psorosis of the liver: Calves or Veal

I had a nicely prepared veal liver at Jack Fry's bar Monday night. I asked the bartender if he could find out what the difference is between calves and veal liver. The Fry's kitchen said the veal was from a younger cow. (Too young for Harry Potter) Which is considered superior, veal or calves liver?

Also, Jack Fry's only serves liver a few times a year. Is there any restaurant that has a good liver as part of its menu? Thanks.

I'm pretty sure Club Grotto still has it on their menu. Last time I was there they were doing a nice presentation with caramelized onions and sherry vinegar.

Hey Phil! We have it at Seviche. We had on the menu for awhile, but took it off. By popular demand, we have it availble every night. It is serverd with Pointe Reyes bleu cheese, caramelized onions, and smoked poblano demi glace and sometimes with giant lima beans.

psorosis? Is that like the heartbreak of psoriasis?

psorosis? Is that like the heartbreak of psoriasis?

Hah, excellent!

(Actually, psorosis is a disease that affects citrus trees and is caused by a virus. Watch out, if the CDC gets wind of this, then cow-liver psorosis will be the next big scare after avian flu! )

Even though it's a chain Longhorn Steak House has a very good grilled all you can eat liver (beef) and onions on their menu. Actually it's only on the lunch menu but you can get it in the evening if you ask. I think it's $6.99 including one side if I'm not mistaken. Definitely well worth the price. My wife won't let liver in the house so it's where I go to get my fix.

A calf is a baby cow; veal is the meat that comes from the calf. While you might say "look at that calf in the field", you wouldn't say "look at that veal in the field." Well I would, but I'm kind of warped like that.

So I'd say calves liver and veal liver are one in the same.

And IMHO, Provimi veal is like buttah.

[Robin Garr]

If you want it downscale, Cottage Inn (Eastern Parkway at Bradley, near U of L) has excellent down-home-style liver and onions. My wife loves the stuff, although it's hard to get past their excellent fried chicken. I'm pretty sure it's calf/veal liver (never knew there was a difference), as it's light in color, texture and flavor.

We also have it at Son of a Sailor on our Lunch Blue Plate Special Menu with gravy and grilled onions with your choice of two sides for $4.99. It's turned out to be a popular lunch item. That's one of those things that you either love it or hate it.