Liver?

**Catrin** · 10-02-2012, 12:24 AM

Originally Posted by Owlie

My dad hates liver, so my sister and I were never exposed to it. If someone else cooked it and served it to me, I'd at least try it, but I'm not sure I can stomach the thought of it myself right now. I've had way too much "fun" learning about what it does, so...urgh. But I agree with Oak and Irulan--I'm not eating liver unless I know how the animal was raised.

(Yes, I know it's not actually a "filter," but that's not the point.)

I seem to remember that my Iranian friend has a family recipe for beef liver--I think it goes in rice (not helpful to you, but you might be able to use quinoa (if you eat it) the same way). I'll ask next time I see her. I also seem to remember that there's a Libyan dish (introduced to me by one of the students in our department) that's similar--rice with almonds and liver. Again, quinoa as a possible substitute?

I don't eat grains at all - including quinoa (although it is technically a bit different)

As far as knowing how the animal was raised, I am that way with all meat - not just organ. That is one of the nice things about having a relationship with local sustainable farmers who only do grass-fed/pastured stock. It makes sense economically, environmentally and also supports fresh and local suppliers.

**Becky** · 10-02-2012, 03:12 AM

Sidebar: I've had great results making "rice" out of cauliflower minced in the food processor. There's a delicious recipe in Well Fed.

**Catrin** · 10-02-2012, 03:29 AM

Originally Posted by Becky

Sidebar: I've had great results making "rice" out of cauliflower minced in the food processor. There's a delicious recipe in Well Fed.

I've read about doing this, my current favorite Paleo cookbook (Practical Paleo) makes good use of cauliflower rice in certain recipes. I've a food processor I've never used...

**Becky** · 10-02-2012, 06:08 AM

Originally Posted by Catrin

I've read about doing this, my current favorite Paleo cookbook (Practical Paleo) makes good use of cauliflower rice in certain recipes. I've a food processor I've never used...

Do you like Practical Paleo? I'm feeling the need to buy another paleo cookbook for new ideas. I'd also like to have a paleo slow cooker cookbook. Anyone have any favorites?

**Catrin** · 10-02-2012, 07:10 AM

Originally Posted by Becky

Do you like Practical Paleo? I'm feeling the need to buy another paleo cookbook for new ideas. I'd also like to have a paleo slow cooker cookbook. Anyone have any favorites?

It's the only paleo cookbook I currently have, and I like it quite a lot. The first half of the book is filled with good reference materials, the second half with a nice selection of recipes. Amazon.com has it for the best price. The authors are nutritionists with quite a lot of experience in presenting information to a non-scientific audience.

I would also like to get a good paleo slow cooker cookbook, so let me know what you decide upon and how you like it. I am currently getting some good ideas from MDA, but it would be good to have a good cookbook.

**Becky** · 10-02-2012, 07:57 AM

Originally Posted by Catrin

It's the only paleo cookbook I currently have, and I like it quite a lot. The first half of the book is filled with good reference materials, the second half with a nice selection of recipes. Amazon.com has it for the best price. The authors are nutritionists with quite a lot of experience in presenting information to a non-scientific audience.

I would also like to get a good paleo slow cooker cookbook, so let me know what you decide upon and how you like it. I am currently getting some good ideas from MDA, but it would be good to have a good cookbook.

Just put Practical Paleo on hold at the library

As for slow cooking, I think I'm going to try this e-book, since it's only 99 cents.

**Catrin** · 10-02-2012, 08:32 AM

Originally Posted by Becky

Just put Practical Paleo on hold at the library

As for slow cooking, I think I'm going to try this e-book, since it's only 99 cents.

It is interesting they had to mention "gluten free" in the title - perhaps for those who don't know what Paleo is? Probably. The note about "quick bread" recipes had me scratching my head though. It may referring to fat bread however, perhaps that can be cooked in a slow-cooker? I will be curious to hear what you think about it.

I found this site with paleo slow cooker recipes. Quite a few recipes here from a Pininterest page. I've not tried any of these as of yet, but I plan on it.

**Owlie** · 10-02-2012, 07:34 AM

Originally Posted by Catrin

I don't eat grains at all - including quinoa (although it is technically a bit different)

As far as knowing how the animal was raised, I am that way with all meat - not just organ. That is one of the nice things about having a relationship with local sustainable farmers who only do grass-fed/pastured stock. It makes sense economically, environmentally and also supports fresh and local suppliers.

I live in an, um, unenlightened part of the country. We can get local veggies around here sometimes, but I think I'd have to drive to Cincinnati or Columbus for grass-fed beef.

Every liver recipe I can think of that isn't liver+onions is rice-based, probably because that helps cut that strong flavor. Sorry!

**OakLeaf** · 10-02-2012, 11:55 AM

Originally Posted by Owlie

I live in an, um, unenlightened part of the country. We can get local veggies around here sometimes, but I think I'd have to drive to Cincinnati or Columbus for grass-fed beef.

http://www.eatwild.com/products/ohio.html

Pastured chicken delivered free to Fairborn and Beavercreek if you buy two. You might have to go to Dayton for beef, but you must get there occasionally eh? If you think where you live is less enlightened than where I live, I don't think you're looking hard enough.

**Biciclista** · 10-06-2012, 04:00 PM

i love liver. It is delicious sauteed with sweet onions. Cook it medium done. If it's a young cow, it should be delicious. I often bread chicken livers, but have never tried cow liver that way.

**shootingstar** · 10-06-2012, 04:39 PM

http://engsci.utoronto.ca/who/engsci_team.htm

Or use abit of sherry or white wine, ie. tablespoon to marinate with sliced, finely minced ginger root, garlic and onion.

**smilingcat** · 10-06-2012, 08:03 PM

I like chicken pate. Meat chicken grows so fast about 7-8weeks of gorging on food. so its not long enough to accumulate "toxin". Geese liver, foie gras, is a big no no these days especially in California so don't go there.

Calf liver, try German style with some dry riesling.

**Catrin** · 10-07-2012, 09:42 AM

Originally Posted by smilingcat

I like chicken pate. Meat chicken grows so fast about 7-8weeks of gorging on food. so its not long enough to accumulate "toxin". Geese liver, foie gras, is a big no no these days especially in California so don't go there.

Calf liver, try German style with some dry riesling.

I will try both the German and American style with my beef liver. As it stands it is still in my freezer. I've been cooking so much this weekend for the coming week (bone broth, braising lower quality grass-fed beef cuts, etc), and the 3 days worth of camping next weekend, that I've not bothered with it. I do appreciate all of the comments.

The dry Riesling approach sounds intriguing, I will find a German recipe for this, thanks for the suggestion!

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