tag:blogger.com,1999:blog-5603202988847584283.post3586718591885459836..comments2023-10-22T09:24:14.464-04:00Comments on The Slow Cook: Liver and OnionsEd Bruskehttp://www.blogger.com/profile/12217850970833353800noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5603202988847584283.post-62683196088730051492009-03-20T21:16:00.000-04:002009-03-20T21:16:00.000-04:00You can get just about any part of a chicken or co...You can get just about any part of a chicken or cow from Polyface farm. I'm venturing into liver for the first time, as I hear it is an excellent source of B, which I suspect I'm low on. I wish I could get calves liver, but my source (Polyface) only does beef liver as to not waste a calf. You can also get anyting you can imagine at an Asian grocery, but I find their meat department suspect.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-529854408877950372009-03-19T01:23:00.000-04:002009-03-19T01:23:00.000-04:00Add bacon to the onions. Make a gravy from the yum...Add bacon to the onions. Make a gravy from the yumminess in the bottom of the skillet. And if you ever get the chance to do it, get the liver still warm from the animal.Bronwynhttps://www.blogger.com/profile/08347795137256267761noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-22181165660521166442009-03-18T17:29:00.000-04:002009-03-18T17:29:00.000-04:00Susan, don't feel bad. Not everyone has a taste fo...Susan, don't feel bad. Not everyone has a taste for liver prepared this way. As you say, chopped chicken liver is much more popular and just one quick step away from pate. And from there it's only a small leap to foie gras. All wonderful.<BR/><BR/>Erica, you are a woman after my own heart. Let me know next time your in D.C. and we'll make liver together.Ed Bruskehttps://www.blogger.com/profile/12217850970833353800noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-3288569141790367272009-03-18T15:21:00.000-04:002009-03-18T15:21:00.000-04:00Oh yummy, Ed! I love liver and onions and we eat ...Oh yummy, Ed! I love liver and onions and we eat it alot. In fact, now I want it haha :) Best way to cook it is the old fashioned way :)Ericahttps://www.blogger.com/profile/01588446434293186676noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-39111895298255567452009-03-18T10:06:00.000-04:002009-03-18T10:06:00.000-04:00Grizzled, yesterday in our local Safeway I noticed...Grizzled, yesterday in our local Safeway I noticed chicken hearts and gizzards from Perdue. Hadn't seen that before. We prefer to eat pastured meats, but that's not always available either. You can use the search feature at the top of the blog to see what I've written about proteins/carbs/ketosis. Like you, I'm trying to stay under 20 carbs/day, don't know if I'm always succeding as I'm not following anyone's particular diet, just my own. I'm into my third week and I've lost at least 8 pounds (I don't trust my bathroom scale), although I think most of that is water.Ed Bruskehttps://www.blogger.com/profile/12217850970833353800noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-59254867114970883372009-03-18T10:04:00.000-04:002009-03-18T10:04:00.000-04:00Sorry, ugh, can't eat it like that. I used to fix...Sorry, ugh, can't eat it like that. I used to fix it for my ex-husband who loved it but I couldn't stand it. I do love sweetbreads and a good chopped chicken livah on rye with lots of sweet onion. I make a chicken liver pate that has a small but loyal following.<BR/><BR/>SusanSusan Hagenhttps://www.blogger.com/profile/07842085996538727553noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-10243787490846962452009-03-18T07:57:00.000-04:002009-03-18T07:57:00.000-04:00I'm with you on the liver and onions, prepared in ...I'm with you on the liver and onions, prepared in the old way in an iron skillet. Organ meat in general is excellent fare, though here in southwestern Ohio, it's getting tough to find anything other than liver. Even chicken gizzards are difficult to locate.<BR/><BR/>BTW, my wife and I have also just gone back onto protein diets. Perhaps I've missed what you had to say on this aspect, but what is your daily carb target? We usually stick with 20 g. or under. And how are you doing with your weight loss?Grizz…………https://www.blogger.com/profile/04828454689578685330noreply@blogger.com