Our Liver, Bacon and Onions Society

Hi, We are wondering if there exists any other groups "out there" similar to ours. The members of
The Liver, Bacon and Onions Society meet for dinner every six to eight weeks at a local restaurant.
Our "mission" is simply to improve the reputation of liver world-wide, support owner operated
restaurants in our community and enjoy the company of others. Please be in touch with us.

In article <7668aefe.0402181058.51445fbc@posting.google.com>,
liverbacononions@hotmail.com (Cam) wrote:

> Hi, We are wondering if there exists any other groups "out there" similar to ours. The members of
> The Liver, Bacon and Onions Society meet for dinner every six to eight weeks at a local
> restaurant. Our "mission" is simply to improve the reputation of liver world-wide, support owner
> operated restaurants in our community and enjoy the company of others. Please be in touch with us.

We go out for dinner on Friday nights with our neighbors regularly, although the purpose is not the
advancement of liver. We've gone for Chinese, Japanese, Caribbean, and pub grub thus far. We also
avoid chain restaurants on our outings and enjoy the company of friends after a chaotic work week.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Last week was the 3rd year, twice yearly of the "River of Liver festival" here! All the closet liver
lovers meet and we usually go through about 8lbs of liver, 10lb red potatos, 3lb bacon, and 4lb
onions. A great tradition and a hoot to boot.

Carry on!

liverbacononions@hotmail.com (Cam) wrote in message news:<7668aefe.0402181058.51445fbc@posting.google.com>...
> Hi, We are wondering if there exists any other groups "out there" similar to ours. The members of
> The Liver, Bacon and Onions Society meet for dinner every six to eight weeks at a local
> restaurant. Our "mission" is simply to improve the reputation of liver world-wide, support owner
> operated restaurants in our community and enjoy the company of others. Please be in touch with us.

I seem to be a society of one among my acquaintances. My family goes into theatrics whenever I order
liver-with-anything. I can send them running for cover by ordering liver and onions with a side of
spinach or collards. Until my doctor tells me I can't have it anymore, I love it.

--
Chris Green

On 18 Feb 2004 10:58:12 -0800, liverbacononions@hotmail.com (Cam)
wrote:

>Our "mission" is simply to improve the reputation of liver world-wide

IOW: A group of heavy drinkers.

-sw

Christopher Green wrote:

> liverbacononions@hotmail.com (Cam) wrote in message
> news:<7668aefe.0402181058.51445fbc@posting.google.com>...
> > Hi, We are wondering if there exists any other groups "out there" similar to ours. The members
> > of The Liver, Bacon and Onions Society meet for dinner every six to eight weeks at a local
> > restaurant. Our "mission" is simply to improve the reputation of liver world-wide, support
> > owner operated restaurants in our community and enjoy the company of others. Please be in touch
> > with us.
>
> I seem to be a society of one among my acquaintances. My family goes into theatrics whenever I
> order liver-with-anything. I can send them running for cover by ordering liver and onions with a
> side of spinach or collards. Until my doctor tells me I can't have it anymore, I love it.

I can go one better - I don't need to eat lovely livern'onions with ketchup! Some time ago I had L&O
at Denny's - musta been a cheapo cut of pork liver cause you could smell it cooking across the whole
restaurant. Was fried to a fare-thee-well and served with cold gravy & *instant* mashed pots. Have
been back. Ever. Y'all ever tried liver with a wheat germ coating? - something different but not for
every time. Edrena, feeling "liverish"

cj.green@worldnet.att.net (Christopher Green) wrote in message news:<c31fa7b1.0402182004.457ad3ad@posting.google.com>...
> I seem to be a society of one among my acquaintances. My family goes into theatrics whenever I
> order liver-with-anything. I can send them running for cover by ordering liver and onions with a
> side of spinach or collards. Until my doctor tells me I can't have it anymore, I love it.

Liver, spinach, collard greens... your doctor certainly cannot complain about your iron counts and
rosey cheeks!

Karen

The Joneses wrote:

> I can go one better - I don't need to eat lovely livern'onions with ketchup! Some time ago I had
> L&O at Denny's - musta been a cheapo cut of pork liver cause you could smell it cooking across the
> whole restaurant. Was fried to a fare-thee-well and served with cold gravy & *instant* mashed
> pots. Have been back. Ever.

Please don't be offended, but if I was even REMOTELY inclined to order liver, I sure as heck
wouldn't do so at DENNY'S! You don't go there for fine dining, you go there for pancakes or
something like that. Of course the mashed potatoes were instant. It's DENNY'S! (laugh)

nancy (glad no place ever seems to have liver on the menu, probably because it stinks, and not just
at Denny's)

Nancy Young wrote:

> The Joneses wrote:
>
> > I can go one better - I don't need to eat lovely livern'onions with ketchup! Some time ago I had
> > L&O at Denny's - musta been a cheapo cut of pork liver cause you could smell it cooking across
> > the whole restaurant. Was fried to a fare-thee-well and served with cold gravy & *instant*
> > mashed pots. Have been back. Ever.
>
> Please don't be offended, but if I was even REMOTELY inclined to order liver, I sure as heck
> wouldn't do so at DENNY'S! You don't go there for fine dining, you go there for pancakes or
> something like that. Of course the mashed potatoes were instant. It's DENNY'S! (laugh)
>
> nancy (glad no place ever seems to have liver on the menu, probably because it stinks, and not
> just at Denny's)

Whoops, have *never* been back... There's a little old diner out on the main drag that does it very
well. Edrena

In article <2d2a67aa.0402191050.5812388@posting.google.com>, Karen
O'Mara <ksoa650@yahoo.com> wrote:

> cj.green@worldnet.att.net (Christopher Green) wrote in message
> news:<c31fa7b1.0402182004.457ad3ad@posting.google.com>...
> > I seem to be a society of one among my acquaintances. My family goes into theatrics whenever I
> > order liver-with-anything. I can send them running for cover by ordering liver and onions with a
> > side of spinach or collards. Until my doctor tells me I can't have it anymore, I love it.

Not all liver is created, or prepared, equally. And I'm not a member of any liver society. But I
like it and have had two experiences in my lifetime that may well be the polar extremes in
liverphilia.

My highschool, a land grant institution in the 50's that featured ROTC and free butter floating in
soup bowls of water, often featured liver as a lunch entree. Must have been buffalo or oxen liver
because it was shaped much like a fist. Its flavor? A vague meat flavor served with a thick meat-
like gravy. But for a hormonally-energized teenager, it was great and I looked forward to it on the
lunch line.

Ten or so years later and happily married I was headed south to New Orleans and stopped at a Holiday
Inn in Jackson, Mississippi where I ordered calves liver and onions for lunch and was served the
most elegantly prepared, deliciously flavored piece of meat that the words velvety heaven do not
come close to describing. Taste, mouthfeel-- the experience was so strong it remains with me today
and while some liver experiences since have come close, none have ever achieved that sublime height.

Pardon my waxing . . .but dat's my liverish experiences.