Liver (the kind you eat lol)

At 10 weeks out saltine crackers would make me feel like an alien is trying to rip it's way out of my stomach. (I tried a couple of Ritz crackers and wanted to curl up into a ball and die.) Maybe try it with pork skins/rinds instead?

It's very healthy for you and a good source of iron, but I have only one thing to say about it:

I have never ate liver before because I have never liked the looks of it.  Now post-op I have a whole new outlook on food and willing to try something different. 

So my questions is: What does it actually TASTE like?  My fear is it will taste like inner ass. 

LOL!!!

While I have never had the "joy" of experiencing inner ass, I would say that is an accurate depiction. 

It's one of those love it or hate it type foods.  i don't know anyone that's neutral on it.  It doesn't taste like anything else.  I think the closest flavor is chitlins - not a fan of those either.  My husband loves liver, not a fan of chitlins.  Liver to me is gamey tasting and almost has a mealy texture.  

Puke! 

BUT try a small piece and see if you like it.  It's very good for you if you can stomach it. 

Ugh, getting nauseated just talking about it......

Be still my precious heart!  I love chiltlins.  So maybe I will take a little nibble.  I am one who will try anything once. 

Ok you liver-lovers, and liver-haters, I have a recipe to share.

I am not a fan of beef liver or chicken liver but I LOVE chopped liver from second avenue deli, go figure, it's yummy!

Ingredients

• 1 1/2 pounds beef or veal liver
• 1 pound chicken liver
• 4 tablespoons corn oil
• 3 tablespoons schmaltz (schmaltz is renderd chicken fat)
• 4 cups coarsely chopped onions
• 4 hard-boiled eggs, peeled
• 2 teaspoons coarse salt
• 1/4 teaspoon freshly ground pepper

Directions

1. Heat broiler. Rinse livers thoroughly, and cut away membranes and extra fat. Cut beef liver into 1-inch pieces; chicken livers can remain whole. Place livers in a large baking pan, and drizzle with 2 tablespoons oil. Broil 8 to 10 minutes (keep an eye on it to make sure it doesn't burn). Turn, and broil until fully cooked and lightly browned on both sides, about 5 minutes more. Transfer to shallow bowl. Cover with plastic wrap, and chill in refrigerator, about 30 minutes.

2. In a large skillet, heat 2 tablespoons oil and 2 tablespoons schmaltz, over medium heat. Add onions, and cook, stirring occasionally, until deep-golden brown, 20 to 30 minutes. Transfer to a shallow bowl. Cover with plastic wrap, and chill in refrigerator, about 30 minutes.

3. In a food processor, combine half the liver, half the onions, 2 hard-boiled eggs, 1 1/2 teaspoons schmaltz, 1 teaspoon salt, and 1/8 teaspoon pepper. Process until smooth. Repeat. Chill before serving.

Second ave deli has the best slogan on the back of their vans

 

 

Ya,   And that's all I have to say about that!

I LOVE liver but only from chickens. I prefer the gizzard actually.  I've always been turned off by the smell of calf liver and never tried it.  I guess I should before I say barf hmm?? I would think that you could eat the liver out of the onions and such and only use them for flavoring as oposed to eating the onions this early out.  Try a bite and wait and see before trying more.  I still have food sometimes that don't agree but all in all I was eating liver consistancy food from the 2nd week with no issues.

jenflock, I also prefer chicken liver!  My husband loves beef, goat and sheep liver!  Not my fave.

My kids are liver lovers too.