do you like liver?

[Randall Twede]

I know most people don't, especially children. I don't eat it very often, but I like it. every once in a while I get a real craving for it. it must be the nutrients. 2 oz. of braunsweiger(liver sausage) has 100% RDA of vitamin A and 20% of iron. when my body tells me it wants something I try to comply

[Tim Cooke]

Yes and No.

I don't particularly dislike the taste, in fact I really do like a liver pate, but the texture spoils it for me.

[Paul Clapham]

We don't eat liver in my household because not all of us like it. So if we go out to a restaurant and they have a liver (or kidney) dish on the menu, I will quite often order that.

Although once I ordered steak and kidney pie and when it arrived it didn't have any kidney in it.

[Bear Bibeault]

I don't like straight-up liver, but love pate and liverwurst.

[Jan de Boer]

I actually like liver, but is not it full of bad unsaturated fatty acids or something? There was a reason I left liver out of my diet.

[Tim Moores]

Obligatory Silence of the Lambs quote: I ate his liver with some fava beans and a nice Chianti

[Campbell Ritchie]

Paul Clapham wrote:. . . steak and kidney pie and when it arrived it didn't have any kidney in it.

Death is too good for the chef

[Liutauras Vilda]

I like liver, parents used to make such dishes with, but can't remember what was the last time I ate it. Same as clotted blood pudding.

[Tim Cooke]

Sometimes my liver doesn't like me.  

[Paul Clapham]

When I was a child we used to have heart for dinner sometimes. Probably beef heart, I don't remember. And every time my mother cooked heart my father would get out his recorder and play "None but the Lonely Heart".

[Campbell Ritchie]

The late butcher at Yarm, David Rigg, told me that his father was a butcher and chef in barracks during World War II. At Christmas he stewed beef hearts and told the privates they were goose, and they were devoured with great pleasure.
How large were the hearts? An ox heart is about 8″ across; lamb and pork hearts are much smaller.

Even nowadays hearts are renowned for being a very economical source of protein, though an ox heart does need a long slow cook.

[Randall Twede]

y'all changed the topic a bit but I love heart too. venison heart was the best meat I have ever eaten.

[Randall Twede]

Jan, I don't think the liver itself has all that much fat, but the brawnsweiger I ate was made from pork liver, pork fat, and bacon as the first 3 ingredients. that's why I like it so much(I am way underweight) fat in my diet is a good thing.

[Paul Clapham]

Campbell Ritchie wrote:How large were the hearts?

I was going to say "about the size of a baseball" but for you I'll say "about the size of a cricket ball". Or maybe a little bigger.

[Campbell Ritchie]

At that size, in this country, they would be lambs' hearts.