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Thread: liver pep talk? page 2

  1. #11
    naiadknight's Avatar
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    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?
    "No fate but what we make"- Sarah Connor, Terminator 2
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  2. #12
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    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.

  3. #13
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    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.

  4. #14
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    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
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  5. #15
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    Quote 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.

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  6. #16
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    I think I've decided Monday is liver night. Tonight's calves liver was soaked in heavy cream, patted dry, lightly fried in bacon fat, and then served with a mix of creamed coconut and green curry paste. It was almost up from good to tasty. I really never thought I'd like liver, but I think I'm beginning to.
    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.

  7. #17
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    I love liver in a arrabiata sauce and served over courgette ribbons.

  8. #18
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    Quote Originally Posted by beachrat View Post
    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.
    i don't quite understand. please explain.

  9. #19
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    Huge pile o' bacon, huge pile o' carmelized onions, fry liver, devour.

  10. #20
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    I'm curious.....did you take the plunge Saoirse? How did it go?

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