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liver pep talk?

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  • #16
    I think I've decided Monday is liver night. Tonight's calves liver was soaked in heavy cream, patted dry, lightly fried in bacon fat, and then served with a mix of creamed coconut and green curry paste. It was almost up from good to tasty. I really never thought I'd like liver, but I think I'm beginning to.
    Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.

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    • #17
      I love liver in a arrabiata sauce and served over courgette ribbons.

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      • #18
        Originally posted by beachrat View Post
        Personally I love pate', which by the way is cooked Wrapped. In. Bacon. Lots of good recipes around -- I like something around half liver, half pork, some liqueur, cinnamon, and hot pepper. Wrapped. In. Bacon.
        i don't quite understand. please explain.
        my primal journal:
        http://www.marksdailyapple.com/forum...Primal-Journal

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        • #19
          Huge pile o' bacon, huge pile o' carmelized onions, fry liver, devour.

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          • #20
            I'm curious.....did you take the plunge Saoirse? How did it go?
            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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            • #21
              alright, i gave it a shot. the first batch of liver was seasoned and breaded in coconut flour, then fried in bacon grease. eh, texture and taste were both unpleasant. so i seasoned the second batch with chili powder, garlic and onion powders, oregano and S&P. then i fried it in bacon grease with carmelized onions until the liver pieces were medium rare. better, but still ick. but thanks for the pep talk. at least now i can say i tried. i might make pate with the leftovers, or add it (mushed) to beef recipes.

              my primal journal:
              http://www.marksdailyapple.com/forum...Primal-Journal

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