Thank you for this info about liver. We Love liver in this family. We get it locally at an organic farm - where we also get our "raw" organic, free range milk, chicken livers, beef and other good stuff.
There is one nutrient that was not mentioned that is essential for liver health and is found in calves liver in abundance. Glutathione. The precursor is N Acetyl Cystine and is also used in reversing liver death via IV caused by overdosing on acetaminophen, statin drugs and alcohol and other drugs that deplete it if consumed by humans. Consequently, consuming liver from calves, which are not carrying the burden of trace toxins is the best.
As a side note, the fuel used by Monarch butterflies is glutathione. Destruction of milkweed plant which were their refueling stations between Mexico and Northern USA have been decimated by overuse of glyphosates which our mis aligned federal EPA employees believe is necessary for National Defense! Bayer is thrilled to death! They need to get there 5 Billion dollars back spent on buying Monsanto. President Trump is going along with the idea. He needs to refuel on glutathione. STOP the harm caused by the overuse of chemicals in growing our crops!
Good info about Glutathione. Interesting about Monarch Butterflies. I used to raise them when I lived in Florida. It happened by accident, but then... viola. I go to Mackinaw Island and see them there and also love their migration... watched them on the shores of Lake Michigan. Yes, know about the milkweed and Round Up and and very upset about Mr. Trump agreeing with Round Up. Don't know all the info, but I do know a little bit about the Monarch and am very, very concerned. We have perfect friends who have perfect lawns and use Round Up all over the place. Where I live I know the local government sprays Round Up along the roads. It is absolutely sad to see all the dead stuff - brown and burnt - all through Summer. Destroying the wild flowers, small bushes and everything else. Some small trees hit part way - and it's sad to think how hurt they must be. Round Up is in every single hardware, Lowe's Home Depot, grocery outside, YIKES! It is dismaying to say the least. Thanks for the info. Keep your chin up! I try to look on the bright side. That's why I like to read about Malone's farming adventures.
I am pretty sure that Glycine, the smallest and simplest amino acids, is also necessary for the production of 'glutathione", DNA, creatine, bile, hemoglobin and most proteins.
This comment started a good discussion on the fuel known as Glutathione. News to me, I love hearing about and learning and am devastated by the casualness of the use and harm of the product glyphosate. and others of course. The trickle down effect is hard to document but obvious none the less.
What’s left out of this is that organ meats are high in purines which get converted to uric acid once consumed which for too many people leads to gout. Personal experience, flare ups are not fun. Thing is, it’s not just the flare ups - my experience and reading led me to eliminate most sources of elevated purines, even low doses, because even controlling for flare ups there can be a low grade inflammation in the joints.
What’s interesting to me is that the source of purines is equally important: research has shown that purines from plant sources ( asparagus 🤔) do not lead to elevated uric acid and certain critters are safe - 🤤 sardines and salmon/trout
The biggest disappointment, and was almost a killer, was learning that beer, and my beloved dark beers, were a tremendous source of purines ( brewers yeast {sigh} ) and within days of foreswearing beer I noticed a reduction in joint pain, esp knees. On the bright side, while I haven’t done an elimination comparison, my near daily consumption of bread, home made sourdough, doesn’t seem to be a problem. Speaking of yeast, some folk put a lot of stock into nutritious yeast, vegemite, etc., which are also high in purines.
I’ve been off allopurinol for a couple/several years without even a hint of gout related joint pain. Generalized OA, as well as bone on bone in my knees, well that’s a whole ‘nother story.
So, if you can tolerate organ meats, particularly minimizing the amounts, power to you - I won’t be elbowing in to join you.
Science, It's the texture! Just can't get past the texture of liver... As was mentioned, pate with lots of cream cheese, and liver tucked into ground beef can be tolerated.
If we’re talking about foods with high levels of purines, it’s true within reason. Most people excrete the purines/uric acid just fine, some don’t. For those folk the best option is to eliminate those foods from your diet if minimizing is ineffective. There’s also some very safe and effective meds out there that help - you still have to be mindful of what you’re eating. MN above related his experience going off one of those meds, allopurinol, and he had to go back on after a while. I’ve had the opposite experience as I was OK with dietary modification being off allopurinol after taking it for 3 decades or so - my beloved dark beers. That’s been a couple, three years now.
Thank you SR. I consume a lot of wild game, mostly venison and rabbit.
I have an awesome recipe for venison heart, that most people who repulse it, then swear by it after trying it. Pretty much fresh coffee grounds, brown sugar and whiskey, are the only other ingredients.
Sorry to hear that. Mate in Church went thru kidney stones a couple years back and he was miserable, as has everyone else I’ve known who dealt with them.
Liver!!!! Detested the stuff (still do). My very first nite in Air Force basic they ran us into a chow hall and told us in those dulcet tones beloved of training instructors that we could have as much as we liked but HAD to clean our plates. Offered was some sick looking franks and what looked like pan fried steak which I got...and it was liver....and I ate every bite.
Lordy, grew up on liver&onions as a child. When I got married I made it clear, before the topic ever came up, the only use for livers (organ meats in general under MY house ( 🤣) was for fishing bait. Haven’t broken that rule going on 50+ years. Funny thing, after I left the household, I don’t think L&O ever was served again. Go figure 🤨
Who knows maybe my father who was Army 23 years combat veteran picked up eating liver then.. and spam too.. I hated it..and as child would throw up stuff I didn't like. so they gave up "making me eat".. I was skinny picky eater. :) I am still picky.. but not skinny like that any more.. normal size now.
Not sure what the objection is. "Halal isn’t just about what food you eat but also how animals are treated during butchering. The process requires minimal suffering for the animal and reciting God's name as the animal is sacrificed."
To me this is much preferred to the 'American Way' of slaughter - a total horrendous torture chamber.
What's the problem with halal? They raise their animals humanely, and butcher quickly. I know a halal butcher and don't understand your objection. It's certainly more humane than most of the USDA plants where the animals are stressed and it's all assembly line butchery.
My point is not about the different methods of slaughtering animals, though there’s much debate about the method least liable to inflict pain on the animal. Being a longtime vegetarian, I would rather animals weren’t bred for slaughter. However,my objection to supporting halal butchers is based on my experience in Europe, where the spread of halal (and in the UK’s case, sharia law) goes hand in glove with the rise in the immigrant muslim populations of those countries, to the point where they’re projected to be the dominant UK population by 2060. And as JD said, Britain is a nuclear nation. Many think it’s too late to reverse the trend due to demography. If you think this couldn’t happen in the US (and it’s the goal), take a look at Texas -
Actually not that I am expert: it is my understanding that HALAL and KOSHER are very similar in meat handling and processing.. I eat Kosher (when I used to eat processed hot dogs and other processed meat. My father was actually a meat chef.. and taught me how to cook all meats being of Italian descent.. he cooked Veal.. you name he knew how to properly prepare it. But Italian meats include lots of Pork. like the salami and prosciutto which were part of our family recipes (italian) WHICH I NO LONGER EAT.. SADLY because of health.. yeah.. and lots of other medical issues.. I can eat it and spit it out .. I still love the taste. :)
Our local farm has just started selling "primal blend" ground beef - with liver and other organ meat included. It's fantastic.
My favorite birthday dinner as a child was liver and onions, mashed potatoes, and spinach. My older siblings began finding ways to be "busy" that evening. ;)
We have 2 dogs, a cat, and various hobo felines who also get liver, heart, kidney, tongue - and our 13-year old dog has the muscle tone of a healthy young adult.
On another note, we no longer vaccinate the dogs. We do, however, get a rabies titer yearly.
I belong to a food co-op that sells grass-fed beef. Last summer they began selling "renegade" ground beef, which is a combination of skeletal muscle, heart, and liver. Since I did not like beef liver as a child (my parents only made me try it once, when I was three or four years old, and didn't force the issue), I was a bit afraid to try it, but at the encouragement of a co-op employee who also disliked liver as a child, I bought some when it was on sale and made it into reduced-carb chili: no beans or corn, add spinach! With enough tomato sauce, hot peppers, and onions, I found I could eat it without tasting the liver, but preferred my standard chili (often made with bison or venison) better. I like nitrate-free sausages such as bratwurst, breakfast, and Italian sausage, but I'm not certain what percentage of liver these contain. Decades ago, my late father was stationed in Germany by the U.S. military, where he learned to enjoy liverwurst sandwiches. After he had his first MI at age 45, his MD told him to stop eating liverwurst, and he did. In restrospect, this may have been a mistake! I liked deli meats such as bologna and salami, but was never tempted to ask to taste one of my father's liverwurst sandwiches. Does anyone have any recommendations for sausages or deli meats that include liver, but don't have a strong liver flavor? Large-mammal livers only, please!
I used to like liver and onions fried up with some bacon when I was a kid. That's how my mom, God rest her soul, made it.
Unfortunately, since I became the chief cook and bottle washer around our house around 20 years ago I never got back into the habit. I need to reconsider that mistake.
I just saw a interesting report about why Great white sharks numbers were dramatically reduced. After much observation, including teeth marks on the shark, it was discovered the shark was being killed by the whale for; the liver!
I had the same thought, DD. And I don't remember hearing such reports until recent years. I gather that at least in some cases, the orcas extract the liver, and leave the rest.
I have seen that "many times".. yes.. like James Lord said: IT IS THE ORCAS only who do this.. which is in the MARINE MAMMAL family. fascinating animal behavior..
Soak beef liver in whole milk for 2 hours, and discard the milk. The liver will be more tender, and reduced free iron minimizes the rust-like taste. I rub it in sesame oil, with huajiao (Chinese flower pepper), red chile, turmeric, coriander, a little cumin and plenty of salt, and a touch of maple syrup. Grill for five minutes on each side at 350. Delicious and great with all wines.
I am apparently one of few humans who actually LOVES beef liver! My mother used to tell me what an odd child I was because I hated fried chicken & mashed potatoes, but liked liver & spinach! Actually, I didn't like the way SHE made "fried" chicken (it was never crispy) & mashed potatoes? I've always been a slow eater, so by the time I got to the mashed potatoes, they were like a cold little mountain on my plate! Too hot to eat first, so I'd start elsewhere, eating one item at a time, causing potatoes to be last. Yuck.
But, liver! I ate that with zeal! She only cooked it in butter, as nobody in our family was fond of onions. So, when I cook it for myself & our doggie (my husband will NOT partake), it's ONLY cooked in good butter. I learned from undercooking it for our doggie, that it is best to NOT overlook it. His is first to come out of pan, still pretty raw, then my portion is next. I'd noticed his was easier to cut up when barely cooked, so mine became JUST cooked through. Yum! The butter is key, too. I love Vital Farms salted butter & use plenty of it!
The other nice thing is that it's so inexpensive! I'm kinda hoping Dr Malone's article of today DOESN'T inspire TOO many folks to learn how tasty this actually is, because I'd expect prices to rise! That old supply & demand thing, y'know!
I TRY to eat this once a week or so, but husband who usually does grocery shopping long before I'm up for the day, seems to continuously "forget" to add that to the dinner plan(s) unless I remember to specify that the doggie & I will be dining on our collective delicacy that evening!
Thank you Dr Malone, for highlighting all the nutritional values of this inexpensive but delightful meat product! For those of you who shun this for reasons unbeknownst to me, thank you. It'll help keep the price low & plentiful in our store (which, btw, only carries grass-fed, antibiotic, anti-hormone beef products.. so blessed for that local store!).
You're not in that small a population, because I routinely see beef liver offered at cafeterias. They wouldn't do that if plenty of people didn't like it. I just shudder.
Carole, I'm with you on the price going up as the popularity also going up‼️‼️‼️🤷🏻♂️🤷🤷♀️
In my culture, we saw that happen to our fajitas as they became more popular‼️‼️‼️
They used to be throwaway cuts before then.
I grew up on eating liver, chicken gizzards, heart, beef lungs, beef and goat 🐐 head and brains. Some of my relatives even ate their eyes. The beef barbacoa has become very expensive as well‼️🤷🏻♂️🤷🤷♀️
I love lamb's liver in thinning slices, dipped in seasoned flour and pan fried just enough (2-3 mins each side) to then be kept warm in the oven whilst the bacon is frying, then I make a gravy with the juices in the pan. Serve with mashed spuds and glorious Brussels sprouts (I call them that because too many people overcook them, then they're yuck but if they're cooked properly they are actually nutty and sweet). A dinner fit for a king!
Thank you for explaining the benefit of eating liver! As a child my mom tenderized and slow cooked liver, dipped in flour with butter! I still didn’t like it but ate it! Maybe I should try pate Dr. Malone 🤗
OH YEAH I FORGOT. it 4/20 the pot smoking day. I better go out soon then because when I was at the Safeway friday evening grabbing something for dinner.. like seafood.. (which I eat all the time.. and can tolerate).. I SMELLED POT SMOKE. I will take a couple of aspirin so I will have a sense of humor about the bloody STONED PEOPLE clogging up the parking lot. sigh. :)
Yes you mean Pate. loved it. made it and it was hard to make. or a MOUSSE.. and as I remember I had to get the right kind of liver from a butcher shop. I used to be a sort decent meat chef. I just do all now. I enjoyed when I did.
Thank you for this info about liver. We Love liver in this family. We get it locally at an organic farm - where we also get our "raw" organic, free range milk, chicken livers, beef and other good stuff.
There is one nutrient that was not mentioned that is essential for liver health and is found in calves liver in abundance. Glutathione. The precursor is N Acetyl Cystine and is also used in reversing liver death via IV caused by overdosing on acetaminophen, statin drugs and alcohol and other drugs that deplete it if consumed by humans. Consequently, consuming liver from calves, which are not carrying the burden of trace toxins is the best.
As a side note, the fuel used by Monarch butterflies is glutathione. Destruction of milkweed plant which were their refueling stations between Mexico and Northern USA have been decimated by overuse of glyphosates which our mis aligned federal EPA employees believe is necessary for National Defense! Bayer is thrilled to death! They need to get there 5 Billion dollars back spent on buying Monsanto. President Trump is going along with the idea. He needs to refuel on glutathione. STOP the harm caused by the overuse of chemicals in growing our crops!
Good info about Glutathione. Interesting about Monarch Butterflies. I used to raise them when I lived in Florida. It happened by accident, but then... viola. I go to Mackinaw Island and see them there and also love their migration... watched them on the shores of Lake Michigan. Yes, know about the milkweed and Round Up and and very upset about Mr. Trump agreeing with Round Up. Don't know all the info, but I do know a little bit about the Monarch and am very, very concerned. We have perfect friends who have perfect lawns and use Round Up all over the place. Where I live I know the local government sprays Round Up along the roads. It is absolutely sad to see all the dead stuff - brown and burnt - all through Summer. Destroying the wild flowers, small bushes and everything else. Some small trees hit part way - and it's sad to think how hurt they must be. Round Up is in every single hardware, Lowe's Home Depot, grocery outside, YIKES! It is dismaying to say the least. Thanks for the info. Keep your chin up! I try to look on the bright side. That's why I like to read about Malone's farming adventures.
I am pretty sure that Glycine, the smallest and simplest amino acids, is also necessary for the production of 'glutathione", DNA, creatine, bile, hemoglobin and most proteins.
This comment started a good discussion on the fuel known as Glutathione. News to me, I love hearing about and learning and am devastated by the casualness of the use and harm of the product glyphosate. and others of course. The trickle down effect is hard to document but obvious none the less.
Thank you for the information. Also, Dr. Burton Berkson of Las Cruces, NM, uses the Triple Therapy to help detoxify the liver: Alpha-Lipoic Acid:
600 mg daily (taken in divided doses)
Silymarin (Milk Thistle Extract): 900 mg daily (taken in divided doses)
Selenium: 400 mcg daily (taken in divided doses)
Silymarin is a rich source of glutthione.
No! Emphatically No.
What’s left out of this is that organ meats are high in purines which get converted to uric acid once consumed which for too many people leads to gout. Personal experience, flare ups are not fun. Thing is, it’s not just the flare ups - my experience and reading led me to eliminate most sources of elevated purines, even low doses, because even controlling for flare ups there can be a low grade inflammation in the joints.
What’s interesting to me is that the source of purines is equally important: research has shown that purines from plant sources ( asparagus 🤔) do not lead to elevated uric acid and certain critters are safe - 🤤 sardines and salmon/trout
The biggest disappointment, and was almost a killer, was learning that beer, and my beloved dark beers, were a tremendous source of purines ( brewers yeast {sigh} ) and within days of foreswearing beer I noticed a reduction in joint pain, esp knees. On the bright side, while I haven’t done an elimination comparison, my near daily consumption of bread, home made sourdough, doesn’t seem to be a problem. Speaking of yeast, some folk put a lot of stock into nutritious yeast, vegemite, etc., which are also high in purines.
I’ve been off allopurinol for a couple/several years without even a hint of gout related joint pain. Generalized OA, as well as bone on bone in my knees, well that’s a whole ‘nother story.
So, if you can tolerate organ meats, particularly minimizing the amounts, power to you - I won’t be elbowing in to join you.
SR, this is a rather important point! Esp. considering Dr. R.Malone has had bouts of gout.
I am with on that. ORGAN MEATS.. I HATE THEM.. for real. TOTALLY YUCKY AND NASTY but each to his or her own.. :)
Science, It's the texture! Just can't get past the texture of liver... As was mentioned, pate with lots of cream cheese, and liver tucked into ground beef can be tolerated.
I would think if consumed in moderation it would not be detrimental, like any other foodstuff...
If we’re talking about foods with high levels of purines, it’s true within reason. Most people excrete the purines/uric acid just fine, some don’t. For those folk the best option is to eliminate those foods from your diet if minimizing is ineffective. There’s also some very safe and effective meds out there that help - you still have to be mindful of what you’re eating. MN above related his experience going off one of those meds, allopurinol, and he had to go back on after a while. I’ve had the opposite experience as I was OK with dietary modification being off allopurinol after taking it for 3 decades or so - my beloved dark beers. That’s been a couple, three years now.
Thank you SR. I consume a lot of wild game, mostly venison and rabbit.
I have an awesome recipe for venison heart, that most people who repulse it, then swear by it after trying it. Pretty much fresh coffee grounds, brown sugar and whiskey, are the only other ingredients.
That sounds pretty tasty!
I went off allopurinol for quite a few yrs then my uric acid hit a hi score and topped it off with 2 kidney stones. Back on allopurinol.
Sorry to hear that. Mate in Church went thru kidney stones a couple years back and he was miserable, as has everyone else I’ve known who dealt with them.
Are you implying there was a connection?
Dietary modification to minimize purines?
Uric acid stones
Liver!!!! Detested the stuff (still do). My very first nite in Air Force basic they ran us into a chow hall and told us in those dulcet tones beloved of training instructors that we could have as much as we liked but HAD to clean our plates. Offered was some sick looking franks and what looked like pan fried steak which I got...and it was liver....and I ate every bite.
Lordy, grew up on liver&onions as a child. When I got married I made it clear, before the topic ever came up, the only use for livers (organ meats in general under MY house ( 🤣) was for fishing bait. Haven’t broken that rule going on 50+ years. Funny thing, after I left the household, I don’t think L&O ever was served again. Go figure 🤨
Who knows maybe my father who was Army 23 years combat veteran picked up eating liver then.. and spam too.. I hated it..and as child would throw up stuff I didn't like. so they gave up "making me eat".. I was skinny picky eater. :) I am still picky.. but not skinny like that any more.. normal size now.
I think we must be relatives.
same here. I can still smell those nasty liver and onions and other ORGAN MEATS. both of my parents loved them. YUCK
Can't stand the smell of it.
Don’t forget lamb liver (and kidneys and hearts) local halal butcher has them!
Why on earth subsidize a halal butcher? Do you think this type of butchery needs encouraging in the US?
Not sure what the objection is. "Halal isn’t just about what food you eat but also how animals are treated during butchering. The process requires minimal suffering for the animal and reciting God's name as the animal is sacrificed."
To me this is much preferred to the 'American Way' of slaughter - a total horrendous torture chamber.
What's the problem with halal? They raise their animals humanely, and butcher quickly. I know a halal butcher and don't understand your objection. It's certainly more humane than most of the USDA plants where the animals are stressed and it's all assembly line butchery.
My point is not about the different methods of slaughtering animals, though there’s much debate about the method least liable to inflict pain on the animal. Being a longtime vegetarian, I would rather animals weren’t bred for slaughter. However,my objection to supporting halal butchers is based on my experience in Europe, where the spread of halal (and in the UK’s case, sharia law) goes hand in glove with the rise in the immigrant muslim populations of those countries, to the point where they’re projected to be the dominant UK population by 2060. And as JD said, Britain is a nuclear nation. Many think it’s too late to reverse the trend due to demography. If you think this couldn’t happen in the US (and it’s the goal), take a look at Texas -
https://rairfoundation.com/everyone-is-muslim-here-sharia-style-living-texas/
https://www.facebook.com/TexasGOP/videos/why-is-what-our-leaders-say-about-islam-the-exact-opposite-of-what-muslims-teach/963976532753527/
(There are multiple sources online).
I agree, I would never spend any money anywhere advertised as halal, but I would try Lamb's Liver.
I don’t understand the problem unless you’re a vegetarian. What about Kosher butchery?
Actually not that I am expert: it is my understanding that HALAL and KOSHER are very similar in meat handling and processing.. I eat Kosher (when I used to eat processed hot dogs and other processed meat. My father was actually a meat chef.. and taught me how to cook all meats being of Italian descent.. he cooked Veal.. you name he knew how to properly prepare it. But Italian meats include lots of Pork. like the salami and prosciutto which were part of our family recipes (italian) WHICH I NO LONGER EAT.. SADLY because of health.. yeah.. and lots of other medical issues.. I can eat it and spit it out .. I still love the taste. :)
I do cook and consume a lot of Lamb, I find it very tasty and easy to prepare...
Our local farm has just started selling "primal blend" ground beef - with liver and other organ meat included. It's fantastic.
My favorite birthday dinner as a child was liver and onions, mashed potatoes, and spinach. My older siblings began finding ways to be "busy" that evening. ;)
We have 2 dogs, a cat, and various hobo felines who also get liver, heart, kidney, tongue - and our 13-year old dog has the muscle tone of a healthy young adult.
On another note, we no longer vaccinate the dogs. We do, however, get a rabies titer yearly.
I belong to a food co-op that sells grass-fed beef. Last summer they began selling "renegade" ground beef, which is a combination of skeletal muscle, heart, and liver. Since I did not like beef liver as a child (my parents only made me try it once, when I was three or four years old, and didn't force the issue), I was a bit afraid to try it, but at the encouragement of a co-op employee who also disliked liver as a child, I bought some when it was on sale and made it into reduced-carb chili: no beans or corn, add spinach! With enough tomato sauce, hot peppers, and onions, I found I could eat it without tasting the liver, but preferred my standard chili (often made with bison or venison) better. I like nitrate-free sausages such as bratwurst, breakfast, and Italian sausage, but I'm not certain what percentage of liver these contain. Decades ago, my late father was stationed in Germany by the U.S. military, where he learned to enjoy liverwurst sandwiches. After he had his first MI at age 45, his MD told him to stop eating liverwurst, and he did. In restrospect, this may have been a mistake! I liked deli meats such as bologna and salami, but was never tempted to ask to taste one of my father's liverwurst sandwiches. Does anyone have any recommendations for sausages or deli meats that include liver, but don't have a strong liver flavor? Large-mammal livers only, please!
We do the same with our doggo— and some of the horses.
I assume you're referring to vaccines, and are not feeding the horses organ meat :)
I used to like liver and onions fried up with some bacon when I was a kid. That's how my mom, God rest her soul, made it.
Unfortunately, since I became the chief cook and bottle washer around our house around 20 years ago I never got back into the habit. I need to reconsider that mistake.
Sounds like my family background. Bacon makes all the difference!
Liver and onions, served with a side of homemade mashed potatoes and corn on the cob or home canned corn is one of my favorite meals!
I just saw a interesting report about why Great white sharks numbers were dramatically reduced. After much observation, including teeth marks on the shark, it was discovered the shark was being killed by the whale for; the liver!
I had the same thought, DD. And I don't remember hearing such reports until recent years. I gather that at least in some cases, the orcas extract the liver, and leave the rest.
Orcas - pandas of the sea 😉
I have seen that "many times".. yes.. like James Lord said: IT IS THE ORCAS only who do this.. which is in the MARINE MAMMAL family. fascinating animal behavior..
Saw it too! Was a total mystery for awhile.
Soak beef liver in whole milk for 2 hours, and discard the milk. The liver will be more tender, and reduced free iron minimizes the rust-like taste. I rub it in sesame oil, with huajiao (Chinese flower pepper), red chile, turmeric, coriander, a little cumin and plenty of salt, and a touch of maple syrup. Grill for five minutes on each side at 350. Delicious and great with all wines.
I am apparently one of few humans who actually LOVES beef liver! My mother used to tell me what an odd child I was because I hated fried chicken & mashed potatoes, but liked liver & spinach! Actually, I didn't like the way SHE made "fried" chicken (it was never crispy) & mashed potatoes? I've always been a slow eater, so by the time I got to the mashed potatoes, they were like a cold little mountain on my plate! Too hot to eat first, so I'd start elsewhere, eating one item at a time, causing potatoes to be last. Yuck.
But, liver! I ate that with zeal! She only cooked it in butter, as nobody in our family was fond of onions. So, when I cook it for myself & our doggie (my husband will NOT partake), it's ONLY cooked in good butter. I learned from undercooking it for our doggie, that it is best to NOT overlook it. His is first to come out of pan, still pretty raw, then my portion is next. I'd noticed his was easier to cut up when barely cooked, so mine became JUST cooked through. Yum! The butter is key, too. I love Vital Farms salted butter & use plenty of it!
The other nice thing is that it's so inexpensive! I'm kinda hoping Dr Malone's article of today DOESN'T inspire TOO many folks to learn how tasty this actually is, because I'd expect prices to rise! That old supply & demand thing, y'know!
I TRY to eat this once a week or so, but husband who usually does grocery shopping long before I'm up for the day, seems to continuously "forget" to add that to the dinner plan(s) unless I remember to specify that the doggie & I will be dining on our collective delicacy that evening!
Thank you Dr Malone, for highlighting all the nutritional values of this inexpensive but delightful meat product! For those of you who shun this for reasons unbeknownst to me, thank you. It'll help keep the price low & plentiful in our store (which, btw, only carries grass-fed, antibiotic, anti-hormone beef products.. so blessed for that local store!).
You're not in that small a population, because I routinely see beef liver offered at cafeterias. They wouldn't do that if plenty of people didn't like it. I just shudder.
i like liver. I'm the only one i know who does. Even my husband detested it. my dad loved it though.
Carole, I'm with you on the price going up as the popularity also going up‼️‼️‼️🤷🏻♂️🤷🤷♀️
In my culture, we saw that happen to our fajitas as they became more popular‼️‼️‼️
They used to be throwaway cuts before then.
I grew up on eating liver, chicken gizzards, heart, beef lungs, beef and goat 🐐 head and brains. Some of my relatives even ate their eyes. The beef barbacoa has become very expensive as well‼️🤷🏻♂️🤷🤷♀️
I love lamb's liver in thinning slices, dipped in seasoned flour and pan fried just enough (2-3 mins each side) to then be kept warm in the oven whilst the bacon is frying, then I make a gravy with the juices in the pan. Serve with mashed spuds and glorious Brussels sprouts (I call them that because too many people overcook them, then they're yuck but if they're cooked properly they are actually nutty and sweet). A dinner fit for a king!
I assume liver is contraindicated for someone who suffers from gout and/or hemachromatosis. Asking for a friend.
Thank you for explaining the benefit of eating liver! As a child my mom tenderized and slow cooked liver, dipped in flour with butter! I still didn’t like it but ate it! Maybe I should try pate Dr. Malone 🤗
I do a lot of smoke cooking.
Has anybody here ever smoked a liver?
(4/20 jokes aside)
Hard to keep lit.
OH YEAH I FORGOT. it 4/20 the pot smoking day. I better go out soon then because when I was at the Safeway friday evening grabbing something for dinner.. like seafood.. (which I eat all the time.. and can tolerate).. I SMELLED POT SMOKE. I will take a couple of aspirin so I will have a sense of humor about the bloody STONED PEOPLE clogging up the parking lot. sigh. :)
I have always hated liver. It didn't help that my parents liked it, and forced me to eat it when they did.
Make your kids try new foods a couple of times before can say they "don't like it," but don't repeatedly force them to eat it.
I don't mind things with liver in them, e.g., liverwurst, but no liver, thank you. Or kidneys.
Mom had mercy on us. Dad liked it, and we had to try it, but she understood the smell and taste were atrocious.
Okay...how about foie gras? :)
...or liverwurst???
Yes you mean Pate. loved it. made it and it was hard to make. or a MOUSSE.. and as I remember I had to get the right kind of liver from a butcher shop. I used to be a sort decent meat chef. I just do all now. I enjoyed when I did.
Is the method to make foie gras cruel? I have read opposing accounts.
The geese probably think so
Rosin. Yes.