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  • liver pep talk?

    i've had a beef liver in my freezer for a few weeks, and i think it may be time to take the plunge. anyone want to give me a pep talk? why is it so good for me, and how is it best prepared?
    thanks!
    my primal journal:
    http://www.marksdailyapple.com/forum...Primal-Journal

  • #2
    Dredge in almond flour, salt & pepper. Saute in olive oil, butter, lard, whatever you like, on one side. Remove from pan and add sliced onions, Saute until carmelized. Sprinkle balsamic vinegar over the onions and add the liver on top to cook the other side. The most important thing is to cook on a low heat and do not overcook. It should still be pink in the middle, but not red.

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    • #3
      Beef liver paté~ Use the Nourishing Traditions chicken liver paté recipe- or this one.

      Nom nom! Vitamin A, micronutrients, Iron...
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      • #4
        I took the plunge a few weeks ago (albeit with calves liver). I soaked it in heavy cream for a few days (folks recommended milk, but I don't do milk). After patting it dry, I cooked on medium low in bacon fat (in which I had sauteed some yellow onion). I can't say I enjoyed the flavor, but it was okay. Plus, I think I actually felt the "healthy factor".

        Mind you, I've HATED liver since childhood, so "okay" is a raving plug.
        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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        • #5
          I was thinking, "rah rah rah! Go liver go! Filter that blood!"

          But to answer your question, I've made liver many times in the past couple years (not recently, need to find a source!), and every single time I make it, I think I'm going to hate it. And then every single time, it is SO good. I think my body really needs whatever's in it, because I can't get enough. Try this recipe, and eat it with homemade sauerkraut.

          (not your average) Liver and Onions « Edible Aria


          Robin's Roost
          My Primal Journal

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          • #6
            take it out of the freezer, grate with a cheese grater, put a smaller than fist sized pile in the blender with tomato juice, lime juice, cayenne, and salt. blend, chug, don't barf. you will feel awesome all day.

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            • #7
              I love liver. Here are a couple of recipes I particularly love.

              CALF'S LIVER WITH ONIONS - Fegato alla Veneziana

              Calf’s liver with marsala and sage recipe | Recipes - Times Online

              Is it a whole liver? If so - lucky, lucky you!

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              • #8
                Mmmm, breadsauce, just tried your recipe #2, like it much better than mine (which came from Mario Batali). It's more fat than I usually use, the onions cook longer so they're brown and delicious, and the squeezed lemon is genius. Thanks! And a note to Saoirse, get calves liver if possible, much nicer.

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                • #9
                  Originally posted by Melody View Post
                  take it out of the freezer, grate with a cheese grater, put a smaller than fist sized pile in the blender with tomato juice, lime juice, cayenne, and salt. blend, chug, don't barf. you will feel awesome all day.
                  do you really do this, or is it a joke? It actually sounds pretty good.

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                  • #10
                    I'm sick with a nasty stuffed head and cough, and just fried up a panful of liver in tons of butter. It was delish. The dogs got half of it tho, I'm just not that hungry when I'm sick
                    Fighting fibromyalgia and chronic myofascial pain since 2002.

                    Big Fat Fiasco

                    Our bodies crave real food. We remain hungry as long as we refuse to eat real food, no matter how much junk we stuff into our stomachs. ~J. Stanton

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                    • #11
                      I love the taste, but can't get around the texture. Just not a meat mousse fan (It feels like a solidified meat mousse to me when cooked whole.) Any ideas?
                      Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
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                      • #12
                        okay, it's thawed. so maybe today is the day. though i have a really full afternoon and evening, so i may have to put it off until tomorrow's lunch.
                        my primal journal:
                        http://www.marksdailyapple.com/forum...Primal-Journal

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                        • #13
                          Curry! 2-1/2 lbs heart (or any other meat, really; that's what I had), 1 lb sliced livers cooked in massaman curry (Mae Ploy is the brand of paste I use, I like it). Once you've thinned the paste out with coconut milk and sauteed any other aromatics (mine could have used some chile), put the meat in first and let it simmer for a half-hour, then put the liver in and simmer 10 minutes more. Any veg you'd want in there put it in at the proper point that it would be done at the same time as the liver.

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                          • #14
                            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.
                            "If man made it, don't eat it." ..Jack LaLanne
                            "It doesn't matter how beautiful your theory is, it doesn't matter how smart you are.
                            If it doesn't agree with experiment, it's wrong." ..Richard Feynman

                            beachrat's new primal journal

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                            • #15
                              Originally posted by AndreaReina View Post
                              Curry! 2-1/2 lbs heart (or any other meat, really; that's what I had), 1 lb sliced livers cooked in massaman curry (Mae Ploy is the brand of paste I use, I like it). Once you've thinned the paste out with coconut milk and sauteed any other aromatics (mine could have used some chile), put the meat in first and let it simmer for a half-hour, then put the liver in and simmer 10 minutes more. Any veg you'd want in there put it in at the proper point that it would be done at the same time as the liver.
                              Very similar to what I'm having for breakfast at the moment, except the meat was cooked for around two and a half hours and I used home made red curry paste. Liver added for the last 10 min as above
                              Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

                              Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine

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