Southern guy probably was eating a Vidalia onion. The soil is low in sulfur, I believe, and has a more neutral acidity, so the onion is pretty uniquely sweet. I heard one older southerner call them dirt apples.

Haha! I think this is a good spot to share the baguette scene from Atlanta: https://youtu.be/UtaML9D2p8k?si=EbsU8Rni_x0xurCL

How do you cook the livers? I’ve tried doing it once before, but the texture was not my favorite like mushy and grainy in the wrong ways. Is that normal or did I just not prep them right?

I want to like this and get it from a local butcher, but I’m willing to accept that liver isn’t my dish. I just feel like I messed up the sourcing/freshness or preparation.

Was that the sub about nightmare Garfield? I miss those.