Liver & Onions

kyredneck

Well-Known Member

Site Supporter

• Jul 16, 2025

• #1

 

kyredneck

Well-Known Member

Site Supporter

• Jul 16, 2025

• #2

Yay, I like em if they're fixed right....(like the picture)

 

JonC

Moderator

Moderator

• Jul 16, 2025

• #3

nay....but to be fair I never tried beef liver.

 

KenH

Well-Known Member

• Jul 16, 2025

• #4

Beef liver and ketchup, please and thank you.

 

Silverhair

Well-Known Member

• Jul 16, 2025

• #5

My mouth was watering but do to the heart condition my wife will not let me indulge.

But I can still dream.

 

Salty

20,000 Posts Club

Administrator

• Jul 17, 2025

• #6

Neither for me!

 

C

Cathode

Well-Known Member

• Yesterday at 7:07 PM

• #7

Liver is really good for you. We call it lambs fry. Lamb liver onions and bacon then thicken gravy with corn flour.
Chicken or beef liver tastes just the same to me.

 

C

Cathode

Well-Known Member

• Yesterday at 7:13 PM

• #8

The other offal that’s popular is lamb brains generally on toast.

Steak and kidney pies.

 

C

Cathode

Well-Known Member

• Yesterday at 7:17 PM

• #9

Another one is tripe. Honey comb tripe on account of its look.

 

kyredneck

Well-Known Member

Site Supporter

• Yesterday at 7:35 PM

• #10

Cathode said:

Liver is really good for you. We call it lambs fry. Lamb liver onions and bacon then thicken gravy with corn flour.
Chicken or beef liver tastes just the same to me.

Click to expand...

Chicken livers w/gravy and biscuits, mmm, mmm,

 

Salty

20,000 Posts Club

Administrator

• Yesterday at 10:06 PM

• #11

Cathode said:

Liver is really good for you. We call it lambs fry. Lamb liver onions and bacon then thicken gravy with corn flour.
Chicken or beef liver tastes just the same to me.

Click to expand...

No wonder I dont like it!

 

kyredneck

Well-Known Member

Site Supporter

• Yesterday at 10:31 PM

• #12

Cathode said:

The other offal that’s popular is lamb brains generally on toast.

Click to expand...

Cathode said:

Another one is tripe. Honey comb tripe on account of its look.

Click to expand...

I love a well-made (prep/cleaning is paramount) souse meat, not sure if my past source used brains or chitlins making it.