Liver as Food
- Thread starter Matt
- Start date
theos
The Living Force
Liver does, indeed, rock. I like to fry it up in animal fat with onions in the cast iron skillet. I don't cook it very long cause it's pretty sad when it's overcooked. There's usually still a little blood on the top when I finish with mine. I'll only eat grass-fed beef liver but I haven't a clue on the age of the cows.
They could've died from "rabbit starvation". Rabbit meat doesn't have enough fat to sustain human life if eaten alone.
Oxajil said:
They could've died from "rabbit starvation". Rabbit meat doesn't have enough fat to sustain human life if eaten alone.
Odyssey said:
I tried cooking it for just a little while yesterday and it was totally a different experience. I don't know if I may have eaten a 'bad' liver the first time around, but the flavor and texture were so different that I really enjoyed it.
Mrs.Tigersoap
The Living Force
Oxajil said:
There was a discussion about why eating too much rabbit meat is not recommended in the Preparedness thread: http://cassiopaea.org/forum/index.php?topic=21375.msg227183#msg227183
FWIW
Thomas Alan
The Living Force
When I was a kid, my dad liked to eat beef brains. Nobody else in the family would touch them. Looked really gross.
I don't like the taste of liver. Possibly because it one of the foods that my parents forced us to eat. Like beets.
Maybe I'll try it again with the good cooking suggestions posted here.
Mac
I don't like the taste of liver. Possibly because it one of the foods that my parents forced us to eat. Like beets.
Maybe I'll try it again with the good cooking suggestions posted here.
Mac
Mac said:
General rule of thumbs with organ meats is, if you don't like their smell, you most likely wont like their taste - though you can try with some prepared in different ways and just find out for yourself. Either way, good luck with it - I hope you will find at least some of livers/brains/wahetever tasty.
mcb
The Living Force
I cooked (and ate) my first liver & onions today. Not too bad, although I find it an acquired taste that I am still working on and the onions helped considerably. Also, sautéing onions first helps make sure that the skillet (cast iron, of course) is the right temperature.
I think it was the way it looked that used to freak me out. I seem to be over that now.
I think it was the way it looked that used to freak me out. I seem to be over that now.
Gimpy
The Living Force
Liver was not a common food in our house, though both my parents would make and eat liver and onions, it was never a dish the whole family ate.
I've never liked the smell of it, though one year after a bad flu bug, a friend of mine sent me a recipe for calf liver soup to help Hubby and I get better. It worked, but the soup tasted like metal to me. Hubby likes liver, and said the same thing.
Since then, we've just not been able to find it much.
I've never liked the smell of it, though one year after a bad flu bug, a friend of mine sent me a recipe for calf liver soup to help Hubby and I get better. It worked, but the soup tasted like metal to me. Hubby likes liver, and said the same thing.
Since then, we've just not been able to find it much.
skycsil said:
When I was a kid, my mother used to make chicken livers as a treat and I loved them. I would always ask her to make them for me. She breaded them and fried them up in a pan. Yum. Haven't had any in years, and the only kind I can find now in the grocery store are from those factory-farmed chickens. :(
mcb
The Living Force
Liver is definitely an acquired taste for me, and I am still acquiring it, and only because I think it is "good for me." It doesn't taste "bad;" it just tastes unfamiliar and smells funny. I had it twice this week, and I am going to skip a week before trying it again. I would like to add other organ meats, but a "veto" by my sense of smell and taste is possible if I'm not careful and especially if I have too much at once.
I am hoping that it is kind of like music. I wasn't sure about a lot of the music I listen to now, but it "grew on me" over time. That is what I would like to see happen with organ meats. I grew up in the 1950's consuming breakfast cereals, milk, cheese, pasta, convenience foods, TV dinners, cookies and cake from mixes, along with eggs, meat & vegetables (canned & fresh), and that is how my taste was conditioned. Talk about programming!
I think the problem now is a complete lack of exposure to organ meats growing up, not a built-in defense mechanism against harmful foods. I am conditioned to like the worst foods and avoid the best.
I am hoping that it is kind of like music. I wasn't sure about a lot of the music I listen to now, but it "grew on me" over time. That is what I would like to see happen with organ meats. I grew up in the 1950's consuming breakfast cereals, milk, cheese, pasta, convenience foods, TV dinners, cookies and cake from mixes, along with eggs, meat & vegetables (canned & fresh), and that is how my taste was conditioned. Talk about programming!
I think the problem now is a complete lack of exposure to organ meats growing up, not a built-in defense mechanism against harmful foods. I am conditioned to like the worst foods and avoid the best.
mcb
The Living Force
skycsil said:
I have my "chicken project" coming up. I took a cooking class a few months ago and saw how to prepare and cook a whole chicken, organic, and partly prepared, but with the goodies still inside. I had been thinking about those innards, but until I adjust (or not) to eating liver, I think I will just try baking a whole chicken. I haven't done it by myself yet.
I guess I am still a recovering vegan in some ways. Quite apart from nutritional issues, I liked vegan cooking for its absence of raw meat. I took the cooking class partly just to see what you do with a whole chicken or fish--I had no idea. I don't think I ever saw it in our own kitchen, growing up. But it seems like the more prepared meat is, the more the fat has been trimmed off for you, let alone the innards removed, and it is time now to learn.
I think this is good, to confront what "food" really looks (and smells) like, even if I don't especially want to see. It doesn't come in colorful boxes or foil wrappers. Meat looks an awful lot like us!
