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Chicken liver pate variations
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Brimstone
Sunday, January 22, 2017, 8:58am Report to Moderator Report to Moderator

Explorer, super taster
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Does anyone have any ideas about what I could add to make chicken liver pate taste better...
I am not a fan but am aware that liver contains essential Vitamin A and so it is good for me with a crappy thyroid.
I was thinking about adding cranberries, thyme, oregano, garlic, onion.
Any other suggestions?
Also fiddling around with medicinal ghee for the top after reading all the good info from San J about this.
I couldn't eat the lambs liver but I think chicken liver will be easier as it's less strong.
I would welcome any suggestions.
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Brimstone
Sunday, January 22, 2017, 9:32am Report to Moderator Report to Moderator

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Pomegranate and pecans could work...
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ruthiegirl
Sunday, January 22, 2017, 2:13pm Report to Moderator Report to Moderator

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Kyosha Nim
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I've always made it with sauteed onions and garlic. Many traditional recipes for chopped liver use hard boiled eggs as well.


Ruth, Single Mother to 22 yo  O- Leah , 20 yo O- Hannah, and  15 yo B+ Jack


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Lola
Sunday, January 22, 2017, 5:18pm Report to Moderator Report to Moderator

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Sa Bon Nim
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''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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The harder you are on yourself, the easier life will be on you!
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Brimstone
Sunday, January 22, 2017, 5:39pm Report to Moderator Report to Moderator

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That's brilliant Lola, thanks...
So I need to soak the stuff in wine or lemon juice overnight and then add heaps of onions and garlic...
Got it.
Have had a preliminary go at it today before I read about the soaking...added fresh cranberries and brandy and lots of herbs...topped with cranberry sauce...we'll see what happens...
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Lola
Sunday, January 22, 2017, 9:47pm Report to Moderator Report to Moderator

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Sa Bon Nim
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sounds deli!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ESTJ
The harder you are on yourself, the easier life will be on you!
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SquarePeg
Sunday, January 22, 2017, 10:55pm Report to Moderator Report to Moderator

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It's usually made with cream, and I think that's what makes it palatable.  But cream is an avoid for us, so try ghee instead.  The other ingredients are probably neutral or beneficial.  Oh, but isn't chicken liver itself an avoid?


My SWAMI diet is a blend of BTD and GTD Explorer, but I'm not totally compliant.  Also I try to choose foods that have a Low Glycemic index.  DW and DD are A+, probably also Explorer.
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Brimstone
Monday, January 23, 2017, 6:44am Report to Moderator Report to Moderator

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It's a black dot for me square peg on my swami, it's my genotype that says no according to the new type base, I thought I would try loading it with beneficials.
The Vitamin A is important to my body at the moment and liver is a good way to get it...supps are no good fit vit A I seem to think.
I had tried lamb liver but just couldn't eat it...but I read Lola's link and I shall try soaking it before trying again.
I would welcome any other ways to eat this stuff...
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Lola
Monday, January 23, 2017, 3:34pm Report to Moderator Report to Moderator

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Sa Bon Nim
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turkey liver is fine
also other compliant works perfect, too


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ESTJ
The harder you are on yourself, the easier life will be on you!
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ruthiegirl
Monday, January 23, 2017, 5:12pm Report to Moderator Report to Moderator

SWAMI O+ Gatherer, Healing from Fibromyalgia
Kyosha Nim
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Quoted from SquarePeg
It's usually made with cream, and I think that's what makes it palatable.  But cream is an avoid for us, so try ghee instead.  The other ingredients are probably neutral or beneficial.  Oh, but isn't chicken liver itself an avoid?


As per the TypeBase, chicken liver is neutral for Os and As, and an avoid for Bs and ABs. It looks like an avoid for all on the GTD, though.  http://www.dadamo.com/typebase4/typebase5/T5.pl?541


Ruth, Single Mother to 22 yo  O- Leah , 20 yo O- Hannah, and  15 yo B+ Jack


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Jane
Monday, January 23, 2017, 9:12pm Report to Moderator Report to Moderator

Kyosha Nim
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My mom always sauteed onions, a little garlic, then the chicken livers in smaltz (chicken fat).  She did add the hard boiled egg. I've made it occasionally without the chicken fat and it's still delicious.
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san j
Friday, January 27, 2017, 7:50am Report to Moderator Report to Moderator

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Most balabustas have their family recipe for chopped liver, and it does call for schmaltz and onions for sure. Hardboiled eggs often/usually figure in there, too.

I was surprised by a Vietnamese "street food" dish of grilled chicken livers on skewers over the fire/coals, with a chili-pepper glaze. Absolutely delicious. The pairing of jalapeño and liver is very special - the strong flavors partner well/ stand up to each other.
If you're inclined to throw some turkey-bacon into the mix, you have an interesting flavor sensation, and some get addicted.
Here are 2 ultra-simple examples of the
chicken liver / bacon / jalapeño  combination, via google. You can do this with only those three ingredients.
http://www.ancestral-nutrition.com/liver-stuffed-bacon-wrapped-jalapenos/
http://freshhabits.blogspot.com/2011/07/cowboy-rumaki.html

But I liked the vietnamese dish so much, I'd recommend roasting/grilling, with a pepper jelly GLAZE for sweetness.  


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