Re: easy way to eat liver?

September 26, 2003

The best-tasting liver I've had so far is liver from a high-quality certified

organic pastured chicken. I ate it raw, and seriously think most other

people would *like* it raw.

Anyway, I'd go for lamb or buffalo over beef personally, from my experience.

Lamb has a slightly milder taste than buffalo, but buffalo seems to have a

better texture with more integrity to it.

The key is lots of garlic. Use lard to sautee it, and add some olive oil one

it's close to done. Don't over cook it. Use at least five cloves of fresh

minced garlic, one onion, and plenty of spices, whatever you like. Chop the

liver up nice and thin, and cook it for about five minutes, flipping it around

with a spatula once a minute. Cook some bacon at the same time, and break it

into little pieces, and top the liver with them.

That's what I did when I cooked it.

Chris

September 26, 2003

>> Does anyone

have a good way to eat liver? <<

Pate!!!!! That's how I eat it. Also someone kindly posted a chopped chicken

liver recipe for me here a couple of weeks ago... yum!

Christie

September 27, 2003

Thanks Christie, but is that only chicken liver? How about lamb or

beef liver? (I'll search for the recipe you mentioned)

Filippa

> Pate!!!!! That's how I eat it. Also someone kindly posted a

chopped chicken liver recipe for me here a couple of weeks ago...

yum!

>

September 27, 2003

> Hi, I'm new here. Thanks for all the interesting posts. Does anyone

> have a good way to eat liver?

I tried something new with beef liver the other day, it was pretty good.

Marinade the sliced liver in red wine vinegar and a couple tablespoons of

raw honey for about an hour. While that's sitting, slice up an onion or 2

and slowly fry it in lots and lots of tallow and butter, about 1/2 hr till

the onions are small & brown. Pull out the onions, then toss in the liver

and a little of the wine/honey mixture. Fry quickly, turning frequently.

Served hot with onions & wine sauce and a side of kimchi. Mmmmm.

I even got my kids to eat a little bit.

B.

September 29, 2003

Hello,

I'm new to the list as well. . Suze, I was raised eating a lot of ethnic whole

food including liver, heart, kidneys and so on. And I still love it. It can be

prepared very tasty and in some European countries it is served in excellent

restaurants.

Liver is easy to make. Important is that the liver comes from a fairly young

animal and preferably organically raised, free of hormons and so on. You can

prepare liver as follow:

The liver should be covered lightly with flower and baked on both sides with a

little butter or ghee (very low heat, otherwise it will become hard). Than you

add a handful of sliced onion, add a little vinigar and a little water for the

gravy. Increase the heat (350 F) for a few minutes than cook for about 15 to 20

minutes at low heat. You can ad some fresh mushroom and at the end at a little

salt. That's all. It is usually served with noodles or rice and any salad or

vegetable dish will be suitable.

I hope this helps.

Greetings,

Pia

easy way to eat liver?

>>>>Hi, I'm new here. Thanks for all the interesting posts. Does anyone

have a good way to eat liver?

----->NO! unfortunately...LOL after a year and a half of trying just about

every way possible to make *raw* liver palatable, all i know is that i've

mastered the absolute *worst* way to eat it. with the hope that this will

save you future suffering as you endeavor to find palatable ways to eat

liver, let me share with you what NOT to try:

1. put a hunk of raw liver and one raw egg in a coffee grinder.

2. blend until it becomes a frothy liquid.

3. drink.

4. gag.

i think i've tried every imaginable way to eat raw liver, but i tried this

new brilliant method this morning. it was the first raw liver concoction

that actually stimulated my gag reflex. LOL (but my *dogs* loved it!)

kids, don't try this at home...

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

" The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times. " --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------

September 29, 2003

Hi, I'm also new.

One of my favourite foods, that I crave a lot, due to the need for iron is

liver.

You just marinate the liver the previous day with:

lemon juice or water with vinegar

lots of garlic and a bay laurel leaf.

Leave it in the fridge for the night before.

Next day, just put olive oil and/or lard and/or butter,

whatever you like best, in a skillet and fry until very well

done (should be really brown on the outside and slightly rose inside)

It's delicious!! Kidneys work well with this recipe as well.

I think the main part of eating innards is marinating them the day before,

it takes any bad tastes out.I couldn't eat kidneys in the restaurant or at my

relatives because of preparation, but the other day I followed the recipe from

SF

by the book, leaving it overnight in lemon juice, and it tasted wonderfully

at next day's dinner.

Best of luck !!

Florbela.

Suze Fisher <s.fisher22@...> wrote:

>>>>Hi, I'm new here. Thanks for all the interesting posts. Does anyone

have a good way to eat liver?

----->NO! unfortunately...LOL after a year and a half of trying just about

every way possible to make *raw* liver palatable, all i know is that i've

mastered the absolute *worst* way to eat it. with the hope that this will

save you future suffering as you endeavor to find palatable ways to eat

liver, let me share with you what NOT to try:

1. put a hunk of raw liver and one raw egg in a coffee grinder.

2. blend until it becomes a frothy liquid.

3. drink.

4. gag.

i think i've tried every imaginable way to eat raw liver, but i tried this

new brilliant method this morning. it was the first raw liver concoction

that actually stimulated my gag reflex. LOL (but my *dogs* loved it!)

kids, don't try this at home...

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

" The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times. " --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------

September 29, 2003

If you want to eat it raw here are the only 2 ways I've found to get

it down:

1. cut it into teeeeeeny pieces and freeze. Then take them as pills

with tomatoe juice.

2. here the method I now use:

1 oz frozen raw liver

1 cup V-8 juice

1/2 lime

hot sauce

Blend real well and drink real fast. Also I only use grassfed lamb

liver or chicken livers. I cannot tolerate beef.

Occasionally I do have a gag reflex but most the time I really don't

mind this tonic at all. Plus it gives me more energy than anything

I've ever tried

Lynn

--- In , " filikara " <filippa91@y...>

wrote:

> Hi, I'm new here. Thanks for all the interesting posts. Does

anyone

> have a good way to eat liver? I haven't really eaten it since I

was

> a kid (used to be force fed it once a week). Was a die-hard vegie

> from age 14 to 33 and converted after attending one of Sally

> Fallon's talks (and realising that that is probably how I caused

my

> hormone imbalance and gallstones). Now trying to undo the

damage.

> We're in preconception mode (hormones are much better now) and

> hoping to start trying for a child early next year. I've managed

to

> control my gallstone symptoms by liver flushing. So I'm juggling

> preconception diet and liver flushing. Hoping to get my calcified

> stones out in time but they've been really quiet lately (hardly a

> twinge) so my liver must be pretty happy with the increased animal

> fats I've been feeding it and maybe (hopefully?) they're

> dissolving. I do feel better for it though I'm still quite

tired.

> Anyway, I'm having cod liver oil every day, fish, chicken and meat

> about once a week each and lots of eggs. I want to increase my

meat

> consumption but I can't say I love the stuff! I've just

discovered

> beef is more palatable to me than lamb. And what's an easy way to

> eat liver? I tried the raw liver/orange juice recipe in NT

cookbook.

> gagged a bit but managed to get it down. Needless to say, I

haven't

> raced out to buy liver to try it again though I tell myself I

> should. Somehow I'd rather gag on the olive oil and epsom salts

of

> my liver flushes!

>

> I'd love some tips from others who have successfully re-introduced

> meat into their diets and like me, don't love it! And what do you

> think is the best way to help poor digestion? Hydrochloric

> acid/pepsin or Swedish Bitters or Apple Cider vinegar? I tried the

> HCl, didn't seem to make much difference, am trying Swedish

bitters

> now and it seems to help. Any tips, feedback appreciated.

September 29, 2003

as a former vegetarian (20 yrs), i found liver the easiest meat to

eat because of the texture. in fact, if i were ever in a foreign

restaurant where vegetarian was not an option, i would opt for

liver...even though i had never eaten it before i turned vegetarian.

so, maybe i'm not a good gauge...compared to those who are gagging on

liver. but this is how i eat my liver (beef from happy amish cows,

raw):

the night before, i remove the " casing " sort of thing (it's like a

ribbon) from the sides and put it aside to give to my dog. then i rip

it into bite-sized pieces with my fingers; at the same time, i remove

the veiny portion, which also goes to my dog.)

then i prepare it as though it were ceviche: i marinate it overnight,

sealed, in the fridge, w/whey and lemon juice.

when i'm ready to eat it, i prepare some grain as an accompaniment,

saute some garlic (lots) w/red wine, chop up some green onion, and

eat it all together with pepper and sea salt.

very easy and very yummy. so say i...but i don't think that my tastes

are that freaky.

allene in nc

September 29, 2003

In a message dated 9/29/03 6:28:36 PM Eastern Daylight Time,

@... writes:

> Thanks Pia for the recipe, but I think the issue here is how to make " raw "

> liver palatable --so no cooking allowed. Do you have any ethnic recipes

> that don't involve cooking it?

>

Eat it very freshly thawed. Eat it the first day it is soft enough to eat,

and don't defrost more than you need for a day or two. This seems to make a

*big* difference.

Personally, I don't care. I just ate liver today raw that had been thawed

for 8 days. Supposedly liver goes " bad " after 3 days, which seems like bunk to

me.

But if you do care about the taste, the time it has been thawed for seems to

make a big difference.

Chris

September 29, 2003

Thanks Pia for the recipe, but I think the issue here is how to make " raw "

liver palatable --so no cooking allowed. Do you have any ethnic recipes

that don't involve cooking it?

I think we should have a Nourishing Traditions recipe contest (sort of like

the antithesis of the Pillsbury Bake-Off) for the best raw liver recipe,

maybe that will get the creative juices flowing.

THis eating raw organs thread is of interest to me because I just got half a

beef that my brother raised and guess what? I got all the liver (and the

kidneys and the pancreas and heart for that matter) tried to get the brains

but apparently butchers don't do that now a days-they get paid by the animal