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Reply to "Is liver really that bad?"
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[quote=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. [/quote]
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