It is, good eye ridge. I fry them up out of respect. It represents mule deer management in the west.What's that in the upper right hand corner of the pan? It looks like a butthole.
Thanks mata, that means a lot to me. It means my message is resonating.It looks good, but now all I can see is the butt hole!
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.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
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 baconAhhh 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
The mushroom part I haven't done but nothing tastes better in deer camp than fresh liver and onions. Also means someone got luckyYour 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.
Definitely an acquired taste those who eat liver and onions probably ate it from an early age like meHad 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.
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.
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.One of my favorite meals! Can't understand the soaking in milk
You know you done good then.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.
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.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."
My brother 2lumpy! We would have been best buds back in the day.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!
A greater power knew better eel… really!!My brother 2lumpy! We would have been best buds back in the day.
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.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.
The bottom one is liver loaf all the inerds cooked together not sure on the top one. how bout you EelHere’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.
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What is the top picture? Looks good!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.
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That was a good try 53, it does lookEver had head cheese?
Some type of offal.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
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.Dat be a beef tongue
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.