liver

"elaine" <[email hidden]> wrote in message news:40b0fc71_2@aeinews....

Quoted message said:

Now I love liver, but I suppose I understand that it
doesn't appeal to
everyone! Anyway, my husband's B12 is so low it doesn't
even read on the
chart and liver is apparantly one of the best sources of
B12 around - I

mean

Quoted message said:

apart from shots. So off I go to the store and get some
calf's liver. To make a long story short, it's now in the
freezer.

I should add that he's also got shingles, and I think he
thought I was trying to finish him off!! My question
though, does anyone have a

favourite

Quoted message said:

liver recipe that cuts down on the strong flavour. I've
always cooked it

up

Quoted message said:

with onions - which is fine with me. But perhaps if I
try to disguise it somewhat with a cream sauce or
something (?), maybe it would be more agreeable. Should
add, it doesn't make him gag or anything, he said he
could eat it a 'few' times a year. My challenge is
enticing him to eat it

a

Quoted message said:

couple of times a month!!

Elaine

There is always Liver Dumpling Soup. Mother's
instructions follow:

Grind together: 1 pound beef liver 2 carrots 1 onion 1 stalk
celery 1 dry roll(Kaiser roll or similar size) add one egg,
season to taste. Add enough flour to make a dumpling and one
teaspoon baking powder. Drop by spoonfuls into boiling beef
broth. Cook 5 minutes. Beat an egg and drizzle into broth in
the last minute of cooking. Toast bread and cut into one
inch squares, serve toast on individual servings of soup.

(This requires about 4-5 quarts of homemade beef
broth.) Janet

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

Quoted message said:

In article <40b0fc71_2@aeinews.>, "elaine"

Quoted message said:

Now I love liver, but I suppose I understand that it
doesn't appeal to everyone! Anyway, my husband's B12
is so low it doesn't even read on

the

Quoted message said:

Quoted message said:

chart and liver is apparantly one of the best sources of
B12 around - I

mean

Quoted message said:

Quoted message said:

apart from shots. So off I go to the store and get some
calf's liver.

To

Quoted message said:

Quoted message said:

make a long story short, it's now in the freezer.

I should add that he's also got shingles, and I think
he thought I was trying to finish him off!! My
question though, does anyone have a

favourite

Quoted message said:

Quoted message said:

liver recipe that cuts down on the strong flavour. I've
always cooked

it up

Quoted message said:

Quoted message said:

with onions - which is fine with me. But perhaps if I
try to disguise

it

Quoted message said:

Quoted message said:

somewhat with a cream sauce or something (?), maybe it
would be more agreeable. Should add, it doesn't make him
gag or anything, he said he could eat it a 'few' times a
year. My challenge is enticing him to eat

it a

Quoted message said:

Quoted message said:

couple of times a month!!

Elaine

Why don't you just buy some B12 capsule supplements
instead of torturing him? Dessicated liver tablets are
also available...

Personally, I like liver with scallions and serve it still
pink in the
middle. I just HATE well done liver, but I can only eat it
a few times per year.

Quoted message said:

K.

--

It's difficult to do it well now that it has been frozen,
but good calves' liver should always be done rare. You can
do it on a hot griddle pan to slighlty sear the outside.
Serve with crispy bacon - preferably good pancetta, and a
balsamic dressing. Now that I think about it I can't really
manage this more than about once a day!

Colin

"texpat" <[email hidden]> wrote in message
news:Ypvsc.41774$5a.24731@okepread03...

Quoted message said:

Elaine, do you cook bacon with the liver? Just fry the
bacon until

crisp,

Quoted message said:

remove from the pan and set aside. Cook the liver,
coated in seasoned

flour,

Quoted message said:

and the onions in the bacon drippings. Serve with the
bacon on the side. Don't cook too long. Liver is best
when just barely pink.

I have done that - but not lately, thanks for reminding
me. My hubby loves bacon. Oh, and I never overcook the
liver! Elaine

In article <[email hidden]>,

Janet Bostwick said:

"elaine" <[email hidden]> wrote in message
news:40b0fc71_2@aeinews....

Quoted message said:

Now I love liver, but I suppose I understand that it
doesn't appeal to
everyone! Anyway, my husband's B12 is so low it doesn't
even read on the
chart and liver is apparantly one of the best sources of
B12 around - I

mean

Quoted message said:

apart from shots. So off I go to the store and get some
calf's liver. To make a long story short, it's now in
the freezer.

I should add that he's also got shingles, and I think
he thought I was trying to finish him off!! My
question though, does anyone have a

favourite

Quoted message said:

liver recipe that cuts down on the strong flavour. I've
always cooked it

up

Quoted message said:

with onions - which is fine with me. But perhaps if I
try to disguise it somewhat with a cream sauce or
something (?), maybe it would be more agreeable. Should
add, it doesn't make him gag or anything, he said he
could eat it a 'few' times a year. My challenge is
enticing him to eat it

a

Quoted message said:

couple of times a month!!

Elaine

There is always Liver Dumpling Soup. Mother's
instructions follow:

Grind together: 1 pound beef liver 2 carrots 1 onion 1
stalk celery 1 dry roll(Kaiser roll or similar size) add
one egg, season to taste. Add enough flour to make a
dumpling and one teaspoon baking powder. Drop by spoonfuls
into boiling beef broth. Cook 5 minutes. Beat an egg and
drizzle into broth in the last minute of cooking. Toast
bread and cut into one inch squares, serve toast on
individual servings of soup.

(This requires about 4-5 quarts of homemade beef
broth.) Janet

Damn! This one goes in the recipe file. I'm going to have to
try this, thanks! :-)

K.

--
Sprout the Mung Bean to reply...

Quoted message said:

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Dog3 said:

hahabogus <[email hidden]>
:"]news:[email hidden]:

Quoted message said:

What taking a pill is too easy? B12 can be taken as a
vitamin supplement pill. If the guy doesn't like liver
and he has shingles it sounds like a multi vitamin pill
is more likely what he needs. That would bump up all his
vitamin and mineral needs at one time....

I say make him eat the liver 😉

Michael

But we all know how cruel you are, Michael 😉

Jill

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

Quoted message said:

Dave Smith said:

elaine said:

Now I love liver, but I suppose I understand that it
doesn't appeal to everyone! Anyway, my husband's B12
is so low it doesn't even read on the chart and liver
is apparantly one of the best sources of B12 around -
I mean apart from shots. So off I go to the store and
get some calf's liver. To make a long story short,
it's now in the freezer.

I should add that he's also got shingles, and I think
he thought I was trying to finish him off!! My
question though, does anyone have a favourite liver
recipe that cuts down on the strong flavour. I've
always cooked it up with onions - which is fine with
me. But perhaps if I try to disguise it somewhat with
a cream sauce or something (?), maybe it would be more
agreeable. Should add, it doesn't make him gag or
anything, he said he could eat it a 'few' times a
year. My challenge is enticing him to eat it a couple
of times a month!!

I count myself among those who is not a fan of liver. It
won't kill me to eat it, but I have not learned to
appreciate the texture. I like liver pates, and one of
my favourite treats is liver pate on crackers with a
Manhattan. I have had cooked liver on exactly two
occasions where I actually enjoyed it, and both times it
was cooked/served in a gravy type sauce. Good enough for
seconds.

I like fried chicken livers dipped in cream gravy -- about
once or twice a year because it is so rich. But maybe you
could serve a chicken liver pasta.

Aren't clams an even better source of B12 than liver?

According to this table from the NIH's web site, clams
aren't even close.

<http://www.cc.nih.gov/ccc/supplements/vitb12.html>

Go to the top of the page for the NIH's take on B12.

-bwg

In article <[email hidden]>,

Colin Reed said:

"Katra" <[email hidden]> wrote in message
news:KatraMungBean-
[email hidden]...

Quoted message said:

In article <40b0fc71_2@aeinews.>, "elaine"

Quoted message said:

Now I love liver, but I suppose I understand that it
doesn't appeal to everyone! Anyway, my husband's B12
is so low it doesn't even read on

the

Quoted message said:

Quoted message said:

chart and liver is apparantly one of the best sources
of B12 around - I

mean

Quoted message said:

Quoted message said:

apart from shots. So off I go to the store and get
some calf's liver.

To

Quoted message said:

Quoted message said:

make a long story short, it's now in the freezer.

I should add that he's also got shingles, and I
think he thought I was trying to finish him off!! My
question though, does anyone have a

favourite

Quoted message said:

Quoted message said:

liver recipe that cuts down on the strong flavour.
I've always cooked

it up

Quoted message said:

Quoted message said:

with onions - which is fine with me. But perhaps if I
try to disguise

it

Quoted message said:

Quoted message said:

somewhat with a cream sauce or something (?), maybe it
would be more agreeable. Should add, it doesn't make
him gag or anything, he said he could eat it a 'few'
times a year. My challenge is enticing him to eat

it a

Quoted message said:

Quoted message said:

couple of times a month!!

Elaine

Why don't you just buy some B12 capsule supplements
instead of torturing him? Dessicated liver tablets are
also available...

Personally, I like liver with scallions and serve it
still pink in the
middle. I just HATE well done liver, but I can only eat
it a few times per year.

Quoted message said:

K.

--

It's difficult to do it well now that it has been frozen,
but good calves' liver should always be done rare. You can
do it on a hot griddle pan to slighlty sear the outside.
Serve with crispy bacon - preferably good pancetta, and a
balsamic dressing. Now that I think about it I can't
really manage this more than about once a day!

Colin

Fry the bacon in the pan first, then do the liver rare in
bacon grease. ;-) Quick fry.....

Then add a bit of butter and olive oil and do the scallions,
serve on top of the liver with some fresh sliced tomato and
avocado on the side.

I agree that liver should always be served rare! <lol>

My favorite of all tho' is FRESH liver, cooked within a few
hours of "harvest". Helps sometimes to do your own
butchering, but just be ever so careful to remove the gall
bladder intact even if it means cutting a small piece of the
liver around it to keep it from popping.

Fresh sliced and sauteed emu liver! MMMMMmmmmmmmmmmm....
Fresh deer liver is awesome too, but my #1 favorite liver is
rabbit liver!

K.

--
Sprout the Mung Bean to reply...

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗
&include=0&userid=katra

"jmcquown" <[email hidden]>
:"]news:[email hidden]:

Quoted message said:

Dog3 said:

hahabogus <[email hidden]>
:"]news:[email hidden]:

Quoted message said:

What taking a pill is too easy? B12 can be taken as a
vitamin supplement pill. If the guy doesn't like liver
and he has shingles it sounds like a multi vitamin pill
is more likely what he needs. That would bump up all his
vitamin and mineral needs at one time....

I say make him eat the liver 😉

Michael

But we all know how cruel you are, Michael 😉

Jill

You really don't have any idea <evil grin>

Michael
--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968

Quoted message said:

"texpat" writes:

Elaine, do you cook bacon with the liver? Just fry the
bacon until crisp, remove from the pan and set aside. Cook
the liver, coated in seasoned flour, and the onions in the
bacon drippings. Serve with the bacon on the side.

No, no, no... cook the bacon on top of the liver, that's
the entire pernt... and use good quality bacon. Fry bacon
until translucent but not yet browned, then remove from pan
(do not drain on toweling). Set onions to caramelize in
rendered bacon fat. Meanwhile have prepared liver
(sliced/deveined/skinned) in the fridge, soaking in milk
for a few hours (use steer's liver with onions and bacon,
3/4lb x 3/4" thk, reserve calf's liver for recipes with
less intense flavorings). Blot liver, salt and pepper, and
set liver to broil, first side a couple minutes. Turn liver
over and top with bacon rashers on the diag, broil second
side until liver and bacon are just done (liver slightly
pink and bacon well browned but not crumbly crisp... serve
piping hot, generously napped with onions. Only real baked
spuds w/butter n' sour cream, and a side of creamed spinach
belongs as accompaniment... well, a couple-three boodles
mar2nis. Anyone lives on Lung Guyland, best liver n'
onyuns: "The Harborside", Patchogue, is where I would go
about six times a year... great seafood too, and wonderful
black bean soup... I eat liver and seafood out, why stink
up my house... I don't know where I'll go for great dining
here in hillybilly land, I guess occasional ventures back
to Lung Guyland. Although I do a mean linguinni with white
clam sauce at home, clams is 'bout the only seafood I cook
at home... only where will I get fresh live clams up here
in the land of the six toed... next trip I'll hafta
remember to bring back a few quarts of Lung Guyland's
famous fresh shucked flash frozen... canned clam products
in any form sucks.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without
tribulation." Sheldon ````````````

Quoted message said:

"Rod Keys" It should still be between "limp" and "floppy"
when you pick it up, not hard.

Just like your widdle peepee.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without
tribulation." Sheldon ````````````

On Sun, 23 May 2004 15:29:27 -0400, "elaine" <[email hidden]>

Quoted message said:

Now I love liver, but I suppose I understand that it
doesn't appeal to everyone! Anyway, my husband's B12 is
so low it doesn't even read on the chart and liver is
apparantly one of the best sources of B12 around - I mean
apart from shots. So off I go to the store and get some
calf's liver. To make a long story short, it's now in the
freezer.

I should add that he's also got shingles, and I think he
thought I was trying to finish him off!! My question
though, does anyone have a favourite liver recipe that
cuts down on the strong flavour. I've always cooked it up
with onions - which is fine with me. But perhaps if I try
to disguise it somewhat with a cream sauce or something
(?), maybe it would be more agreeable. Should add, it
doesn't make him gag or anything, he said he could eat it
a 'few' times a year. My challenge is enticing him to eat
it a couple of times a month!!

Elaine

Elaine, I love calves liver, chicken liver...any kind of
fried liver. My Mom raised me eating it and enjoying it! I
remember my Mom taking me to Manhattan when I was a kid, she
bought "Chopped Chicken Livers" in Macy's Department store
and we sat in the hotel room spreading it on Ritz crackers.
It was so good!

But...a few years ago I heard some Doctor talking on tv and
saying "organ meats" are not good for your cholesteral
level...they clog up your arteries that your blood is
supposed to be flowing through. So I quit eating them! They
sure are good though...

Regards, Bill

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

Quoted message said:

In article <[email hidden]>,
"Janet Bostwick" <[email hidden]> wrote:

snip

Quoted message said:

Quoted message said:

There is always Liver Dumpling Soup. Mother's
instructions follow:

Grind together: 1 pound beef liver 2 carrots 1 onion 1
stalk celery 1 dry roll(Kaiser roll or similar size) add
one egg, season to taste. Add enough flour to make a
dumpling and

one

Quoted message said:

Quoted message said:

teaspoon baking powder. Drop by spoonfuls into boiling
beef broth.

Cook 5

Quoted message said:

Quoted message said:

minutes. Beat an egg and drizzle into broth in the last
minute of

cooking.

Quoted message said:

Quoted message said:

Toast bread and cut into one inch squares, serve toast
on individual servings of soup.

(This requires about 4-5 quarts of homemade beef
broth.) Janet

Damn! This one goes in the recipe file. I'm going to have
to try this, thanks! :-)

K.

snip You're welcome. It's German. I haven't made this in a
long time. A good-quality, home-made beef broth is a really
important part of this soup. It supports the flavor of the
liver dumplings. Enjoy. Janet

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

Quoted message said:

Quoted message said:

It's difficult to do it well now that it has been
frozen, but good

calves'

Quoted message said:

liver should always be done rare. You can do it on a hot
griddle pan to slighlty sear the outside. Serve with
crispy bacon - preferably good pancetta, and a balsamic
dressing. Now that I think about it I can't

really

Quoted message said:

manage this more than about once a day!

Colin

What's wrong with freezing liver - especially if I then
soak it milk? Elaine

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

Quoted message said:

Fry the bacon in the pan first, then do the liver rare in
bacon grease. ;-) Quick fry.....

Then add a bit of butter and olive oil and do the
scallions, serve on top of the liver with some fresh
sliced tomato and avocado on the side.

I agree that liver should always be served rare! <lol>

My favorite of all tho' is FRESH liver, cooked within a
few hours of "harvest". Helps sometimes to do your own
butchering, but just be ever so careful to remove the gall
bladder intact even if it means cutting a small piece of
the liver around it to keep it from popping.

Fresh sliced and sauteed emu liver! MMMMMmmmmmmmmmmm....
Fresh deer liver is awesome too, but my #1 favorite liver
is rabbit liver!

K.

With the calves liver, and also with lambs' liver I would
always serve with bacon on top of mash. Rather than frying
spring onions I would make a gravy from shallots that have
been slowly cooked in balsamic vinegar. Never had deer
liver, but I agree about the rabbit liver. Really difficult
to get here in the UK but very popular just across the
channel in France. With this I would quickly sear and serve
with puy lentils on top of a wild mushroom risotto, or serve
with smoked bacon and a poached egg on some dark green salad
leaves such as baby spinach and watercress. Again no problem
with using a balsamic dressing here.

Colin

In article <[email hidden]>,

Colin Reed said:

"Katra" <[email hidden]> wrote in message
news:KatraMungBean-
[email hidden]...

Quoted message said:

Fry the bacon in the pan first, then do the liver rare
in bacon grease. ;-) Quick fry.....

Then add a bit of butter and olive oil and do the
scallions, serve on top of the liver with some fresh
sliced tomato and avocado on the side.

I agree that liver should always be served rare! <lol>

My favorite of all tho' is FRESH liver, cooked within a
few hours of "harvest". Helps sometimes to do your own
butchering, but just be ever so careful to remove the
gall bladder intact even if it means cutting a small
piece of the liver around it to keep it from popping.

Fresh sliced and sauteed emu liver! MMMMMmmmmmmmmmmm....
Fresh deer liver is awesome too, but my #1 favorite
liver is rabbit liver!

K.

With the calves liver, and also with lambs' liver I would
always serve with bacon on top of mash. Rather than frying
spring onions I would make a gravy from shallots that have
been slowly cooked in balsamic vinegar. Never had deer
liver, but I agree about the rabbit liver. Really
difficult to get here in the UK but very popular just
across the channel in France. With this I would quickly
sear and serve with puy lentils on top of a wild mushroom
risotto, or serve with smoked bacon and a poached egg on
some dark green salad leaves such as baby spinach and
watercress. Again no problem with using a balsamic
dressing here.

Colin

Sounds yummy. :-) Yes, I'd always just sear rabbit liver
quickly in butter and olive oil, and forget the onions...
Usually served with the rest of the rabbit with a side of
steamed veggies.

K.

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Quoted message said:

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