@dolari both my grandmother (maternal) and my paternal grandfather both are turned off by it nowadays (my grandfather refuses to eat veal) not to mention my grandpap never cared for liver and onions but made that and chopped chicken liver a lot as a teenager because cheap dinner staple of the time. His mother taught him how to cook because his mother would come home late since she worked at a now destroyed state hospital, i went to a school that was built on the remains of the state hospital in the 90s, though the middle and hs were built in the 70s (then demolished and rebuilt a few years ago when i was in hs) across from the hospital.

@Mondobizarrro - Liver and onions never worked for me. I hated it and most any organ meats as they all have that same iron taste. I'm assuming it was popular cause it was cheap, and got a taste for it after a while.

@dolari i mean supposedly breading it kills most of the metallic taste, along with certain condoments like ketchup or cheese.

It was cheap and that was it. You made do with what was easily available and offal prolly fell off when people realized ground meat similarly priced

@dolari my grandpap prefers chopped chicken liver but hates both apparently veal liver isnt as metallic.

My great grandmother would cook all kinds of offal (because she was on welfare), mainly liver and onions and or kidney which had to soak in vinegar for a day or two for obvious reasons.

@Mondobizarrro @dolari i like liver and it's really nutritious, tons of iron and b12
being cheap is a bonus, i miss the Save a Lot in my old neighborhood that had chicken feet (good for making broth) and liver and gizzards

@alienskyler @dolari petrucci's/iga had chicken feet when i grew up in a small town in rural pa i havent lived there since i was 6. Grandparents lived out there until late 2017 tho so i was there for a good chunk of childhood