Just fried me up a big package of pig liver, from the one I slaughtered back in November. Probably aint the best way to cook it being fried and all, trigliceride hell, but dang it was good. I have always liked liver. And they say once or twice a month is actually good for you, as long as you dont have one of them diseases that tells ya not to eat organ meat. But the funny thing is, I fixed it a few weeks ago, and told the kids it was liver and they wouldnt eat it. SO tonight I didnt tell them it was liver, just told them it was pig, pork, from the one we killed, they helped us quarter, cut up and package it after I had it skinned. So they have been real enthusiastic about eating it now. Anyway, they ate the liver and thought it was the best thing they had ever ate. Now trying to decide wheather or not to tell them it was liver.

I love it although I prefer calf or lamb's liver. When I was growing up we allways used to buy a whole grass fed beef from one of our farmer uncles. That meant we only got liver 2 or 3 times a year. We liked it better than steak. I guess absence makes the heart grow fonder.

Good trick. I would feed it to them a few more times before you let them know they like liver. I also think evidence they like it would be good; so take a picture next time. They will not be able to argue!!!! Glad my mom didn't do that. Eating liver gross ]

You guys are just disgusting.

I can skin and gut most anything, cook anything that's brought into the house, but NOT liver. The smell of it cooking just about turns me inside out. Other people have cooked it various ways and tried to convince me it wasn't liver. I can always tell.

Wish you both lived closer, I've got four packages of the vile stuff in the freezer. Oh well, the dogs appreciate it even if I don't.

But see, its good, till they know what it is....It IS GOOD, its the thought of what it is that is gross to so many, not the taste. Many have eaten it and thought it was delicious, but tell them its liver, and after all their life thinkin its gross, then it becomes gross to them. Not in your case however, you can smell it and dont like it, so thats a different scenario. Smell is 50% of taste and attraction to food. SO if something smells bad to you, you probably arent gonna like it. Well, for the most part anyway.......................Say like cabbage, lol......I hate to smell it cooking, but I love it in the bowl with cornbread and peppersauce.

Ew, disgusting. And not just because of the thought! I ate goat brains as a kid and thought it was great. But hide a piece of liver in a beef pot pie, and watch me gag at the table.

Ew.

LOL....thats me and fennel seed...one fennel seen in a dish or on a pizza and the whole thing tastes like that fennel seed. I like licorice, I hate fennel seed.

I loved liver, and used to eat a lot of it, both calf and chicken. But then I learned that unless it's an animal that has been raised in an organic manner, all the toxins it's eaten concentrate in the liver, and that's what you get when you eat it. And now being a vegetarian I don't eat liver at all. But it sure was good! If I were going to eat liver again I would buy it at Whole Foods.

My grandmother used to buy a capon (castrated rooster), render the fat, and use that fat to cook onions and then chicken livers. Unbelievably good!

Can't say I have ever eaten pig liver. I'm sure I would like it if my first experience was via the hand of a talented cook. Never been terribly fond of beef liver. The first couple bites taste great, but by the end of the portion I am ready to not eat it again for 3 months or so. The cook may not be doing it justice, I'm not sure.

One thing I really like is moose tongue. Sounds crazy, especially since I don't even want to try cow tongue. A guide friend of mine cooks it up at home and brings it with as a treat and "atmosphere setter" for his clients the night before they fly out for a hunt. Moose tongue with Wisconsin cheese on crackers and some good bourbon enjoyed while overlooking the moose hunting lake -- works for me! :^O

I have never had pig liver or lamb liver. We used to eat beef liver on a regular basis when I was growing up--the taste was ok, but it always seemed dry to me, as we cooked it on the (indoor) grill.

Mom & I like beef tongue, but I confess I've never had moose tongue.

When my mom and my aunt were kids, my grandfather used to fry up some kidneys (beef, I guess). The smell made them sick and they always had to leave the kitchen. When my mom grew up and got a job, she went to lunch at a french restaurant one day when she was working a split shift and had plenty of time. Kidneys were on the menu, and Mom thought surely the french would know how to cook them so they would taste good. Wrong! The waiter seemed bothered that she didn't like 'em. They offered to bring her something else, but she had already filled up on soup and bread anyway. --J--

Yum, liver and onions!! And beef brain, and heart, and tongue. Grew up eating that stuff. Even had a neighbor who wanted the blood to make blood cake!! Never tried that.

> Just fried me up a big package of pig liver....Probably aint the
> best way to cook it being fried and all, trigliceride

Hate to tell you this, farmhound, but the frying part is the least of the concerns about triglicerides and high cholesterol. Liver has probably the highest level of cholesterol of all organ meats. And...there's many sources out there (just google) that specifically warn against pregnant women eating liver.

But, I guess as long as you're not pregnant and you're not eating it more than once a week, there's enough other things out there that are even more hazardous to your health. :O

I buy my meat from a local farmer who grain feeds his cattle,no hormones .He also sells lamb.I rarly eat red meat any more ,but I took a friend up there during the week and while there I bought a small packet of lambs liver and some lamb stew.I'm looking forward to it,although DH says do it on a day he's working late.In Ireland ,when I was growing up some women on our street used to buy a sheeps head and make all kinds of stuff from it.They used to tell the butcher to 'leave the eyes in,as it has to see us all through the week' :^O
Mavis

I like but my Dh can't stand even the sight of it so we made a bargain....he doesn't bring Jello into the house (gives me the heebie jeebies even looking at it on tv) and I don't bring liver into the house. When I lived in the city, my mom new this and would invite me to dinner whenever they were having it, my Dh worked evenings at the time so everyone was happy.-LJB

Beef tongue is another classic of Jewish cuisine, and I loved that too. DH wouldn't have it in the house, though.

The secret with liver is to undercook it. Of course if the animal has parasites of any kind, which tend to go to the liver, you're in trouble. This was first told to me by a cousin's husband, who worked in the meat packing industry.

And sweetbreads! Yum! But it's true that all organ meats are high in cholesterol.