Friday, June 22, 2012

Liver and Onions

I love liver and onions. Since it is something that is never served at home I will often end up ordering it at a restaurant. It seems to make sense to get my liver and onion fix when ever I can. Amazingly even though it is such an unappreciated food it still is on a lot of menus in the various places we go for lunch break. Who eats this stuff besides me, I wonder? 
I have decided that maybe there is this secret club of people I have never met who all go out and eat liver and onions. There is apparently enough of us to keep it ever being served in restaurants all over Canada. We liver eaters are in a kind of special club.
I am thankful to be part of this low profile organization. I feel a strange camaraderie with the others of my clan.
I'm wondering too if there is not a dry stone wall connection. In a industry dominated with fast food solutions to landscaping and the mass appeal of manufactured concrete products, super-sized boulders and cookie cutter applications to most designs requiring terrace retaining walls and fencing applications, I like to think that our humble band of dry stone wallers here in Canada help keep this tasty, tasteful, thrifty and sensible item on the menu.
It may not be to every one's taste, but maybe that's a good thing.


  1. Hey John,
    I can never get enough liver and onions but it's rare and difficult to find, I mostly have to make it myself. My mother used flour to put some kind of a crust on the outside; I've tried it a few times but its ended up burned. Maybe it's a stonewall kind of thing? Pat

  2. We are split in a love/hate relationship over liver and onions. I love it, my girlfriend hates it. I think it is a texture thing. But even she can see the nutritious value and value for money it offers! I tried cooking it in creme fraiche once and this did make it much more palatable, it took away some of the overbearing flavours.