After a bit of cooking advice with organ meats page 2

[Pamsc]

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.

[peril]

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

[Bissen]

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!

[Pamsc]

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).

[Lily Marie]

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

[badbunny]

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

[smithj]

When I bake macaroni, I usually add chicken liver and gizzard (heart included), bell pepper and bacon. Kids love it!

[sbhikes]

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

[NWPrimate]

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.