de-odorize liver?

In article said:

Puester said:

dances_with_barka said:

i can't olerate the odor of liver cooking. I know that I'm not alone
in this.

Quoted message said:

Notwithstanding which, I would really like to start eating it often.
It is incredibly cost-effective at supplying nutrition.

Yeah, if you need iron and cholesterol.

Perhaps some enlightenment...

http://www.whfoods.com/genpage.php?tname=3Dfoodspice&dbid=3D129

Can't say I've noticed calf's liver as such for sale in this part of
Oz; but I would generally go for "lamb's fry" [liver] rather than beef
liver anyway.

"Lamb's fry and bacon" for breakfast on Queensland Rail's Sunshine
Express back in the days of soot-in-your-eyes travel was a meal to die
for.

Cheers, Phred.

--
[email hidden]

"Jke" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

I cannot imagine anyone wanting to eat anything they cannot stand the
smell of when it is cooking. It makes no sense. Smell is a huge part
of taste, literally. They go hand in hand. The OP actually said, "I can't
TOLERATE the smell of cooking liver."

And he/she wants to eat it? WTF?

Yeah, that part might be unrealistic. Even so, the OP is willing tot ry
and that, IMHO, is a good thing.

Quoted message said:

You might be right. But here's the thing: I eat EVERYTHING and like
most things. Except liver. It completely repulses me. My mother never
made us eat it, but she made chicken livers and onions for herself
every now and then and the smell literally nauseated me.

I realize it is a matter of personal taste, but I do think that if the smell
repulses you, taste is so close to smell, it is likely you will not want
to eat the food.

maxine in ri said:

Quoted message said:

i can't olerate the odor of liver cooking.  I know that I'm not alone
in this.

Quoted message said:

Notwithstanding which, I would really like to start eating it often.
It is incredibly cost-effective at supplying nutrition.

Quoted message said:

Is there any scientific basis for being able to de-odorize a peice of
liver before cooking, hopefully without draining out the water-soluble
nutrients?

Cook up a mess of onions  and peppers first, then add the liver.

Stewed liver...

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

i can't olerate the odor of liver cooking. I know that I'm not alone
in this.

Notwithstanding which, I would really like to start eating it often.
It is incredibly cost-effective at supplying nutrition.

Is there any scientific basis for being able to de-odorize a peice of
liver before cooking, hopefully without draining out the water-soluble
nutrients?

Yes, the calf's liver is much milder smelling and tasting than pork or beef
liver. And do try not to overcook it. I once made pan fried calf's liver
with wheat germ crust once, was very delicious. Then I got married and he
won't eat liver at all. So it's one of those meals I save for eating out at
a home-style diner.
Edrena

On Sat, 7 Apr 2007 17:18:26 -0400, "cybercat" <[email hidden]>

Quoted message said:

"Jke" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

I personally would soak it in a little milk then throw the whole mess
away. Ugh. If you can't stand the smell of it cooking, why eat it? You
can get the same nutrition elsewhere.

Hm. That does makes sense, but there is a difference between the smell of
cooked vs raw liver. Which can become bigger depending on what other
ingredients are used when cooking the liver.

It all depends on one's taste, doesn't it?

I cannot imagine anyone wanting to eat anything they cannot stand the
smell of when it is cooking. It makes no sense. Smell is a huge part
of taste, literally. They go hand in hand. The OP actually said, "I can't
TOLERATE the smell of cooking liver."

And he/she wants to eat it? WTF?

stews and the like cooked in beer often smell funky, if not downright
alarming in the beginning. but good taste (as always) triumphs in the
end.

your pal,
blake

On Sun, 8 Apr 2007 10:57:09 -0400, "cybercat" <[email hidden]>

Quoted message said:

"Jke" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

I cannot imagine anyone wanting to eat anything they cannot stand the
smell of when it is cooking. It makes no sense. Smell is a huge part
of taste, literally. They go hand in hand. The OP actually said, "I can't
TOLERATE the smell of cooking liver."

And he/she wants to eat it? WTF?

Yeah, that part might be unrealistic. Even so, the OP is willing tot ry
and that, IMHO, is a good thing.

Quoted message said:

You might be right. But here's the thing: I eat EVERYTHING and like
most things. Except liver. It completely repulses me. My mother never
made us eat it, but she made chicken livers and onions for herself
every now and then and the smell literally nauseated me.

I realize it is a matter of personal taste, but I do think that if the smell
repulses you, taste is so close to smell, it is likely you will not want
to eat the food.

my dad used to cook kidney stew for himself quite often, and i sorta
liked the smell (i would waft up into my second-floor bedroom quite
powerfully) but i couldn't stand the taste of the stuff.

your pal,
blake

John Kane said:

Steve Wertz said:

On 7 Apr 2007 08:27:01 -0700, Sheldon wrote:

Quoted message said:

Quoted message said:

Liver is one of those foods you go out to eat.

Quoted message said:

Yeah.  I always see liver on the restaurant menus.  Right next to
goat testicles.

Quoted message said:

-sw

Depends on where you eat,  I suppose.  I quite often see liver on
menus and had some very nice liver and onions at  local place about a
month ago.  Mind you I disagree  with Sheldon in that liver at home is
fine.

Depends what one calls home. I very, very rarely cook/eat fish at
home either, that's why there are seafood restaurants. Some foods are
just not prepared or consumed in a civilized domicile.

"blake murphy" <[email hidden]> wrote

Quoted message said:

stews and the like cooked in beer often smell funky, if not downright
alarming in the beginning. but good taste (as always) triumphs in the
end.

I like foods that many others find stinky, like, but not limited to,
cabbage,
pungent cheeses, and sauerkraut. (Redundant, I guess.)

"Sheldon" <[email hidden]> wrote

Quoted message said:

Depends what one calls home. I very, very rarely cook/eat fish at
home either, that's why there are seafood restaurants. Some foods are
just not prepared or consumed in a civilized domicile.

This is hilarious. When were you born, 1880?

In article <[email hidden]>, "cybercat" <[email hidden]> wrote:
[snip]

Quoted message said:

I cannot imagine anyone wanting to eat anything they cannot stand the
smell of when it is cooking. It makes no sense.

Fish soup?

Quoted message said:

Smell is a huge part of taste, literally. They go hand in hand.
The OP actually said, "I can't TOLERATE the smell of cooking liver."

And he/she wants to eat it? WTF?

Cheers, Phred.

--
[email hidden]

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, "cybercat" <[email hidden]>
wrote:
[snip]

Quoted message said:

I cannot imagine anyone wanting to eat anything they cannot stand the
smell of when it is cooking. It makes no sense.

Fish soup?

Again, if it was offensive to my nose, I would not want to eat it. Even
Collards,
which many southern women will not cook at home. I don't find the smell
offensive. (I do object to the labor intensive washing of these things, they
have so much fine sand on them, it is a pain.)

However, I know everyone is not like this. My MIL claims to hate the smell
of collards cooking but she loves collards. Then again, she is the type who
would worry much more about what others thought than about what she
actually finds offensive.

cybercat said:

"Phred" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

In article <[email hidden]>, "cybercat" <[email hidden]>
wrote:
[snip]

Quoted message said:

I cannot imagine anyone wanting to eat anything they cannot stand the
smell of when it is cooking. It makes no sense.

Quoted message said:

Fish soup?

Again, if it was offensive to my nose, I would not want to eat it.

Were that true no one would drink beer, and especially not with beans,
pickled eggs, and ring bologna. hehe

http://www.coalregion.com/recipes.htm

Pickled Eggs

Eggs
1 can sliced red beets
Vinegar
Water

Hard boil eggs. Peel shells. Place eggs in large glass jar with lid.
Empty small can of sliced red beets with juice into saucepan. Add
water and vinegar. Some people add sugar. Heat until warm (not
boiling). Pour into jar over eggs. Put lid on jar and place in
refrigerator for about 24 hours. Eggs will turn a nice shade of
reddish purple.
---

Hot Bologna (spicy)

1 ring bologna
1 tbsp. crushed red pepper
1/4 tsp. cayenne pepper
1/4 tsp. salt
1 1/2 cups white vinegar
3/4 cup water

Cut ring of bologna in pieces, about 2 inches long. Place in a glass
jar. Add crushed red pepper, cayenne pepper, and salt. Mix white
vinegar and water. Pour over bologna. Shake well, place lid on jar and
refrigerate. Should be ready in a day or two.
---

Bean Soup - Straight from the block party!
1 pound Navy beans
1 1/2 pounds butt end of ham
8 cups cold water
2 cups celery, diced
1/2 cup onion, chopped
1/2 cup potatoes, diced
1 1-pound can tomatoes, drained
2 teaspoons minced parsley
Salt and pepper to taste

Soak beans overnight in enough water to cover. Drain off the water.
Add fresh water and cook until beans are tender. Cover ham with cold
water, cover and cook until tender, about 2 1/2 hours. Skim fat from
broth and add the drained beans, celery, onion, and potatoes. Cook
until vegetables are tender, about 20 minutes. Add the tomatoes and
parsley and simmer about 10 minutes. Season with salt and pepper.

Best eaten from a styrofoam cup, with a handful of crushed crackers.
And washed down with a Yuengling!

http://www.yuengling.com/beers.htm
---

Sheldon