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Thread: What is Your Favorite Liver page 2

  1. #11
    Harry's Avatar
    Harry Guest
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    "Favorite liver" = oxymoron

  2. #12
    Gator's Avatar
    Gator is offline Senior Member
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    Sorry, folks, but this has been stewing for a time and a half.

    My favorite liver is the one in my body doing all it can to eliminate the trash that I somehow allow to get in. That is indeed my most favorite liver.

    May it live long and prosper.
    Last edited by Gator; 07-11-2010 at 12:58 AM. Reason: spelling

  3. #13
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    breadsauce is offline Senior Member
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    If it has been frozen then yes, it will be fine. Thaw thoroughly, rinse and fry in butter with sage leaves if you have them, and ground black pepper. Cook until firming up but still pink inside. Delicious!

  4. #14
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    I have tried lamb, chicken and venison. Only had the lamb once and terribly overcooked it. Chicken I regularly eat and adore. Venison it has been a while but I cannot remember it tasting much different than chicken. I have beef liver in the freezer but something about the big hunk of liver intimidates me.

  5. #15
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    Quote Originally Posted by MalPaz View Post
    mmm yum yum yum i love livers theyre my favorite food ever!!!!!!!!!!!!! i have had cow and chicken, both raw and cooked, love both ways
    That's crazy... favorite food ever? Really?

    Quote Originally Posted by doug View Post
    I don't like chicken liver, but grass fed beef liver raw is great!
    Another one who likes beef liver raw.... I won't be starting this way that's for sure!

    Quote Originally Posted by Gator View Post
    Sorry, folks, but this has been stewing for a time and a half.

    My favorite liver is the one in my body doing all it can to eliminate the trash that I somehow allow to get in. That is indeed my most favorite liver.

    May it live long and prosper.
    Haha, I love it.

    Quote Originally Posted by breadsauce View Post
    If it has been frozen then yes, it will be fine. Thaw thoroughly, rinse and fry in butter with sage leaves if you have them, and ground black pepper. Cook until firming up but still pink inside. Delicious!
    Thanks for the tips! I am not a butter person but I may buy some Ghee soon.
    Find me at aToadontheRoad.com. Cheers!

  6. #16
    Spinner's Avatar
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    Love love love!!!! Chicken liver--course I am a big fan of pork and beef and calf liver... need to try lamb's liver...
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  7. #17
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    Quote Originally Posted by chickenbackside View Post
    Definitely pig liver, cooked al dente with ginger, dark soy sauce and spring onions.... YUMMMMMM...
    muuust try WHERE did u find pig liver

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