I've written this many times, but I grew up in the post-war era (no, not the Revolutionary) when meats were still precious. And my Dad worked at the East St Louis Swift & Co stockyards where he could get the "leftovers" for free. So I grew up with liver, kidneys, brains, and ribs (trash back then) as weekly fare. Liked every bit of it. Didn't matter if the liver was beef, pork, or chicken, either. Of the chicken, I liked hearts, liver, and gizzard, in that order. Oh Lord, all those were good...
To this day, I cherish liver and onions, although my Doc says once a year is "modanuff" for me. Brains and eggs are but a fond memory. Braised kidneys, ditto. If I had to have a Death Row meal, it would be liver and onions, brains and eggs - and cornbread. Really.
