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LolGrass 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.
In order to block iron you can just drink a cup of coffee/black tea right after the meal, will block most of itHow 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?
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.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 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.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!