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Liver--Does It Have to Smell?  This thread currently has 3,775 views. Print Print Thread
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MyraBee
Tuesday, January 9, 2007, 12:19am Report to Moderator Report to Moderator

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Well.  I have a liver story to tell!    

I decided I was going to try and eat calf liver about once a month.  I think it is only a neutral, but very inexpensive, so I thought I would try it, if for no other reason than to stretch my grocery budget.

Anyway.  I was going to fix it for dinner last night, and when I opened the package, I literally had to choke back bile in the back of my throat! (somewhat of a pun not intended)  It smelled!!!!  

So. In a moment of desperation I dumped the offending liver into a freezer bag and poured about a third of a bottle of cheap lambrusco in after it.  I then all-but-tossed- it into the frig.

Guess what?  This morning when I opened the refrig--the liver was still there.  

Oh no.  

Well. I stewed about for most of the day. (somewhat of a pun not intended)    

And...decided to talk a walk on the wild side.  

I dumped out the wine, dredged the liver in spelt/compliant seasonings and browned it in ghee.  No Smell!!!!!!!  Except the good kind!    

Then....I placed the very tender browned liver in a pyrex pan and covered it with onions quickly cooked in the leftovers in the frying pan.

I popped it in the oven, and am now sitting at my desk, waiting for it to cook a bit longer.  I am also sitting in wonderment that it took me until I was 48 years old to cook liver.    

My DS said he'd bet his Spring Break Savings Account that the devil was doing triple jumps on his newly formed ice rink!    

Thanks for sharing this experience with me--I'm just sorry all my liver neutral kin can't be here to share the final results with me!      

Much love,  

My.



"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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Lola
Tuesday, January 9, 2007, 12:33am Report to Moderator Report to Moderator

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enjoy!!

next time you can marinate it in lemon juice and spices of your choice during the night in the fridge........next day, cut up into very thin slices, pat dry and brown with lots of onions.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Debra+
Tuesday, January 9, 2007, 2:42am Report to Moderator Report to Moderator

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MyraBee---

Too funny....yep it can be a bit of an acquired taste.  Hey...until BTD I didn't enjoy it at all.  I used to eat it more when I thought I was a secretor.  Had it yesterday in fact...with tons of onions, garlic and curry powder.  Spinach salad on the side so I really got my double dose of iron.

Hope you enjoyed it.

Debra

P.S.  Hmmmmm Lola...that sounds good...will try it next time.


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

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debra  -  Tuesday, January 9, 2007, 2:43am
again
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Rodney
Tuesday, January 9, 2007, 4:29am Report to Moderator Report to Moderator

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Sun Beh Nim
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Well so what do you think of your calf liver MyraBee?
I remember my grandma used to soak the liver in milk overnight then of course smothered in onions and bacon.
I like the sounds of the red wine better. now what could we use instead of bacon???
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Lola
Tuesday, January 9, 2007, 5:22am Report to Moderator Report to Moderator

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turkey bacon...


''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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OSuzanna
Tuesday, January 9, 2007, 7:01am Report to Moderator Report to Moderator

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In keeping with being an odd kid, I always adored things like liver, spinach, broccoli, etc - even lima beans! Shopping for food as an adult, I've noticed beef liver smells yucky to me, but calves' liver smells sweeter. I cook it in a frying pan with hardly any seasonings but maybe lots of onions browned first, and have it still a little pink in the middle. Also love, love love chicken livers & treat them the same way. The more people think they're disgusting, the more for me!
Oooh, Lola! Turkey bacon! Must try it.


OSuzanna
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debra  -  Tuesday, January 9, 2007, 7:04am
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Schluggell
Tuesday, January 9, 2007, 8:40am Report to Moderator Report to Moderator

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If you ever get the chance to butcher your own animal - Liver doesn't smell or taste when its fresh...there is even Liver Sashimi and it isn't half bad except for the mental image it provides.


Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
Bruno Manser, Ned Lud, August Sabbe, Richard St. Barbe-Baker, Eddie Koiki Mabo, Masanobu Fukuoka
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ISA-MANUELA
Tuesday, January 9, 2007, 11:39am Report to Moderator Report to Moderator
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but calf liver ist only for some minutes expected to roast....if not it gets very quick hard and dry ...ykes ...try it once with loads of oignons, yess and then add appleslices....fresh appleslices ....soooo yummi
and then add only some dried ginger, no wine at all !!
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Stephanie_Jackson
Tuesday, January 9, 2007, 3:20pm Report to Moderator Report to Moderator
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"I like the sounds of the red wine better. now what could we use instead of bacon???"

Is turkey bacon an option?

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Stephanie_Jackson
Tuesday, January 9, 2007, 3:24pm Report to Moderator Report to Moderator
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"In keeping with being an odd kid, I always adored things like liver, spinach, broccoli, etc - even lima beans! Shopping for food as an adult, I've noticed beef liver smells yucky to me, but calves' liver smells sweeter. I cook it in a frying pan with hardly any seasonings but maybe lots of onions browned first, and have it still a little pink in the middle. Also love, love love chicken livers & treat them the same way. The more people think they're disgusting, the more for me!"

I've never cooked it before, but I've always loved it, too, as well as the other foods you mentioned.  I just found a local organic supplier & placed an order for some yesterday that I can pick up this weekend.  I'll try these ideas next week!  The thought of it makes my dh cringe, but not me.  Since he won't eat it, it's been years since I've had it, and never organic.  I'm excited!

Also, I've never tried heart or sweetbreads, but ordered some of those, too.  Anybody eat those?  Should they just be cooked the same way as the liver?

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debra  -  Tuesday, January 9, 2007, 3:27pm
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Lola
Tuesday, January 9, 2007, 3:26pm Report to Moderator Report to Moderator

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enjoy!! )


''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
Tuesday, January 9, 2007, 5:22pm Report to Moderator Report to Moderator

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Wow!

I had a Great Dinner Last Night!!!!  And it's the truth, the whole truth!

Believe it or not, I had three servings of the liver!  And, if any of you in Texas felt any seismic occurances, not to wory!  It was just my mother--turning over in her grave!  

The wine seemed to totally neutralize the liver taste, and definitely the smell!

This experience is proof-positive that I'm still a newbie!  I woke up this morning feeling like Santa Claus had just been here!

Isn't this a great, and fun, journey?!!

Love--  

My.  



"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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MyraBee
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Quoted from ISA-MANUELA
but calf liver ist only for some minutes expected to roast....if not it gets very quick hard and dry ...ykes ...try it once with loads of oignons, yess and then add appleslices....fresh appleslices ....soooo yummi
and then add only some dried ginger, no wine at all !!



I forgot to mention that I roasted it in 2 cups of plain, homemade, beef broth/stock.  I let it roast, covered, for about an hour and a half, or two, and when I pulled it out of the oven, most of the broth had been absorbed--leaving tender-ly fabulous liver.

Thanks Isa!

Love,

My.


"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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Lola
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Sa Bon Nim
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excellent!

I ve made compliant liver pate that way!


''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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debra  -  Wednesday, January 10, 2007, 2:46am
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Dr. D
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Quoted from Schluggell
If you ever get the chance to butcher your own animal - Liver doesn't smell or taste when its fresh...there is even Liver Sashimi and it isn't half bad except for the mental image it provides.


Plus you can use it to predict the future:

http://en.wikipedia.org/wiki/Haruspice


A whole system is a living system is a learning system.’ -Stewart Brand
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ruthie
Wednesday, January 10, 2007, 2:39pm Report to Moderator Report to Moderator

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Ah yes liver...brings back memories...hog killing time was an all day and nite affair when I was a kid.  We always had liver for supper that night because it was so easy to spoil.  I grew up not knowing that the rest of the world did not like liver since you ate what was put on the table.  The women practically stayed up all nite grinding meat with a hand grinder, making sausage patties, cooking them and canning them in their own grease.  The next morn you had brains and eggs for breakfast.  Then began the rendering of the fat into lard and the smoking of the hams in the smokehouse.  The whole hog was eaten in some way.
I never realized that we were poor because there was plenty to eat.  Maybe it wasn't fancy food, but it was filling.
I still like liver today, but being an A...I only indulge about twice a year.  The memory of fresh hog liver dredged in flour and fried in bacon grease still makes my mouth water.
namaste
ruthie


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Henriette Bsec
Wednesday, January 10, 2007, 3:15pm Report to Moderator Report to Moderator

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Kyosha Nim
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Ruthie that sounds like my childhood- and I am from 1972
People here still eat a lot of liverpaste/pate:
liver, fat or flour/mil gravy- onions spices.
grey thing to spread on the bread- I don´t like it - but my kid does:
I only buy the one made with organic veal liver and no gluten or dairy.
In the past the danes sold all the bacon and meat to UK and germany and kept the liver- and lived of liverpate !

However I did have bbq veal liver at a libanese friend:
Marinated in lemonjuice, garlic, chili and oregano- bbqéd rosamedium- I though it was beef - and was surprised to find out that it was my dreaded liver.


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debra  -  Wednesday, January 10, 2007, 3:15pm
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rustyc
Wednesday, January 10, 2007, 7:30pm Report to Moderator Report to Moderator

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Where do you live that calves liver is cheap?  It's the most expensive here in the UK.  We make do with lambs liver!  Fanny Craddock (TV cook of the 60's) used to marinate ox liver in milk and said it tasted like calves liver.  Haven't actually tried it though.

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debra  -  Wednesday, January 10, 2007, 7:31pm
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MyraBee
Wednesday, January 10, 2007, 7:53pm Report to Moderator Report to Moderator

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Hi, Rusty!

I live in Kansas which is located squarely in the center of the US.  

After the Civil War ended in 1865, all the renegades who moved to Texas after the war stole cattle from Mexico and drove it north to Kansas to hit the big livestock markets.  

Most of the Old West Cattle/Gunfighter movies were placed somewhere between Dodge City and Abiliene; Wichita is about the midway point between the two.  All three of the towns have Old West Tourist attractions, and get a lot of visitors each year who are interested in reliving those "glory days of yesteryear"!

We still have a lot of cattle here.  The liver I purchased was right at $2.00 US for a pound.

Hope this wasn't too much information!  

Myra.


"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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debra  -  Wednesday, January 10, 2007, 7:56pm
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Henriette Bsec
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Kyosha Nim
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Denmark: price for organic veal liver varies: but organic veal liver cost around 4 dollars pr pound
- remember that food and income in Denmark is different than US- and our tax on food is 25 % .
it is still rather cheap protein!
- IF you buy conventional - which i would NEVER do - due to toxics ending up in liver- it is even cheaper.


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OSuzanna
Monday, January 15, 2007, 9:11am Report to Moderator Report to Moderator

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Dr. D, thanks for the laugh, Henriette, thanks for the bbq liver ingredients! OMG, this thread is making my mouth water!
Hmm, insomnia plus liver in the fridge equals a 4a.m. trip to the kitchen for a liver treat. Liver treat. Sounds like a pet snack commercial.


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debra  -  Monday, January 15, 2007, 9:14am
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Stephanie_Jackson
Tuesday, January 16, 2007, 6:54pm Report to Moderator Report to Moderator
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Quoted from MyraBee
I dumped out the wine, dredged the liver in spelt/compliant seasonings and browned it in ghee.  No Smell!!!!!!!  Except the good kind!    

Then....I placed the very tender browned liver in a pyrex pan and covered it with onions quickly cooked in the leftovers in the frying pan.



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.
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Schluggell
Wednesday, January 17, 2007, 1:54pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from admin
Plus you can use it to predict the future:
http://en.wikipedia.org/wiki/Haruspice

I'd heard of 'Hepatomancy' before - At first I thought 'Haruspice' was some sort of new BTD-compliant seasoning blend to try...


Quoted from Stephanie_Jackson
Also, I've never tried heart or sweetbreads, but ordered some of those, too...

Heart is good - Boil the 'whizz' out of the rest first....


For a seasoning instead of bacon - Try Powdered Shiitake.
If its literally bacon you're after thinly sliced Fried Tempeh with a splash of Tamari and/or the above Powdered Shiitake works- my way of doing a 'BLTe'.


Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
Bruno Manser, Ned Lud, August Sabbe, Richard St. Barbe-Baker, Eddie Koiki Mabo, Masanobu Fukuoka
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Stephanie_Jackson
Wednesday, January 17, 2007, 4:22pm Report to Moderator Report to Moderator
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Quoted from Schluggell
Heart is good - Boil the 'whizz' out of the rest first....



That sounds scary - what do you mean?  Are they gross?  Mine are still wrapped & frozen, so I haven't even seen them yet.  How do you cook them?

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Lola
Wednesday, January 17, 2007, 4:35pm Report to Moderator Report to Moderator

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Sa Bon Nim
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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.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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The harder you are on yourself, the easier life will be on you!
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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
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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
http://www.stillspeaking.com
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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
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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.



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debra  -  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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Lola
Sunday, January 21, 2007, 2:37am Report to Moderator Report to Moderator

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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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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Liver--Does It Have to Smell?

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