Organ meats

Frank_Just_Frank

So one thing I remember about this book is that they recommend eating organ meats periodically. The problem is that unless it's made into a nice paté, liver tastes like @$$.

Has anyone had any success getting to enjoy organ meats?

shar140

I know I should eat them more often, but honestly don't. I'm curious as well to any good recipes!

claston77

Here is what I have tried as far as organ meats and it simple didn't work for me, i can't palate them. But I am known to be a big, ole' baby with regards to liver so these may work for you:

-These recipes:

http://freetheanimal.com/2012/10/yet-another-beef-liver-recipe-the-greek-way.html

http://allrecipes.com/recipe/absolute-best-liver-and-onions/

http://www.theclothesmakethegirl.com/2012/04/17/beef-liver-with-parsley-onions-lemon/

After one bite, couldn't finish...my dogs were really happy with their dinners those nights :laugh:

-US Wellness Meats has an uncooked brauschweiger:

http://www.grasslandbeef.com/Detail.bok?no=980

You can mix small amounts of this into other recipes calling for ground meat like hamburgers, chili, meatballs, etc.

Once again I swore I could taste it in the chili I made even in a 1 part braunschweiger to 4 parts ground beef ratio (and the braunschweiger is only 60 percent liver).

What I had been doing for awhile was getting a pound of beef liver from the Farmers Market letting it defrost a bit and then portioning it off into 4 ounce chunks, one chunkc for every week. Then I would cut off a piece of the chuck every day, dip that baby in sea salt and swallow it whole. Gross sounding right? But it worked for me until it got too messy and inconvenient and have you ever forgotten about a piece of raw liver in your refrigerator? :noway: :laugh:

So now I've just settled on freeze-dried live capsules from Dr. Ron's. I take three pills every day and that roughly equals the 4 oz. reccommended amount from PHD. I'm hoping to revisit the recipes again but something about cooked liver just turns me off completely.

shar140

Here is what I have tried as far as organ meats and it simple didn't work for me, i can't palate them. But I am known to be a big, ole' baby with regards to liver so these may work for you:

-These recipes:

http://freetheanimal.com/2012/10/yet-another-beef-liver-recipe-the-greek-way.html

http://allrecipes.com/recipe/absolute-best-liver-and-onions/

http://www.theclothesmakethegirl.com/2012/04/17/beef-liver-with-parsley-onions-lemon/

After one bite, couldn't finish...my dogs were really happy with their dinners those nights :laugh:

-US Wellness Meats has an uncooked brauschweiger:

http://www.grasslandbeef.com/Detail.bok?no=980

You can mix small amounts of this into other recipes calling for ground meat like hamburgers, chili, meatballs, etc.

Once again I swore I could taste it in the chili I made even in a 1 part braunschweiger to 4 parts ground beef ratio (and the braunschweiger is only 60 percent liver).

What I had been doing for awhile was getting a pound of beef liver from the Farmers Market letting it defrost a bit and then portioning it off into 4 ounce chunks, one chunkc for every week. Then I would cut off a piece of the chuck every day, dip that baby in sea salt and swallow it whole. Gross sounding right? But it worked for me until it got too messy and inconvenient and have you ever forgotten about a piece of raw liver in your refrigerator? :noway: :laugh:

So now I've just settled on freeze-dried live capsules from Dr. Ron's. I take three pills every day and that roughly equals the 4 oz. reccommended amount from PHD. I'm hoping to revisit the recipes again but something about cooked liver just turns me off completely.

Thanks for the recipes!

I actually just last week got the dogs some chicken liver treats (freezer dried), they love them. I half-considered trying one, lol. It says it's 100% chicken liver!!

bethanylaugh

Then I would cut off a piece of the chuck every day, dip that baby in sea salt and swallow it whole.

... i think i might do this because i simply cannot stand the taste of liver! I don't know how anyone likes it... at first it just tastes weird, but once I finish chewing, it makes me shiver it tastes so bad. :sick:

Thanks so much for the recipes though! I'll look into them. Essentially, I've been drowning it in Frank's and blue cheese. Buffalo chicken liver, mmmm. Ok not really mmmm but blue cheese and Frank's makes everything better!

janemcd67

Hi, I am new to this group and I see that there haven't been many posts in a little while.

In any case, I thought I would write in about the liver even though its an old post. I just tried the first recipe on your post with some very good quality grassfed uber-organic beef liver from my local farm.

At first I was terrified. With the first taste of the meat I imagined cow hoofs walking through mud and manure, and that muddy mix was the taste brought to mind. How could I finish all four ounces? However the sauerkraut and yummy eggplant and mashed potatoes seemed to go so well with it, and after about 2 minutes of hesitation over a second bite, I was going back willingly for more. Taste improved as the meal went on, so I am thinking there might be something in there that my body is craving.

I think I can do this once a week! I froze three more portions and will see if I manage to do this next Friday as well.

alexotica

So now I've just settled on freeze-dried live capsules from Dr. Ron's. I take three pills every day and that roughly equals the 4 oz. reccommended amount from PHD. I'm hoping to revisit the recipes again but something about cooked liver just turns me off completely.

I know this is an old thread, but i'm new here (hi) and Ben Greenfield (athlete, fitness and health guru, and practitioner of the Perfect Health Diet) was asked about liver capsules on a recent episode of his podcast, and he was of the mind that they weren't of much use. YMMV.

(Speaking of Greenfield, though, he also recently released a podcast of his fat loss talk for the Perfect Health Retreat http://perfecthealthdiet.com/2013/10/ben-greenfield-perfect-health-retreat/ )

claston77

Hi! I think this is a definite YMMV because I noticed when I took them but I found a source of high quality pastured lamb's liver for .99/lb so I'll be giving the "real" stuff a go again. Fingers crossed :laugh:

lhannerb

Hey PHD friends!

I know this post is old, but I wanted to throw out an idea for everyone who is having a hard time with liver. I use this recipe (with whatever variations I'm feeling, like port wine with herbes de provence instead of conjac and sage) to make pate:

http://www.thepaleomom.com/2012/08/recipe-liver-pate.html

Then I wrap the pate in plastic wrap so it doesn't get air exposed (it tastes and looks funny if too much air gets in), and then keep it in the freezer. I slice off a chunk every couple days and eat it with rice crackers, strong greens, or cheese. This system really helps me get the liver past my tongue. Hope it helps!

Lacey

joseyjo78

Liver....yum, said no one ever.

After years I've adjusted though. As I eat it every week, my tips are this:

Soak your liver in lemon juice or milk as it helps remove the metallic taste

Mix it with ground beef/mince. I do 50/50, but go slowly it you really hate it.

Flavour the bollocks out of it. Chilli and spice are your friends.

I make a spicy tomato base for my 50/50 mince mix and honestly I can't tell anymore. I use this in a variety of recipes such as Mexican mince stuffed peppers, shepherds pie, San choi bou (add tamari and Asian flavours).

Happy liver eating!

lemonfix

The only good thing I can see about liver at the moment is the price! Still wasn't enough to entice me to buy it, though <sigh>.

I'm new to PHD and having enough of an issue in these early days to drop sugar and grains that I might have to creep up on the liver a little slowly. Your idea, Joseyjo, to combine it with mince is a good one - and I think I'll try the pate recipe posted by Lacey back in 2014.