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Liver and onions is widely eaten in the United States, United Kingdom, Canada and in Germany, [citation needed] where it is usually eaten along with boiled or mashed potatoes. Beef or veal liver is common in the US; veal or lamb liver are the usual choices in the UK. In the French traditional recipe the liver is fried with butter and bacon. [2]
In Hyderabad, lamb and goat brain sautéed and stir-fried with spices (often called bheja fry) is a delicacy and often conflated with the city. In the city of Mangalore , a spicy dish called raghti , made of heavily spiced porcine offal and cartilaginous tissue, is considered a homely indulgence by the local Christian community.
As a true mama’s boy, I love my liver the way my mom used to make it: floured and fried until crispy with brown onion gravy on a bed of warm white rice.
Lamb's fry is lamb offal served as food, including the testicles, liver, sweetbreads, heart, kidneys, and sometimes the brain and abdominal fat—or some combination thereof. [ 1 ] [ 2 ] [ 3 ] In Australia and New Zealand , lamb's fry is specifically the liver; in the United States , " lamb fries " ( q.v. ) are specifically the testicles.
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A single slice (68 g) of beef liver exceeds the tolerable upper intake level of vitamin A (6410 μg preformed vs. UL for preformed = 3000 μg). [4] 100 g cod liver contains 5 mg of vitamin A and 100 μg of vitamin D. [5] Liver contains large amounts of vitamin B 12, and this was one of the factors that led to the discovery of the vitamin. [6]
Foods deep-fried at proper temperatures typically absorb less than 2 tablespoons per 2.5 cups (~600 mL) of oil used. [23] This oil absorption rate is around the same as occurs with shallow frying, [23] such as in a pan. However, if the food is cooked in the oil for too long, much of the water will be lost and the oil will begin to penetrate the ...
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