- Oct 10, 2010
Ok. Somebody help me with the liver. Jesus this “meatloaf” is nasty. I’m eating it, but it’s terrible. Tastes like metal and dirt and blood. And that’s cut with bacon and beef!
I’m considering just cutting it into pill size pieces and popping them frozen.
I prep my liver this way:
Pan fried in butter with cracked pepper, garlic powder and Redmond’s salt.
IF you’re particularly squeamish about the taste of liver, drain it, then soak it overnight in milk. After that, prep it as I described — about 2 min per side.