Hello blogosphere!
I’m finally back. And with exciting news. We tried beef liver tonight. Yes, we did. Remember when we ordered that half a beef? And they asked us if we wanted a liver? And we said yes (out of curiosity) and then ended up with 4 livers because no one else wanted theirs? Yes, that beef liver.
All the while we’ve been enjoying the fabulous ground beef, the amazing roasts, the delicious steaks (and man, we hardly ever had steaks growing up so I feel like a queen), I have been dreading the task of using up that liver. It’s been a tiny little worm in the back of my brain. And last week, we came across a recipe in the More with Less Cookbook called “My Children Love Liver.” So I thought to myself, “Deep breath, Mackenzie. That sounds tasty, doesn’t it? Let’s finally try that liver.”
The whole time I was cutting the liver (“Man, this is a weird texture, is it supposed to be this bloody? I guess so. Weird. I need to remember to bleach my cutting board”), breading the liver (“Definitely going to throw this plastic bag away”), and frying the liver in bacon fat (“Hey! This smells great! It smells like bacon and onions!”), I composed a positive blog review in my head. I really wanted to like liver. I really wanted to be the exception to the rule. I wrote the whole darn positive blog post in my head before I even put a piece of liver in my mouth.
I made it three pieces into the pile of liver and onions before admitting that a love affair with beef liver is just not in my future. I did, however, put a full 30% more beef liver in my mouth than Greg did. His final thought after that final piece of beef liver and a terrible face-twist: “It tastes like a cow smells.”
Our verdict? It might smell like bacon, but it tastes like liver. So let’s make pasta for dinner instead.
People who might like “My Children Love Liver”: People who like extremely soft meat. People who like liver. People who like to taste the way a cow smells.
5 comments
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February 2, 2010 at 5:02 am
Lucy
Oh dear! And here I was, prepared to become all well-informed about how I could magically make liver delicious!
Maybe making your friends laugh out loud at adventures with liver gets a prize too? And hey, trying it once was always the golden rule of weird food.
December 28, 2010 at 10:21 pm
Warm Milk, or For the Cook who is Overly Sugared «
[…] – my taste buds have changed. These days I rarely, rarely meet with a food I do not like. (Liver is the big exception that leaps to mind.) I even like turnips, you know? Preferably with a creamy […]
February 2, 2011 at 4:35 pm
I Came for the Bread, and Stayed for the Chicken Liver Pate: One Woman’s Journey Towards Unity with the Organ Meats «
[…] 2, 2011 in Uncategorized | by artmajorese My loves – remember my last liver escapade? I am happy to report that my experimental chicken liver pate turned out much nicer. So nice […]
June 23, 2011 at 12:09 am
Warm Milk, or For the Cook who is Overly Sugared » Mint Leaf Press
[…] – my taste buds have changed. These days I rarely, rarely meet with a food I do not like. (Liver is the big exception that leaps to mind.) I even like turnips, you know? Preferably with a creamy […]
July 6, 2011 at 9:31 pm
I Came for the Bread, and Stayed for the Chicken Liver Pate: One Woman’s Journey Towards Unity with the Organ Meats » Mint Leaf Press
[…] loves – remember my last liver escapade? I am happy to report that my experimental chicken liver pate turned out much nicer. So nice […]