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...

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

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...

"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



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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...

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

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.

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

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_

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_

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.

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.