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  • #16
    Originally posted by athomeontherange View Post
    I prefer chicken livers, wrapped in bacon and baked!
    Wrapped in bacon is my favorite way to eat liver.

    I bought goat liver this morning at Whole Foods. I'm worried about it being too strong, so I'm soaking it in raw milkovernight.

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    • #17
      Hmmm, I have always loved liver -- beef, chicken, turkey. I do like it saute'd with lots of peppers, onion and bacon bits. You can also try some pate' -- you can get that at many delis, or liverwurst sausage. If you are at a great restaurant, you might try the fois gras (unless you are in Chicago where the food police made it illegal.)
      Life is an ongoing Experiment of One, so here's to science!

      My Primal Journal: http://www.marksdailyapple.com/forum/thread37576.html

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      • #18
        Originally posted by Adrianag View Post
        Wrapped in bacon is my favorite way to eat liver.

        I bought goat liver this morning at Whole Foods. I'm worried about it being too strong, so I'm soaking it in raw milkovernight.
        I ate raw goat liver fresh off a goat one time. It was reeeaaally gamey.

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        • #19
          my mother used to boil livers for the dogs and the smell of it was sickening. it was MANY years before i was willing to try it -- as pâté. it was like tasting all the earth's minerals woven through edible silk made of butter and cream.

          i prefer chicken livers and rinse them, then soak them in yogurt or milk or cream. water in a pinch. change the water several times. poach in home-made chicken broth with a few cloves of garlic til the centers are just pink. whizz in the food pro with some dried thyme, butter, cream and cognac. salt and pepper to taste. i will sometimes add a prune or two in there. this freezes well and am now in a phase of eating it a few times per week. it tastes better the next day and i prefer it not refrigerator cold, so take some out about 30 minutes pre-meal.

          just finished off a beef heart this week and have veal tongue braising right now too.

          not a kidney fan, thx.
          As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

          – Ernest Hemingway

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          • #20
            I'm fond of chicken livers in a number of ways. One thing I learned from my mom was to throw a little sweet vermouth or red wine in toward the end. If that's too far off from primal, I'm guessing putting a tiny bit of juice from fruit in might help take the edge off the strong taste.

            As a note, I recently ate organic chiken livers for the first time. Wow! That's the first time for me that an organic product has really tasted that different from traditionally grown. It was awesome.
            "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

            B*tch-lite

            Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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            • #21
              yeah, i get special chicken livers from whole paycheck. buy in bulk and freeze. far superior and still a very cheap nutritional powerhouse. it has helped enormously with the anemia i developed last year.
              As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

              – Ernest Hemingway

              Comment

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