How do you eat your liver?

[Motif]

How often? How much? How long do you cook it?
what do you eat it with?

Any iron blocking supplements to it? How much of it?


Do you think liver once a week is enough for copper and vitamin A when dairy and eggs are everyday foods?

 

[Frankdee20]

Man, I live in an area where good butcher shops exist, and I buy the veal liver often. I ask him to slice it thinly for me. Veal liver is much more tender than beef, and by slicing it thin, it doesn’t require much cooking time.... Sautéed lightly with olive oil and onions, low flame, flip over and season with salt, wild oregano, some garlic powder and some black pepper if you wish.... Then I put Peter Luger steak sauce on that once cooked.... ******* perfection... you can also do this and add sliced white button mushrooms since the flavors work.

 

[ecstatichamster]

Cook rare, add to food processor with raw garlic, raw onion, lots of S&P, tablespoon of booze, and butter. Cool and eat the delicious pate.

 

[Sulcuscentralis]

If you’re are not a fan of the liver taste try chicken liver. Fry some bacon with onions then add the liver and cook it a little. This way you’re barely gonna taste it. Use beef bacon for less pufas.

 

[equipoise]

Just throw on some butter, chopped. I personally love organs so I don't mask the taste. Drink a strong coffee with it

 

[bogbody]

I can’t stand the taste so I chop it into small pellet sized chunks and freeze it, then every couple of days or so i swallow a couple of chunks and wash it down with water. You can’t taste it at all this way. Total probably amounts to around 3oz a week or so.

 

[Razvan]

With my mouth,sometimes i put it in the belly button and let it absorb for extra absorption lol.

 

[Nomane Euger]

Grass fed grass finished fresh lamb/veal liver,I slightly pan it,warm it up in the inside,eat it,drop a tear.grass fed grain finished any animal/grass fed grass finished beef liver,smell it,réalise there is something wrong,slightly pan it in the outside and warm it up in the inside,taste it,it taste disgusting,I Throw the ***t in the trash can,where it belong.

 

[Rinse & rePeat]

Here are places I hide my liver…

 

[Rinse & rePeat]

I have it several time a week, frying up a particular braunschweiger in ghee and putting it on a chile cheese pupusa fried in ghee also. It takes me ten minutes to make, if that long. I can eat it 7 days a week, and I hate straight liver, it is disgusting!

 

[toolhead]

Grass fed grass finished fresh lamb/veal liver,I slightly pan it,warm it up in the inside,eat it,drop a tear.grass fed grain finished any animal/grass fed grass finished beef liver,smell it,réalise there is something wrong,slightly pan it in the outside and warm it up in the inside,taste it,it taste disgusting,I Throw the ***t in the trash can,where it belong.

Lol

 

[SamYo123]

Fry it add some ketchup then eat

 

[Servier]

How often? How much? How long do you cook it?
what do you eat it with?

Any iron blocking supplements to it? How much of it?


Do you think liver once a week is enough for copper and vitamin A when dairy and eggs are everyday foods?

In order to block iron you can just drink a cup of coffee/black tea right after the meal, will block most of it

 

[Rinse & rePeat]

In order to block iron you can just drink a cup of coffee/black tea right after the meal, will block most of it

I am never in the mood for coffee after my liver meal, so now I just mix a half cup of milk with with a teaspoon or two of instant coffee and some sugar and gulp it down after my liver meal.

 

[puckett33]

I tried liver today with chopped up and fried apples, and it deliciously hid the strong liver flavor.

 

[piro444]

sliced in cubes, grilled in some butter
I eat it with something else to mark a bit the flavour (which I’m not the biggest fan of, but man I do am a fan of its benefits), usually cottage cheese and cooked spinach on the side
When my mother makes homemade pasta I eat it with that for some carbs, delicious

 

[Jonk]

Raw, slice it up in smaller pieces and chug down with coffee and milk lol

 

[AlaskaJono]

Here in Australia the lambs fry - lamb liver - is fresh. All lamb here is grass fed. It comes to the butchers in 48-72 hours of being slaughtered and processed. So weekly. It is preferable to me than beef liver. (Though in the USA lamb is sh*te.). I make a pate from a recipe here on this site. Onions cooked well, add the liver (chopped up) and red wine and salt etc. Then in food processor. I freeze portions for the future. And take out a 3-5 day supply at a time. Some add creme to the mixture. Anyhow, it is cheap and nutritious. Chicken liver pate is available here, but it has very much less of what we need. Go for it!

 

[Rinse & rePeat]

Here in Australia the lambs fry - lamb liver - is fresh. All lamb here is grass fed. It comes to the butchers in 48-72 hours of being slaughtered and processed. So weekly. It is preferable to me than beef liver. (Though in the USA lamb is sh*te.). I make a pate from a recipe here on this site. Onions cooked well, add the liver (chopped up) and red wine and salt etc. Then in food processor. I freeze portions for the future. And take out a 3-5 day supply at a time. Some add creme to the mixture. Anyhow, it is cheap and nutritious. Chicken liver pate is available here, but it has very much less of what we need. Go for it!

I have made pate a couple of times, I omit the red wine and have added butter sautéed mushrooms to mine with some herbs, summer savory, and it is really tasty.

 

[-Luke-]

I slice it into relatively small pieces. Fry some onion slices with butter, turn the heat down, put the liver slices and some apple pieces in there and let it simmer. Some salt to taste and potatoes and a little butter with it. Plus coffee with milk and honey. Good, delicious meal.

The most important thing for me is the relatively low heat in the pan. Too much heat and the liver tastes like crap. Liver, especially thin slices, is medium well within a very short time anyway. The low heat cooking, onions and apples makes the liver taste pretty mild.