Who /liverandonions/ here?

the flavor can be delicious, but it has to be from a cow that was raised somewhere other than a football stadium-sized warehouse pumped in all three holes with various antiobiotics and hormones, because all that stuff gets filtered through the liver.

>tfw high cholesterol

i wish

I prefer to use liver in Thai Green Curries.

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>>9094943
Yeah boi

Liver, bacon and mash potato.

Fuuuuck yes.

But yeah, gotta be from a nice cow.

How do you guys prepare/cook your liver and onions,? What side dishes?

Only time I ever ate it was when my mom makes it but whenever I go visit her I never catch her when she makes it.

She does it with lots of onions and tomatoes and some rice and beans with home made tortillas cos we're spics

>>9095337
Never been a fan of tomatoes with my L&O

I do the usual flour and fry for the liver. Onions in butter dumped on top. It's beef so a potato side usually goes well with it. Definitely an underrated meme food with a bad rep.

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>>9095337

Cook the bacon in a large non-stick frying pan until crisp.

Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side.
Remove from the pan, then fry the onion until softened.

I want to try it.

Should I get love from my local mexican grocer?

I get steaks and other meat there sometimes and I feel like it isn't as fresh as from reasors

>>9094943
Sounds dank but also sounds like it would give you 3-month decaying zombie breath.

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>>9094943

My dad makes the best liver & bacon iv ever had.

I couldn't stand it as a kid but makes me drool just thinking about it now.

>>9094943
never had it. i remember pre disney doug ate it kind of wanted to try it but never got to.

Fried liver with worcester sauce, fried onion and mushrooms over it, then smothered in brown gravy.
Shit's tits.

Hell yeah
I use a smidge of red wine. My go-to meal when I want to feel fancy but not work hard.

>>9094943
I love it. I go for calf liver because it's a bit milder, and I mix a pinch of anise into the starch I coat it in before frying.

I tried it making it once and I couldn't eat it, and I'm almost never picky. The metallic taste stung my throat and the house smelled for days.