Comments on: Our Liver Experiment

By: Carla

Carla — Wed, 01 Sep 2010 01:43:27 +0000

I love liver. This recipe looks awesome! It’s funny to me that you all talk about hating the smell. My kids always come up to the kitchen and ask what that yummy smell is and then make the face when I say it’s liver! Of course they are smelling the bacon and the onions and mushrooms I usually cook with it, as well as the minor note of liver.

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28-day Challenge Final Recap « Local Nourishment — Mon, 01 Mar 2010 16:02:45 +0000

[...] Food Challenge Day #25: Not-so-awful Offal I had liver for the first time in ages this week. I’d been planning it but the recipes I’d found [...]

By: localnourishment

localnourishment — Sat, 27 Feb 2010 13:44:02 +0000

I think the freshness of the liver has much to do with its flavor!

By: JDA

JDA — Sat, 27 Feb 2010 08:42:11 +0000

My parents would get a 1/2 cow and the liver would sit in the freezer until there was not much cow left and it was somewhat a last resort before the next 1/2 cow. *Then* they would fry it to liver leather. I hated liver growing up.

My friend and I buy it fresh, sear it, and eat it all the same day.

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#meatcamp Transcript, 25 February 2010 « — Fri, 26 Feb 2010 03:15:07 +0000

[...] @iTweetMeat liver!http://localnourishment.com/2010/02/24/our-liver-experiment/#meatcamp -8:55 PM Feb 25th, [...]

By: Heather Lackey

Heather Lackey — Wed, 24 Feb 2010 17:25:04 +0000

Pineapple is a brilliant idea. I’m going to try this one day next week while my husband is at work (he absolutely can’t stomach the smell of liver cooking). I’m going to try the milk-soaking suggestion, too. And then, for the pièce de résistance …I’m going to serve it with butter for dipping! (It just can’t go wrong. )

By: Maggie

Maggie — Wed, 24 Feb 2010 15:14:49 +0000

Aw, man… my kids hate bacon. I don’t know what’s wrong with them. They like sausage. Can you crumble liver? Maybe I could sneak it in somewhere with some sausage?

Okay, the idea of greeting immigrants with “How do you cook your liver?” really gave me the giggles. Sometimes I am sooo literal…

By: Local Nourishment

Local Nourishment — Wed, 24 Feb 2010 13:27:26 +0000

When I made pate for my Mom for Christmas I soaked the chicken livers in milk overnight. It did make them very mild-tasting!

By: Ann Marie @ CHEESESLAVE

Ann Marie @ CHEESESLAVE — Wed, 24 Feb 2010 11:57:05 +0000

Yummy! That looks so good!

One thing that has been working for me in my liver experiments is to soak the liver overnight in the fridge in milk. It really reduces the bitter flavor.

When I meet immigrants, I always ask them, “How do you cook your liver?” Recently I met a neighbor from Mexico. I asked if she used beef liver or calves liver (calves liver is milder). She said beef liver. I asked her if she soaked the liver in milk to make it less bitter. She said no but what her mother taught her to do was crush 5-6 garlic cloves and spread it all over the liver and let that marinate in the fridge overnight. She said it removes the bitter taste.