I hope everyone is sitting down:
I like liver and onions, although, I probably haven't had it for about 10 years or more. I had it when I went out to a restaurant (on 441) with a friend. The only thing I don't like is when it's hard to cut with a knife. Do you know what I mean? It can be stringy or grizzily?
Why would it not taste good when it has soaked up so much cooking oil? It's usually fried, is it not?
|