Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Food and Beverage > Cooking & Pairing > Liver: Discuss
View Poll Results: What is your take on liver?
Eww...gross! 20 43.48%
Whole liver rocks! 7 15.22%
Chopped liver rocks! 7 15.22%
Pate rocks! 11 23.91%
<Some other method of preparation> rocks! 5 10.87%
Depends mightily on how it is prepared. 11 23.91%
Multiple Choice Poll. Voters: 46. You may not vote on this poll

Reply
 
LinkBack Thread Tools
Old 08-25-2013, 02:26 PM   #61
gratus fermentatio
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 9,148
Liked 976 Times on 638 Posts
Likes Given: 2686

Default

Quote:
Originally Posted by Subsailor View Post
Yes, this is very true. I was fortunate enough to start out life on a farm where everything was utilized when butchering and processing.

I am not allowed to eat anything that has been named.
I get around the name thing by naming them things like "Lunch, Porkchop, Juicy," etc...

BTW, I never had a heart I didn't like, though I haven't tried fish heart yet. It never ocurred to me to use fish innards for anything other than bait or fertilizer. Next big fish I catch, I'll have to give it a try.
Regards, GF.
__________________
gratus fermentatio is offline
CreamyGoodness Likes This 
Reply With Quote Quick reply to this message
Old 08-25-2013, 06:13 PM   #62
mikescooling
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Chicago, IL
Posts: 1,858
Liked 230 Times on 178 Posts
Likes Given: 211

Default

I liked the Rocky mountain oysters, but drew the line at the fryed bull sperm, I said NO.

__________________
mikescooling is offline
 
Reply With Quote Quick reply to this message
Old 08-26-2013, 06:04 PM   #63
Subsailor
Life is Tough, Stupid makes it Tougher
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Subsailor's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Prescott Valley, Arizona
Posts: 1,194
Liked 511 Times on 330 Posts
Likes Given: 3705

Default

Quote:
Originally Posted by gratus fermentatio View Post
I get around the name thing by naming them things like "Lunch, Porkchop, Juicy," etc...

BTW, I never had a heart I didn't like, though I haven't tried fish heart yet. It never ocurred to me to use fish innards for anything other than bait or fertilizer. Next big fish I catch, I'll have to give it a try.
Regards, GF.
GF, you're another person I would like to sit down and have a meal and a beer with, thanks!

I didn't think to try until I watched Bizarre Foods and the host ate the heart right fresh from the fish. He also ate the still beating heart of a frog.

I don't know why I never considered fish hearts and livers before, I eat them from four-legs and fliers; why not fish?
__________________
SSBN 618 G
SSBN 641 B
SSBN 658 G
SSBN 641 B
Subsailor is offline
gratus fermentatio Likes This 
Reply With Quote Quick reply to this message
Old 08-26-2013, 06:06 PM   #64
CreamyGoodness
Grows On You Like Yeast
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CreamyGoodness's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Astoria, NY
Posts: 6,929
Liked 1772 Times on 1229 Posts
Likes Given: 3015

Default

Im told the air bladders of some fish are a delicacy in Japan. The original Iron Chef had it as the secret ingredient once years ago.

I remember my father and I frowning with doubt when the Japanese actress judge declared "this would be a good dish for children!"

__________________


You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

CreamyGoodness is offline
 
Reply With Quote Quick reply to this message
Old 08-27-2013, 01:32 PM   #65
gratus fermentatio
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 9,148
Liked 976 Times on 638 Posts
Likes Given: 2686

Default

Quote:
Originally Posted by Subsailor View Post
GF, you're another person I would like to sit down and have a meal and a beer with, thanks!

I didn't think to try until I watched Bizarre Foods and the host ate the heart right fresh from the fish. He also ate the still beating heart of a frog.

I don't know why I never considered fish hearts and livers before, I eat them from four-legs and fliers; why not fish?
I've read that you should never eat the liver from certain arctic fish, polar bears & walrus as they have a sort of biological antifreeze in them. Other than that, I'm pretty much on board with "Why not?" I've always thought frogs tasted like pond water, though I suppose farm raised frogs might taste better.

I saw (on TV) a fish prepared so that it was still alive after being partially cooked & was served up gasping on the plate, while the other end had been scaled, breaded & fried. I think I'm more concerned about the suffering of the creature as opposed to eating something that's still twitching. I've eaten rattlesnake that twitched inthe pan without reservation, but I do believe in a clean kill; I figure it's the least I can do in appreciation for a meal.

Sitting down to a meal & copious amounts of homebrew with you sounds like a great way to spend a day/evening.
Regards, GF.
__________________
gratus fermentatio is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 08-27-2013, 02:02 PM   #66
CreamyGoodness
Grows On You Like Yeast
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CreamyGoodness's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Astoria, NY
Posts: 6,929
Liked 1772 Times on 1229 Posts
Likes Given: 3015

Default

The only time I can think of a "live" fish or animal being eaten as humane is the little fish that are "drunk" with a glass of water in certain parts of Japan. I figure being swallowed whole and dying in a stomach cant be too too bad (similar to how they would die via another fish). Even if it is humane, however, I'm not certain I'd be thrilled to do so, however. Swallowing something whole was always a technique to NOT taste something.

__________________


You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

CreamyGoodness is offline
 
Reply With Quote Quick reply to this message
Old 08-27-2013, 05:59 PM   #67
Thunder_Chicken
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: The Hinterland of the South Shore, Massachusetts
Posts: 2,101
Liked 657 Times on 461 Posts
Likes Given: 178

Default

Quote:
Originally Posted by gratus fermentatio View Post
I saw (on TV) a fish prepared so that it was still alive after being partially cooked & was served up gasping on the plate, while the other end had been scaled, breaded & fried. I think I'm more concerned about the suffering of the creature as opposed to eating something that's still twitching. I've eaten rattlesnake that twitched inthe pan without reservation, but I do believe in a clean kill; I figure it's the least I can do in appreciation for a meal.
__________________
Thunder_Chicken is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Liver sausages CreamyGoodness Cooking & Pairing 40 01-02-2013 07:48 PM
So I got this beef liver....Now what? Thundercougarfalconbird Cooking & Pairing 49 11-14-2012 06:08 AM
at least i wont have to pay for my new liver Scooterkdavis Debate Forum 8 03-23-2010 01:01 AM
Does eating liver help yours? Jim Karr General Beer Discussion 21 09-23-2009 02:54 PM
Stupid liver DraconianHand General Chit Chat 12 10-02-2007 12:34 AM



Newest Threads

LATEST SPONSOR DEALS