I always disliked buzzwords. In meetings upon meetings while in the Corps, a good chunk of the words being said were buzzwords. They were often used to either try and ease the concerns of the commander before an operation or signal to everyone else that you knew what you were talking about.
I once read how the Comanches were able to utilize just about every part of a buffalo...not just the liver and other organs for food, but for sinews, hair, ect for tools or medicine (which was another reason why they murdered the white hunters who would take the skin and leave everything else to rot on the plains). No great fan of liver, I appreciate your listing of the benefits. I may have to add more liver to my menus...drowned in mass quantities of barbecue sauce, of course!
The liver comes out of the package looking like the color purple. By the time it's done on the skillet, it should be brown to dark brown. Sometimes I mess up and there's a little char. The longer you cook any meat the more well done it will be but this runs the risk of the nutrients getting scorched before you can consume them.
I cook it at medium-high heat for up to 1.5 minutes. The thickness of the slice will determine how long you cook it though. The farmers I buy it from cut it into thin slices a little thicker than bologne.
I also get it frozen. Meat can stay frozen in the freezer for up to a year supposedly. The longest I've gone is only around two to three months. It tasted fine.
It was difficult for me to consume liver on my first try as well. I believe the average person's pallet is so used to muscle meat, good vegetables, and sweets that the taste of organ meat feels out of left field. But I should ask, was the restaurant a high-quality restaurant?
I once read how the Comanches were able to utilize just about every part of a buffalo...not just the liver and other organs for food, but for sinews, hair, ect for tools or medicine (which was another reason why they murdered the white hunters who would take the skin and leave everything else to rot on the plains). No great fan of liver, I appreciate your listing of the benefits. I may have to add more liver to my menus...drowned in mass quantities of barbecue sauce, of course!
as a kid, my mom cooked organ meat & remembering it as very tasty… in those days we also ate a lot of raw meat & never got sick (wouldn’t do that now)
Interesting. All the pop tarts and cereal my generation ate growing up might be the cause of taste buds being out of whack.
Cool. Your average slab of meat/animal back then was probably healthier but I can only guess.
Heather,
No Problem.
The liver comes out of the package looking like the color purple. By the time it's done on the skillet, it should be brown to dark brown. Sometimes I mess up and there's a little char. The longer you cook any meat the more well done it will be but this runs the risk of the nutrients getting scorched before you can consume them.
I cook it at medium-high heat for up to 1.5 minutes. The thickness of the slice will determine how long you cook it though. The farmers I buy it from cut it into thin slices a little thicker than bologne.
I also get it frozen. Meat can stay frozen in the freezer for up to a year supposedly. The longest I've gone is only around two to three months. It tasted fine.
It was difficult for me to consume liver on my first try as well. I believe the average person's pallet is so used to muscle meat, good vegetables, and sweets that the taste of organ meat feels out of left field. But I should ask, was the restaurant a high-quality restaurant?