker wrote:
> On 13 Feb 2005 15:40:56 -0800, quoth:
> >
> > Since Soels closed Festival or Woodmans is about it.
>
> That place had a strange selection. They had oddball German wine
labels
> I've never seen anywhere else. I bought their last bottle of
limoncello
> a couple days before thanksgiving.
>
> bkr

I think one of the best places for wine selection right now in LaCrosse
is the Peoples Food Coop downtown. It has gone pretty yuppie but they
usually have some nice wine.

In article .com>,
Sheldon > wrote:

> wrote:
> > My local grocer with instore butcher closed and my source for really
> > good quality veal and beef liver was gone. Yesterday friends came
> over
> > for Liver and Oninons and I found a butcher in a small town near me
> > with very good liver. They freeeze packages weekly.
>
> Frozen liver is never good quality.... it's especially a shame to
> freeze calves liver.
>

Don't know about the quality, but by the time you've thawed the thin
slices, they're almost impossible to handle. Found a beautiful package
of fresh veal liver in the Kosher section of my supermarket, but
thought I'd wait to purchase until I had an opportunity to prepare it.
Too bad. I've never seen any fresh liver again. When I asked the kosher
butcher about it he said liver was so volatile that it's seldom handled
fresh.

On Mon, 14 Feb 2005 03:22:49 -0600, Damsel in dis Dress
> wrote:

> Lynn Gifford Apr 18 2004, 5:06 pm

> Newsgroups: rec.food.cooking
> From: (Lynn Gifford) - Find messages by this author
> Date: 18 Apr 2004 17:06:41 -0700
> Local: Sun, Apr 18 2004 5:06 pm
> Subject: Philadelphia-Style hot dogs

> Here in North Dakota "California Style" means the burger comes with
> lettuce, tomato, onion & mayo>
> Lynn from Fargo

I believe you Dams, but I'm still wondering what makes it
"California" style?

sf
who will never forget being stared at in Rhode Island (as a
college student - while visiting friends there) and asking
why - only to be told "It's because you're from California".
What a shock! I'd never thought of myself as "exotic"....
heck, I wasn't even blonde.


sf

sf >, if that's their real name, wrote:

>On Mon, 14 Feb 2005 03:22:49 -0600, Damsel in dis Dress
> wrote:
>
>> Lynn Gifford Apr 18 2004, 5:06 pm
>
>> Newsgroups: rec.food.cooking
>> From: (Lynn Gifford) - Find messages by this author
>> Date: 18 Apr 2004 17:06:41 -0700
>> Local: Sun, Apr 18 2004 5:06 pm
>> Subject: Philadelphia-Style hot dogs
>
>> Here in North Dakota "California Style" means the burger comes with
>> lettuce, tomato, onion & mayo>
>> Lynn from Fargo
>
>I believe you Dams, but I'm still wondering what makes it
>"California" style?

I don't make the news, I just report it, ma'am.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Tue, 15 Feb 2005 08:58:52 GMT, Dog3
> wrote:

> Michael <- got lots of sex too

Woah, you DOG!

LOL

sf

"Steve Calvin" > wrote in message
...
> wrote:
>
<<snip>>

> Pretty much as you do only mashed potatoes. Wanna try something different
> with the onions? ok, don't laugh or go "ewwwwwwww". Trust me, it's good
> and doesn't taste anything like what you'd expect.
> Fry some bacon in the pan that you're going to caramelize the onions until
> crisp (unless of course you'd prefer it not crisp). Remove from pan, drain
> and cut into 1" pieces. When the onions are 3/4 done add bacon back into
> pan. Add Heinz catsup. Not a lot as it could quickly over power. Just
> enough to show a hint of red coloring after stirred in. Continue to cook
> until the onions are done.
>
>
> Sounds really wierd, I know, but try it.
>
>
> --
> Steve

I'm willing to try it, Steve, but I have one additional requirement from
you. How do you change the taste and texture of the liver? I try it every
so many years and the only way I can choke it down is to put about 2lbs of
onions on 6ozs of liver.

Nasty! Nasty!

Bret



----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

Maverick wrote:

> "Steve Calvin" > wrote in message
> ...
>
wrote:
>>
>
> <<snip>>
>
>>Pretty much as you do only mashed potatoes. Wanna try something different
>>with the onions? ok, don't laugh or go "ewwwwwwww". Trust me, it's good
>>and doesn't taste anything like what you'd expect.
>>Fry some bacon in the pan that you're going to caramelize the onions until
>>crisp (unless of course you'd prefer it not crisp). Remove from pan, drain
>>and cut into 1" pieces. When the onions are 3/4 done add bacon back into
>>pan. Add Heinz catsup. Not a lot as it could quickly over power. Just
>>enough to show a hint of red coloring after stirred in. Continue to cook
>>until the onions are done.
>>
>>
>>Sounds really wierd, I know, but try it.
>>
>>
>>--
>>Steve
>
>
> I'm willing to try it, Steve, but I have one additional requirement from
> you. How do you change the taste and texture of the liver? I try it every
> so many years and the only way I can choke it down is to put about 2lbs of
> onions on 6ozs of liver.
>
> Nasty! Nasty!
>
> Bret

well now Bret I can't help ya with your dislike of liver. I've done
the onion thing with venison and beef. Just as good as as a side dish.

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

"sf" > wrote in message
...
> On Mon, 14 Feb 2005 03:22:49 -0600, Damsel in dis Dress
> > wrote:
>
>> Lynn Gifford Apr 18 2004, 5:06 pm
>
>> Newsgroups: rec.food.cooking
>> From: (Lynn Gifford) - Find messages by this author
>> Date: 18 Apr 2004 17:06:41 -0700
>> Local: Sun, Apr 18 2004 5:06 pm
>> Subject: Philadelphia-Style hot dogs
>
>> Here in North Dakota "California Style" means the burger comes with
>> lettuce, tomato, onion & mayo>
>> Lynn from Fargo
>
> I believe you Dams, but I'm still wondering what makes it
> "California" style?
>
> sf
> who will never forget being stared at in Rhode Island (as a
> college student - while visiting friends there) and asking
> why - only to be told "It's because you're from California".
> What a shock! I'd never thought of myself as "exotic"....
> heck, I wasn't even blonde.
>
>
> sf

I think it has more to do with the fact that they actually dared to put
something green on the burger... But, I grew up in Southern Nevada so I'm
guilty by association.

Course, my friends think I'm strange cuz I'll dip my french fries in both
ketchup and mayo...

Bret



----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----