Comments on: Finally bought some liver

By: Sofia Cabrera

Sofia Cabrera — Thu, 02 Jun 2005 10:57:51 +0000

Like, okay, dude. Chill.
I buy “Texas Natural Beef” at Sun Harvest Farms (hfs in town). The
meat guy said the animals are fed organic grains until the last
month, then grass fed. All organic. It’s more expensive than stuff at
the regular grocery. I’ve had good luck with the other cuts, so far.
I pretty much shop there weekly. Maybe the “regular” grocery store
every month or so, for not much edible.
E Long

By: Sofia Cabrera

Sofia Cabrera — Wed, 01 Jun 2005 22:36:41 +0000

Thanks for all the feedback. I’m a bit confused, though. Axel’s first
response said only to rinse, slice & saute. Another post said how
dangerous liver is. Then this post said to soak first. It took great
will power for me to even buy it! So, I guess I need to soak it in
slightly salted water, pour off and soak again, then cook? I Know
it’s a filter.
Other posts on saute with onions. Sounds good, but that texture! Ugh!
That’s why I thought pate might be nice.
I seem to only find chicken liver pate recipes. I guess I can cook it
similarly? I remember I used to love chicken livers, as long as they
were crispy on the outside. Hmm…
E Long
— In ER4YT-O@y…, “Axel Hultman” One way to be safe with liver at home is to simply soak in water, you
can add salt to the water as the salinity helps to draw out more

liquids from the liver.
Axel O+ secretor with a yellowish tint to his skin…

By: lee90

lee90 — Wed, 01 Jun 2005 08:43:24 +0000

In a message dated 1/26/02 9:04:12 PM Eastern Standard Time,
a.hultman@… writes:
Whenever I order liver in a restaurant, my son says, “Oh, God, how can you
eat that? You know you are eating a filter and it contains all the toxins of
the animal?” He is a Science graduate.
I try to ignore him.
Sharon (Ontario) Canada

By: lee90

lee90 — Wed, 01 Jun 2005 04:36:21 +0000

In a message dated 1/26/02 6:25:27 PM Eastern Standard Time, elongp@…
writes:
I find liver is best fried with lots of onions. Use whatever oil you
normally use for frying. I usually use olive oil, although I know you aren’t
supposed to heat it too high.
Sharon (Ontario) Canada

By: Meghan Geralyn

Meghan Geralyn — Wed, 01 Jun 2005 00:31:42 +0000

Hi ELong,
Just letting you know liver is also very good with red onions. You might want to
use a little sea salt or celtic salt on it also.
Sarah
I finally bought some beef liver yesterday, almost one pound. It’s in
the freezer until I figure out what to do with it (or until I talk
myself into messing with it). What was that special water you soak it
in, Axel? How do you make the water? How long to soak the liver in
it?
I think I found a pate recipe on one of those beef web pages. Will
let you know how it goes.
E Long