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Thread: After a bit of cooking advice with organ meats page 2

  1. #11
    Pamsc's Avatar
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    I bought goat liver from my locally grown online market, but I haven't had the nerve to thaw it yet. I like chicken or beef liver pan fried with onions and bacon. I also like chopped liver with onions and hard boiled egg chopped in with the liver.
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  2. #12
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    Quote Originally Posted by Pamsc View Post
    I bought goat liver from my locally grown online market, but I haven't had the nerve to thaw it yet. I like chicken or beef liver pan fried with onions and bacon. I also like chopped liver with onions and hard boiled egg chopped in with the liver.
    If its any help, lamb's liver is a bit milder than beef or calf's liver
    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

  3. #13
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    I LOVE beef liver!

    I usually just cook it, then blend it with salt, pepper, onion, allspice and perhaps other things as well. Goes sooooo well with fried shrooms and bacon!

  4. #14
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    I actually have always liked liver, particularly calves liver. But the goat liver had an odd taste--a bit like the smell of a sweaty horse. I perhaps overcooked it a little (medium well).
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  5. #15
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    I made liver pate from chicken livers. It was pretty darn good the first time I ate it. I froze the rest and just had some the other day. After thawing, it tasted and smelled like WET DOG.

    I've always dispised liver, but when I made the pate, I must have really been craving it. Eating it when I don't desperately need it, results in a gross out.

    I'm definitely not the casual liver sucker. haha

  6. #16
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    I love lambs liver too, I just flash fry it so it's pink in the middle, I'll then deglaze the pan with some cream and it's yummy. Unfortunately I am the only one in my household who will eat organ meat, in fact I have a beef heart at home in the fridge for tonight's dinner, the other half has mince, I may combine the two and see if he notices
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  7. #17
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    When I bake macaroni, I usually add chicken liver and gizzard (heart included), bell pepper and bacon. Kids love it!

  8. #18
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    I believe the heart contains a lot of CoQ10 and some other fancy stuff like that. So it's definitely not the same as muscle meat.

    Looks like Mark has a blog topic about organ meats.
    Organ Meats | Mark's Daily Apple
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  9. #19
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    Quote Originally Posted by sbhikes View Post
    I believe the heart contains a lot of CoQ10 and some other fancy stuff like that. So it's definitely not the same as muscle meat.
    sbhikes is right (as usual). I think taurine is a factor as well.

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