Re: for the faint-of-heart raw liver eating wanna-be

[Guest guest]

Lynn,

I'm so glad to hear that my V-8 recipe is helping you. I've abandoned my liver

trials for now, but I'll start up again soon. Your method sounds doable for me,

so maybe I'll try it!

[Guest guest]

Yup, your recipe is a winner. As soon as my tomatoes get ripe I'm

going ot make up bunches to have all winter. The stuff is a fine wine

aging itself to perfection!

Also on the liver...after it cut into pieces and refrozen it sticks

hard to the dish it's refrozen in. I broke the tip of my favorite

knife trying to ply it out. Now I cut it, put it on individual

servings of wax paper and stick those back in the freezer. That way I

can pull one out and peel it off quickly.

I think the lime is critical, it cuts the any liver flavor if it

happens to linger in your mouth a bit too long.

Lynn

> Lynn,

>

> I'm so glad to hear that my V-8 recipe is helping you. I've

abandoned my liver trials for now, but I'll start up again soon.

Your method sounds doable for me, so maybe I'll try it!

>

>

>

>

[Guest guest]

,

How much whey and how much salt do you use in your recipe below?

Since I often don't have whey handy (I have to avoid dairy), is there

something else I could use instead of whey?

Thanks,

> Actually, I made a killer fermented V-8 juice a couple of weeks ago

> and it's

> still going strong in my fridge:

>

> 6 large tomatoes

> 1 small beet

> 4 carrots

> 2 celery stalks

> 1/2 bunch of spinach

> 2 garlic cloves

> juice of two lemons

> tabasco sauce

> salt

> whey

>

> Juice what can be juiced and add the rest. Pour into airtight jars

> and let sit

> out for 3 days. Then put in fridge.

[Guest guest]

Quoting kili94 <lm324@...>:

> ,

> How much whey and how much salt do you use in your recipe below?

> Since I often don't have whey handy (I have to avoid dairy), is there

> something else I could use instead of whey?

If you don't mind the extra salt, you can usually double the salt and cut

out the whey. Alternatively, you can just get some active culture yogurt

from the store and make whey from that.

--

Berg

bberg@...

[Guest guest]

I put in about 3 tablespoons of whey and salt to taste (I like salty things, so

maybe a teaspoon...not sure). I think you have to add more salt if you don't

use whey. The amount of salt needed to preserve the V-8 without whey might be

too much for the palate, but you'd have to experiment.

good luck,

******************

,

How much whey and how much salt do you use in your recipe below?