I found some great pate at my local Sprouts. Short ingredient list (like pork liver, pork, spices/veggies) no wheat, looks good to me... I know it's almost certainly not from organic, pastured pigs but it's an extremely convenient, affordable,... (more)
So on Saturday I buy some Duck Liver Pate from the farmer's market and eat it throughout the week. Most people say to only have liver once/week, but is there any harm in spacing out ~1/2 cup of liver throughout the week? Thanks!! (more)
When I started eating liver, I was only eating it in pate form. During that time though, I was still eating bread occasionally and had the pate with it. After a while I started enjoying whole livers instead of pate, and to this day I still eat... (more)
I've been trying to get into liver for the vitamin A et al but after several attempts I can't do it. Someone suggested the other day I try pate but a similar thread to this suggested that supermarket pate's probably not that great, but what about... (more)
I made the mistake of following a recipe that involved simmering the livers with aromatics, straining the liquid out, then processing with butter. I felt it was a waste of flavorful liquids (saving it for something at the moment) and will... (more)
I'm strict paleo and i make my own liver pate. But because i cant spread it on a cracker or toast, i have been eating it on carrot slices. I'm wondering what else it can be heaped onto that is also good?
When I was young I would eat those liver spreads from the store on bread and I loved it. After that I never really ate liver again until my stop from raw veganism. I really enjoyed making the liver into a pate and remembered how good those liver... (more)
I don't know if this answers your question, but there are a lot of foods that I liked as a kid, (or hated) that I either hate now (or love). I think your palate and tastes change with age and experience.
I have a bunch of frozen grass fed beef liver that was nice and inexpensive. Not in tidy slices though - pretty much A liver. Other recipes than pate would be interesting also.
This the one that I make: http://www.foodandwine.com/recipes/chicken-liver-pate-march-2007 but it's with chicken livers. It should be fine with the beef liver but there may be a need for some adjustments in the liver preparation. I know some... (more)
I'm an offal newbie, and plan to very slowly work my way down the list after the liver pate phase. What offal have you tried, in what form, and what does your offal ranking list look like? Also, do you eat offal because it's healthy or because... (more)
Hello there, i just made my first lamb liver pate, initially out the blender it smelt & tasted amazing, just like any pate id tasted before, but it has a definite solely liver aftertaste, i think maybe as i cooked it fairly rare, i also tried... (more)
I made about 1 lb of beef liver pate. It tastes exactly how it looks (like s***). I've found recipes for next time (soaking in lemon juice), but I have 1 lb of pate made that I can hardly swallow. Can I cook it or make chili out of it?
Do you agree with paleo-censorship?
Fun article about fermented foods in the Arctic circle
Who wants to do Whole30 with me?