Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Click Here if you want to upgrade your account
If you were able to post but cannot do so now, send an email to admin at raypeatforum dot com and include your username and we will fix that right up for you.
sweetpeat said:This looks...interesting. Has anyone tried it yet?
Also, how long would it keep? Do you have to eat it fairly soon, or would it keep for a day or two in the fridge?
narouz said:sweetpeat said:This looks...interesting. Has anyone tried it yet?
Also, how long would it keep? Do you have to eat it fairly soon, or would it keep for a day or two in the fridge?
I haven't watched how Danny makes it yet,
but traditionally it is "sealed" by topping the pate with a liberal layer of butter.
I've done it that way and have felt fine eating it for at least a week
in a good cold refrigerator.
I also had serious trouble eating liver. Have you tried liverwurst? It's been a godsend for me. I order a bunch of it from US Wellness meats and defrost as needed. Its ingredients are beef liver, kidney, heart, and some spices. Thats it. And it tastes incredible- seriously delicious.Does anyone personally know any good liver pâté sources?
I hate the taste of liver, and buying it fresh is too much hassle.
Yes, I found this product called Nueske's Smoked Liver Pate. Just google it. It is outta this world!!!Does anyone personally know any good liver pâté sources?
I hate the taste of liver, and buying it fresh is too much hassle.
I also had serious trouble eating liver. Have you tried liverwurst? It's been a godsend for me. I order a bunch of it from US Wellness meats and defrost as needed. Its ingredients are beef liver, kidney, heart, and some spices. Thats it. And it tastes incredible- seriously delicious.
Thanks you guys; I'll give both a try.Yes, I found this product called Nueske's Smoked Liver Pate. Just google it. It is outta this world!!!
The smell though, ugh.If there's ever a time to fry something and wallop it with spices, it's when making liver.
Does anyone personally know any good liver pâté sources?
I hate the taste of liver, and buying it fresh is too much hassle.
Use one of those tiny sauce or frying pans, so that you don't need too much oil to cook it.What would you do with the leftover coconut oil used to fry the liver? Will it still be good to re use or not?
Thanks you guys; I'll give both a try.
The smell though, ugh.
I generally don't keep it more than a few hours at most. If I don't have spuds or similar to pour it over for myself, the cat's always happy to help clean it up. I don't use very much oil though, just half a teaspoon or so.What would you do with the leftover coconut oil used to fry the liver? Will it still be good to re use or not?
Is half a teaspoon enough for you when you fry liver? How much do you fry at once? Thank YouI generally don't keep it more than a few hours at most. If I don't have spuds or similar to pour it over for myself, the cat's always happy to help clean it up. I don't use very much oil though, just half a teaspoon or so.
Thank YouUse one of those tiny sauce or frying pans, so that you don't need too much oil to cook it.
Do you first rinse it In water to remove the blood or straight away soak in milk?Soak the liver in milk for 30 minutes and then cook it. I despise the taste of liver as well, this trick makes all the difference to me.
@DaveFoster, have you tried adding onions (even if you discart them later)?
Fried with onions and drowned in gravy helps. And salt. You almost can't taste it.
Soak the liver in milk for 30 minutes and then cook it. I despise the taste of liver as well, this trick makes all the difference to me.