Comments on: Beef Liver with Bacon, Onions, and Garlic

By: Sarah

Sarah — Sat, 03 Dec 2011 19:57:45 +0000

I bought some liver just to try this recipe. I made liver last winter (with no clue what I was doing) and it was not turn out very tasty. It was tough and mealy. I’m looking forward to this recipe. It sounds so tasty, and I know we need to be eating more organ meats than we do currently.

By: Bridget

Bridget — Sun, 09 Oct 2011 22:08:18 +0000

mmm we had chicken livers in the freezer from some farm raised chickens we bought off friends so I used them instead of beef liver. I found I just had to add some kosher salt and then it was yummy and filling. My six year old gobbled it up. the 4 year old did not, but she did manage to eat some. thanks!

By: Rachel

Rachel — Mon, 02 May 2011 16:43:45 +0000

Lard is hydrogenated to give it a longer shelf life. You can get pork fat from your local butcher or farmer (I get pastured fat) and render it yourself. It takes a bit of time to chop up all the fat and remove any meat bits but it’s worth the effort. There are lots of informative blogs and videos on how to render fat.

By: Faith

Faith — Fri, 29 Apr 2011 16:51:32 +0000

I would like to know about good lard too. I researched this locally and found that the lard sold in stores now is hydrogenated. Why??? I can’t believe that. Lard will keep on the shelf almost forever without doing anything to it. And, you can’t find beef tallow in any store. So frustrating!!

By: Libby

Libby — Thu, 04 Nov 2010 17:06:07 +0000

Shannon do you have any tips on finding good lard? I have looked at my local groceries, and the lard there seems to be full of additives…

By: Brave « Salmon and Souvlaki

Brave « Salmon and Souvlaki — Wed, 08 Sep 2010 23:33:20 +0000

[...] 8, 2010 by Laura Tonight, we ate liver (free-range chicken liver that is) for dinner. I used this recipe and made homemade ketchup using this recipe. This was probably the first time in my adult life [...]

By: Elizabeth

Elizabeth — Sat, 04 Sep 2010 02:44:15 +0000

My mom also cooked liver and onions! I never liked liver until I lived with a Saudi Arabian family for a summer helping them learn Engilsh. They marinated liver in lime juice and then fried it. Big thick slabs of liver, not the little thin cardboard-like ones my mom cooked. I really liked it this way, and after learning to enjoy it, learned to appreciate liver and onions as well.

The lemon and bacon sound like great additions.

By: Meals for Meredith: Week of 6/20 « The Whirly Girl

Meals for Meredith: Week of 6/20 « The Whirly Girl — Mon, 28 Jun 2010 20:25:06 +0000

[...] fried liver and onions; roasted potatoes, liana beans, and squash [...]

By: FoodontheTable

FoodontheTable — Wed, 09 Jun 2010 15:14:31 +0000

Thanks for bringing liver back! Now that there are so many hormone-free meat choices I think it will become popular again.

By: Kris Johnson

Kris Johnson — Wed, 09 Jun 2010 14:10:55 +0000

I love liver, onions, and bacon. The secret is to have the liver in relatively small pieces and then add them last and just saute them a bit but leave them quite rare – preserving nutrients. Overcooking ruins liver, making it tougher and stronger tasting, I think.