OK, yesterday I finally got the impulse to try the liver. I have some extra onion and could afford a few carbs and a nice batch of bacon renderings to fry in so I tried my liver naked. No not eating it naked, that would be shocking to see, but naked in that I only added a little salt and pepper to it.

I first got my little 8 inch cast iron skillet up to temp. While I was doing that I opened one of the 1/4 lb frozen pouches of calf liver that I had thawed in the refer yesterday. It felt a lot different in the plastic frozen. I said, "OK, lets do this thing!" and cut open the plastic container and out OOZED the liver haha! I held it in my hands like you would hold a baby bird. I thought it would fall apart but it didn't. I rinsed it off, set it aside in a pile that looked more like a blob and fired up the onions in bacon fat.

As the onions were about half carmelized I moved them to the side and unfolded and dropped the liver. There was a great rucus as it sizzled away and took shape (the shape of the bottom of a shoe). I didn't want to over cook it so I flipped it, perhaps a bit too early but I was fully committed now.

I put some iceberg on a plate and hit it with some oil and vinegar, took the offal from the pan and placed it on a plate then poured the onions and some drippings.

It was pretty good! I will be able to eat the 3 remaining slabs but I think the frequency will be about 2 weeks.