Talk of The Villages



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  #21  
Old 01-26-2013, 06:09 PM
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Let me and Angel know date and time as we both do Liver and Onions. Would love it if we can fit it into our schedule. Ok to send a PM.
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  #22  
Old 01-26-2013, 06:28 PM
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  #23  
Old 01-26-2013, 08:12 PM
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Iíll make time, where, when love good liver and lots of onions. Toojays? Assume a restaurant or is this the chef at Palmer Legends?
  #24  
Old 01-26-2013, 08:35 PM
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I had read before about how great Toojay's chicken livers were. Told hubby about it because he just loves fried chicken livers, so we went. He looked at the menu before we were seated and didn't see "fried" chicken livers and then he asked if they were fried and was told no they don't fry then. Needless to say, we left, stopped at the store, bought some and came home and fried them ourselves.

BTW for those of you that have had the chicken livers, how do they cook them??
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Old 01-26-2013, 09:02 PM
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I had read before about how great Toojay's chicken livers were. Told hubby about it because he just loves fried chicken livers, so we went. He looked at the menu before we were seated and didn't see "fried" chicken livers and then he asked if they were fried and was told no they don't fry then. Needless to say, we left, stopped at the store, bought some and came home and fried them ourselves.

BTW for those of you that have had the chicken livers, how do they cook them??
Do you mean that your hubby likes them breaded and deep fried? On their menu, Toojays says they are sauteed. That's the same thing as fried to me, unless you mean breaded and fried. Toojays is on Canal St. up by Sumter (gawd, I hope I'm right!).

We used to sail from MI up to the North Channel in Canada. There was a Hungarian restaurant on an island, the most wonderful restaurant for being in such an out-of-the-way place. They sauteed strips of beef liver and red and green peppers and onions, in kind of a marinara sauce. It's not how I ever had liver, but I still drool when I think of that meal.
liver and onions...
  #26  
Old 01-26-2013, 09:57 PM
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Default liver and onions...

my father's favorite meal. however, his version of liver was calves liver (not chicken liver) and sauteed onions. where's the best place for that combo of liver and onions??? thanks.
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Old 01-26-2013, 10:00 PM
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Do you mean that your hubby likes them breaded and deep fried? On their menu, Toojays says they are sauteed. That's the same thing as fried to me, unless you mean breaded and fried. Toojays is on Canal St. up by Sumter (gawd, I hope I'm right!).

We used to sail from MI up to the North Channel in Canada. There was a Hungarian restaurant on an island, the most wonderful restaurant for being in such an out-of-the-way place. They sauteed strips of beef liver and red and green peppers and onions, in kind of a marinara sauce. It's not how I ever had liver, but I still drool when I think of that meal.
Beef liver he eats sauteed but not the chick livers. They have to be breaded and deep fried.
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  #28  
Old 01-26-2013, 10:02 PM
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my father's favorite meal. however, his version of liver was calves liver (not chicken liver) and sauteed onions. where's the best place for that combo of liver and onions??? thanks.
According to Gracie's earlier post, Toojays has excellent beef liver as well as chicken livers. Also, someone said Palmers Legend, and I think I saw it on their menu last year.
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  #29  
Old 01-26-2013, 10:16 PM
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Toojay's liver and onions is as good as I've had anywhere. Dellicious.
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  #30  
Old 01-27-2013, 04:12 AM
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MiMi's cafe on state road 200 in Ocala.
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