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I can do sugar, that’s a good idea as well. I used to always make liver with onions before my food intolerances, but sugar may work well too for this recipe.
I am anxious to hear how yours turns out!
It will be some time before I source a beef liver fresh enough to buy. It should have dark, almost like a bluish/blackish colour to it. Any tone of brown is not good. Dark red may be okay.
Good to know, thanks. I always refuse to eat dried, overcooked meat; unless it’s a matter of survival. That’s for red meat though, I am much more cautious with fish and chicken meat and cook them a bit more.
It does sound delicious Logan! I avoid the PUFA fat in chicken, so I boil out the fat, like in my wings, for about 25 minutes and then broil them with butter. Here is my thread on the subject with many different ways I change up my wings. I am thinking I am going to try this method with chicken thighs, and then marinate them, like with your yogurt idea…
I only buy organic, free ranged chickens’ wings, which I think have a better fat profile than “industrial” chicken; surely it has some pufa, but I don’t care about it. Although at one point in the past I was shocked when I heard RP liking and eating chicken wings.It does sound delicious Logan! I avoid the PUFA fat in chicken, so I boil out the fat, like in my wings, for about 25 minutes and then broil them with butter. Here is my thread on the subject with many different ways I change up my wings. I am thinking I am going to try this method with chicken thighs, and then marinate them, like with your yogurt idea…
Gelatinous Low Histamine CHICKEN Bone Broth AND dinner in under 3 Hours (with photos)
"It happens that gelatin is a protein which contains no tryptophan, and only small amounts of cysteine, methionine, and histidine. Using gelatin as a major dietary protein is an easy way to restrict the amino acids that are associated with many of the problems of aging."-Ray Peat I really never...raypeatforum.com
It is not about pastured for me it is more about eating corn soy free things. I won’t eat ANY eggs unless they are corn and soy free. I only eat the chicken wings for the skin, aka gelatin source, otherwise I don’t eat chicken.I only buy organic, free ranged chickens’ wings, which I think have a better fat profile than “industrial” chicken; surely it has some pufa, but I don’t care about it. Although at one point in the past I was shocked when I heard RP liking and eating chicken wings.
Ray Peat Eats Fried Chicken Wings?
In the first "One Radio Network" podcast, Ray Peat said he eats fried chicken wings, If I remember correctly. I wouldn't expect Ray to eat chicken wings (high in pufa), especially frying them, which accelerates and intensifies lipid peroxidation. What do you think about Ray's statement?
I still grin at this picture:
You were on my mind today. My guy butchered quite a lot of animals today, I bought liver and 4 full heads from him. There was a part of spleen attached to the liver, I cooked the liver and spleen all with the animals’ own fat. About 700 grams of liver and spleen. Ate the spleen, it was a true delicacy. I overcooked the liver on purpose, because I wanted to make pate today, a-la-@Rinse & rePeat and I didn’t want to take any risks. I added the salt when cooking them.
This is great to see @Logan- ! I usually add a little grass fed cream to help blend my pate. Did you refrigerate and slice it yet? Did you add any herbs?
That’s it, I am going to get some liver and make some pate, I am remembering the taste right now!
Girl you are full of good ideas. I didn’t think about it at all, didn’t know that. I will do it.
lol :)
I like dried summer savory or herbs de Provence in my liver pate. You could sauté in some finely sliced apples too, for a different sweeter flavor. I haven’t tried that yet, but it sounds nice.
