← Home ← Back to /ck/

Thread 21434672

50 posts 24 images /ck/
Anonymous No.21434672 >>21434681 >>21434686 >>21434716 >>21434848 >>21435025 >>21435081 >>21436171 >>21437548 >>21437625 >>21437969 >>21438410 >>21438445 >>21438587 >>21438982 >>21440663 >>21440706 >>21440713
Ok, now how do i eat this shit?
Anonymous No.21434676 >>21434679 >>21438460 >>21441565
With some fava beans and a nice chianti.
Anonymous No.21434679 >>21434682
>>21434676
i get it, it aint makin' me laugh but i get it
Anonymous No.21434681 >>21434863 >>21438581
>>21434672 (OP)
Don't forget the lime slices and dill. Two CLASSIC flavors which commonly accompany liver.

.
.

.
.

NOT!!
Anonymous No.21434682 >>21434689
>>21434679
>aint makin' me laugh
try looking in the mirror
Anonymous No.21434686
>>21434672 (OP)
blend it into a paste with seasonings and use it as a spread
Anonymous No.21434689
>>21434682
i do that daily and i say "whats cookin', good lookin?" (not even good lookin')
Anonymous No.21434711 >>21434714 >>21434725 >>21434855 >>21441955
Liver is full of toxins. Why would you eat that?
Anonymous No.21434714 >>21434743
>>21434711
what doesnt kill you makes you stronger
>t. 2 time covid survivor (0 vax)
Anonymous No.21434716
>>21434672 (OP)
Replace up to 20% of the ground beef in burger patties with liver and you don't notice it's there.
Anonymous No.21434725
>>21434711
What toxins? You think because of its job? That they just stay there?
>don't eat an animal's stomach. It's filled with ACID!!
Anonymous No.21434743 >>21434747
>>21434714
so brave
Anonymous No.21434747
>>21434743
no, i want to die sometime
Anonymous No.21434830
Mix it with alcohol and salt and then wash the hell out of it
https://www.youtube.com/watch?v=wH3XASrC2DA
It still has a flavour but it reduces it a lot
Anonymous No.21434848 >>21434879 >>21434937 >>21438536
>>21434672 (OP)
>Ok, now how do i eat this shit?
Anonymous No.21434855 >>21434936 >>21442269
>>21434711
i'm glad this myth is popular, it lets me filter out the people that know nothing about health related things
Anonymous No.21434863
>>21434681
But its clearly a lemon
Anonymous No.21434879
>>21434848
the end result from video above and that common western presentation are a bit different quality and taste wise
Anonymous No.21434931
With lots of onions, garlic and butter.
I eat it every week. Either chicken, beef or pork. Sometimes veil if I can find some.
Anonymous No.21434936
>>21434855
People's retardation keeps a lot of meat like liver cheap. I don't mind
Anonymous No.21434937
>>21434848
Anonymous No.21434941 >>21434945
Never could get a taste for the stuff, all the iron is too overpowering and unpleasant. I'll happily eat gizzards, though.
Anonymous No.21434945 >>21440680
>>21434941
You can get rid of most of the iron taste by heavily salting it and putting some acid and washing it. Saw this technique from chef Wang Gang, it works really well.

https://youtu.be/wH3XASrC2DA?t=30
Anonymous No.21435016
i marinate it on some soy sauce and mustard
Anonymous No.21435025 >>21435067
>>21434672 (OP)
Cook for a long time in a lot of spices.
Anonymous No.21435067
>>21435025
>Cook for a long time
It gets hard and the texture gets weird.
It has to be cooked on high heat quickly.
Anonymous No.21435081 >>21436186
>>21434672 (OP)
Grind it with beef for burgers
Anonymous No.21436171
>>21434672 (OP)
Anonymous No.21436186
>>21435081
Not a bad idea. Sometimes I put it in soups and stews.
Anonymous No.21437548
>>21434672 (OP)
It pairs well with Trenbolone and uncontrollable rage.
Anonymous No.21437625
>>21434672 (OP)
Chop into chunks and fry up with veggies?
It's meat, anon.
Alteratively mix with some other meat, extra fat, and then grind into a paste with spices and then bake that whole thing to get a pate
Anonymous No.21437969
>>21434672 (OP)
make pate and pretend you're french?
Anonymous No.21438410
>>21434672 (OP)
Iscas à Portuguesa
Anonymous No.21438445
>>21434672 (OP)
Pan-fry slices until you find the proper technique. Remember that undercooking is easier to fix than overcooking. Give a slice or two to your dog and he'll love you forever.
Anonymous No.21438460
>>21434676
Anonymous No.21438536
>>21434848
>no green apples
shiggy
Anonymous No.21438581
>>21434681
rosemary
Anonymous No.21438587
>>21434672 (OP)
Soak it in milk to get rid of the bitterness before you fry it with sliced bell peppers and onions.
Anonymous No.21438605
Slice thin and pan fry, then cook some onions to help mask liver's strong taste
Anonymous No.21438982
>>21434672 (OP)
With your mouth probably
Anonymous No.21440333
If you cook it in gravy it makes it easier to scrape into the trash.
Anonymous No.21440663
>>21434672 (OP)
You eat it raw, then try to assault Joe Rogan.
Anonymous No.21440680
>>21434945
overall result looking good. somehow
Anonymous No.21440706
>>21434672 (OP)
Bake it in some tallow. Add onions and apple slices to your pan and cook some potatoes on the side.
Enjoy
Throw everything together in your plate losely
Anonymous No.21440713 >>21440963
>>21434672 (OP)
Raw
Eat with sesame oil and salt
Anonymous No.21440963 >>21441540
>>21440713
>liver
anon that's gotta be tripe or intestines, look at the vilia and rugae
Anonymous No.21441540
>>21440963
How did you realize it was a fake, you are the real deal.
This is actually a salted mushroom.
Anonymous No.21441565
>>21434676
Chianti is film only, in the original book they go with Amarone, which is frequently paired with offal dishes, like liver, and game meat.
Anonymous No.21441955
>>21434711
some of us are livers, the rest of you are losers. pick one dummy
Anonymous No.21442269
>>21434855
also keeps liver prices somewhat low