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What to chase liver with to avoid aftertaste?

Answered on August 19, 2014
Created May 09, 2013 at 6:18 PM

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 some of the liver by itself & again was initially fine but a very strong weird aftertaste i can't quite put my finger on

I think i MAY grow to actually like the taste, i like the pate, but a few minutes after i get that really really strong liver 'sense' is there anything i should eat after the liver to minimize the aftertaste? Or maybe lil tweaks to the ingredients i used?

I used about 300g lambs liver, lots of butter, 3 cloves garlic, 2 red onions & 5 strips of bacon in the pate

Thanks for any ideas

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on May 11, 2013
at 12:56 PM

try pate, it tastes great & is very moreish, i found after a day or two the pungent flavor leaves

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on May 11, 2013
at 12:53 PM

i second lots of butter, after making this pate i melted more butter in the pan then poured a thick layer over the top of the pate to seal it. i don't think it needs crackers, a knife from bowl to mouth seem to do the trick, its suddenly delicious

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on May 11, 2013
at 12:48 PM

curry sounds good, as it does with everything else, the pate i made 2 days tastes absolutely great now, i love everything about it, the texture, smell, flavor, so damn good!

2e6e673ce3eb647407d260d4d57a731b

(1021)

on May 10, 2013
at 03:59 AM

liver curry .

89fa2da4805b0b4e54b77a5a20a2e206

(2097)

on May 09, 2013
at 11:23 PM

did you put plenty of butter in your pate? its KEY to smoothing out the taste and possibly the aftertaste

89fa2da4805b0b4e54b77a5a20a2e206

(2097)

on May 09, 2013
at 11:04 PM

TEQUILAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA... LOL .. :) JK!

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on May 09, 2013
at 06:59 PM

I have not but i may now that you mention it, milk is too sweet for me so i generally don't keep it around, but i may try water My only concern is the good stuff leeching into the water, do you drink the water after?

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on May 09, 2013
at 06:54 PM

To be honest i can easily man up & put up with it, but i do feel like right now my body is kinda tense due to eating it, i just feel like wtf is this weird thing in my body, though maybe this pungent presence is testament to its powerful nature? I do feel kinda high right now, but that could be the weed. I forgot to mention i tried a bite of the liver raw, it was ok but a bit stringy, and of course the aftertaste has come in waves since then, definitely powerful stuff, i just hope its for the good as i keep hearing

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on May 09, 2013
at 06:38 PM

oh do ya now...

  • De1095b2ba29c1035f00428cbfe3cc7c

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7 Answers

1
537001f30670e73eb0ac45779af649a5

on May 09, 2013
at 11:28 PM

wrap it in bacon

1
5b9a25a1a676397a25579dfad59e1d7b

(2318)

on May 09, 2013
at 06:50 PM

Have you tried soaking the liver in milk or water overnight or for a few hours before you cook the liver to remove some of the "livery" taste? Just a thought!

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on May 09, 2013
at 06:59 PM

I have not but i may now that you mention it, milk is too sweet for me so i generally don't keep it around, but i may try water My only concern is the good stuff leeching into the water, do you drink the water after?

1
C5d5cfab77a26fa17a56f2c62b99b879

on May 09, 2013
at 06:33 PM

If you don't like it, can you send the leftovers over to my house? It sounds right on the money to me. I like it kinda funky.

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on May 09, 2013
at 06:38 PM

oh do ya now...

1
3d58b5fb4f9780e2f47d4dcc53338a5a

(2771)

on May 09, 2013
at 06:20 PM

I always eat my liverwurst with berries. That seems to cut through the taste and enhance the things I like about both foods. The first time I tried pate, it had a raspberry gastrique, which I ignored at first. Once I added a little bit to the pate, the whole dish made sense. It seems to me to be a perfect pairing.

0
34f00c7b4e5738cf04ead1a012a14ed1

(996)

on May 10, 2013
at 04:16 AM

Peggy the Primal Parent swears by chasing it with lime.

I'm still not brave enough to try after my failed liver and onions fiasco.

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on May 11, 2013
at 12:56 PM

try pate, it tastes great & is very moreish, i found after a day or two the pungent flavor leaves

0
44348571d9bc70c02ac2975cc500f154

(5853)

on May 10, 2013
at 03:54 AM

Add some booze, like cognac.

0
89fa2da4805b0b4e54b77a5a20a2e206

on May 09, 2013
at 11:02 PM

yuk .. i tried eating some left over calf liver today. I managed to tackle a little piece yestrday till i just couldnt handle it anymore. I can only eat a bit at a time before i start gagging. Which makes me think - w t f am i eaiting this for if it causes such a vile reaction.. lol... Tonnes of carmelized onions kinda helps for a minute or 2 ... But ultimately- can still only handle in small doses-before gag reflex kicks in.. lollllllll

(really expensive antoines chicken liver pate with black peppercorn is delish though.. but then u need crackers to shmear it on .. arghh :P cant win)

89fa2da4805b0b4e54b77a5a20a2e206

(2097)

on May 09, 2013
at 11:23 PM

did you put plenty of butter in your pate? its KEY to smoothing out the taste and possibly the aftertaste

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on May 11, 2013
at 12:53 PM

i second lots of butter, after making this pate i melted more butter in the pan then poured a thick layer over the top of the pate to seal it. i don't think it needs crackers, a knife from bowl to mouth seem to do the trick, its suddenly delicious

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