Liver: chicken and beef and others. Do you like them?

[CleanSump]

Aldi used to have them but not in the last year

Yes, I check every time I go there.

Pop into one of the regular big chains. We also have a few smaller rural stores that even carry head cheese and locally made souse.
There are also kosher stores that carry good, fresh, chopped liver. I guess that would be dependant upon where you live though.

 

[K-Man]

Fried breaded chicken livers, yes. Beek or pork liver, generally no, except for the occasions I want braunschweiger or Neese's liver pudding. Neither of those has a strong liver taste.

If you hadn't heard, Neese's in North Carolina is making repairs to its plant, and its products aren't available anywhere at the moment. The feds shut them down over contamination fears, though no sausage or other products were found to have any problem. I don't know whether the company can bounce back from it. There's no schedule given for making its items available again yet. Its website is still up, but with no products listed.

 

[53' Stude]

A disappearing treat.

Imtninkmitsmdisgusting and it smells.

 

[Panda87]

I know they are undoubtedly great for you and have loads of nutrition. I’ve tried to cook chicken livers 4 different ways and the sharp taste was so off-putting that I choked it down every time. I’ve just come to understand that it’s not for me. Just like shellfish, eggplant, okra and most ways fish are cooked/prepared…I’ve tried it many ways and many times and realized it isn’t for me.

 

[Pablo]

I know they are undoubtedly great for you and have loads of nutrition. I’ve tried to cook chicken livers 4 different ways and the sharp taste was so off-putting that I choked it down every time. I’ve just come to understand that it’s not for me. Just like shellfish, eggplant, okra and most ways fish are cooked/prepared…I’ve tried it many ways and many times and realized it isn’t for me.

Then I recommend sheep liver and canned cod liver!

 

[GI_GRIFF]

Good day BITOGERS. Ni know #18FAN loves liver. Wondering if anyone else here enjoys them too. I just cooked some beef livers on cast iron skillet. Very tasty.

I like beef liver and heart, chicken liver and gizzards also. YUMMY!!

 

[2005jettatdi]

No. Ick. The liver is basically a filter. I don't eat filters.

Liver and kidneys are poison filters. No, I will not eat them and have not since I escaped from my mother's liver and stewed tomatoes decades ago. Growing up during the Depression was never an excuse for eating those two "foods."

 

[Vil_Riker]

Pop into one of the regular big chains. We also have a few smaller rural stores that even carry head cheese and locally made souse.
There are also kosher stores that carry good, fresh, chopped liver. I guess that would be dependant upon where you live though.

I live in a rural area - our food choices (except for processed stuff) are poor.

 

[BHopkins]

As a youth, I absolutely loved my mother's liver and onions. From my experiences with liver and onions at home, I tried liver and onions a few times elsewhere. None measured up. Some were disgusting. So it's probably been almost 50 years since I've had it. My mother was a good cook. As a youth, I didn't understand. I thought everyone got fed as good as I did.

 

[UNC054]

Yes, Beef liver and calf liver especially with onions.

Grew up raising cows for 4H, we ate what didn't auction off.

 

[BMWTurboDzl]

Good day BITOGERS. Ni know #18FAN loves liver. Wondering if anyone else here enjoys them too. I just cooked some beef livers on cast iron skillet. Very tasty.

I've occasionally tried throughout my life and I just can't get over the mouth feel and metallic taste.

 

[97prizm]

I really wish I liked liver. And beets. Both are amazing sources of nutrition. Maybe I need to cook them myself.

Liver filters out the junk in your blood. I always thought of it like eating an oil filter.

 

[Panda87]

Liver filters out the junk in your blood. I always thought of it like eating an oil filter.

You know…that makes sense when you put it that way.

 

[Kira]

A friend's mom added some liver to a gravy.
She used a blender to make it, so it was indistinguishable.
My guess it was <5% liver.
It was more a spice than an included flavor (as meat would be in a meat-spaghetti sauce).
Still, I had to engage all my "polite circuits" to get it down.

NOTE: Friends with animals gather the well squeezed apple pulp from cider presses and feed it to their pigs.
They say 2 weeks of adding it to the regular feed sweetens the liver.
Hmmmm, altering the flavor for the better, perhaps?