Lethe
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Mon Jan-22-07 07:44 PM
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Edited on Mon Jan-22-07 08:20 PM by ikhor
I just had beef liver for the first time. I thought it was pretty tasty actually, but the texture is a little different.
What you guys think?
Apparently a 4oz piece has 600% daily recommended value of vitamin A and 689% vitamin B12.
edit: spelling, how embarrassing
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mentalsolstice
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Mon Jan-22-07 07:47 PM
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Beef liver is fine...I haven't had it in a long time, but broiled chicken livers are sublime! If I can't get them broiled, then fried will have to do, sigh!
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trof
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Mon Jan-22-07 07:48 PM
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Arugula Latte
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Mon Jan-22-07 07:50 PM
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3. Oh, gawd, even the thought of that stuff makes me queasy. |
wildhorses
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Mon Jan-22-07 07:50 PM
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The Traveler
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Mon Jan-22-07 07:51 PM
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Lethe
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Mon Jan-22-07 08:23 PM
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The Traveler
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Mon Jan-22-07 08:27 PM
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I spread it on crackers. Great with olives, shrooms, that kind of stuff.
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jakefrep
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Mon Jan-22-07 07:54 PM
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InvisibleTouch
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Mon Jan-22-07 07:55 PM
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I used to chop up the pieces and hide them under the table to later feed to my cat. Couldn't for the life of me understand how anyone could voluntarily eat that stuff. Still can't.
Then again, I love broccoli and brussel's sprouts, and can't understand why so many people hate 'em. So go figure. :)
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querelle
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Mon Jan-22-07 07:56 PM
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Let me give you my recipe!
Fry some bacon and set aside. Saute liver in olive oil and butter. Add sliced onions and mushrooms. Transfer liver, onions, and mushrooms to an oven proof casserole dish. Layer bacon on top of the liver. Sprinle LIBERALLY with mozzerella cheese. Remove from the oven when cheese starts to bubble.
Yumm!
Q
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seemunkee
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Mon Jan-22-07 07:57 PM
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I prefer BBQ chicken livers and another type which I shall not name but beef liver is pretty damn good. You had it with onions right?
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Lethe
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Mon Jan-22-07 08:15 PM
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14. yeah heres how i did it: |
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-got my pan almost smokin' hot with a bit of EVOO -placed the seasoned liver in the pan and let sear for about 2-3 mins per side -while that was going on, i chopped up some onion and garlic -took out liver and put on plate, added a bit more EVOO into same pan and put garlic and onions in -let them saute for a bit then put some red wine in there and stir the drippings up -pour sauce over liver
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pokerfan
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Mon Jan-22-07 07:58 PM
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Also very rich in iron and very low in fat. My mom used to make it a couple of times a year. The trick is not to overcook. Medium rare at the most or it can get pretty tough.
I hope you had it with sauteed onion.
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KittyWampus
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Mon Jan-22-07 07:58 PM
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11. depends on how it's prepared. |
TOhioLiberal
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Mon Jan-22-07 08:14 PM
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...but HELL NO! :puke::puke:
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Catshrink
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Mon Jan-22-07 08:15 PM
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:puke: :puke: :puke: :puke: :puke: :puke: :puke: :puke: :puke: :puke: :puke: :puke: :puke: :puke: :puke:
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Lethe
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Mon Jan-22-07 08:19 PM
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15. i take it thats a nay? |
Catshrink
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Mon Jan-22-07 08:22 PM
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I used to eat it, I don't know how I got it down. It was on a diet I tried years ago. I can't even look at it now without :puke:
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Hotler
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Mon Jan-22-07 08:20 PM
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16. Chicken livers are the best. |
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Use left overs for Dirty Rice. Uummmmmmmm!
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Danmel
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Mon Jan-22-07 09:31 PM
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20. Chicken livers are fine |
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I'm less partial to beef liver.
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likesmountains 52
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Mon Jan-22-07 09:34 PM
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21. I used to like it until I learned what bodily functions the liver is for... |
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then I kind of lost interest...
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chknltl
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Mon Jan-22-07 09:35 PM
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22. Especially elk liver n onions |
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Guess you can count me in with the "yea-liver" crowd.
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LeftyMom
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Mon Jan-22-07 09:40 PM
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1. The liver is a filter. Bad stuff accumulates there.
2. Vitamin A is one of those vitamins you aren't supposed to overdo.
3. If you eat anything that comes from an animal, you have all the B12 you need- which isn't much- and extra for years stored up. People who don't usually get enough from bacterial action in their gut, to say nothing of supplements. Unless you have a strange malabsorption disorder (in which case you'd be on B12 shots) added B12 is pretty much the last thing you need, diet-wise.
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