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I had liver the other night. It wasn't as offal as I imagined.

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  • I had liver the other night. It wasn't as offal as I imagined.

    After a good seven, eight months on the paleo diet, I finally decided to grow a nutsack and try some organ meat. I had been using eggs as my nutritional gap filler for a while, but I cut those out this past month, and I've never really been a vegetable lover, so I decided to take the plunge. I had been thinking of using chicken livers as gateway offal, as I've heard the flavor is more mild, but I figured the beef liver couldn't have been that bad...

    And it wasn't! I don't know how you all do it, but my dad made them with onions. He and my grandmother were discussing how she made them in the past, rolled in flour and fried in half shortening and half canola oil (WTF?!). That turned me off initially, but the flour ended up being pretty negligible and he used olive oil instead, thank Christ.

    I don't know how much of the flavor was destroyed by the onions and the flour, but it really wasn't bad. First bite, it tasted like an overcooked steak, and as the bites went on the meat dissolved in my mouth and formed a mush. I've never experienced such a thing while eating meat. The closest thing I could compare it to is the mouth feel of a saltine. I was eating a meat cracker. I didn't mind it so much, but my wife had a bite and, after a good amount of ass-clenching and eye-watering, she finally got it down. I don't think she likes meat crackers.

    Anyway, I just thought I'd share that experience for anyone who's curious but afraid to try beef liver. It's also worth noting that I felt fantastic the rest of the night and half of the next day.
    Last edited by Timthetaco; 06-05-2012, 06:22 AM.

  • #2
    Congratulations) I love liver - when I was little my gran used to make amazing liver pate filled pancakes. From pigs liver, as we mostly had pigs on our farm. Proper comfort food. No pancakes for me now but liver pate is still a hit! I made one two weeks ago (recipe from Mark's blog) and ate a kilo of it over the week
    I cook liver in butter with onions, garlic and herbs. Sometimes, if I fancy something spicier, I add a spoonful of Cajun seasoning - it's beautiful! So what's next on the offal meny then?

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    • #3
      I had the same experience, I liked the taste but the meat cracker feel, as you call it, was more than I could handle.
      If I just said LOL, I lied. Do or do not. There is no try.

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      • #4
        Liver onions and eggs all cooked in the same pan but not mixed together, no flour coating. Yum yum. I like the creamy texture. I like it when I undercook the liver just a little bit, too. I ordered a couple pounds of liver, beef heart, liverwurst, tallow and pemmican from US Wellness meats. It might come today. Liverishious!
        Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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        • #5
          haha. Love the description of your wife's experience. We were fed liver as kids and I could not stand it. But, tastebuds change when you get older. So everyonce and a while I'll try something I hated as a child. Although I haven't gone out and fried up a big beef liver, I did try pate about 5yrs ago. Yup, pretty much had to choke it down with a bunch of crackers and then a litre of water. :P

          I'm not curious yet to try it again. I need get something like, parsnips, down first. Never EVER liked them but, I don't remember their taste/texture being as vile as liver so it's worth a shot.

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          • #6
            I started eating liver a few months ago. I get chicken livers from the local natural-foods store. I cook up a whole bunch of bacon, then cook onions in the bacon grease and finally cook the sliced liver in the onion/bacon mixture. I cook it very briefly, so it's still kinda red inside. The first time I ate it, my reaction was like your wife's. But it didn't taste bad! It was more of a mental thing - just the idea that I was eating liver grossed me out. But it really did taste good (ok, it's probably the bacon and onions, but whatever). So now I have it a couple of times a month and don't have trouble eating it anymore.

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            • #7
              Lamb liver, if you can find it, has a milder flavor than beef liver and can be a way to get past the "eww ickk" mental stage.

              Also pate as mentioned above. I make a batch and put in little tupperware cups and then have one for breakfast if I don't feel like cooking (can also be a good take to work item).

              My pate recipe seems to keep getting better the more simplified it becomes. The last batch I made was this:
              Three lbs beef liver cooked in 7oz kerrygold butter. Add garlic, basil, oregano, pepper, and salt and just a splash of sherry (optional). Then blend cooked liver with a hand blender adding 4oz heavy cream along the way. Put in tupper and fridge.

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              • #8
                I had liver last night, sauteed in my cast iron with cabbage and mushrooms, on a couple tablespoons of butter. So dang good. I had a big mug of bone broth to drink with it, as well.
                carl's cave

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                • #9
                  I will say that the flavor wasn't bad. But before I ate it, he described what was happening in his mouth and it just turned me off. My ass didn't clench, but I did almost throw up.

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                  • #10
                    In the past few months I've tried beef heart, liver, and kidneys. In each case I've fried 'em in butter with regular ground beef, onions, sliced mushrooms, and an egg or four. The heart and the liver have been the tastiest, though they were all delicious. The liver wins for ease of preparation. With the heart I had to hack the soft tissue off the hard fat (which apparently you don't want to eat) and I'm too lazy to do that too often.

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                    • #11
                      I never had liver growing up, because my father hated it. I didn't try it until about a year ago. It is now one of my favorite meals. I typically eat one 4-6 oz peice of local, orgainic, grass fed beef liver once a week. I fry up some onions, garlic, & chives in lard (in my cast iron pan), then I add the liver. I cook it nice and rare. I remove this and then cook 4 duck eggs in the left over grease.....friggen awesome!
                      "You have succeeded in life when all you really want is only what you really need." ~ Vernon Howard

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                      • #12
                        My grandma cooked it in bacon fat.
                        In all of the universe there is only one person with your exact charateristics. Just like there is only one person with everybody else's characteristics. Effectively, your uniqueness makes you pretty average.

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                        • #13
                          I hate the flavor and the texture. The best way I've found is to cut calf liver in to small cubes and dredge them in a coconut flour/curry powder. I then quickly "deep fry" in ghee and serve the little cubes with a lemon/cilantro vinaigrette. The texture it better to me when they get this crispy outer bit and then don't get to overcooked.

                          Anyway - it worked for me. Now I just have to find a decent source of calf liver.....
                          Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

                          http://www.krispin.com/lectin.html

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                          • #14
                            I'm eating liver a couple of times a week to overcome an iron defiency so this post giving me a boost! I had it for lunch today coated in coconut flour and fried in coconut oil. I browned some onions and shredded and wilted some swiss chard, mixed it all up and put two fried eggs and some freshly milled black pepper. Man - it was good!

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                            • #15
                              My mother used to try to feed me liver, bacon and onions with pease pudding. Utterly. Vile. But, she also made chicken liver pasta, which was chicken liver slivers sauteed in a tomato and onion sauce with lots of parsley which is delicious (sans pasta). I also like any kind of pate or terrine. The only other form of liver I find edible is lambs liver, soaked in lemon juice, then rinsed, dried, dredged in beaten egg then dipped in coconut flour and lightly fried. It's OK.
                              http://www.marksdailyapple.com/forum/thread55701.html

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