Organ meats.
- Thread starter Milzy
- Start date
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fossyant
Ride It Like You Stole It!
- Location
- South Manchester
AndyRM
XOXO
- Location
- North Shields
AndyRM
XOXO
- Location
- North Shields
More seriously, I do quite like liver.
Haven't had it in ages, but this is the recipe I use: https://www.hairybikers.com/recipes/view/liver-and-bacon-with-onion-gravy
I'd buy the meat from a butcher rather than a supermarket.
Not a fan of kidney as I don't like the texture.
Haven't had it in ages, but this is the recipe I use: https://www.hairybikers.com/recipes/view/liver-and-bacon-with-onion-gravy
I'd buy the meat from a butcher rather than a supermarket.
Not a fan of kidney as I don't like the texture.
fossyant
Ride It Like You Stole It!
- Location
- South Manchester
Offal, blurgh. 
KnittyNorah
Über Member
- Location
- The Frozen North (of England)
I love liver. Tender lamb's liver, quickly grilled or fried, right through to pigs or ox liver which is 'strong' and I consider is all the better for being soaked overnight (at least) in either milk or yoghurt, before long slow cooking with lots of onions and other tasty things. I also like chicken and turkey liver, quickly fried.
I prefer to buy liver from a reputable local butcher who knows the provenance of the beasts.
I don't like tongue or kidney - it's the texture of both of them which I find off-putting.
Brains are OK-ish when cooked nicely, not much flavour really and a rather odd texture. Elder has a similar sort of 'pappy' texture, but firmer as it is usually pressed, and also has IMO very little flavour. Sliced very thinly, it's OK. I've not seen it for many years though, and don't know if its still obtainable or if it all goes to the petfood producers.
Heart can be very nice when cooked well - it's a very well-used muscle, so apt to be tough unless cooked by someone who knows what they are doing.
I prefer to buy liver from a reputable local butcher who knows the provenance of the beasts.
I don't like tongue or kidney - it's the texture of both of them which I find off-putting.
Brains are OK-ish when cooked nicely, not much flavour really and a rather odd texture. Elder has a similar sort of 'pappy' texture, but firmer as it is usually pressed, and also has IMO very little flavour. Sliced very thinly, it's OK. I've not seen it for many years though, and don't know if its still obtainable or if it all goes to the petfood producers.
Heart can be very nice when cooked well - it's a very well-used muscle, so apt to be tough unless cooked by someone who knows what they are doing.
Salty seadog
Space Cadet...(3rd Class...)
Liver. Lovely with bacon and onion gravy. Pan fried of course. Mustard mash too. Lambs liver for strength of flavour calves liver for pate like smoothness.
Salty seadog
Space Cadet...(3rd Class...)
I couldn't believe it but I saw a lady buy triple in a tin at my local farm shop... 😭
gbb
Legendary Member
- Location
- Peterborough
Tripe,despite never having had it, makes me shudder for some reason.
But offal in general,
Never seen it since but once had a chicken liver curry....wow.
Steak and kidney, great, liver...even better.
Heart, mum is used to do it and iloved it, but I can't (and neither can she) remember pigs or lambs heart...or how it was cooked.
But offal in general,
Never seen it since but once had a chicken liver curry....wow.
Steak and kidney, great, liver...even better.
Heart, mum is used to do it and iloved it, but I can't (and neither can she) remember pigs or lambs heart...or how it was cooked.
Cycleops
Legendary Member
- Location
- Accra, Ghana
Chicken liver is particularly tasty and cheap. Cooked chopped and then mixed with finely chopped onions, put in open container and left to set with butter glaze on top. Eaten cold as a pate with toast. Absolutely delicious.
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welsh dragon
Thanks but no thanks. I think I'll pass.
Lambs liver is lovely and I adore kidney, but nothing else.
- Location
- London
Is liver still really cheap?
Always used to be.
Was never sure why as I think it's supposed to be pretty good for you.
The appearance/associations I suppose?
which is maybe why I haven't had any in years - used to have it a fair bit as a student.
Can someone remind me of the heirarchy of good liver?
seem to remember that lambs was seen as better than many?
Always used to be.
Was never sure why as I think it's supposed to be pretty good for you.
The appearance/associations I suppose?
which is maybe why I haven't had any in years - used to have it a fair bit as a student.
Can someone remind me of the heirarchy of good liver?
seem to remember that lambs was seen as better than many?
