Re: Bitter leftover chopped liver

[Guest guest]

In a message dated 7/14/03 12:18:24 PM Eastern Daylight Time,

Idol@... writes:

> Has this ever happened to any of you? Do you have any idea why it

> happened? Is it just that ordinary crummy bitter liver is old, and since

> this stuff was chopped up, it oxidized and became bitter and nasty? Does

> this usually happen?

,

I've never noticed it, but I made some lamb liver for my mom and she liked it

the first day, and ate leftovers a day or two later and said the flavor had

gotten a lot stronger (i.e. liver flavor=bad flavor)

Chris

[Guest guest]

What kind of bacon do you use? Ch

On Mon, 14 Jul 2003 17:06:43 -0000 " opalv214 " <opalv@...> writes:

> ,

> I also have this experience with left over liver. It's not a

> good leftover food. Probably that same reason why eggs are not

> good leftover foods either. Can't really give an explanation

> for why this happens because I have other dishes that are great

> as leftovers.

>

> If I have liver I just make sure I make enough and not have

> leftovers.

>

> Have you ever tried liver wrapped in bacon and waterchestnuts?

>

> Here's a recipe for Rumaki and you can vary the recipe like I

> I bake them instead of frying and you can use any kind of liver.

> I also don't use teriyaki sauce to marinate them I just go plain.

>

> I couldn't stand the taste of liver and when I tried this appetizer

> it was so delicious that I can now eat liver and onions without the

> gag reflex.

>

> RUMAKI

>

> Makes 2 dozen

>

> 12 ounces Chicken livers

> 4 ounces Water chestnuts, sliced

> 1 1/2 cups Teriyaki sauce

> 1/2 teaspoon Garlic, minced

> 1/2 teaspoon Ginger, fresh, peeled and minced

> 12 slices Bacon, cut into 24 pieces

> Oil for frying

>

> Cut the whole livers into 2 pieces. Mix together the teriyaki,

> garlic, and ginger. Add the livers and water chestnuts. Marinate in

> the refrigerator at least 2 hours. On small skewers (or long

> toothpicks) place one liver and a slice of water chestnut. Wrap the

> bacon around them and secure. Heat oil to 350. Fry for 3-4 minutes

> (Be careful! Some may " pop " ).

>

> -Vee

>

>

>

>

>

[Guest guest]

,

I also have this experience with left over liver. It's not a

good leftover food. Probably that same reason why eggs are not

good leftover foods either. Can't really give an explanation

for why this happens because I have other dishes that are great

as leftovers.

If I have liver I just make sure I make enough and not have leftovers.

Have you ever tried liver wrapped in bacon and waterchestnuts?

Here's a recipe for Rumaki and you can vary the recipe like I

I bake them instead of frying and you can use any kind of liver.

I also don't use teriyaki sauce to marinate them I just go plain.

I couldn't stand the taste of liver and when I tried this appetizer

it was so delicious that I can now eat liver and onions without the

gag reflex.

RUMAKI

Makes 2 dozen

12 ounces Chicken livers

4 ounces Water chestnuts, sliced

1 1/2 cups Teriyaki sauce

1/2 teaspoon Garlic, minced

1/2 teaspoon Ginger, fresh, peeled and minced

12 slices Bacon, cut into 24 pieces

Oil for frying

Cut the whole livers into 2 pieces. Mix together the teriyaki,

garlic, and ginger. Add the livers and water chestnuts. Marinate in

the refrigerator at least 2 hours. On small skewers (or long

toothpicks) place one liver and a slice of water chestnut. Wrap the

bacon around them and secure. Heat oil to 350. Fry for 3-4 minutes

(Be careful! Some may " pop " ).

-Vee

[Guest guest]

There are two possibilities that I know of:

1. If you add pepper to chicken livers before you bake them, they taste

bitter, but that wouldn't explain why it would have tasted good the first

day.

2. Chopped liver spoils very quickly. If the liver you used was already

old, that might have accelerated the process. Are you sure it was only one

day old? I've noticed that it usually doesn't last more than 3-4 days in

the fridge. This is why serving rancid chopped liver or pate can be a

problem in restaurants. My aunt freezes extra and defrosts it when she

wants it, but I was always leery of eating defrosted meat without heating it

first, and I don't think you would want to re-heat chopped liver. The best

solution for me is to just make small amounts and eat it right away. In my

experience, it gets devoured pretty quickly at family gatherings.

Suggestion: Next time you could try using up what you don't eat by putting

it in a meatloaf or making NT's meat sauce recipe, which calls for liver.

Robin

From: Idol <Idol@...>

Reply-

Subject: Bitter leftover chopped liver

Date: Mon, 14 Jul 2003 12:17:28 -0400

I made some chopped liver the other day (with goose fat, onion, the usual

ingredients, more or less according to the recipes recently posted here)

and it tasted quite good on the first day, but the next day, it tasted

bitter and it actually burned my throat slightly, kind of like black coffee

would. It reminded me a little of the way bad liver tastes bitter and

unpleasant, except that the liver had started out being very good.

Has this ever happened to any of you? Do you have any idea why it

happened? Is it just that ordinary crummy bitter liver is old, and since

this stuff was chopped up, it oxidized and became bitter and nasty? Does

this usually happen?

TIA,

-

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[Guest guest]

Last year I used to eat a pound of liver a week, and I always cooked it in

one shot and saved leftovers. I never noticed the liver tasting bad, but it did

often turn green. Come to think of it, I never liked it much compared to

the first time I cooked it, but I'd always figured it was because it was cold.

Chris

In a message dated 7/14/03 4:18:29 PM Eastern Daylight Time,

robinlillian@... writes:

> 2. Chopped liver spoils very quickly. If the liver you used was already

> old, that might have accelerated the process. Are you sure it was only one

> day old? I've noticed that it usually doesn't last more than 3-4 days in

> the fridge. This is why serving rancid chopped liver or pate can be a

> problem in restaurants. My aunt freezes extra and defrosts it when she

> wants it, but I was always leery of eating defrosted meat without heating it

>

> first, and I don't think you would want to re-heat chopped liver. The best

> solution for me is to just make small amounts and eat it right away. In my

> experience, it gets devoured pretty quickly at family gatherings.

>

> Suggestion: Next time you could try using up what you don't eat by putting

> it in a meatloaf or making NT's meat sauce recipe, which calls for liver.

>

" To announce that there must be no criticism of the president, or that we are

to stand by the president, right or wrong, is not only unpatriotic and

servile, but is morally treasonable to the American public. " --Theodore

Roosevelt

[Guest guest]

Robin-

>or making NT's meat sauce recipe, which calls for liver.

Really? Liver in a meat sauce? What an interesting idea. I hadn't

noticed that recipe, but I'll definitely have to check it out.

Thanks!

-

[Guest guest]

I cooked some beef liver and onions on Friday night. The liver was

still pink on the inside (but cooked more than I meant to). I ate it

Friday night, Saturday morning and Sunday morning. I reheated it

Sat/Sun, being careful to make it warm and not cook it further. It

tasted just fine to me. And believe me, I'm not a liver lover yet!

This was only the third liver I've cooked. I like it better each

time.

> Last year I used to eat a pound of liver a week, and I always

cooked it in

> one shot and saved leftovers. I never noticed the liver tasting

bad, but it did

> often turn green. Come to think of it, I never liked it much

compared to

> the first time I cooked it, but I'd always figured it was because

it was cold.

>

> Chris

>