I bought half a beef liver and parted it out into ~100g pieces, vac packed them and put them into the freezer, but kept 80g out to have today for lunch

I don’t think I could have eaten a lot, it’s so very very rich, but I expected it to taste good because it’s so nutritious and wow was it good.

I fried it in a smoking hot cast iron pan for about 20 seconds each surface.

  • jet@hackertalks.comMEnglish
    2·
    3 days ago

    I fried it in a smoking hot cast iron pan for about 20 seconds each surface.

    Smart! The one food you do not want to over cook

    Its an acquired taste. When i started I liked mixing it up in small pieces into ground beef (froze it then grated it like cheese into tiny bits). Now I just enjoy it directly.

    • psud@aussie.zoneOPMEnglish
      2·
      3 days ago

      I have been considering mixing it with ground beef to make rissoles (beef, egg, liver, maybe cheese, rolled into balls, flattened in the pan, fried)

      But it tastes so good on its own I don’t think I want to hide it in beef

      My local butcher also sells beef and offal ground meat. I really must ask them about it