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GOPINTOS's Photo GOPINTOS SparkPoints: (32,958)
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4/21/12 7:31 P

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I just fixed some the other day. It has been decades since I have had any. I had this in the freezer for over a year, so I thought it was time to fix it :) And it was pretty good. But I was pretty hungry also :)

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XENA47's Photo XENA47 Posts: 214
4/20/12 6:59 P

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My past experience with liver is similar to JESUJOI's. I WANTED to learn to like it and tried really hard but couldn't stomach it. Too bad, I thought, cause it's very nutritious.

That was in my 20's. Some years later, I learned that Mom had been mixing it into meatloaf, burgers, and scrapple throughout my childhood. So I started buying chicken livers, freezing them individually on wax paper and taking them out one at a time to thaw and grind into my own burgers and chilis. It's great diced into little "giblets" in stews, and I particularly like to incorporate it into my homemade sausage, where it hides well among the strong seasonings. I use about an ounce of liver for every four ounces of ground meat. Even just as a burger it's only slightly gamy this way, but the proportions of other meat could easily be doubled and it would still be a good deal nutritionally.

Why go to so much trouble? Look up the nutritional profile of liver. It makes vitamins look pathetic by comparison. And it really doesn't take much. Bear in mind the liver is only a small part of the overall animal, it doesn't need to make up a huge proportion of your diet. A little dab'll do ya.

"Hunger is fat leaving the body."


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HOUNDLOVER1's Photo HOUNDLOVER1 Posts: 8,385
4/15/12 9:59 P

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Conrad,
thanks for the link. This was very interesting information. It contradicts conventional wisdom passed on by physicians but then that's not anything new, emoticon
I'm going to do a little more research on this and pass on any additional info I find. I definitely saw the difference in chicken livers from organic, pasture-fed sources and traditional mass-produced and it was huge. The color of the latter was not dark red but grayish and the texture was not smooth. I had bought it for dog food and ended up throwing it out because it looked so diseased.
Birgit


You can talk to God all you want and that's great, but the changes happen when you start listening to him.

BE THE CHANGE YOU WANT TO SEE IN OTHERS.




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KICK-SS's Photo KICK-SS Posts: 9,589
4/15/12 7:54 P

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Exotec, Mystery solved!! It was definitely pork... I slow cooked it in the oven today and it was wonderful. And definitely NOT lamb.. I knew I'd be able to tell the difference in taste if it was cooked... I also cooked a beef round roast in the crockpot today as well, so will have the protein covered for a week or two, adding in some chicken and/or fish as well. Both roasts I did were relatively small, so there isn't a lot of either. When they're cooled down, I'll cut them and portion them into individual servings.

When I was a kid, I wouldn't eat liver, although my folks ate deer, elk and whatever liver a lot - they also would eat the tongue, heart and the kidneys. I couldn't (and still can't) stomach any of those, although I'm sure it's in the mind.. Although I will eat liver once in awhile. The animals my Dad got hunting lived up in Eastern Oregon on/near big cattle ranches and I'd guess there wasn't much spray or toxins...

I do remember that my Mother boiled the tongue before she did anything else with it, she said it was really tough if you didn't. But seems like she fried it in flour, but I don't remember...(that's been about 55-60 years ago).........





Betty

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CINDYTW Posts: 5,783
4/15/12 7:47 P

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Yeah the boiling EEEW reminds me of tripe! Another EEEW! I have tasted it but it was as gross to me as it smelled! Smell is powerful for me. I can be really overcome by it (say my addiction to popcorn by mostly smell of it alone) or totally put off by it to the point of nausea (say tripe or liver).

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EXOTEC's Photo EXOTEC Posts: 3,327
4/15/12 5:33 P

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EWEFLUFFY - in my experience, lamb (although it seems to have the same visible texture as most pork loin/chops) isn't quite as pink as pork. I hate to call it "grayer", but that's how it appears to me. This isn't the "old" graying that other meats get - it's just not that bright pink or red. No one should be able to pass off pork as lamb! not only that, lamb is LOTS more expensive than pork. That's the only excuse I can work out for why a restaurant would make an exchange like that. It has a distinctly different taste, though. You won't mistake lamb for pork (or vice versa) when you eat it.

So far as toxins in liver ... well, yes, the liver is a detoxifying organ *in the body*. It removes toxins and then disposes of them. I'm not convinced it's actually toxic in and of itself!

That having been said, though, my grandmother(s) - who both cooked lots of "other" meats - usually soaked them in milk before cooking. One of them liked to add a fair dose of salt in that milk bath. None of it was used in cooking, just as a pre-soak. What the object was, I haven't any idea. Maybe it was to remove "gaminess", maybe it made it more tender, I don't know. I just remember being admonished about pans of things being soaked in the fridge.

Milk-soaked liver was the only way my father or grandfather would eat it. I never would eat any of it. We did have a fair amount of tongue ... but I don't remember that ever getting a "bath". I found it delectably sweet and tender. But then I found out it really WAS something's tongue, and that was the end of that. Now I wish I'd been old enough to learn how Mom made it, because I've over it now and would love to have some again. I've tried, but my recipes just don't work out to my expectations.
emoticon

I remember it was simmered or boiled first (ewwwww stinky!), and then she took it out and put some sort of glaze on it (vaguely reminiscent of ham glazes that have pineapple and cloves in them) and roasted it with taters and carrots all around. The memory of those crusty roasted taters still makes me drool! lol I wonder if this treatment sounds familiar to any of you? Every time I see a tongue in the grocery, I'm tempted. But I resist because I've wrecked the last two I tried.

Edited by: EXOTEC at: 4/15/2012 (17:36)
...the problem with people these days is
they've forgotten we're really just animals ...
(attributation forgotten)

We did not create the web of life; we are but a strand in it.
~attributed to Chief Seattle

We don't have souls. We ARE souls. We have bodies.
~C.S. Lewis


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CONRADBURK's Photo CONRADBURK Posts: 488
4/15/12 3:51 P

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It appears that the belief liver is high in toxins is a myth. I was concerned about this and went to Mark's Daily Apple to find out the truth. He wrote a blog entitled "Does the liver store toxins."

www.marksdailyapple.com/does-the-liv
er
-store-toxins/#axzz1rwEn0Cn3


The gist of it seems to be that the liver has about the same level of toxins as the rest of the meat from the animal.

Because liver is exceptionally high in vitamin A and also in iron, if you ate it every day, you might develop a problem with too much vitamin A or iron. These are both stored in the body. I am not sure how often you would have to eat it to cause a problem, but having it once a week would probably be okay. That is my opinion.

Spark on, Paleo people!
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HOUNDLOVER1's Photo HOUNDLOVER1 Posts: 8,385
4/15/12 1:08 P

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Dixie,
I have been thinking about the game liver as well. I guess it depends on where you live. In heavily forested areas deer liver may not be as toxic. Where we live the deer eat mostly grain from the fields or grass from hay fields that are sprayed for pesticides. And then there are heavy-metals, PCB's and who knows what. So I still would not eat liver too often. The same goes, in my opinion for the cover fat on meat.
Birgit

You can talk to God all you want and that's great, but the changes happen when you start listening to him.

BE THE CHANGE YOU WANT TO SEE IN OTHERS.




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DIXIEDOODLEDEAN's Photo DIXIEDOODLEDEAN Posts: 967
4/15/12 10:10 A

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Thanks for bringing up Liver....I'm like Hound..quit eating it because of toxins...but forgot we have wild deer liver to harvest.
Just asked husband to save them next year...his face went white..guess it didn't sit well in him..lol
I love Tiffy's and Egal's remarks and will incorporate liver back into the table food again.

type with you later. Junebug


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HOUNDLOVER1's Photo HOUNDLOVER1 Posts: 8,385
4/15/12 2:15 A

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I have never liked liver, no matter how much the taste is covered up with spices, fried onions or anything. I don't like the smell or the texture.
I feed it raw to my dogs about once a week but worry even for them that it's fairly high in toxins because the job of the liver is to get rid of those.
Birgit

You can talk to God all you want and that's great, but the changes happen when you start listening to him.

BE THE CHANGE YOU WANT TO SEE IN OTHERS.




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KICK-SS's Photo KICK-SS Posts: 9,589
4/15/12 1:47 A

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Exotec, Tell me, since you eat lamb. How can you tell if a piece of raw meat is lamb or pork? My son got some meat from a restaurant supply that was marked pork shoulder, his friend said it was lamb. Now, I can't think that the store would err like that, but I suppose it's possible. It LOOKS like pork shoulder to me, even the pattern of the fat. But I guess what I'm asking, is there a specific way to tell if it's pork or lamb? Any telltale signs??

As far as liver, I love chicken livers, however~~ like the fried in a batter, or flour like the old fashioned way to do fried chicken. I also like beef liver and venison liver, but here again - like it fried crispy in a little flour on it....... It's not something I'd want very often, but once in awhile. And I actually do the chicken livers once in awhile - we can buy a mix of chicken livers, gizzards and hearts. I do put those in flour and "chicken fry" them. (My splurge maybe 3-4 times a year............



Betty

EWEFLUFFY IS NOW KICK-SS

TODAY IS THE TOMORROW YOU WORRIED ABOUT YESTERDAY. GET ON WITH IT!!

BEFORE YOU CAN START A NEW CHAPTER - YOU HAVE TO FIRST TURN THE PAGE!




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CINDYTW Posts: 5,783
4/14/12 10:44 P

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EXOTEC-Thanks for the suggestions on the lamb. It is too pricey to randomly buy...another reason I am afraid of it! Maybe i will branch out and try a lamb burger. That would be an easy way to start.

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IVORY1825's Photo IVORY1825 Posts: 7,707
4/14/12 9:51 P

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I grew up on chopped liver as a cracker spread, and a few years ago I learned to make it myself and eat it with veggies. I saute chicken livers with onions, and then put that mix in the food processor with salt, boiled egg, and some olive oil to make a paste or pate. I love it! I was in NYC recently and I had it on a salad as my dinner (it's quite common there, and I'm from Jersey).

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CONRADBURK's Photo CONRADBURK Posts: 488
4/14/12 5:41 P

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I just cooked and ate some chicken livers for dinner. This was the first time in several years I have had liver. The yuck factor of cooking the raw liver was pretty high, but I got it done. I pan fried it with a little olive oil. When eating the livers, I found that I had to eat a little liver, then a some veggies, then more liver. This way it was palatable. I think that cooking the livers with a vegetable like onions or tomatoes would improve the taste considerably.

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JESUJOI SparkPoints: (5,666)
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4/14/12 9:00 A

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I would like to like liver.. but just cannot. I have tried different times over my adult life to see if my taste buds have changed. I guess I just never got over being made to eat it and trying my best not to toss it. lol Or SOMEthing. I do eat liverwurst.. sometimes I love it and other times I hate it though.

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EXOTEC's Photo EXOTEC Posts: 3,327
4/13/12 10:01 P

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CINDY -

Lamb is pretty good! We like it. If you're "iffy" about it, get the rib chops or some ground lamb. Cook it like beef.

Since we like it, I usually buy a (boneless, if I can get it) leg and roast it in our rotisserie cooker. mmmm I like to put a rub on it: kosher salt, a little freshly cracked mixed peppercorns, onion powder, garlic powder, and crushed dried mint. I don't trim anything off it, and it bastes in its own thin layer of fat - wonderful! I wouldn't suggest that much meat for you though until you know if you'll like it or not.

I love lamburgers! Grill 'em hot and quick so they still have a little pink in them. I don't usually even season them while cooking. You can season it after it's cooked, if you need to. They don't last long enough for that in this household! lol

...the problem with people these days is
they've forgotten we're really just animals ...
(attributation forgotten)

We did not create the web of life; we are but a strand in it.
~attributed to Chief Seattle

We don't have souls. We ARE souls. We have bodies.
~C.S. Lewis


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CINDYTW Posts: 5,783
4/13/12 8:58 P

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I can't get past the smell...I am definitely not one for unusual meats. I am even afraid to try lamb. I am sure I was made to try liver as a kid but don't remember anything but the smell.

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RANDOM00B's Photo RANDOM00B Posts: 20,641
4/13/12 5:25 P

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Nope--that's one place I couldn't go.

"We are what we repeatedly do. Excellence, then, is not an act, but a habit." -- Aristotle

"Sweat are the tears of dying fat." -- Unknown

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LIZZABEE's Photo LIZZABEE Posts: 99
4/13/12 4:01 P

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I grew up with beef liver on the farm. Mom just sprinkled it with some salt and pepper, sautéed it very lightly, as in just barely cooked through, sautéed onion rings mounded on top. I never minded it even as a kid. My husband also likes liver so we have beef liver occasionally when I can find some that's decent. Husband also likes chicken livers, which I had never had, but they are delicious. I usually sauté them with seasoning, and add diced or stewed tomatoes and sometimes mushrooms. We used to eat this over rice, but now we just put it on the plate.
Now I must add liver to my grocery list for tomorrow!

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EGALITAIRE's Photo EGALITAIRE SparkPoints: (30,785)
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4/13/12 2:39 P

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Haven't eaten it in years, but not averse, just not mindful. Ate lots when I was growing up but didn't really enjoy it.

Mom's recipes were very "rural" (read no spices, cooked until there was absolutely, positively no moisture left, and served naked) - no offense intended Mom - just sayin'.

Thanks Conrad, I like to challenge myself and expand my culinary horizons. I will be picking some up on my next trip to our local meat supplier.

Would love to hear some more recipes - had some shredded and pickled beef heart at a Paleo joint recently - that was good - could probably do that to liver with success.

Spark On

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TIFFYDAWNMC's Photo TIFFYDAWNMC Posts: 365
4/13/12 2:20 P

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I "sneak" it into my family's meat. When I buy it (beef/calf) I cut it into a few smaller pieces, put into a Ziploc bag, freeze. When we aren't having grassfed ground beef, I will send the frozen chunks through my food processor's shredder and then add the bits to the ground beef/turkey. They get the liver benefits without even knowing. It was the way our Ancestral Health Nutritionist recommended getting my husband the B vitamins in which he's deficient! Shhh...just don't tell him or the kids!

tdm.


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MISSJCISRUNNING's Photo MISSJCISRUNNING Posts: 13,631
4/13/12 2:01 P

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I makes chopped beef liver the way my grandmother and mother made it...just fired liver, onions and hard boiled eggs!!! I would eat it more often but it's not always easy to find grass fed liver at my local markets!

Jackie Chatman, MA, NC
Eating for Wellness Nutrition and Fitnness
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EXOTEC's Photo EXOTEC Posts: 3,327
4/13/12 1:10 P

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The only way I can eat liver is in deli form ... which isn't optimal, I know! I will make if for my husband, who will eat it "straight" occasionally. But for myself, braunschweiger or liverwurst is about it. I've seen another similar product I've not noticed before called "liver loaf", or some such. Haven't tried it, but looks like the other two that I will eat.

...the problem with people these days is
they've forgotten we're really just animals ...
(attributation forgotten)

We did not create the web of life; we are but a strand in it.
~attributed to Chief Seattle

We don't have souls. We ARE souls. We have bodies.
~C.S. Lewis


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SAVANNAHZMOMMA1's Photo SAVANNAHZMOMMA1 Posts: 712
4/13/12 1:08 P

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Both kinds! Chicken and Beef. I have it stored up in my freezer, but I don't eat it but once a month because Savannah has tried both and won't eat them. I save them for when she's at her dad's AND I'm not eating out or having Huevos Rancheros.

I AM, however, going to try to make some burgers with liver snuck in for Savannah some time soon. Don't tell...

Joy

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CONRADBURK's Photo CONRADBURK Posts: 488
4/13/12 1:00 P

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Liver is a powerhouse of nutrients, particularly vitamin A and the B vitamins, but also minerals as well. Do you eat liver? How often do you eat it? Do you eat beef liver, calf's liver, or chicken liver?

Here is a link to info on the nutrients and health benefits of eating liver:

www.whfoods.com/genpage.php?tname=fo
od
spice&dbid=129





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