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Thread: Has anyone successfully hidden or disguised liver? page 2

  1. #11
    Paleobird's Avatar
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    Quote Originally Posted by j3nn View Post
    I actually like the flavor, so that hasn't been my problem. Texture is my problem.
    Oh I agree. It's that squidgy factor. I just found out that US Wellness meats also has a liverwurst that is filler and sweetener free, just meat, offal and spices. Has anybody tried that one?

  2. #12
    notlupus's Avatar
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    I can down a tiny bit of cooked liver, but pate is disgusting. Maybe start with just a bite of it mixed in with other things? I've only tried beef since I can't find pastured chicken livers around here. The liver pate became expensive cat food (and only one of the cats would eat it).

  3. #13
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    make pate and terrines with it, yummy with herbs, butter, bit of brandy, cream... nom nom

    just make sure it;s super fresh and grass fed

    calves liver is my fav, soaked in milk, dried off and fried on high heat with butter garlic and parsley

    (foie de veau a la persillade)

    homer droooooooolllll

  4. #14
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    I hate liver. I hated it as a kid, and I hate it now. I know it is good for me, and I pretty much have an endless supply of it because we raise our own animals. I just can't eat it. It's the texture, not the taste that gets me.

  5. #15
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    Hey I said that.

  6. #16
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    I am going to try mixing it up with ground beef next chance I get. I keep eying liver whenever I see it at the stores, but as a kid I never tried it because it -stank- when getting cooked.

    Is "regular" store bought liver verboten? That's a big filter organ, it's bound to have a tonne of things stuck in it from when the cow died.

    M.

  7. #17
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    firstly you need young liver from calves - sorry if that is not acceptable but rose veal is a fantastic meat

    young calves liver is mild in flavour (especially if you soak it first in milk, discard after)and if you cook it very quickly on a high heat, flip it and sear the other side it is delicious

    it eats like butter, melt in the mouth, full of iron flavour... cook it in butter with some garlic and throw chopped parsley on last second

    the French know how to cook it, has to be rare, if you cook it through that's when you get the horrible grainy texture, trouble is people find the concept of eating rare liver difficult

    promise you if you try it you will love it - or go to France and order 'Foie de veau a la persillade, bleu'

    deeee-lish!

  8. #18
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    Add it to chili.

  9. #19
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    Katsu, thanks for the tip. And, in spite of never taking any lessons in French (just Spanish, as far as Western languages go), I actually knew what that meant. What's the significance of the bleu part, though?

    M.

  10. #20
    RichMahogany's Avatar
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    Quote Originally Posted by Paleobird View Post
    Oh I agree. It's that squidgy factor. I just found out that US Wellness meats also has a liverwurst that is filler and sweetener free, just meat, offal and spices. Has anybody tried that one?
    Yeah, it's the main reason I still buy things from US Wellness meats, despite having local suppliers for many of my meat needs. You won't regret filling at least one shelf of your freezer with it.

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