Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 Any other ideas for disguising raw liver? I don't think I am mentally prepared to eat it plain. =) Though, honestly, I don't even know whether it would taste bad to me.. I've only heard from others. (Jackie) --------------------------------------------------------------- Hi Jackie, I've experimented with raw liver a few different ways. I now find it easiest to slice up the liver into 1 inch thick slices and freeze them. Then when I'm ready to eat some, take one slice out of the freezer and cut it up into tiny cubes. It's tasteless and I just swallow spoonfulls of these little " liver pills " with beet kvass or whatever drink. There is a whole file on liver. click on files: /files/ It's easy really! I've recently converted from vegetarianism so if I can eat this stuff anyone can. I gagged on the orange juice/liver cocktail in the book though. Filippa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 Jackie- If you get extremely fresh grass-fed liver (and stick to ruminants other than cows, like bison) the liver actually hardly tastes like liver at all. What we think of as the taste of liver is actually the taste of stale and/or cooked liver -- except for beef liver, which never seems to taste particularly acceptable. >Though, honestly, I don't even know whether it would taste bad to >me.. I've only heard from others. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 Filippa, Thanks for the suggestion! I think I will try the liver cocktail or something similar first though, as I think it would be more absorbable than liver chunks swallowed whole I didn't plan to try the orange juice/liver cocktail.. the liver would probably ruin the orange juice.. and I don't like orange juice anyway. =) Jackie --- In , " Filippa " <filippa91@y...> wrote: > Any other ideas for disguising raw liver? I don't think I am mentally prepared to eat it plain. =) Though, honestly, I don't even know whether it would taste bad to me.. I've only heard from others. (Jackie) > > --------------------------------------------------------------- > > Hi Jackie, I've experimented with raw liver a few different ways. I now find it easiest to slice up the liver into 1 inch thick slices and freeze them. Then when I'm ready to eat some, take one slice out of the freezer and cut it up into tiny cubes. It's tasteless and I just swallow spoonfulls of these little " liver pills " with beet kvass or whatever drink. > > There is a whole file on liver. click on files: /files/ > > It's easy really! I've recently converted from vegetarianism so if I can eat this stuff anyone can. I gagged on the orange juice/liver cocktail in the book though. > > Filippa > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 Thanks . The livers I have are grass-fed, but they are frozen.. I assume they are very fresh when they are frozen. I have lamb liver and the dreaded beef liver. I did have chicken livers as well, but they were thawed in the refrigerator for a long time so half went into spaghetti sauce and the other half went into the trash. Is there any way to make the beef liver " acceptable " ? I am not averse to organ meats in particular, just meats in general! I am a former vegan (it seems many here are, surprisingly). The gross- out factor of meat has pretty much vanished since I started eating " NT " .. and now it is not so much the thought of eating it as it is the texture. It's all very " tough " to me, and kind of hard to chew. I'm used to chewing very well. =) I'm thinking that soups and stews would be the best way to soften the meat.. Maybe someday soon I'll be eating raw liver fresh from the animal, bloody and everything.. Jackie --- In , Idol <Idol@c...> wrote: > Jackie- > > If you get extremely fresh grass-fed liver (and stick to ruminants other > than cows, like bison) the liver actually hardly tastes like liver at > all. What we think of as the taste of liver is actually the taste of stale > and/or cooked liver -- except for beef liver, which never seems to taste > particularly acceptable. > > >Though, honestly, I don't even know whether it would taste bad to > >me.. I've only heard from others. > > > > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 I use liver tonics regularly. The fresher the liver the better tasting, but being that's near impossible to get easily, here's what I do. First be sure to use only grass fed high quality liver. I use lamb as it is milder and has a higher nutritional content. (The liver files in the Files section has a liver comparision chart.) Add lime and hot sauce and the flavor will be better. I add lots of hot sauce. I've also now started adding a bit of butter oil or raw butter to my tonic. I think that also helps improve the flavor. I never gag on them now and actually miss them (sort of:) when I don't have one for awhile! Lynn > > Jackie- > > > > If you get extremely fresh grass-fed liver (and stick to ruminants > other > > than cows, like bison) the liver actually hardly tastes like liver > at > > all. What we think of as the taste of liver is actually the taste > of stale > > and/or cooked liver -- except for beef liver, which never seems to > taste > > particularly acceptable. > > > > >Though, honestly, I don't even know whether it would taste bad to > > >me.. I've only heard from others. > > > > > > > > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2003 Report Share Posted November 23, 2003 > Lamb liver has an even milder taste than buffalo liver, but I think the > texture lacks integrity so prefer buffalo Where do you get buffalo liver? I buy my livers from a farm. I don't usually buy any animal products at Whole Foods because I don't trust the " grass-fed " labels and can't know whether the animals are crammed in a barn and fed pounds of grain, or not. =) However, if there are some high quality meats or organ meats available 2 miles away as opposed to 2 hours away, I'm all for it! Or maybe you order online? The woman I buy the liver from does (I think) feed some grain to the chickens.. but the cows/goats/lamb are all 100% grass-fed. I should probably look for a meat/organ meat source in my state, as I only go to the farm in PA because raw dairy is illegal here.. and they are into NT and have a variety of high quality products. Now, how does the lamb liver " lack integrity " ? Because I'm thinking integrity may be exactly what I don't want... LOL =) > I had a chicken liver from a high-quality pastured chicken (from Many Hands > Organic Farm, whose link I posted for lard), and I thought it was so delicious > raw that ordinarily people would like it! The " free-range " Eberly's brand > chicken liver from the heatlh food store doesn't taste nearly as good. I'll check out the link. I would like to find a better source of chicken/eggs/chicken liver, etc. as I'm pretty sure they are fed some grain..I will check in a few days when I go to the farm. I have been to two farms that are into NT and at both the chickens were free- range, but of course there was grain growing which they ate freely. I'd imagine that since the chicken liver is fresh from a small farm, it would be pretty good though. Is it easy to find 100% pasture-fed chicken? If I had a choice I would have my own chickens.. or maybe ducks instead. =) > Ha! No. I only tried it once or twice when I made it cooked, and with all > the cooking I did to it, I still couldn't make it edible. At least I only bought one... think a picky German Shepard might eat it? =) Jackie > Jackie, > > In a message dated 11/22/03 3:02:01 AM Eastern Standard Time, > choose_to_live@y... writes: > > > Thanks . The livers I have are grass-fed, but they are frozen.. I > > assume they are very fresh when they are frozen. I have lamb liver > > and the dreaded beef liver. > > Lamb liver has an even milder taste than buffalo liver, but I think the > texture lacks integrity so prefer buffalo. > > I did have chicken livers as well, but > > they were thawed in the refrigerator for a long time so half went > > into spaghetti sauce and the other half went into the trash. > > I had a chicken liver from a high-quality pastured chicken (from Many Hands > Organic Farm, whose link I posted for lard), and I thought it was so delicious > raw that ordinarily people would like it! The " free-range " Eberly's brand > chicken liver from the heatlh food store doesn't taste nearly as good. > > > > Is there any way to make the beef liver " acceptable " ? > > Ha! No. I only tried it once or twice when I made it cooked, and with all > the cooking I did to it, I still couldn't make it edible. > > > > I am not averse to organ meats in particular, just meats in general! > > I am a former vegan (it seems many here are, surprisingly). > > Welcome to the club :-) > > 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2003 Report Share Posted November 23, 2003 , > I've actually had no luck eating raw chicken livers, though Chris said he > got some exceptionally good ones, so maybe I just haven't found a good > source yet. At any rate, though I could be wrong, I suspect grass- fed > ruminant livers are more nutritious than fowl livers anyway. Good to know.. guess I'll stick to the lamb liver. I'll probably try the chicken liver at least once though =) > Ah, you have my sympathies. And you're just 16? My mom went through a > vegan phase Yep. I was a " junk food vegan " , too.. living off of soy products and frozen vegan dinners for the most part! Luckily I only ate that way for about 6 months- then I went raw vegan (for about 2 years). At least I ate whole foods.. but when I was starting out I had dreams about eating anything and everything (except for meat)! Of course my tastes adapted to my diet.. to the point that my favorite food was raw kale salad! I was very malnourished, and all of the foods that I thought tasted like heaven at the time, do nothing for me now. I do not want to even LOOK at another nut! LOL > Stews will soften meat, but it may be that you're trying to eat the wrong > kind of meat now. Stewing meat is stuff like shanks and brisket -- meat > that's way too tough to eat raw or rare. Yes, I thought salmon would be the best place to start. I tried it raw and cooked and found it too chewy either way. I managed to sneak some ground beef and chicken liver into a spaghetti sauce, which was good, but I wasn't able to eat much meat that way. However today I had some roasted chicken that was GREAT.. except most of the meat was still too chewy.. so I mostly ate some soft parts and the skin, which is no doubt the best part =) I think any meat is stewing meat for me.. hehe. So far I've bought ground meats other than chicken, because I figured the smaller the pieces the better. I have ground lamb in the freezer, which I haven't tried yet. What " cuts " do you reccomend? Oh, I also bought " lamb loin chops " last time I was at the farm.. I don't know what to do with them.. I just thought " lamb chops! " Good steaks, roast beef, etc., > can be eaten raw or rare, and there's a lot of value to eating some of your > animal protein raw or rare. I don't know if I'm there yet! I'd love to be able to eat raw meats and enjoy them, but if I'm doing it purely for the health benefits, I don't think I'll get much more creative than raw liver, unless you have some amazing raw meat recipe.. =) Thanks, Jackie --- In , Idol <Idol@c...> wrote: > Jackie- > > >I did have chicken livers as well, but > > I've actually had no luck eating raw chicken livers, though Chris said he > got some exceptionally good ones, so maybe I just haven't found a good > source yet. At any rate, though I could be wrong, I suspect grass- fed > ruminant livers are more nutritious than fowl livers anyway. > > >Is there any way to make the beef liver " acceptable " ? > > Not that I know of. It really depends on the source. Perhaps a cow > slaughtered at the right age might provide a tasty (or acceptable) liver if > the liver were eaten soon enough, but for whatever reason, none of the beef > livers I've ever gotten have been even remotely edible raw, whereas I've > had generally good luck with lamb and bison livers. > > >I am not averse to organ meats in particular, just meats in general! > >I am a former vegan (it seems many here are, surprisingly). > > Ah, you have my sympathies. And you're just 16? My mom went through a > vegan phase (or maybe it was a little less strict than total veganism; I > don't remember for sure) when I was around eight or nine, and despite her > care to provide enough vegetable protein, I remember after while I started > having wolf dreams in which I lusted for huge, bloody raw steaks. Awhile > later, no more vegan crap. (She used to make the most disgusting salads in > the history of salad -- she'd cuisinart lettuce and cabbage and carrots and > other stuff into little strings, which she'd form into oozing balls of > proto-life slime and plop on plates. And before and after the vegetarian > phase, she was a very good cook, too.) > > Anyway, congratulations on escaping! > > >I'm thinking that soups and > >stews would be the best way to soften the meat.. > > Stews will soften meat, but it may be that you're trying to eat the wrong > kind of meat now. Stewing meat is stuff like shanks and brisket -- meat > that's way too tough to eat raw or rare. Good steaks, roast beef, etc., > can be eaten raw or rare, and there's a lot of value to eating some of your > animal protein raw or rare. > > > > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2003 Report Share Posted November 24, 2003 > Umm, I guess it's " mushier. " I think that is probably a good thing for me. =) > You probably won't find anyone raising chickens commercially or otherwise who > don't use grain. Why is this? I guess the chickens wouldn't lay as many eggs if they only eat grass? (I assume chickens aren't supposed to eat grain, either, but maybe I'm wrong). So, the only way to have grass-fed chicken/eggs is to have your own? > Probably. :-P Feed it raw. Or you can cook it with lots of garlic and > onion in lard or olive oil and it will be half-decent, but it still has a somewhat > unpleasant taste, in my experience. Hmm.. I'm even pickier than my dog, and I'm not so sure he'll eat it. Hopefully I can find some use for it. =) Jackie > In a message dated 11/23/03 12:48:51 AM Eastern Standard Time, > choose_to_live@y... writes: > > > Where do you get buffalo liver? > > I get it from Alta Vista Buffalo Farm in Rutland MA if I'm picking up heart > as well, otherwise I buy the same liver produced by the same farm at a health > food store in Worcester, MA, The Living Earth. > > > Now, how does the lamb liver " lack integrity " ? Because I'm thinking > > integrity may be exactly what I don't want... LOL =) > > Umm, I guess it's " mushier. " > > > I'll check out the link. I would like to find a better source of > > chicken/eggs/chicken liver, etc. as I'm pretty sure they are fed some > > grain.. > > You probably won't find anyone raising chickens commercially or otherwise who > don't use grain. > > > At least I only bought one... think a picky German Shepard might eat > > it? =) > > Probably. :-P Feed it raw. Or you can cook it with lots of garlic and > onion in lard or olive oil and it will be half-decent, but it still has a somewhat > unpleasant taste, in my experience. > > Chris > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2003 Report Share Posted November 24, 2003 > I doubt it, but let me know what you think. Believe me, I will.. I'm sure it will be quite an experience =) > Feeding chickens grain doesn't cause the harmful effects it does feeding > ruminants (cows, sheep, etc) grain. Granted, the less grain they eat and the more > real food they eat the better, but typically you won't find 100% pasture fed, > but rather they'll be left on the pasture and also given grain, and they pick > what they want. Look for folks who raise breeds that are " good foragers " who > will eat more pasture-related stuff. You're mostly interested in how many > bugs they eat. That's right.. I read somewhere about the importance of bugs in their diets for omega 3s? Anyway, that's good, I won't worry about those chickens then. I'll try to find out if they're " good foragers " =) > I'd also look for folks, if there are any, who use real food for grain > instead of pellets. Open-pollenated corn is vastly more nutritious than hybrid > corn. If you could find anyone with sprouted grain that would be fantastic but > good luck! Hmm.. well I was under the impression they were eating fresh growing grain. I'll probably be up there tomorrow.. and will be sure to ask lots of questions =) Thanks, Jackie > In a message dated 11/24/03 2:52:35 AM Eastern Standard Time, > choose_to_live@y... writes: > > > >Umm, I guess it's " mushier. " > > > > I think that is probably a good thing for me. =) > > I doubt it, but let me know what you think. > > > > > > >You probably won't find anyone raising chickens commercially or > > otherwise who > > >don't use grain. > > > > Why is this? I guess the chickens wouldn't lay as many eggs if they > > only eat grass? (I assume chickens aren't supposed to eat grain, > > either, but maybe I'm wrong). So, the only way to have grass-fed > > chicken/eggs is to have your own? > > Feeding chickens grain doesn't cause the harmful effects it does feeding > ruminants (cows, sheep, etc) grain. Granted, the less grain they eat and the more > real food they eat the better, but typically you won't find 100% pasture fed, > but rather they'll be left on the pasture and also given grain, and they pick > what they want. Look for folks who raise breeds that are " good foragers " who > will eat more pasture-related stuff. You're mostly interested in how many > bugs they eat. Chickens have a hard time getting enough calories on just > pasture, especially modern breeds, but yeah, for every day egg- laying, which is > " unnatural, " you need even more calories. > > I'd also look for folks, if there are any, who use real food for grain > instead of pellets. Open-pollenated corn is vastly more nutritious than hybrid > corn. If you could find anyone with sprouted grain that would be fantastic but > good luck! > > Chris > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2003 Report Share Posted November 24, 2003 > As for the " best " food for chickens, you could make > the argument that they have been living off human > scraps for so long that maybe that IS what they are > adapted for. They are omnivores, like us! Actually I > got chickens originally because we have no garbage > disposal -- they function quite well in that regard. Well, it seems most humans function quite well as garbage disposals, so why not chickens? =) Jackie > > >> You probably won't find anyone raising chickens commercially or > >otherwise who > >> don't use grain. > > > >Why is this? I guess the chickens wouldn't lay as many eggs if they > >only eat grass? (I assume chickens aren't supposed to eat grain, > >either, but maybe I'm wrong). So, the only way to have grass-fed > >chicken/eggs is to have your own? > > Most birds don't lay an egg a day -- a modern chicken is not > " normal " in the bird sense. If you want eggs, they need more > nutrients than they can get from grass/bugs. The more carbs > they get, the more the lay. However, they don't need " grain " > necessarily, mine get household scraps a lot (which of > course have carbs, because we eat carbs). They also > get a lot of fat, kefir, meat, and bugs. And grass too. They > do get some commercial feed, which no doubt has > grains in it, but they won't eat the commercial feed > if there are sufficient other foods. > > Interestingly enough, I had some rye seed -- whole grain > human quality -- which I had left over from my grain-eating > days, and they wouldn't touch it! They won't eat beans, > and they don't like cracked corn much either. > Their favorite food is kefir, or kefired kitchen scraps. > > As for the " best " food for chickens, you could make > the argument that they have been living off human > scraps for so long that maybe that IS what they are > adapted for. They are omnivores, like us! Actually I > got chickens originally because we have no garbage > disposal -- they function quite well in that regard. > > -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2003 Report Share Posted November 24, 2003 Thanks for the info, ! -Jackie --- In , Idol <Idol@c...> wrote: > Jackie- > > >Why is this? I guess the chickens wouldn't lay as many eggs if they > >only eat grass? (I assume chickens aren't supposed to eat grain, > >either, but maybe I'm wrong). So, the only way to have grass-fed > >chicken/eggs is to have your own? > > Chickens aren't really grass-eaters like ruminants are. I think if > pastured they will eat some grass, but they also go after bugs and seeds, > they'll eat scraps, etc. Some modern breeds seem to have been bred so > selectively they'll refuse to eat anything but grain, though I do wonder > how much of that is nurture versus nature, but grain as we know it has only > been around for a few thousand years, so it's unlikely they're > metabolically adapted to it hugely more than we are, which is to say not > particularly well at all. In order to get daily eggs, though, chickens > need way more calories than they would have consumed in the wild, and grain > is certainly a convenient source. As Heidi says, though, it's not the only > possibility. I'd be curious to try vermiculture, for example, though I'm > not sure how that would affect the taste of the eggs. (Duck eggs (and duck > meat) from ducks pastured on ponds are said to taste rather fishy.) > > Anyway, it is true that grain doesn't disrupt chicken digestion in the same > way it does ruminant digestion, and the odds are hugely against you finding > grain-free eggs, so I wouldn't worry too much. If you luck out, though, so > much the better. > > > > > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 > Any other ideas for disguising raw liver? I don't think I am mentally > prepared to eat it plain. =) > Though, honestly, I don't even know whether it would taste bad to > me.. I've only heard from others. Hi, I tried raw liver for the first time last week. I just used fresh sheep's liver, and marinated it in lemon juice first. It *really* doesn't taste livery, which just comes out in the cooking. Think of it as a new food! I've read you're supposed to freeze it first for two weeks but I forgot that at the time. Maybe I have liver flukes now. Helen Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.