Re: Adventures In Liver Land

[Guest guest]

Thanks for the inspirational story, !

, still lily-livered about eating liver...

[Guest guest]

I asked this before, is chicken liver equal to, say, beef?

Thanks!

[Guest guest]

In a message dated 1/22/03 11:26:16 PM Eastern Standard Time, SbrHaub@...

writes:

> I asked this before, is chicken liver equal to, say, beef?

Well, I suppose I'll chip in with my unknowledgable two cents:

In short, yes. But, the diet of the animal of course makes a bigger

difference than the type of animal. I don't know if it's worth looking at

nutritional comparisons since often a certain study will ascertain that so

much of such a nutrient is in such a food, it goes into the USDA's database,

and then it is just assumed all of that food has that much nutrient. But a

cow or chicken with a diet deficient in carotenes is going to have much lower

vitamin A in their liver, and either will be very rich in A with a diet high

in carotenes.

Both are very high in purines, RNA, etc, and loaded with nutrients.

Don't know exact comparisons, but it's a fine choice if you don't have access

to or don't like beef liver or if it is cheaper, etc.

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

,

That was wonderfully written. You should write a novel about eating liver

<g>.

Have you tried marinating it? I spread either homemade cream cheese or raw

honey on my buffalo steak when I eat it raw, and it does a wonderful job

tenderizing it. Neither of them give a clashing taste in my opinion, which I

found surprising. I imagine they should also tenderize liver, if you still

have a problem with the texture.

Oh, and btw, I wonder if eating so much *raw* liver might pose a problem with

vitamin D overdose. Liver is loaded with D, isn't it, like liver oils?

Cooking would destroy the vitamin D I think, so maybe you should eat some raw

and cook some, or at least in the summer, though I don't know how much would

give too much, but especially if you are supplementing with cod liver oil.

*shrug*

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

--- In , Idol <Idol@c...>

wrote:

>> I tried salting and peppering > a chunk, but this actually made it

>much harder to get down, so I tried a little lemon juice, but that

>was a failure too. Then I tried horseradish, > cayenne sauce,

>habanero sauce, jerk sauce, creme fraiche, spicy sour cream,

> saccharine, mint, oregano, dish soap, household bleach, and at

>least a hundred other things, each worse than the last, until

>finally I went back to eating it plain, and that worked, right up

>until the dodgy texture and > the accumulation of liver flavor

>finally stopped me halfway through the one-pound package.

>

(cracking up at that description.)

[Guest guest]

-

>Thanks for the inspirational story, !

I thought it was just as much cautionary as inspirational, but if it helps

you make the plunge, so much the better! <g>

-

[Guest guest]

- I was >< that close to trying raw liver for the first time -

think I'll forget it

[Guest guest]

At 11:24 PM 1/22/03 -0500, you wrote:

>I asked this before, is chicken liver equal to, say, beef?

>Thanks!

Noticed when I looked at iron in the USDA database when we were recently

discussing iron overload that poultry livers were way up at the top. So

chicken

liver has more iron than beef.

Wanita

[Guest guest]

> - I was >< that close to trying raw liver for the first time -

>think I'll forget it

No, don't give up on it! At least give it a shot. I certainly can't

promise you you'll love it, but it's been getting easier and easier for me,

and one mouthful can't hurt.

-

[Guest guest]

---I would recommend a small bite rather than a mouthful.

In , Idol <Idol@c...> wrote:

>

> > - I was >< that close to trying raw liver for the first time -

> >think I'll forget it

>

> No, don't give up on it! At least give it a shot. I certainly

can't

> promise you you'll love it, but it's been getting easier and easier

for me,

> and one mouthful can't hurt.

>

>

>

>

> -

[Guest guest]

I have not received my book yet so I wanted to ask a question about

liver. What type of liver is ok to eat? Would poultry liver such

as goose or chicken be acceptable? Thanks, Bella

> ---I would recommend a small bite rather than a mouthful.

>

>

>

>

>

> In , Idol <Idol@c...>

wrote:

> >

> > > - I was >< that close to trying raw liver for the first

time -

> > >think I'll forget it

> >

> > No, don't give up on it! At least give it a shot. I certainly

> can't

> > promise you you'll love it, but it's been getting easier and

easier

> for me,

> > and one mouthful can't hurt.

> >

> >

> >

> >

> > -

[Guest guest]

Bella-

>I have not received my book yet so I wanted to ask a question about

>liver. What type of liver is ok to eat? Would poultry liver such

>as goose or chicken be acceptable?

Any kind of liver is good, though the diet of the animal is very

important. The best foods come from animals pastured on fertile

ground. Unfortunately, fertility is pretty much hit or miss nowadays --

almost entirely miss, actually -- but you can at least seek out pastured

animals.

There are differences in the nutrient and lipid profiles of livers from

different types of animals; bird livers, for example, such as from chickens

and ducks, tend to be richer in folate than ruminant livers, but they're

not as rich in other nutrients. I'm not sure how comfortable I'd be eating

raw fowl liver either, though maybe I'll change my mind about that too in time.

-

[Guest guest]

Chris-

>That was wonderfully written. You should write a novel about eating liver

Thanks, but a novel would take altogether too much time. Maybe a short

poem someday. <g>

>Have you tried marinating it?

No, not since I found that marinating meat in an acid (like lemon juice)

seemed to prevent me from getting some of the benefits of eating the meat

unmarinated.

>I imagine they should also tenderize liver, if you still

>have a problem with the texture.

Well, like I said, the liver isn't actually tough like tough muscle meat;

it's just tougher than I would've expected, largely because of the external

membrane.

>Oh, and btw, I wonder if eating so much *raw* liver might pose a problem with

>vitamin D overdose. Liver is loaded with D, isn't it, like liver oils?

Possibly, but I don't get much sun, particularly in the winter, and I don't

know that I get much vitamin D from anywhere else except for dairy, so I

doubt it's a big problem. I suppose I should keep an eye out for ill

effects, though.

>especially if you are supplementing with cod liver oil.

Strangely enough, I find I just can't tolerate cod liver oil, even the best

quality. It makes me extraordinarily sleepy.

-

[Guest guest]

---raw chicken liver tastes a lot different than cooked beef. And

chicken liver is tender. It tasted good but I sort of had a

difficult time chewing it knowing that it was raw. Again I wouldn't

think of eating it raw if I hadn't been both the butcher and the one

who fed the animal.(and noticed the animal was healthy when

slaughtered.)Dennis

In , Idol <Idol@c...> wrote:

> Chris-

>

> >That was wonderfully written. You should write a novel about

eating liver

>

> Thanks, but a novel would take altogether too much time. Maybe a

short

> poem someday. <g>

>

> >Have you tried marinating it?

>

> No, not since I found that marinating meat in an acid (like lemon

juice)

> seemed to prevent me from getting some of the benefits of eating

the meat

> unmarinated.

>

> >I imagine they should also tenderize liver, if you still

> >have a problem with the texture.

>

> Well, like I said, the liver isn't actually tough like tough muscle

meat;

> it's just tougher than I would've expected, largely because of the

external

> membrane.

>

> >Oh, and btw, I wonder if eating so much *raw* liver might pose a

problem with

> >vitamin D overdose. Liver is loaded with D, isn't it, like liver

oils?

>

> Possibly, but I don't get much sun, particularly in the winter, and

I don't

> know that I get much vitamin D from anywhere else except for dairy,

so I

> doubt it's a big problem. I suppose I should keep an eye out for

ill

> effects, though.

>

> >especially if you are supplementing with cod liver oil.

>

> Strangely enough, I find I just can't tolerate cod liver oil, even

the best

> quality. It makes me extraordinarily sleepy.

>

>

>

>

> -

[Guest guest]

Thanks , although I can't see myself eating raw liver anytime

soon. I do like a good goose or duck liver seared however.

Bella

>

> Any kind of liver is good, though the diet of the animal is very

> important. The best foods come from animals pastured on fertile

> ground. Unfortunately, fertility is pretty much hit or miss

nowadays --

> almost entirely miss, actually -- but you can at least seek out

pastured

> animals.

>

> There are differences in the nutrient and lipid profiles of livers

from

> different types of animals; bird livers, for example, such as from

chickens

> and ducks, tend to be richer in folate than ruminant livers, but

they're

> not as rich in other nutrients. I'm not sure how comfortable I'd

be eating

> raw fowl liver either, though maybe I'll change my mind about that

too in time.

>

>

>

>

> -