A spleen sandwich stand.
I have to say that I’m intrigued. If I’m ever in Sicily I’ll look the place up.
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September 22, 2010 at 12:06 pm
Anonymous
I think they serve them at Applebees. They just call them “roast beef sandwiches.”
September 22, 2010 at 1:11 pm
Not A Native
I’ll pass on the lard, but I remember years ago regularly seeing “Beef Melt” in the market, you might still find it. I knew it was an ‘organ meat’, wondered what it was. Now I know. If you like squishy chorizo sausage packed in plastic, check out the ingredient list, salivary glands and lymph nodes are near the top.
FWIW, I like sweetbreads a lot, the North Beach restaurant in SF used to have a really delicious version on their menu. Since the BSE scare, don’t know if its legal. Last time I bought liver at Ray’s market, a young woman in line behind me asked what it was for, never having seen it on her plate.
September 22, 2010 at 2:21 pm
Eric Kirk
I just had excellent sweetbreads at Fandango in Pacific Grove last spring. Not as good as my memories of them at the Des Alpes Basque restaurant on Broadway in SF, and the Copper Pot Italian restaurant downtown – both closed now – but very good.
Last Friday my neighbor and I cooked up some excellent liver and onions, one of my childhood favorites. Is there a place in Eureka which serves them?
September 22, 2010 at 2:29 pm
humboldturtle
The Humboldt Mirror doesn’t count as a spleen sandwich stand?
September 22, 2010 at 3:00 pm
Ernie's Place
Bring me a hogs head, feet, and forelegs and I’ll make you some great head cheese. (Hog Souse) You need the feet to jell the souse so it will slice. It ends up about like the pressed ham that you buy now. Only a different meat and flavor. Carefully cleaned and made head cheese is a real delicacy.
Before all of the chemical scares, I was raised on fresh heart and liver from the ranch hogs. Also plenty of deer heart and liver. My sister and I used to fight over the chicken gizzard, heart, and liver. We ate cracklins, (fry rendered hog skin)
I’ll give you a recipe if you want to make your own head cheese..
September 22, 2010 at 3:04 pm
Not A Native
Only place in Eureka I know of that serves liver is Hometown buffet and its beef not calves, very thinly sliced, and too well done for my taste.
Anyway, IMO liver is best when cooked simply at home, fried/broiled medium rare, no breading or special flavoring(it already has LOTS of flavor). Chicken liver is different. It is mild and good when flavored lots of ways including over pasta, in soup, or breaded and fried, not to mention the classic, chopped and wrapped in bacon with a toothpick, 50′s style.
September 22, 2010 at 3:31 pm
Eric Kirk
Max’s, the mini-chain in the Bay Area, has an excellent chicken liver sandwich on a hard crusted rye with grilled onions and hard boiled egg. Comes with a great cole slaw and half-sour pickle, and you must have it with an authentic east coast cream soda!
September 22, 2010 at 3:48 pm
Plain Jane
Stantons had liver and onions the last time I was there, a couple of years ago. I doubt they’ve changed their menu.
September 22, 2010 at 4:04 pm
Anonymous
Roy’s has a liver dish in a red sauce over pasta. Most of the older Italian places have at least one liver dish.
September 22, 2010 at 4:07 pm
Vegan with fingers in both ears
—La la la la la, la la la la la—
September 22, 2010 at 5:24 pm
Plain Jane
I am SO hungry now for liver the way my mother’s fixes it, tender and piled high with grilled onions. When I first wrote this I said I was hungry for my mother’s liver, but that didn’t quite sound right.
September 22, 2010 at 6:53 pm
moviedad
Please don’t tell me what’s in Chorizo.
September 22, 2010 at 7:11 pm
the reasonable anonymous
Talk about a meathook grossout!
September 22, 2010 at 7:25 pm
Not A Native
Actually RA at an “old school” butcher shop liver is displayed in flat enameled pans and each had an associated hook implement that the butcher uses to lift out a piec of liver to order. Best way to lift up the slippery thing while not doing it any harm. Thats it, RA ! A proper lift with a right sized hook is a good way to move it from one place to another !!
September 22, 2010 at 7:35 pm
Vegan with fingers in both ears
–la, la, la, la, la…hpbuh buh buuuhhhhhh buuuuuuhhhh buuuuuuuuuhhhhhh!–
sorry, my bad…shoulda stopped at ‘Brain Cheese’.
September 23, 2010 at 7:19 am
Anonymous
The lemon on that sandwich probably makes it.
September 23, 2010 at 2:05 pm
Anonymous
You know it can’t taste all that good. It was obviously popular for the little people because it was the only part of the cow the rich people didn’t want. It still probably tasted better than anything else available to the poor. The sandwich is just a holdover from Dickensonian class oppression.
September 26, 2010 at 9:22 am
Some random thoughts on a lazy Sunday morning (without kids!) « Sohum Parlance II
[...] the neighbors. The Ferndale butcher cut it up for us and I have liver, the heart, and kidneys (but no spleen!) to cook up. Does anybody have a good recipe for kidney pie? Possibly related posts: [...]