B vitamin challenge: Brewer's Yeast and Liver products - Page 4

[quietserena]

Soaking beans in hot water

Oops, wrong thread.

[provocativa]

The recipe for chicken livers with hazelnuts in NT is amazingly good- y'all should try it. dh made livers last night and they were terrible, which really pssst me off, since a) he is a chef and b) i've told him 3 times how i like them and c) they've been discontinued at the store where i usually buy them, so i have a finite supply.

[auntieM]

Originally Posted by newcastlemama

Did you make a pate with the beef liver? What could I eat it on if I don't eat grains?

Thanks,
Jen

DDs favorite way to eat pate is off a spoon.

[Gale Force]

I'm at the end of day 2 of a lot of freeze dried liver. No change yet, but I really wouldn't expect it this quickly. With real liver I've had a positive change in a week or so.

[newcastlemama]

I have frozen beef liver. Should I thaw it for 1 day in the fridge before I prepare it? (Sorry for the silly question!)

[Gale Force]

Yes. One day usually does it for me since it's usually thin.

[MyLittleWonders]

The liver I buy is already frozen but I wanted to be able to freeze it in one ounce chunks for smoothies - can I thaw it, slice it, individuallly nag it, and refreeze it?

[Gale Force]

I'd be concerned about its texture with refreezing but considering what you are doing with the final product, try it

[MyLittleWonders]

Cool - I'll try it today. I knew that refreezing isn't recommended for if you are going to cook the meat because it changes the consistency (makes it tough doesn't it?). But I was hoping that would be the only issues with refreezing, and thus wouldn't affect it's use in a smoothie.

Oh, and since I purchase the liver already frozen, do I still have to wait the 14 days to keep it frozen to kill off any parasites? Should I not assume it's been frozen already for 2 weeks?

[Gale Force]

I expect it has been frozen that long, but does anyone know what the legal requirements are on this?

[newcastlemama]

Originally Posted by MyLittleWonders

Cool - I'll try it today. I knew that refreezing isn't recommended for if you are going to cook the meat because it changes the consistency (makes it tough doesn't it?). But I was hoping that would be the only issues with refreezing, and thus wouldn't affect it's use in a smoothie.

Oh, and since I purchase the liver already frozen, do I still have to wait the 14 days to keep it frozen to kill off any parasites? Should I not assume it's been frozen already for 2 weeks?

You could call the place you got it from. The butcher keeps the beef liver in the freezer (along with rattlesnake and such) because it is not one of is best selling items for some reason so it may have already been in there for a few weeks.

I am pretty sure 14 days is the time. Look in NT under "raw meat" chapter.

[Vaquitita]

Originally Posted by Gale Force

Rebekah -- 9 pounds! Wow

this confused me for a minute, I'm used to being the only "Rebekah". in fact i've only ever met one other person who spelled it that way.

[gardenmommy]

I am going to try making a pate with my chicken liver. Any ideas for what to do with the heart? I also have some other unidentified organ. I'm guessing maybe a kidney? Haven't a clue! I should ask my mom, she'd know for sure.

[artisticat]

Ok. I'm in. I could definetely use extra energy!

I did the Pottenger Cocktail today from NT. i grated the frozen liver really fine and couldn't tell it was in there. I'll be out of town for a few days but plan on making this a habit starting monday after Turkeyday!

[Gale Force]

Cool!

[gardenmommy]

I made pate! And ate it, too. I am so proud of myself, it turned out very well. My two year old loved it, and had to arm-twisted to leave it alone so she could go to bed.

[saratc]

Yesterday, I made chicken livers and onions for about the sixth time this year and this time DH ate it!!! A good portion of it, and he had more today! I cooked it with a good amount of the grassfed lard I got from an Amish farmer and it smelled divine.

The last few times I made liver, I had to pretty much eat it all myself. Which is okay since I like it, but it's hard to eat large portions of it everyday since as someone mentioned before, it doesn't seem to taste as good when you don't need it as much, and after 4 days of it, it doesn't taste as good.

So we're now on day 2 of a big batch of chicken livers I made.

[Vaquitita]

after a week of telling myself i should take the NY, i bought some BY tabs and am on day two of taking them. how much is everyone taking? i have the country life BY tabs, which recommend 4 tabs 3x a day.

[RootBeerFloat]

Okay, I'm in. I did the raw liver tonic from NT today, I think it's called Pottinger's tonic, it has mostly tomato juice and raw liver. The recipie calls for 1-2 tsp grated, but I used more like almost 2T. Do you think it's enough to make a difference if I just do that little three or four times per week?

It was intesne, btw, really intense. Not gross, but I definitely had to put aside some huge psychological barriers to eating raw liver!

[Ruthla]

I am completely exhausted right now.

I plan to make liver for tomorrow's lunch. I might need to do liver 2X a week now that I'm no longer taking the B complex pills. Or maybe I should do it every 5 days which will end up being 2X a week some weeks.