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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Liver--Does It Have to Smell?
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Liver--Does It Have to Smell?  This thread currently has 3,578 views. Print Print Thread
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Stephanie_Jackson
Wednesday, January 17, 2007, 4:49pm Report to Moderator Report to Moderator
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Quoted from lola
sweetbreads you can also roast in the oven.....till brown and crispy.

the heart is what should be boiled first.........I believe that s what Schlug meant.

google recipes for both, and see what you come up with, then tweak according to your type, for compliance.


I'm looking at recipes for heart now & none of them say to boil, but should I do that first, anyway?  One recipe in particular is a mushroom-stuffed heart that is trimmed & cooked in the crock pot: http://www.cooksrecipes.com/beef/stuffed-beef-heart-with-mushroom-stuffing-recipe.html.  I just want to make sure I do it right so I don't get grossed out on it & never want to try it again.  Does anyone here cook these beef cuts & if so, do you like them, or just tolerate them?
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Lola
Wednesday, January 17, 2007, 4:54pm Report to Moderator Report to Moderator

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follow the recipe which best suits your taste........that s what I would suggest.
here s a recipe given by one of our members, Sabrina, I believe; who by the way doesn t post anymore......wonder where she s at?
Quoted Text
Beef Heart with Wild Rice and Mushrooms

                           2 cups uncooked wild rice
                           1 pound sliced mushrooms
                           1 cup pine nuts
                           1 Teaspoon dill weed
                           1/2 garlic sliced
                           1/2 garlic crushed
                           16 ounces beef stock ( or beef broth)

Place the wild rice in the beef stock, (or broth), add water to required
liquid amount for the rice you are using in a saucepan, and prepare as usual.
 Place mushrooms in skillet with just enough butter if you can eat it, ghee
if you can't to brown the mushrooms, add pine nuts and saute till mushrooms
are brown.
Place the beef heart in a pot of water and boil for 30 min..
As the mushrooms are cooking, add the garlic, both crushed, and sliced, and
the dill weed
Take any liquid broth/water mix that is left from rice preparation and place
on heat adding just enough rice flour to thicken to desired consistency.
Fold the heart, rice, and mushrooms and nuts together  and pour " gravy" over
and serve.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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MyraBee
Wednesday, January 17, 2007, 7:41pm Report to Moderator Report to Moderator

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Quoted from Stephanie_Jackson



I just made this (except used almond milk instead of wine b/c that's all I have on hand) and it is sooooooooooooooooo good!  I haven't had liver in years, and I may eat the whole pound that I cooked!  I used one large onion - next time I may use two.  Dh hates it, so it's all mine .

I have a feeling I'll be on a liver kick for a while.  Yum yum yum.



I know what you mean about eating the whole pound--mine tasted absolutely amazing, too.

Too bad for the DH--Lucky for you, Stephanie!  


"We are not human beings having a spiritual experience. We are spiritual beings having a human experience." Pierre Teilhard de Chardin
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ABJoe
Wednesday, January 17, 2007, 9:16pm Report to Moderator Report to Moderator

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When I was younger, Mom would boil the beef heart (with some spices), then slice and simmer in a creamy tomato sauce.  She usually served it with mashed potatoes and a salad or hot vegetable.

Alas, this like so many other wonderful dishes have been put aside in favor of better health due to avoid status.


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MyraBee
Wednesday, January 17, 2007, 9:48pm Report to Moderator Report to Moderator

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ABJoe--

Are you able to describe the taste of Beef Heart?  Also, the texture?  

Since I keep patting myself on the back for my very successful liver adventure,    I am thinking about branching out a bit more into the culinary world.

Myra.


"We are not human beings having a spiritual experience. We are spiritual beings having a human experience." Pierre Teilhard de Chardin
http://www.stillspeaking.com
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Stephanie_Jackson
Wednesday, January 17, 2007, 11:45pm Report to Moderator Report to Moderator
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Quoted from lola

here s a recipe given by one of our members, Sabrina, I believe; who by the way doesn t post anymore......wonder where she s at?


That looks delicious (and easy)!  Thanks Lola (and, of course, Sabrina).

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MyraBee
Thursday, January 18, 2007, 12:02am Report to Moderator Report to Moderator

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Since pine nuts are neutrals, it might be good to substitute with a HB or B nut in Sabrina's (via Lola) recipe for beef heart.  Also, beef heart is a neutral for B nonnies, but pine nuts are an avoid for B's.

The recipe sure sounds yummy--If I can find out what Beef Heart tastes, and feels, like.



"We are not human beings having a spiritual experience. We are spiritual beings having a human experience." Pierre Teilhard de Chardin
http://www.stillspeaking.com

Revision History (1 edits)
MyraBee  -  Thursday, January 18, 2007, 12:05am
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kimghob
Sunday, January 21, 2007, 1:53am Report to Moderator Report to Moderator
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I don't know if this has been mentioned, but when dealing with Liver or any other organ type of meat, you need to wash it out under running water until the water turns white, as you are taking out all the putrid stuff the liver takes in, remember it is a filter, so it does acumulate all the bad stuff.
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Lola
Sunday, January 21, 2007, 2:35am Report to Moderator Report to Moderator

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kimghob,
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''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Lola
Sunday, January 21, 2007, 2:37am Report to Moderator Report to Moderator

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Sa Bon Nim
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also marinating overnight helps a lot......throw away the marinating juices, before cooking.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Stephanie_Jackson
Sunday, January 21, 2007, 3:32pm Report to Moderator Report to Moderator
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Quoted from kimghob
I don't know if this has been mentioned, but when dealing with Liver or any other organ type of meat, you need to wash it out under running water until the water turns white, as you are taking out all the putrid stuff the liver takes in, remember it is a filter, so it does acumulate all the bad stuff.


Good to know.
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Gee Whiz
Sunday, January 21, 2007, 5:11pm Report to Moderator Report to Moderator

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Interesting thread.  My mom would cook liver and all of us kids hated it, even though we are all meat-loving Os.  We gagged down our "three bites", (the rule in our house was that you had to take at least 3 bites of everything) but we still all hate liver.  It's nice to know it can be made palatable, even if I never try it again (though I do like a good pate...).

Recently I heard someone say "Liver?  Isn't that the organ that filters out all the junk?  Hey, I love my Brita filter, but I'm not about to tear it open and eat it next time I change it!"  I had to laugh at that!


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ABJoe
Sunday, January 21, 2007, 9:24pm Report to Moderator Report to Moderator

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Quoted from MyraBee

Are you able to describe the taste of Beef Heart?  Also, the texture?


The taste of beef heart is very similar to the taste of chicken or turkey heart...  The flavor will change some depending on how it is spiced.

The beef heart texture is somewhat firm, but less so than either chicken or turkey hearts; or maybe it is that the beef heart was always cooked so much more than the other hearts...?.



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