I need a good recipe for calves liver and onions (Page 6): Thank You for your recipe, I just copied and emailed to a friend...She and her husband love having it...Sent yours and wills...

lindajoy Loc: right here with you....

mccann wrote:

My husbands 1st Sgt when he was a young Speck 4 in... (show quote)

Thank You for your recipe, I just copied and emailed to a friend...She and her husband love having it...Sent yours and wills to her S a matter of fact..

Welcome, see your new...Good people, great topics, enjoy and take nothing personal...

lindajoy Loc: right here with you....

slatten49 wrote:

lindajoy Loc: right here with you....

Mikeyavelli wrote:

Take the liver and wrap it up good. Leave the onions whole in their bag.
Grill a 2 inch thick strip steak and by now the potatoes should be baked.
Throw away the liver, reserve the onions for another purpose, open a moderate Bordeaux, toast to the good life, and serve the steak on a sizzle platter, add sour cream to the baked potato, skip the stupid salad, and enjoy. 😜

Now that's the way to do it!!

Mikeyavelli

lindajoy wrote:

Now that's the way to do it!!

Or, you can place the liver carefully on a hot cedar plank and roast it for no more than 15 minutes. Take the liver out of the oven, throw it away, and eat the cedar plank.

lindajoy Loc: right here with you....

Mikeyavelli wrote:

Or, you can place the liver carefully on a hot cedar plank and roast it for no more than 15 minutes. Take the liver out of the oven, throw it away, and eat the cedar plank.

Lololololololololololll, I happen to love the scent of cedar..My closet is all done in Cedar wood...I'll never have to buy food again...lolololol

America Only Loc: From the right hand of God

Raylan Wolfe wrote:

An intelligent person would simply google recipes for any dish you desire to cook!

http://allrecipes.com/recipe/58942/absolute-best-liver-and-onions/

ANY intelligent person NEAR you would use a 12 gauge.....KA BOOM....end your troubled lil nappy soul!

America Only Loc: From the right hand of God

archie bunker wrote:

For nearly 22 years now, my wife has refused to al... (show quote)

Some liquid smoke, a shot or two of Jack Daniels, some butter, garlic salt, course ground black pepper, one chopped up sweet pepper, sliced and diced white onion,all fried in a cast iron skillet, on a real hot setting, flip that liver and keep doing about every two minutes get the outside of the liver cooked to what they call, "caramelized" then it should be done just right.

Weewillynobeerspilly Loc: North central Texas

lindajoy wrote:

I like it best just seered 2 or 3 minutes each side...

Steaks, medium...

We must be hungry???

Mmmmmmm, tuna seered barely.....very pink in the middle with a room temp center.

Steak..........bloody as hell, i just need the guy serving it to have a lit cigarette in his mouth........that's cooked enough for me, 2 dinner rolls for mopping up the blood......Mmmmmmmm, i could cut chunks off a walking Longhorn and eat it.

QuestGirl Loc: Jayhawk Country

archie bunker wrote:

Mine came out really tender. I was proud of myself.
Liver, and eggs for breakfast tomorrow!! Before you gag, think about what could be worse!

Yes, I read your review. Cooked properly they are succulent and no "ketchup" needed. I have cooked them only once. I think it's the filtering aspect of the liver that bothers me so I never buy it. Would consider that sold in a butcher's shop. As for livers and gizzards, there is only one restaurant that I'll eat those organs. I'm not big on fowl meat either.

I do not like sushi or oysters. Those oysters on the half shell make me feel all funny inside... warm and in need of air. Nor do I like beef still with a "faint moo", unless that's medium rare to you.

I have learned some things here on your thread, Archie. The milk and "no egg" are good points to remember.

lindajoy Loc: right here with you....

Weewillynobeerspilly wrote:

Mmmmmmm, tuna seered barely.....very pink in the middle with a room temp center.

Steak..........bloody as hell, i just need the guy serving it to have a lit cigarette in his mouth........that's cooked enough for me, 2 dinner rolls for mopping up the blood......Mmmmmmmm, i could cut chunks off a walking Longhorn and eat it.

Ok Dracula, you can have it!!

America Only Loc: From the right hand of God

Weewillynobeerspilly wrote:

Mmmmmmm, tuna seered barely.....very pink in the middle with a room temp center.

Steak..........bloody as hell, i just need the guy serving it to have a lit cigarette in his mouth........that's cooked enough for me, 2 dinner rolls for mopping up the blood......Mmmmmmmm, i could cut chunks off a walking Longhorn and eat it.

Hell yeah!

Weewillynobeerspilly Loc: North central Texas

lindajoy wrote:

Ok Dracula, you can have it!!

Drac nothing!!! I like my beef bleeding, my chicken with burnt edges and my whole white milk at room temp........sweeter if it's a couple days out of date.

My tapioca hot, chocolate pudding warm.......oh yea!

archie bunker Loc: Texas

Weewillynobeerspilly wrote:

Mmmmmmm, tuna seered barely.....very pink in the middle with a room temp center.

Steak..........bloody as hell, i just need the guy serving it to have a lit cigarette in his mouth........that's cooked enough for me, 2 dinner rolls for mopping up the blood......Mmmmmmmm, i could cut chunks off a walking Longhorn and eat it.

Mrs. B. calls it runnin but not buckin. :sm16 It's friggin raw!

Weewillynobeerspilly Loc: North central Texas

archie bunker wrote:

Mrs. B. calls it runnin but not buckin. :sm16 It's friggin raw!

Mrs.B knows Archie. ....she knows how it's done.

Tell her to try a thick hunk of veal super rare.......ya can't cook the look of betrayel off the little thing, so why bother

Larry the Legend Loc: Not hiding in Milton

Weewillynobeerspilly wrote:

Mmmmmmmm, i could cut chunks off a walking Longhorn and eat it.

Yep, just wipe it's ass and pull it's horns....