If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
Perfection is entirely individual. Any philosophy or pursuit that encourages individuality has merit in that it frees people. Any that encourages shackles only has merit in that it shows you how wrong and desperate the human mind can get in its pursuit of truth.
I get blunter and more narcissistic by the day.
I'd apologize, but...
I'm glad you found a recipe that worked! I do not have a dislike of liver stemming from first grade in Mother Russia (but I was in Russia for first grade!) and I'm still excited to try it as I've been contemplating liver on my own for the first time.
"It is never too late to be what you might have been" - George Eliot
12 week health challenge (95%, more moving)
Start -- March 1st -- 173.4
End -- May 24th -- 158.6
My trick for liver is to chop it in the food processor with an equal or slightly greater amount of ground beef (grass-fed, 75% lean), a cut up onion, and a whole lot of spices - I like to use mexican style spices, like taco seasoning or chipolte. When it is pretty homogenous, cook and stir it in a bunch of bacon grease until uniformly cooked. It makes wonderful cooked ground meat, which you can then sneak into just about anything.
I often will reheat it in some bone broth, and have quick soup.
Well, you people inspired me to go out and buy some liver! But I'm still a bit scared to actually eat it. I think it might actually be bison (it's not labelled, and was from a place that sells grass fed - but grain-finished - beef and bison, and i didn't think to ask) It's two fairly thin sheets about a foot long.
I gave a little to my cats, one of them liked it, so at least it won't go to waste!
The lady at the market was aghast when I mentioned possibly mixing it with ground muscle meat, it was kind of funny.