Is liver really that bad?

[Anonymous]

Pate - make your own.

People who are saying it's not healthy- what are you basing this on? Cholesteral? That's a myth - cholesterol and saturated fat is necessary for life.

Compare statistics of the low-cholesterol low sat-fat diet trend to the amount of heart-disease related illness. Sugar and processed foods are the problem, NOT traditional whole foods like grass-fed meats, eggs, butter and yes, organ meats. Wake up, sheeple!

[Anonymous]

Mmmm, pate. And fried chicken livers are divine. All large liver served to people is generally calf liver, pork liver is for pet food and mostly inedible tasting.

[Anonymous]

When I have had it in diners and bar-and-grill type restaurants, in addition to the onions they have added bacon. Mmmm.

This is really easy to do at home. In a big cast iron skillet over medium heat, fry the onions first (large chop or large rings). After they've been going about ten minutes, add 3 strips of bacon (or more--who's going to say no?), cut into large (2") pieces. After that's been going 2-3 minutes, add the liver. Move it around with tongs every so often, and use a flat spatula to scrape the onions off the bottom and keep them from sticking too much. (They should stick a little; that brown crispiness is flavor.) Let it go until the liver is just done through (10-15 minutes depending on quantity and heat). Don't let it dry out or get rubbery.

You're using medium heat instead of medium high because you are going to cook this longer than you otherwise might--you want the onions to have time to get good and brown and soft.

[Anonymous]

I made it once when I was severely anemic. So gross! There is no disguising that it is an organ. You have to soak it in milk first.

Now, fried chicken livers are a bit more tolerable, but they do have a certain earthiness about them so I can't eat more than one or two. I recommend Cracker Barrel.

[Anonymous]

Fried chicken livers + fried shallots + salt + pepper + calvados / whirled in food processor / + a little olive oil to smooth the texture (or possibly just a bit of hot bacon fat) = heaven.

After frying the shallots and chicken livers, deglaze the pan with the calvados, and into the processor it goes.
Serve on baguette rounds, lightly toasted (just to crisp a bit), with a big velvety red wine or port.

[Anonymous]

That smell. Oy vey. brings me back to Grandma's kitchen. I would happily eat the cold chopped liver, but the smell was vile.

[Anonymous]

I can imagine it would be horrible, if you do not know how to cook it.


I love goat liver cooked in Indian spices. To. Die. For!

[Anonymous]

The only good thing about liver is the onions!

[Anonymous]

Seconding homemade pate. I was amazed at how easy and DELICIOUS it was.

I keep planning to try frying it with onions, but lord do I love that pate and I was someone who could never tolerate liver growing up.