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SO MUCH ENERGY from eating LIVER!

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  • #16
    Originally posted by sbhikes View Post
    Liver fajitas are good. Fry up some red and yellow bell pepper, onion and use chiles in adobo sauce or chipotle chili salsa to flavor. Serve with all the taco fixin's: fresh limes, lettuce, cheese, tomatoes, guacamole etc. I even served this to a squeamish person once and they thought it was great, after they got over laughing at having been so easily fooled.
    Great idea! I also like using a boatload of curry and cayanne pepper to just cover up the metallic liver taste. A couple articles I ran across had the good suggestion of blending it in a food processor and mixing it in with ground beef or some other tastier meat.

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    • #17
      Yes get the same effect for a day.
      Only with beef / calfs liver.
      Chicken lambs duck nothing special.

      Had duck liver last night it's so nasty over medium .


      From London England UK

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      • #18
        Originally posted by I_EAT_COWS View Post
        A couple articles I ran across had the good suggestion of blending it in a food processor and mixing it in with ground beef or some other tastier meat.
        I just ordered some beef liver from my local butcher -- he's going to grind 1/4 lb liver into 1 lb of grass-fed ground beef. I was going to make burgers with it. I'll also buy more liver and will sautee as recommended above. Fajitas sound good! I even have Paleo Wraps (coconut; water) that could work well with those...

        The way I'm dragging today, I should try the liver tomorrow!
        F, 44 years old, 111.8 lbs, 4 feet 11.5 inches (yes, that half inch matters!)

        **1st place sparring, AAU TKD regional qualifier, 2/15/15 - It's damn good to hit like a girl!**

        **First-ever 5K race 11/28/13: 37 minutes, 18+ seconds, no stopping**

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        • #19
          Originally posted by I_EAT_COWS View Post
          I wonder if the vitamin B's in the liver are more bioavailable?
          Definitely.

          I like beef liver for taste and nutrient density. I also feel that beef liver is the safest to eat as cows have amazing digestive systems.
          Salube Up! - SalubriousU

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          • #20
            If you get a chance, try venison liver. Wild animal, organ meat, tastes *amazing*… pretty close to the perfect food.

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            • #21
              Originally posted by I_EAT_COWS View Post
              I have heard of those studies, but hadn't come full circle with the logic. I guess that explains my giant ears and general furry-ness...
              ...not to mention the tail
              The Champagne of Beards

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              • #22
                Originally posted by JackieKessler View Post
                I just ordered some beef liver from my local butcher -- he's going to grind 1/4 lb liver into 1 lb of grass-fed ground beef. I was going to make burgers with it. I'll also buy more liver and will sautee as recommended above. Fajitas sound good! I even have Paleo Wraps (coconut; water) that could work well with those...

                The way I'm dragging today, I should try the liver tomorrow!
                Having the butcher do the dirty work is a great idea! 1:4 liver:meat sounds like a great way to get some liver without suffering too much. Let us know how it turns out!


                Hillary – thanks for the suggestion! I’m definitely going to try some venison liver. I’m originally from WV and won’t have any trouble getting my hands on some fresh stuff with hunting season around the corner!

                SalubriousU – good point about cows being healthier. I feel less weird about large mammal liver than I do about bird livers… Not sure how scientific that is, but owell

                Ryancarter1986 – yes, dry tough liver is gross! The first batch I made I couldn’t even finish b/c it was too well done – like eating soggy cardboard covered in metallic paint :P Medium-rare cooked cuts that are moist and cooked with the lid on the pan actually taste and feel more like beef, thankfully.

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                • #23
                  Originally posted by RichMahogany View Post
                  ...not to mention the tail
                  What, we don't all have them?! Ah, rats...

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                  • #24
                    Oh, man, thanks for the "keep it covered" tip! I love liver (with tons of onions), but mine is dry.

                    sg

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                    • #25
                      I'd love to eat more liver but I can't stand the taste. I can only stomach it when its really overdone, so the liver taste disappears. Any cooking tips guys?
                      http://lifemutt.blogspot.sg/ - Gaming, Food Reviews and Life in Singapore

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                      • #26
                        Originally posted by AMonkey View Post
                        I'd love to eat more liver but I can't stand the taste. I can only stomach it when its really overdone, so the liver taste disappears. Any cooking tips guys?
                        Lots of curry, hot sauce, pepper, or blend it in with ground beef. I saw somewhere that soaking it in milk takes some of the bitterness out, but I can't confirm it works. I also read that someone froze it and swallowed little frozen pieces whole. Taking smaller bites and mixing with other/alternate flavors may also help.

                        Sent from my SAMSUNG-SGH-I317 using Marks Daily Apple Forum mobile app

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                        • #27
                          Originally posted by AMonkey View Post
                          I'd love to eat more liver but I can't stand the taste. I can only stomach it when its really overdone, so the liver taste disappears. Any cooking tips guys?
                          Well first..the more you cook liver, the more livery it tastes. I love a slice of calves liver dredged in nutritional yeast and then panfried hot for 1-2 minutes per side. Medium rare is my goal.

                          Sent from my SGH-T989 using Tapatalk

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                          • #28
                            Originally posted by I_EAT_COWS View Post
                            I've regularly taken a B150 supplement (admittedly low b12 levels in that and multivitamins), and I tried also taking straight B12 for a while and it never had any noticable effect. I wonder if the vitamin B's in the liver are more bioavailable?
                            They are definitely more bioavailable from the liver......most B vitamin supplements are somewhat poorly absorbed, thats why you didn't notice an effect.....phosphorylated B vitamin supplements are the best absorbed, but I think you have to get them online, I have never seen them in any store. In almost all cases, food sources of any nutrient are far superior to any supplement. This includes fish oil supplements. I am currently researching fish oil, not sure that it is doing us any good at all compared to fatty fish.
                            The life I have today is far better than I deserve.......

                            M, 58, 6'0
                            SW - 192
                            CW - 180
                            GW - 165-170

                            Current addiction: ice cream (and sugar in general).....doing battle with it!

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                            • #29
                              I am going to whole foods tomorrow to get some grass-fed beef liver, gotta try this stuff! I remember not liking the taste 30 years ago, so thanks to all for the cooking tips......I'm gonna have to experiment. Oh, am I gonna grow a tail?
                              The life I have today is far better than I deserve.......

                              M, 58, 6'0
                              SW - 192
                              CW - 180
                              GW - 165-170

                              Current addiction: ice cream (and sugar in general).....doing battle with it!

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                              • #30
                                Originally posted by AMonkey View Post
                                I'd love to eat more liver but I can't stand the taste. I can only stomach it when its really overdone, so the liver taste disappears. Any cooking tips guys?
                                Originally posted by oceangrl View Post
                                Well first..the more you cook liver, the more livery it tastes. I love a slice of calves liver dredged in nutritional yeast and then panfried hot for 1-2 minutes per side. Medium rare is my goal.
                                Ya they don't take any longer than the eggs I'm cooking at the same time. I squeeze dry with a paper towel then shake in a sandwich bag with chestnut or coconut flour + salt/pepper/herbs and fry in butter. When done there's a slight firmness and color gradation in the middle. I serve with caramelized onions, horseradish mustard, and pickled vegetables.

                                If they really seem dubious try a different source. The chicken livers at a discount grocery are going to be pretty ashen and mushy compared to something like a lamb liver with an actual farm name.
                                37//6'3"/185

                                My peculiar nutrition glossary and shopping list

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