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Thread: SO MUCH ENERGY from eating LIVER! page 10

  1. #91
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    Quote Originally Posted by Barnyard View Post
    OK, I have a question.....I fried my grass-fed beef liver (from whole foods for 3.99/lb.) in olive oil, last night, and my whole house STILL smells like liver fried in olive oil! I suspect my clothes I was wearing smell like it too! Any thoughts or suggestions about this? I would open some windows for a while, but we are having some serious winter weather here in Cincy right now.....I may open them anyway! :-)

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  2. #92
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    I've eaten fresh, warm liver from a freshly killed cow, and it tasted - less bad. But it still tastes like metal. Maybe different people taste different parts of the flavor profile more than others. Oddly, it's fine raw. Honestly kind of creamy, but hard to eat in large quantities for me, personally. That pound of mashed nearly-raw liver was still so bloody it was crusting on my lips. Just not a pleasant experience.
    Last edited by Knifegill; 12-08-2013 at 02:39 AM.


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  3. #93
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    Quote Originally Posted by Knifegill View Post
    I've eaten fresh, warm liver from a freshly killed cow, and it tasted - less bad. But it still tastes like metal. Maybe different people taste different parts of the flavor profile more than others. Oddly, it's fine raw. Honestly kind of creamy, but hard to eat in large quantities for me, personally. That pound of mashed nearly-raw liver was still so bloody it was crusting on my lips. Just not a pleasant experience.
    Yes a lot of game hunters I know , love eating freshly killed rabbit venison liver .


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  4. #94
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    Hi guys

    Know this was partly discussed already but I have now brought some Lambs liver from my local farm shop and I wanted to check a couple of things:

    Firstly - as much as it sucks I can't stand the taste of Liver and organ meat in general. But I really want to eat it...

    So I'm going to put it in my paleo burgers.

    Is this the best way to do it:

    chop the liver into small bits

    Fry it and add some seasoning (not sure what yet but I can't eat red pepper stuff as I'm intolerant)

    Then mix it with the raw beef burger mix and then grill until the burgers are cooked

    Is that okay to make sure it's safe to eat - and hopefully cover up the taste! lol
    UK PBer

  5. #95
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    Poster oceangrl told me once that you can soak the liver for a few hours in milk. This will clean the liver and remove some of its characteristic taste. Dump the milk and dry the liver with paper towels. When you fry it, make sure it stays a little soft in the middle. The more you cook it, the more livery it tastes and the less pleasant it is to chew.

    You can also make liver paté. And most of the recipes do add some full fat milk or even cream so I guess it is a known trick. I personally love both "livery" liver and paté from ruminants. Liver from chicken is milder but I prefer ruminant liver.

  6. #96
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    Thanks FrenchFry

    Love Pate and only discovered in this thread that it's okay to eat - in moderation of course! But haven't yet found a decent Pate in UK that doesn't contain stuff I can't/shouldn't eat. In fairness I haven't had much chance to have a proper look yet. I will do. If anyone can recommend a decent/healthy pate go for it!
    UK PBer

  7. #97
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    You can try to make it yourself: Chicken Liver Pâté - Riverford Organic Farms

  8. #98
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    Oooh ta!
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  9. #99
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    Just wondering what the Ideal frying time is for liver? Ta
    UK PBer

  10. #100
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    Quote Originally Posted by spursberry View Post
    Just wondering what the Ideal frying time is for liver? Ta
    It really varies on how thick the cut is and. I like high heat 30-60 seconds per side on relatively thin (1/2") slices. Thicker cuts need additional cooking time, same as a thick steak or roast, but I still like searing at high heat briefly to start. Finish covered on med-low heat or in oven at 350 for another 3-10 min.

    -iec

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