I never eat livers bros, I'm gonna start. Shill me all your awesome liver recipes.

I never eat livers bros, I'm gonna start. Shill me all your awesome liver recipes. Chicken livers appear to be the most commonly available ones here.

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  1. 2 months ago
    Anonymous

    Liver and onions
    Whenever I go out elk hunting with pops, liver is the first thing we eat after a kill. Bread thin sliced liver with flour, season with salt and pepper, and fry it up with a mess of onions.

    • 2 months ago
      Anonymous

      >Bread thin sliced liver with flour, season with salt and pepper, and fry it up with a mess of onions.
      Sounds good, nothing complicated. Do I make em well done?

      • 2 months ago
        Anonymous

        >Do I make em well done?
        for starters. you also want your liver to be from a reliable source before you start leaving it bloody. chicken and pig liver have a more pronounced distinct flavor which may not be everyone's cup of tea.

    • 2 months ago
      Anonymous

      Don't forget the mashed potatoes, use those juicy onions to give them extra flavor

  2. 2 months ago
    Anonymous

    what country are you from and what influenced you to start eating offal?

  3. 2 months ago
    Anonymous

    Chop it up fry

  4. 2 months ago
    Anonymous

    I hate the taste of liver and I've had it a bunch of different ways. I want to eat it for the health benefits though. The only way I've found that I can get it down (besides pills) is by mixing some into ground beef. I do like 1:10 liver to ground beef for burgers and you can't taste it.

  5. 2 months ago
    Anonymous

    Mince to a paste, wash thoroughly in a strainer and put in chili or mix with cornstarch, salt and pepper and put in a taco.

  6. 2 months ago
    Anonymous

    Do chicken livers smell any worse or stronger than cooking regular meat in the oven?

    • 2 months ago
      Anonymous

      Worse and don't cook them in the oven unless you want inedible liver

      Only way to cook em is pan fry with a decent amount of oil, it will smell pretty strong

      • 2 months ago
        Anonymous

        Depends. Oven baked liver pate.

  7. 2 months ago
    Anonymous

    For me i will eat wild canned cod liver now and then. I think it comes smoked but it tastes ok. Very oily. But i am looking for grass fed beef liver.

  8. 2 months ago
    Anonymous

    Chicken livers recipe:
    heat some butter in a pan, salt and pepper the chicken livers, then pan fry them for 90 seconds a side.
    Super easy and delicious

  9. 2 months ago
    Anonymous

    Throw that shit in the blender raw with tomato sauce and add it to ground beef / chili.
    Screw the liver and onions guys, blend it. You won't even taste it, and you get the all the benefits.

  10. 2 months ago
    Anonymous

    If you get to a Brasilan churrascia get a few skewers of chicken livers, you might have to ask for them because they might not be on the usual rotation but damn those are good. It's good to have a Brasilian friend with you at first to know stuff, but then for me, I learned what to order. I suspect that if looking for hearts, that goes great with stuff from the salad bar.

  11. 2 months ago
    Anonymous

    Holy shit

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    Adding wine to the deep frying oil???

    • 2 months ago
      Anonymous

      No, you put them on skewers then on a grill, maybe after basting them for a while so they don't burn, and turn them often.

  12. 2 months ago
    Anonymous

    A funny thing is in midstate NY it's almost impossible to find chicken livers or hearts without a bunch of gizzards thrown in. I have no use for gizzards, and not stew, gizzard stew is nasty.
    Almost impossible.

  13. 2 months ago
    Anonymous

    Live has vitamin A in toxic amounts and is often laden with parasites and eggs. Stay away from animal foods.

    • 2 months ago
      Anonymous

      mine aren't live the label says murray's on the container

    • 2 months ago
      Anonymous

      So that leaves more for you?

  14. 2 months ago
    Anonymous

    For good liver make sure you sear them over a high heat first. The difference in flavour is dramatic. You must never overcook liver otherwise it turns to rubber and tastes awful.

    After those two things it is just a matter of balancing it's strong flavour. Usually onions, mushrooms, garlic, spices. It's also good to pair with plain basmati, dark rye bread, plain boiled potatoes.

  15. 2 months ago
    Anonymous

    Moose liver is amazing.
    You know that weird liver texture? Moose liver doesnt have any of that. It's a lot more dense and feels very good to chew. It also doesnt have any strong typical liver flavour. More like a very dense and hearty dark meat with some very distinct herbal flavours.
    You can just put a big slab in a pan with butter, add some salt and pepper and it'll be absolutely delicious.

  16. 2 months ago
    Anonymous

    Cut slices of ribeye and liver, mix it 50/50, let it get to room temp and sear over high heat. Cook briefly to a medium rare. You can marinade the liver in milk for an hour as well, just make sure to pat it very dry. This goes great as tacos.

  17. 2 months ago
    Anonymous

    Rinse them off, chop them into pill-sized chunks, and swallow raw.

  18. 2 months ago
    Anonymous

    A friend of mine started eating raw liver and got Cysticercosis in his brain. He doesn't have long left to live. Animal foods are just not worth it; you can get all your protein and nutrients from plants. Brocolli has more protein per calorie than beef.

    • 2 months ago
      Anonymous

      >Brocolli has more protein per calorie than beef.
      That ended up being something like you have to eat 12 oz of broccoli to get the same amount of protein in 1.5 oz of beef. Very disingenuous way to compare them.

  19. 2 months ago
    Anonymous

    Yuck. Those look like nasty little chunks of carcass It looks like you just randomly found a freaking chunk of meat and some nasty carcass

  20. 2 months ago
    Anonymous

    in addition to the liver and onions which is a classic, you may also try peri peri livers

    https://simply-delicious-food.com/peri-peri-chicken-livers/

  21. 2 months ago
    Anonymous

    fry up some onions, some bell peppers, maybe some garlic in one pan and fry up the livers in another. eat them on a baguette. add chicken hearts if you want.

  22. 2 months ago
    Anonymous

    Liver pate. Blend luke warm butter and liver together, season it. Then put it in the fridge for three hours. Tastes better the next day.

    • 2 months ago
      Anonymous

      Fry the liver, but it should be still red inside.

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