Originally Posted by
teddybear99
Growing up, I used to eat Beef liver w/grilled onions. It was a different taste than other meat I would eat. Now, my wife has Chicken Livers once in a while as it is supposed to help her fight her Cancer, but I disliked the texture, so I usually will have something else when she decides that is what she wants. Also, she will order that more for lunch while I am working from her Filipino friend who cooks for a number of people.
Chicken liver in a pate or terrine is lovely, but I'm not keen in any other format. For me, liver in a main course has to be calves' liver but I do recognise that it's expensive. So healthy, though! And last night's was delicious even if I over-ran the 30 seconds per side and slightly over-cooked it!