Winner, Winner Liver Dinner

2lumpy

2lumpy

Long Time Member
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Sorry, I ate it all.
IMG_7098.jpeg
 
DeerHunter53 said:
Ahhh liver and onions after the kill, fresh. Doesn't get any better than that Lumpy
Always a favorite in my Dads camp lots of onions
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Your Dad was a wise man 53. An old time outfitter from Callbran, Colorado had me add sautéed mushrooms to the mix. I must say, since then the mushrooms have never hurt a near perfect meal.
 
DeerHunter53 said:
Ahhh liver and onions after the kill, fresh. Doesn't get any better than that Lumpy
Always a favorite in my Dads camp lots of onions
Click to expand...
I liked to fry up some bacon then cook the liver, onions and mushrooms in the grease. The non liver eaters were ticked cause I was wasting bacon
 
Had a friend and his wife over for dinner tonight. His wife and I eat liver, with onions and mushrooms, I barbecued fillet for my wife and ribeye for her husband. Everyone was happy happy happy.
 
2lumpy said:
Your Dad was a wise man 53. An old time outfitter from Callbran, Colorado had me add sautéed mushrooms to the mix. I must say, since then the mushrooms have never hurt a near perfect meal.
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The mushroom part I haven't done but nothing tastes better in deer camp than fresh liver and onions. Also means someone got lucky
 
2lumpy said:
Had a friend and his wife over for dinner tonight. His wife and I eat liver, with onions and mushrooms, I barbecued fillet for my wife and ribeye for her husband. Everyone was happy happy happy.
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Definitely an acquired taste those who eat liver and onions probably ate it from an early age like me
 
Don't ask me why but ever since I was a kid we've always sliced up the liver and soaked it overnight in milk. Even the old timers at the hunting club did it.
 
eelgrass said:
Don't ask me why but ever since I was a kid we've always sliced up the liver and soaked it overnight in milk. Even the old timers at the hunting club did it.
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sourkraut said:
One of my favorite meals! Can't understand the soaking in milk
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It removes some of the strong taste. The milk draws the blood out of the liver. Salt water will as well……. So….. if one is good, two must be better. I do both but I use cultured butter milk if there is any available.

I have used milk on version, elk, deer, moose and caribou. Soak it over night in the fridge.
 
On several occasions (years ago) I ordered liver at Lamb’s Cafe in downtown SLC. Several people in our group made some serious groans and grimaces.
 
Trix4me said:
On several occasions (years ago) I ordered liver at Lamb’s Cafe in downtown SLC. Several people in our group made some serious groans and grimaces.
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You know you done good then.

I used to order liver at cafe/restaurants quite often but as its popularity faded away, I started to notice a change in quality/taste. (Old liver don’t sound very appetizing.) Then I got sick after eating a cafe liver dinner and that finished my eating liver except at my home or someone else’s, that I trust. Also, I only eat deer liver now. If I could get it year round eat it once a week. As a substitute I now eat McDonald’s Quarter Pounders, with extra onions.
 
Beef liver and onions was a staple at our house when I was a kid. I suspect it was because it was inexpensive. We ate a lot of hamburger too but I don't remember ever eating a steak. A beef roast on special occasions. We ate chicken livers and gizzards too. My mom loved both. My dad used to say "we're just trying to keep you alive, not fatten you up."
 
eelgrass said:
Beef liver and onions was a staple at our house when I was a kid. I suspect it was because it was inexpensive. We ate a lot of hamburger too but I don't remember ever eating a steak. A beef roast on special occasions. We ate chicken livers and gizzards too. My mom loved both. My dad used to say "we're just trying to keep you alive, not fatten you up."
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😁 It was a different time then eel. I suspect your, parents, like mine were young marrieds in the 1930’s, they knew what lean times were and how to survive.

I don’t care for chicken liver, it’s too crumbly and dry for me, but gizzards and chicken hearts are a delight. Lov’em, Flying J gas stations used to have them on their hot food counter but after Pilot bought them out, the whole company went to crap! 😂
 
2lumpy said:
😁 It was a different time then eel. I suspect your, parents, like mine were young marrieds in the 1930’s, they knew what lean times were and how to survive.

I don’t care for chicken liver, it’s too crumbly and dry for me, but gizzards and chicken hearts are a delight. Lov’em, Flying J gas stations used to have them on their hot food counter but after Pilot bought them out, the whole company went to crap! 😂
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My brother 2lumpy! We would have been best buds back in the day.
 
2lumpy said:
It was a different time then eel. I suspect your, parents, like mine were young marrieds in the 1930’s, they knew what lean times were and how to survive.
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Yep, my mom came to California from Kansas during the depression and my dad came from Oklahoma during the same time frame. They met in the little town of Hilmar, CA. They got married right after WWII.
 
Here’s a couple of different old time food that all the folk that I grew up with ate in the fall and winter. Do you recognize them from these photos?

Both had rather unappetizing names but it never seem to bother anybody but us kids.

IMG_7332.jpeg

IMG_7331.jpeg
 
Trix4me said:
Ever had head cheese?
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That was a good try 53, it does look
a lot like a liver spread in the photo. Some folks made it out of bigger chunks of meat but my Dad ground it pretty fine.

Good eye Trix4U! The picture is hog headcheese. Not a common food item now but it was back in the 1950/60, with the farm families.

Any idea what the top item is, it’s a little tricky because the name is a bit deceiving now days. We’ve generally changed some of the ingredients but left the name the same as it was back in 14th century England.

Here is another one I have not seen or eaten in decades. They used to sell this in every meat market, grocery store back in the 1950/1960 too.

Sorry. It’s not a horse penis! 🤮
IMG_7333.jpeg
 
2lumpy said:
That was a good try 53, it does look
a lot like a liver spread in the photo. Some folks made it out of bigger chunks of meat but my Dad ground it pretty fine.

Good eye Trix4U! The picture is hog headcheese. Not a common food item now but it was back in the 1950/60, with the farm families.

Any idea what the top item is, it’s a little tricky because the name is a bit deceiving now days. We’ve generally changed some of the ingredients but left the name the same as it was back in 14th century England.

Here is another one I have not seen or eaten in decades. They used to sell this in every meat market, grocery store back in the 1950/1960 too.

Sorry. It’s not a horse penis! 🤮View attachment 162146
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Some type of offal.
 
Dat be a beef tongue :p
Shape of bottom piece gives it away
My dad used to bring those home on occasion, mom never approved. He was on his own for preparation. At the time I was fairly indifferent.
 
gburk said:
Dat be a beef tongue :p
Shape of bottom piece gives it away
My dad used to bring those home on occasion, mom never approved. He was on his own for preparation. At the time I was fairly indifferent.
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You’re right gburk. It was sandwich meat every time we butchered a steer/cow. Haven’t even seen one in over 60 years. I’m sure, sometime, somewhere there are folks still chowing down on them.
 
So I can’t get any takers on what this is.

It’s mincemeat. A Christmas Holiday treat my folks used to make every year. I never asked and they never said………. so I just assumed it was made with meat. Wrong, I learned long after they stopped making it that there was no meat in it. Here are the ingredients.

Ingredients​


  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 large green apple, peeled and finely chopped
  • 1 ¼ cups sultana raisins
  • 1 ⅛ cups white sugar
  • ½ cup dried currants
  • ½ cup raisins
  • ½ cup butter
    Private Selection™ Salted French Butter

  • ½ cup chopped almonds
  • 1 ½ tablespoons grated orange zest
  • 1 cup brandy

IMG_7387.jpeg
 
My wife grandmother would make mincemeat pie, but she would used deer neck meat and only deer neck meet, no substitution.
It was pretty good but kind of weird eating a desert pie that had meat.
 
2lumpy said:
You’re right gburk. It was sandwich meat every time we butchered a steer/cow. Haven’t even seen one in over 60 years. I’m sure, sometime, somewhere there are folks still chowing down on them.
Click to expand...
Lengue tacos Lumpy I eat them all the time a little Mexican rest in my area has them.
 
2lumpy said:
That was a good try 53, it does look
a lot like a liver spread in the photo. Some folks made it out of bigger chunks of meat but my Dad ground it pretty fine.

Good eye Trix4U! The picture is hog headcheese. Not a common food item now but it was back in the 1950/60, with the farm families.

Any idea what the top item is, it’s a little tricky because the name is a bit deceiving now days. We’ve generally changed some of the ingredients but left the name the same as it was back in 14th century England.

Here is another one I have not seen or eaten in decades. They used to sell this in every meat market, grocery store back in the 1950/1960 too.

Sorry. It’s not a horse penis! 🤮View attachment 162146
Click to expand...
I should have known that the meat was hog headcheese my ole man used to make it every year when we made sausage. He would boil the head pull out the skull and let the rest set up in the fruit room. Then take it out and slice it. We ate that along with pickled pigs feet loved those too.
 
DeerHunter53 said:
I should have known that the meat was hog headcheese my ole man used to make it every year when we made sausage. He would boil the head pull out the skull and let the rest set up in the fruit room. Then take it out and slice it. We ate that along with pickled pigs feet loved those too.
Click to expand...
Your Dad was a resourseful man 53. Was he from the farm?
 
Last edited:
2lumpy said:
So I can’t get any takers on what this is.

It’s mincemeat. A Christmas Holiday treat my folks used to make every year. I never asked and they never said………. so I just assumed it was made with meat. Wrong, I learned long after they stopped making it that there was no meat in it. Here are the ingredients.

Ingredients​


  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 large green apple, peeled and finely chopped
  • 1 ¼ cups sultana raisins
  • 1 ⅛ cups white sugar
  • ½ cup dried currants
  • ½ cup raisins
  • ½ cup butter
    Private Selection™ Salted French Butter

  • ½ cup chopped almonds
  • 1 ½ tablespoons grated orange zest
  • 1 cup brandy

View attachment 162167
Click to expand...
It still sounds amazing, but what is it?
 
Gadjet said:
Sorry, but this whole thread reminds me of the old Joe Rogan tv show Fear Factor.
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I understand Gadjet. It probably does.

Some of the old time meals were great, and I’ve missed them, others not so much. Head Cheese is one I’ve never missed, MinceMeat…… I miss a lot. It was delicious.
 
Strange thing is I loved liver and onions as a kid. These days not so much. I guess you could say that I unaquired the taste for it.
 
DeerHunter53 said:
Lengue tacos Lumpy I eat them all the time a little Mexican rest in my area has them.
Click to expand...
Mmmm, I’d probably give it a try 53. I don’t remember it being difficult to get down, it wasn’t much fun to look at, setting on the kitchen counter top at home though.

Our eyes and imagination play a pretty big part of what we put in our mouth…….😎
 

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