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  1. #21
    peacheater's Avatar
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    Omg I just tried that Saveur recipe for calves' liver I posted above! Sooooo delicious. Give it a shot, if any of you are on the fence about liver. I didn't have any parsley on hand unfortunately but it was still scrumptious.

  2. #22
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    i've GOT to give liver another chance. Tried cooking liver once (i think full grown steer?), first soaking it in milk, but i just HATED it. It had a grainy texture to it. The closest i've ever gotten to liking organ meats is whatever goes in dirty rice, i think it's gizzards? Luv em!

    Digby, do you think your recipe could fool a non-liver eater? Sometimes i have to "trick" my hubs into eating stuff.

  3. #23
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    eating a part of the body that filters toxin makes no sense what-so-ever. i'll pass.

  4. #24
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    Quote Originally Posted by HowToDieYoung View Post
    I have to say I have found the best ultimate primal superfood out there. Offal is amazing. I before would worry about getting all my vitamins and minerals but when I just had a few random pieces of sesos (brain), liver or beef heart, I would get optimal levels of the things most people miss in their diet. If you are looking for a great way to get those extra nutrients you must try offal. Does anyone have any unique recipets or preparations they would like to share. I wrote this in ode to my love for offal; it also discusses some of the benefits. http://howtodieyoung.blogspot.com/20...superfood.html
    Try this site for recipes: http://www.seriouseats.com/recipes/the-nasty-bits/

  5. #25
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    I was told the liver is a warehouse of nutrients, but also it stores quiet a bit of toxins.
    Might not be true of free range grass fed I suspect.

  6. #26
    Roach's Avatar
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    Quote Originally Posted by b4ds33d View Post
    eating a part of the body that filters toxin makes no sense what-so-ever. i'll pass.
    This seems to make sense but I'm betting it's actually quite stupid. *checks the internet* Yep...stupid.

  7. #27
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    Quote Originally Posted by Roach View Post
    This seems to make sense but I'm betting it's actually quite stupid. *checks the internet* Yep...stupid.
    Better you said it than me.

  8. #28
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    I've been wondering about liver too. I like it, but it seems the liver I've been getting at the store -- "beef liver" -- lately has kind of a granular nasty texture to it, instead of being just smooth. It doesn't seem to have much internal structure either; it's not firm, just all mushy and granular. What's up with that? It tastes ok, but is it maybe from a diseased cow? An old cow? A grain-fed cow?

  9. #29
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    Quote Originally Posted by Roach View Post
    This seems to make sense but I'm betting it's actually quite stupid. *checks the internet* Yep...stupid.
    +1
    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

  10. #30
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    Go for grassfed meat/ offal whenever possible. I also think it is better for liver to be thinly sliced--1/4 to 1/2 inch thick. As to fooling anyone, liver would be hard to disguise, that is why you cover it with load of bacon & onion. Don't forget chicken liver wrapped around a water chestnut then wrapped
    in bacon
    --hardly seems like liver at all. As to toxins: the job of filtering does not mean the liver or kidneys stores the toxin, the blood and urine do the transporting. Toxins are usually stored in the fat tissues, as I learned when I got an overdose of DDT in our orchards in the 1950s.
    This time, like all times, is a very good one, if we but know what to do with it. Ralph Waldo Emerson

    Any given day you are surrounded by 10,000 idiots.
    Lao Tsu, founder of Taoism

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