Cooking liver and onions

OK something completely off topic here. I am wanting to cook liver and onions for lunch but I cannot remember how to cook it.

My childrens dad used to cook it for us but this was over 7 years ago and we are no longer in contact.

I remember he coated it in flour then fried it to seal it in then he added it to onion gravy and bacon (grilled and chopped) but I cannot remember what temperature the cooker had to be.

HELP??!!?!

http://allrecipes.com/Recipe/Absolute-Best-Liver-and-Onions/Detail.aspx

I just bung on frying pan. and away u go. Probably that's manly cooking...

LMAO

I can't help you...have never eaten it!  lol

you might join the chess.com kitchen group, and post your stuff there donna, or even ask about it!

Misha your joking there is a kitchen group on here?

It is simply called a difference in opinion

Firebrand, if everyone's tastes, opinions, ideas, likes, dislikes, etc. were all the same....what a very dull world this would be! Enjoy your liver and onions Donna.

Thanks Jane I will when I can get to cook it

Growing up, I thought liver was the height of bovine and porcine meat.  We'd kill a cow or a pig and the liver was gone in one day.  We had steaks and chops for weeks. 

Imagine my surprise when I grew up and encountered this attitude toward liver at almost every turn and that steak was considered the best of the meat!  Steak, yeesh, that's right up there with Ramen noodles.

Awesome

I am talking about Lambs liver (much tastier than pigs liver which I find very bitter in comparison)

am actually astonished that you didn't know anything about it donna. even babs had posts in there with some of her food.

i co founded this group with kohai when i had my previous account, however i didn't join it when created this one. here's the link:

http://www.chess.com/groups/view/chess-kitchen

This is all great thank you so much :)

Calfs liver is the best but dont overcook it or it will turn as tough as old shoe leather, I love it braised in gravy with bacon and onions, yummy

Just make sure you cook them with butter and the rest will take care of itself.

THAT is what I want to do ...

I think there's a group here for every subject under the sun! (Moon, too!) Sometimes I look through the list of groups and my jaw falls. That's good, though -- there's somethign to cater to everyone's needs.

I do wonder about the groups that have only one member, though. How do they do vote chess? Do they arrange tournaments with other one-member groups? Do they hold discussions with themselves (you know, the "me, myself and I" variety)?

Let me get this straight, Timmy. You love old shoe leather braised in gravy with bacon and onions?