Liver as a food item... (recipes?)

[Aurian]

Yeah, kidneys are even more of a no-no-no-no.. for me.

However, I realised I do like liver in the form of paste you put on sandwiches (with pickled cucumber). But that is far far away from the dishes my mom served.
sliced liver with creamsauce (gravy).. horrible aftertaste of iron.

 

[Roger Wilco]

I'm wary of kidneys also, but if they're done right, they don't uriney.

 

[Shaytan]

Liver (even foie gras) or kidneys...bof...

But never leave me near gizzards confits

 

[Roger Wilco]

Liver (even foie gras) or kidneys...bof...

But never leave me near gizzards confits

Uaaargh! You aren't talking about tripes, are you? That's one of the few "delicacies" that literally make me want to puke just thinking about it. And I've eaten almost anything from lamb kidneys to calves' brain...

 

[Shaytan]

Liver (even foie gras) or kidneys...bof...

But never leave me near gizzards confits

Uaaargh! You aren't talking about tripes, are you? That's one of the few "delicacies" that literally make me want to puke just thinking about it. And I've eaten almost anything from lamb kidneys to calves' brain...

Naah, not tripes I don't like tripes too, I'm very difficult with meat.

Gizzards are gésiers in French. I buy them already confits and I serve them in salad. My Mum used to to cook them (not confits) like a ragout with potatoes

 

[Roger Wilco]

Naah, not tripes I don't like tripes too, I'm very difficult with meat.

Gizzards are gésiers in French. I buy them already confits and I serve them in salad. My Mum used to to cook them (not confits) like a ragout with potatoes

Hm, I don't think I've ever eaten that - or even seen it on a menu anywhere, maybe if I'm in France the next time.

 

[Shaytan]

Hm, I don't think I've ever eaten that - or even seen it on a menu anywhere, maybe if I'm in France the next time.

South-west cuisine but be careful, it might cost more than 15 euros

 

[Roger Wilco]

Hehe, I'll have to survive with that then.

 

[Haggis and tatties]

Liver in flour, lightly fried with some chopped onions and some worcester sauce.

If you want to go all out some creamy mash with that.

A meal fit for....we anybody.