Lol

Grewup eating the heart n gizzard of chicken as well as liver from chicken and beef. Mother would make sweetbread for her dad when he visited.

Defrosted a pound of liver yesterday, as well as ground beef. Put 1/2# liver in the food processor to grind up (Note to self: Always soak the bowl after grinding liver; really hard to clean otherwise), and added to the beef. Made a large hamburger for dinner. Today I sautéed onions, and gently fried about half the remaining liver. So I have approx 1/4# liver left, as well as a big chunk of ground beef (mixed with liver); dinner for the next few evenings. I haven’t really adopted the carnivore diet (yet), but more often than not I find my meals are more meat based, and fewer veg.

In his latest Genius Life podcast, Max Lugavere discusses offal and why you should be eating it:

Why You Need to Eat Organ Meat, Plus Easy and Tasty Ways to Sneak It In | Ashleigh VanHouten

I love liver and just pan fry it in coconut oil and / or butter and eat it with my eggs (over easy). Now that I have Primal Kitchen ketchup on Amazon subscription order, I'll invariably eat it with that amazing condiment on top. I see the other offal meats at Whole Foods and need some recipes (in the same freezer where I get my 100 percent grass fed beef marrow bones for bone broth).Maybe I'll check out ^ that book.

Unfortunately, I did not get to the defrosted PKG of liver before it went off..... dogs enjoy ed it!!!! Good thing there is more in freezer.

I've wanted to try a recipe for froi gras.......eyeing a couple of ducks in the duck pen!

I hate it when I do that! But at least it can be turned into chicken food. Tho I did find out that a package of chicken that stayed in the fridge a wee bit too long was salvageable by turning it into highly seasoned chicken strips. Everyone loved them. :D

I do love liver but find it nearly impossible to find, especially these days when I only do curbside pickup for groceries. I do manage to get some liverwurst occasionally - that's about all I can find.

A couple of months ago I discovered that a local supermarket has a dedicated freezer for “odd bits”, many of them with bilingual labels, English/Spanish, indicating to whom they expect to be selling mostly. I have found liver, heart, kidneys there, but also tripe & intestines. And then the “not so odd” odd bits, like oxtail & pork belly. Total accident that I found the freezer; it is in a corner near the meat section, but not particularly obvious.

#1 on the library list!

Debbie, Publix has rather nice calf's liver in the frozen foods dept, about $5 for four 4-oz individually wrapped slices. I used to buy two packages at a time, when I lived in Florida.

Best way to cook a slice is to plop it frozen into hot butter, cook a minute or two until browned, then flip and cook the other side until just rare. Mere minutes until on the plate... overcooked, tough liver is disgusting, lol.

Cooking a frozen slice also means it keeps its shape better for flipping, as well as preventing overcooking.

Maybe so. I found chicken liver at Publix too. But Publix doesn't offer free curbside pickup of groceries so I no longer shop there. And I utterly cannot bear rare liver anyway. :D

Ox tail for marrow and soup base, smoked ham hocks for soup or stew, beef tongue, calves liver, chicken liver, gizzard. As a kid we had heart and kidneys and glands (sweet breads). I liked everything except beef liver (very strong). Calves liver I grew to like, but not love. I made chili with some chicken liver once and it was quite good. Tongue is very good.

Is lamb or pig liver good? I've seen both in the Asian markets.

Whole foods usually has organic chicken livers which I buy for my cats, and myself at times.

Wife made some chicken liver adobo - so that's on the menu today.

_

Lamb liver, like lamb kidney, is milder than that of older, larger beasts. I was getting that on occasion from my friend whose BIL raises sheep, but has no use for the offal, so it would get passed on to me. I have only knowingly eaten pig liver in the form of sausages and liver dumplings in Germany, but I bought some from a local pig farmer recently in order to try my hand at homemade liverwurst. Waiting in the freezer now.

I've also had a hard time sourcing chicken livers. Most markets within reasonable distance from my Southern California home don't have them. (What do they do with all these livers???)

Recently I discovered that Whole Foods has them. Then turkey season / Thanksgiving was upon us, chicken livers vanished, but were replaced with turkey livers! I look forward to trying those. Sauteed chicken livers are excellent with mushrooms and marinara sauce...