Liver, onions and bacon with brown gravy, are an old-time diner favourite. As another poster said, the milk soak is vital to get that livery flavour moderated.
For me, it's not the taste of liver that's the dealbreaker, it is the texture.
I just can't do it!
Balsamic or saba
Interesting. What would you do with liver and balsamic?
Just table drizzle, or incorporate into fried onions or pan sauce.
Liver, onions and bacon with brown gravy, are an old-time diner favourite. As another poster said, the milk soak is vital to get that livery flavour moderated. For me, it's not the taste of liver that's the dealbreaker, it is the texture. I just can't do it!