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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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[ERROR] No.16732499 [Reply] [Original]

How do you like to cook liver?

>> No.16732505

exclusively for people i dislike

>> No.16732511

>>16732499
I drown it in gallons of alcohol in hopes that one day it fails and ends my miserable existence.

>> No.16732538

>>16732505

This shit was delicious. Admittedly, I'm only cooking it because my wife is out of town.

>> No.16732568

I fry it with aromatics and spices before blending it into a paste.

>> No.16732644

>>16732499
I don't

>> No.16732708

Thin slices, coated in flour, pan fried, seasoned with salt, milk added, sauce thickend, served always with chopped fresh onions, and a lot of bread for dipping in that awsome sauce/onion mix.
You're welcome.

>> No.16732938

>>16732499
for POC exclusively

>> No.16732969

>>16732499
boil 'em

>> No.16732973

>>16732499
by cooking it

>> No.16732976

>>16732969
I imagine eating boiled liver would be one of the worst experiences of my life.

>> No.16732989

I don't get why people try to fry it up battered and do other weird shit and then pretend like it's an acceptable protein to have on a plate. It will never taste good and will never have good texture. Just make a pate, it tastes better that way.

>> No.16732992

>>16732989
It tastes fine with some fried onions.

>> No.16732996

>>16732708
Thank you, actually. Sounds amazing

>> No.16733021

>>16732996
The only way I eat it, I like chicken liver better tho..

>> No.16733054

>>16732499
Liver from which animal? It matters.

>> No.16733181

>>16732969
mash 'em

>> No.16733191

>>16732499
I’m cooking my liver with alcohol

>> No.16733196

>>16733181
cram 'em up my ass

>> No.16733206

>>16732499
With Fava beans and a nice Chianti

>> No.16733214

>>16733054
goose

>> No.16733224

>>16733054
Your mother never loved you

>> No.16733236
File: 428 KB, 2303x3563, nintchdbpict000410031893.jpg [View same] [iqdb] [saucenao] [google]
[ERROR]

>>16733214
>goose liver
Pate with good mustard, brioche, and cornichons is absolutely god-tier.

>> No.16733246

>>16732989

I don't get why people say this. This is legitimately one of the most delicious meats I've ever eaten. I would easily have this over steak. I don't get it.

>> No.16733250

>>16733236
fuck you i want pate now

>> No.16733257

>>16733236
Who is this smokebomb?

>> No.16733260

>>16733246
This and blood sausage. I don't understand why people think it's icky. Just cause of blood? Follow your tongue. Eat what tastes good and just don't think about where it comes from.

>> No.16733261

>>16733224
She tried her best. But look at what she produced? Can you blame her?

>> No.16733268

>>16733261
Well I can't really see you very well, actually.

>> No.16733269

>>16733257
>youngfags gonna youngfag
Go watch the original Top Gun.

>> No.16733281

>>16733269
k

>> No.16733305
File: 56 KB, 500x648, IMG_20210921_164412_584.jpg [View same] [iqdb] [saucenao] [google]
[ERROR]

>>16733268
Weird, because I can see you :^)

>> No.16733308

>>16733305
...

>> No.16733311

>>16732499
indian bhuna style. IT's very good.

>> No.16733322

>>16733311
okay gotta try it

>> No.16733355

>>16733311

explain pls

<--- retard

>> No.16733375

>>16733355
Google reveals this
https://www.mealgarden.com/recipe/liver-bhuna/

>> No.16733384

>>16733375
Oh so bhuna is like a curry where some of the ingredients are also fried

>> No.16733386

pate

>> No.16733406

>>16733260
Blood sausage is good, whole liver isn't that good. Pate (of any liver) is GOAT

>> No.16733409

>>16733406
That's why chopped liver is better than whole liver

>> No.16733574

>>16732499
Slice into strips and fry with onions.

>> No.16733597

I marinate it in beer every night

>> No.16733630

>>16732499

>Lager
>Liver
>Laugh(ing my fucking ass off)

>> No.16733959

>>16732499
fry with onions, mash it up with some salt

Roll inside a crepe and add double cream on top

>> No.16733974
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>>16732499

>> No.16733975

I'm gonna try it when I get out of hospital. £1 for 300g lamb's liver has got to be worth a go.
Something like:
Milk soak
Fry bacon
Spiced flour dredge, finely sliced liver
Flash fry
Onions, pan sauce with wine and butter, bring it together, over some mash
Can't be THAT bad, right?
Guess it depends how fresh the cheapass store liver is

>> No.16734024

>>16733975
>Can't be THAT bad, right?
the gas? stop capitalizing every first letter btw lol

>> No.16734071

>cube a pound of porkliver
>cube half a pound of fatback
>roughly chop 3 big onions
>mix them and put through meatgrinder a couple times
>add 2 eggs, 2 tablespoons of flour, heaping teaspoon of salt, levelled teaspoon of pepper
>mix until fully incorporated
>dole mixture into foil trays
>put trays in a ovensafe pan that is slightly deeper than the trays
>fill pan with water until it reaches halfway up the traps
>bake at 350 for about 30-35 minutes
>remove from oven
>spread on bread, optional toppings include crispy bacon, or pickled beets
>proceed to empty an entire tray before its even cooled down
>put the remaining trays in the fridge
>alternatively scale up the ingredients, and freeze it raw in the trays, taking out to bake as needed.
cheap as shit, delicious as fuck, why arent you making some right now?

>> No.16734762
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>>16732499
marinate in the bin until the piss taste goes away (never). serve rare (to vermin)

>> No.16734812

I suck on and chew scrap metal to get the same flavour

>> No.16734835

>>16732499
Thanks for showing me how thin your are supposed to cut this. I guess the youtube video i watched were some seasoned offal eaters because their liver pieces were as thick as chicken breasts. When i went on to cook it myself i gagged trying to eat it and then wondered how people stomach this shit.

>> No.16735584

>>16732511
Based

>> No.16735605

>>16732499
The top right piece looks like a piglet or mouse

>> No.16735798

>>16732499
sliced, poached in a rich broth then quickly seared at high temp to not overcook it

>> No.16736947
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>>16732538
>>16732499
fried chicken livers
but thats about the only kind I like
> nicely seasoned and salted

other liver varieties are often bristly or veiny and not as fine and tender, so if you chop them up tiny and fry them its not the same experience

otherwise the only other positive use I can think of is pureed in a blender and applied to a Swiss Steak style sauce with onions and salt.

>> No.16736981
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[ERROR]

>>16734024
why the fuck do you care if he capitalizes every letter

>> No.16736986

This will sound odd but fresh raw buffalo liver is the best I've ever tasted. There's a sort of sweetness to it.

>> No.16737044

>>16736947
Have you tried other bird livers? I find duck liver is pretty good, though I haven't tried goose.