What about beef liver? I like it pan fried once or twice a month. I have given up looking for a restaurant to cook and serve it for me, with rice and gravy, of course. Maybe a crescent roll or two with Apple Butter, for good luck. Not much call for this special Working Class skill, I suppose.
Yep, beef liver. Once a week. I get a major energy boost from it and it's the ONLY thing I will go near a stove to prepare. There's no way I'd trust anyone else to do it, much less pay at a restaurant.
You have to stand there and watch it, make sure it isn't overdone; there are only a few seconds of leeway before it's overdone.
I totally hate cooking. I'll slap a salad together, and any veggie that needs cooking gets steamed in the microwave. Fresh food is better anyway.
What really matters is chocolate, a good pizza and a decent cup of coffee. (Not all at once.)
“What about beef liver?”
I like it fried with bacon and onions. DH and doesn’t like it so we never have it.
I also like chicken livers, but don’t know if they have the same food value as the beef. A restaurant we used to go to in CA served Linguine Alla Caruso, and it was delicious.
The only liver I like is the one inside of me…..