TimeOut

Every week I get a delivery of organic vegetables and fruit grown by local California farmers. Recently, I received via this service a bunch of fresh fava beans. Naturally, being a fan of the film, "Silence Of The Lambs," my first thought for preparation ...  

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Looks good, I actually like veal liver but it's not often found on the menu. BTW, cool knife! -MW

Calf's liver is the best, but this beef liver was so fresh and beautiful that it had no smell and was very tender. I soaked the liver in whole milk for four hours to kill the bitter, coppery taste of the organ meat. I think even non-liver lovers would've ... 

Looks delicious Daos. I love pan fried liver and grilled onions. Regards, ED-209

...are weirded out by liver. I can see why the taste or texture could be an acquired one. I like it, but then again I tend to like strange foods. Cheers, Daos

Fresh liver'n beans. The people's favourite here in Japan.... Oishiso!

Do you ever cook liver at home? It's something I rarely make, but I'm always interested in recipes from others! Cheers! Daos

I'm just glad I'm not a census taker. By the way, when are you next "having an old friend for dinner" ? Regards, Richard.

No friends for dinner -- anytime soon, at least! Bwahaha! What say you, Richard? Are you a liver lover or hater? Cheers, Daos

Who doesn't love foie gras? Cheers, Daos

Only you would think of doing this with fava beans. Love it! Coincidentally, I purchased some sweetbreads (thymus in this case) from the market because the boys had not tried them. Soaked in acidulated water, membranes removed, dusted with flour and sauté...  

Aussie translation needed though. Why are what look to be lamb livers called "lamb fry" and the other livers above called calf livers? Did your boy who wasn't sure he liked the sweetbreads object to the taste or texture of the organs? I find that many are... 

Lamb's Fry is definitely an English thing, and shows our roots. It refers specifically to lambs liver and is usually prepared with bacon and onions. Quite common for breakfast. As a child my mum swears I used to call it "my favorite chop". I don't recall ... 

The little one can't wait to start cutting, huh? That's awesome! He's daddy's boy, alright! Sweetbreads are definitely rich. There's a thick palate feel to them. Brains I am particular about. I don't like every type of preparation. Thinly sliced, floured,... 

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I have not been there for at least 8 years.The produce you have showed in your pictures and that of the bratwurst stall from an earlier post have prompted me to visit soon.Cheers.

Everything looks yummy, Daos! The bacon looks like it tasted like a slice of heaven. Was it so? I grew up eating liver once almost every week, and as such, I must have gotten tired along the way that I don´t eat it anymore, but thanks to your pictures, I ... 

...my plan is that if I get fava beans next spring too, when they are at the peak of their season, that I will make liver again as an accompaniment. I like liver, but don't eat it often. I think it may be high in cholesterol. All meats in moderation, of c... 

. . . for dessert, Daos? Herbivorously, Art

You are always welcome at the Den of Evil 2.0 (my original apartment was DoE vers. 1.0). Reign will greet you at the door though, so be prepared for Labrador hair! Cheers, Daos

I am jet lagged and recovering from 22 hour flight back from NY last thursday.I am waking up at 3 am. in the mornings hungry and ready for breakfast.I am thankful I have got the easter break in OZ to recover.Cooked myself a huge breakfast of bacon,eggs, m... 

...to rethink cooking liver. The key is definitely not to overcook it. One thing that I find helpful in ensuring a pink center is to slice a thick piece of liver lengthwise (or have the butcher do it) so I essentially have butterflied the piece of meat. C... 

given your ever wonderful foodie postings perhaps you should offer a foodie seminar at the IGOTT...! thx for sharing J

Andrew, Art, Ping and others create much more complex dishes. I consider myself a scrounger. I make do with what I'm given! Every week is an adventure for me because of my box of seasonal ingredients. I always cook around what I receive each Saturday. Che... 

Cooking and creating dishes with what ingredients you have been given.

Thanks! Nine times out of ten what I make is edible. The one out of ten times, I have to call for pizza! Cheers, Daos

Delicious! Thanks for sharing your wonderful meal with us Daos! One day when you have an acquired taste for the softer flesh... You and Amanico should join forces... Then again, I should also keep in mind that Sir Anthony Hopkins has also played Van Helsi... 

...as there's nothing fresher than necks -- all the better for biting. LOL! Reign does circle the kitchen sometimes looking for tasty morsels to drop. He's the most efficient vacuum cleaner in the world! Cheers, Daos

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Normally I don't eat liver, but your dish looks yummy. Thanks. Vte

You should try it sometime! The key is buying super fresh, premium quality liver, and not overcooking it. Try soaking the liver in milk for a few hours to cleanse the flavor a bit. Cheers, Daos