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1. 

   whitecarabao said, 10 months ago

   Roz has a warped sense of humor.
2. 

   Schrat said, 10 months ago

   @ Valerie Valle’s yesterday reply
   …
   I apologize if I misjudged you. But your first text is far open to any kind of misinterpretation.
   What you wrote in your reply about the behavior of dogs and humans is quite normal. I have no problem with it.
   …
   Sorry!
3. 

   Alexikakos said, 10 months ago

   It’s not chopped liver, it’s sliced. I don’t think bacon can save either one, though.
   
   

   From: The Good Housekeeping Illustrated Cookbook (Reader’s Digest Edition)
   By: Zoe Coulson
   Published by: Hearst Books New York (1980)
   ISBN 0-87851=037-0
   
   Pan-fried Liver and Bacon
   
   1 8-ounce package bacon slices
   1 pound calves’ liver, sliced about 1/4 inch thick
   2 tablespoons all purpose- flour
   1/4 teaspoon salt
   4 lemon wedges (optional)
   chopped parsley for garnish
   
   1. In10-inch skillet over medium heat, fry bacon until crisp; drain on paper towels; keep warm.
   Pour off all but 2 tablespoons fat from skillet

   2.Trim any membrane from edges of liver slices.
   On waxed paper, coat liver with flour.

   3.Over medium heat in hot fat, cook liver 4 minutes, turning once, until crisp and brown on outside, delicate pink inside.

   4.Sprinkle with salt; squeeze over a little lemon juice.
   Place liver and bacon on warm platter; garnish with parsley.

   Note from me: Eyeball half a pound out of a pound package of bacon
4. 

   dukedoug said, 10 months ago

   @Alexikakos

   Nope. My wife makes chopped liver and it’s certainly chopped. I like it but it’s the only way I will eat liver. The chopping breaks down the unattractive texture of liver that usually puts me off eating it.
   

   
   On the other hand – my wife, my cousin and my (late) father are / were all big fans of “Lamb’s Fry and Bacon” … Lamb’s Fry being what we call calves’ liver in Australia. Can’t stand the stuff myself …
5. 

   Alexikakos said, 10 months ago

   @dukedoug

   I can’t stand any kind of liver. As a friend of mine says, “They’re FILTERS!!!”
6. 

   afficionado said, 10 months ago

   @Alexikakos

   LIVER Yuk
7. 

   olddog1 said, 10 months ago

   @Alexikakos

   I think you mean kidneys. They filter the blood. The liver provides bile for digestion and regulates blood chemicals. (Very simplified).
8. 

   $$i9 said, 10 months ago

   I’ve heard that livers are the garbage cans of bodies; i.e., that’s where the toxins wind up, the ones not excreted.
9. 

   djc928 said, 10 months ago

   @dukedoug

   Here in the US, lamb fries are testicles. They’ve been used on several of the cooking competition shows to throw the chefs off their game. Yum, yum!
10. 

    EarlP2 said, 10 months ago

    @Alexikakos

    Similar to my old favorite recipe. I marinate the liver in red wine vinegar, skip the lemon juice.
11. 

    whmIII said, 10 months ago

    Organ meat is really NOT good for you…
12. 

    JPuzzleWhiz said, 10 months ago

    @SUSAN NEWMAN

    I can remember trying pate de fois gras a long time ago.
    Lousy stuff; too greasy!
    
    It would turn your stomach if you knew how that “delicacy” is produced. It’s why many restaurants are refusing to include it on their menus.
13. 

    Linguist said, 10 months ago

    @SUSAN NEWMAN

    I once had a German Shepherd who came close to suffering an untimely death at the hands on my roommate. My dog had learned open the fridge and discovered a 2 lb. pate the roomie had spent hours making for a party. The dog was considerate and only ate about half of it !
    I had an airtight alibi, so we knew who the culprit was, laying there fat, not-so-dumb, happy and guilty.
    He got a little more pate when roomie sliced away the obvious teeth marks, and served the remainder as planned. Dog and I kept quiet.
14. 

    oldman2013 said, 10 months ago

    do French fries come with that?
15. 

    phritzg said, 10 months ago

    I’m not a big fan of liver. You could say I prefer my food de-livered.
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