Pottenger liver cocktail
Does the “Pottenger Liver Cocktail” recipe in NT call for freshtomato juice? I haven’t made fresh tomato juice but I imagine itwouldn’t be strong enough to disguise the flavor of liver. A V-8 typedrink would require cooked tomato juice, I think, as V-8 does tastesimilar to tomato sauce, as I recall. Anyway, just asking as I don’twant to use canned tomato products, or anything canned, really. Ihave high aluminum according to a hair analysis. I’m also somewhatlost as to what kind of cookware to use after reading the frypanthread.. I bought a [tag]cast iron[/tag] recently, but I guess I’ll go for anenameled one. Though I haven’t been cooking much at all..
Any other ideas for disguising raw liver? I don’t think I am mentallyprepared to eat it plain. =)Though, honestly, I don’t even know whether it would taste bad tome.. I’ve only heard from others.
March 11th, 2007 at 4:45 am
Any other ideas for disguising raw liver? I don’t think I am mentally preparedto eat it plain. =) Though, honestly, I don’t even know whether it would tastebad to me.. I’ve only heard from others. (Jackie)
Hi Jackie, I’ve experimented with raw liver a few different ways. I now find iteasiest to slice up the liver into 1 inch thick slices and freeze them. Thenwhen I’m ready to eat some, take one slice out of the freezer and cut it up intotiny cubes. It’s tasteless and I just swallow spoonfulls of these little “liverpills” with beet kvass or whatever drink.
There is a whole file on liver. click on files:http://health.groups.yahoo.com/group/native-nutrition/files/
It’s easy really! I’ve recently converted from vegetarianism so if I can eatthis stuff anyone can. I gagged on the orange juice/liver cocktail in the book
March 11th, 2007 at 6:33 am
Thanks for the suggestion! I think I will try the liver cocktail orsomething similar first though, as I think it would be moreabsorbable than liver chunks swallowed whole
I didn’t plan to try the orange juice/liver cocktail.. the liverwould probably ruin the orange juice.. and I don’t like orange juiceanyway. =)
March 12th, 2007 at 5:09 pm
If you get extremely fresh grass-fed liver (and stick to ruminants otherthan cows, like bison) the liver actually hardly tastes like liver atall. What we think of as the taste of liver is actually the taste of staleand/or cooked liver — except for beef liver, which never seems to tasteparticularly acceptable.
March 14th, 2007 at 9:31 am
The livers I have are grass-fed, but they are frozen.. Iassume they are very fresh when they are frozen. I have lamb liverand the dreaded beef liver.
I did have chicken livers as well, butthey were thawed in the refrigerator for a long time so half wentinto spaghetti sauce and the other half went into the trash.
Is there any way to make the beef liver “acceptable”?
I am not averse to organ meats in particular, just meats in general!I am a former vegan (it seems many here are, surprisingly). The gross-out factor of meat has pretty much vanished since I startedeating “NT”.. and now it is not so much the thought of eating it asit is the texture. It’s all very “tough” to me, and kind of hard tochew. I’m used to chewing very well. =) I’m thinking that soups andstews would be the best way to soften the meat..
Maybe someday soon I’ll be eating raw liver fresh from the animal,bloody and everything..