/ck/ - Food & Cooking

In the trash.

>>16217378
I drink lots of vodka. That cleans out my system, and even cleans my teeth (I haven’t brushed in years, and haven’t had a cavity since).

I also eat a liverwurst sandwich pretty much every day – to counterbalance the effects the vodka has on my liver. I make my sandwiches on seeded rye (because it’s the healthiest bread), with mayo (because eggs are the best protein; I use kewpie, because the msg makes it taste better), coarse mustard (good for the white blood cells), zucchini pickles (because they taste good), and a bunch of baby spinach (just for filler; it could honestly be left out).

I also eat a lot of canned fish (mostly sardines, but also the occasional fancy smoked oysters) on saltines. They give you all your essential amino acids, and provide a nice opportunity to try out various hot sauces, which are generally very low in calories, while high in flavor and immensely prodigious to healthiness.

Aside from that, I drink large amounts of water (anywhere between ice-cold to slightly chilled) every day, always through a straw, and sometimes with a lemon wedge.

To each their own, I say, but I’m just shy of 30 and am doing better than most of you.

>>16217382
Imagine being filtered by liver.

>>16217378
Soak it in milk for about 2 hours, rinse it well, pat it bone dry, season it with salt and pepper, flour it, and fry it until it's just cooked (remember: the worst thing that you can do to liver is overcook it). Serve it with some mash and caramelized onions and you've got yourself a fantastic meal.

>>16217415
Thanks anon, I'll try that for dinner tonight

>>16217424
No problem anon, liver and onions is honestly one of my favorite meals, and it never gets enough love

>>16217415
Everyone's filtered by liver.

>>16217378
Put it in the freezer for a little bit so it is firmer, then you can slice it thinner easier. Sliced so thin it is almost transparent. Fry up some hashed or thinly sliced potatoes with sliced bacon and herbs, and then at the end add the liver for 30 seconds so it changes colour but doesn't go firm. Remove pan from the heat and serve.

>>16217415
I always overcook liver somehow, ends up like trying to eat leather boots

>>16217466
CARLOS YOU LITTLE S H I T

>>16217557
How thick is your liver? I get really thin pieces where I am (about 0.5 cm), and they cook in less than 3 mins (1.5 per side).

>>16217378
fry it up with onions, salt and season to taste
stick into blender
wah lah - pate

>>16217557
Cook it less

>>16217378
Marinade it in piss and microwave it for 45 minutes

>>16217378
Paté.
Liver (I prefer pork or chicken), nitrite free bacon, roasted mushrooms, caramelized onions, salt, pepper and a splash of amaretto.
Just fry and mix it all in a pot, blend it and portion it up. Freeze the portions you aren't going to eat right away.
It will last a couple of days in the fridge.

>>16217398
Holy shit, that’s why I don’t get cavities? The more you know I guess. Also liver is gross, but liverwurst is ok I guess.

>>16217557
probably bad advice for your knife, but I tend to slice my liver when its only partially defrosted to get my slices as thin as possible to avoid this

this is how my family usually cooks liver:
slice your liver as thin as possible, then stir fry with some sliced ginger, garlic, some salt and black soy sauce
finish off with chopped coriander
serve as a dish with rice

>>16217378
slice it real thin and fry it in lots of butter

>>16217466
son of a bitch...

>>16217378
>soak in filtered (chlorine free) water for 2 hours in the fridge (defrost in water in fridge if frozen)
>pan fry in butter or tallow in high heat until blue rare
yum

>>16217466
you've won this round, carlos

>>16217466
fuck, you win

>>16217398
Moronic and dangerous advice. A little liver is great for you; too much is bad for you because it is the place where these animals process waste and dangerous substances. If you drink too much, there might be some protective effects from diet, and liver, onions, garlic sound like good candidates. I think I've seen evidence to this effect. But nothing will counteract drinking too much vodka. You may be almost 30 but that is young as fuck and you're setting yourself up for trouble in your mid-late 30s. Big trouble. You ain't seen nothing yet.

>>16217378
It's really good mixed with regular ground meat in sausages, meatloaf, meatballs etc. Or you can just make a paté with it.

I like to cut it into fairly large but still bitesized chunks and using it in stews as well. It makes a very nice gravy and it doesn't fall apart even with a lot of simmering. Good way to make it if you think that just plain fried liver is too much for you.

If you do want to fry it, get the onions soft in the pan first and only tolls the liver lightly in some salt and pepper and then some flour. Use plenty of cookingfat and a decently high heat. You don't want to do it too low or too slow.
And do make a nice pan gravy as well.

>>16217580
>I get really thin pieces where I am
Bro, you're letting another man cut your meat for you?
are you five years old?

French liver cake.

make 50ml of very thick bechamel.
make same amount of panade.
process 500gr of liver with panade and bechamel, then add fuckton of garlic.
seperate 6 eggs.
mix in 6 egg yolks, season and fold in fuckload of chopped parsley.
whip egg whites to fairly stiff peaks.
fold in da wites.
bake until "done"

>>16217378
>fry
>salt
>feed to dog

>>16220587
>wall of text
>for a copypasta

Sometimes we crave for liver. However it is liked because it is served with applesauce or fried pears, fried onions and a blob of butter-sweet mashed potatoes. I cut the liver in sraps and coat them in flour.

>>16217466
The kidneys filter things, not the liver. Go back to class, Carlos, maybe you'll actually learn something.

>>16220634
I'll try that. I assume you grind the liver? It's basically a paté?

>>16217378
Salt, pepper, garlic, cumin, oregano, fried in tallow served with salsa. I like to add heart and kidney to it as well, and eat a small portion as a snack three times a week.

>>16221558
i use a food processor.
if you choose to grind it pick a fine dice and grind a second time with the garlic.

>>16221558
more like a soufflé

>>16217398
post physique

With some fava beans and a nice Chianti

>>16217378

For 1lb: grind it up to a smooth paste then season it with salt and pepper and mix in an egg (or two) and breadcrumbs so it binds. Form little balls and cook them in a beef stock-based soup.

>>16217378
everyone here is retarded. cut up your liver into good chunks and fry it. if you overfry, it'll become like the sole of a shoe, but fry it just enough and it becomes exquisite. extremely tender on the inside, reminding you of pate, and with a nice fry on the outside giving a cook flavor that balances the rich liver flavor.