Disappearing Throwback Foods – Why Liver and Onions Rule
There is a story in the Courier-Post (and picked up by USA Today) on some of the disappearing throwback foods in South Jersey diners.
The article mentions creamed chipped beef on toast, turkey croquettes and snapper soup as some of the menu items that were once diner staples that are now hard to find, but the most ink is spent on the disappearing classic of liver and onions. With the caveat that ordering liver at a restaurant is always dicey, let me say that there is no finer all-American food than liver and onions. Unfortunately, my wife and kids all hate liver and my wife refuses to even buy it, so if I want it, I have to make it myself.
There are a couple of things you must do to properly prepare the meal: 1. Make sure it is “calf’s” liver and not just “beef” liver. There’s a world of difference between the two. 2. Use bacon grease, not oil or lard, to cook both the liver and the onions.
If you’ve never tried liver and onions, you really owe it to yourself to experience this taste sensation. It has such a delicious and unique flavor that your tongue will slap your brains out.