I cook liver often [for the people and dog in the house] and notice
that after a day or two in the fridge it gets a greenish cast- and
though it smells fine, I toss it.

Today I cooked a batch up- sauteed in a non-stick frypan with butter.
It was all for the dog- so while it was cooling down I put the
handiest cover on the frying pan. The cover is aluminum.

30 minutes later, the top of the liver had a bright green cast- the
rest was liver brown-pink.

Is the green a chemical reaction, or is this liver- fresh from the
freezer this AM- spoiled ? It smells fine. Just looks weird.

Jim

"Jim Elbrecht" > wrote in message
news
>I cook liver often [for the people and dog in the house] and notice
> that after a day or two in the fridge it gets a greenish cast- and
> though it smells fine, I toss it.
>
> Today I cooked a batch up- sauteed in a non-stick frypan with butter.
> It was all for the dog- so while it was cooling down I put the
> handiest cover on the frying pan. The cover is aluminum.
>
> 30 minutes later, the top of the liver had a bright green cast- the
> rest was liver brown-pink.
>
> Is the green a chemical reaction, or is this liver- fresh from the
> freezer this AM- spoiled ? It smells fine. Just looks weird.
>
> Jim

I really can't say that it is bad, Jim..as it 'smells OK.. I think that when
it goes green..(before it is cooked) It will usually smell off... BUT, as
you say..It smelled OK ???

If I had a piece go green and it had been in the fridge for 2-3 days..I
would chuck it before I would cook it, myself..

I sometimes eat Chicken Liver and also Lambs Liver (Lambs Fry).. But would
definitely chuck it out, myself...I have never seen either go green 'After'
cooking though !!

--
Bigbazza (Barry)..(The Boy from Oz)

"Bigbazza" > wrote:

-snip-
>
>I really can't say that it is bad, Jim..as it 'smells OK.. I think that when
>it goes green..(before it is cooked) It will usually smell off... BUT, as
>you say..It smelled OK ???
>
>If I had a piece go green and it had been in the fridge for 2-3 days..I
>would chuck it before I would cook it, myself..

Sorry, I wasn't clear on that-- my liver goes from the meat market-
where it is thawed- directly to the freezer- then thaw and cook within
hours.

The liver that seems to occasionally turn green is in the fridge
*after* being cooked. I'm still tossing the green stuff because
it looks awful even if it is fine to eat. The dog loves liver,
though, so if it isn't spoiled I hate to waste it.

Jim

I consider the liver of an animal the equivalent of the oil filter in an
internal combustion engine. The function of both filters is to remove
impurities from the bodies of their hosts. Have a look at a dirty oil filter
some time. It may have been possible to eat the liver of a bird or mammal in
the past when there was less toxic garbage in our environment however today,
you take your chances........

Farmer John

On Tue, 26 Dec 2006 07:29:53 -0500, Jim Elbrecht >
wrote:

>The liver that seems to occasionally turn green is in the fridge
>*after* being cooked. I'm still tossing the green stuff because
>it looks awful even if it is fine to eat. The dog loves liver,
>though, so if it isn't spoiled I hate to waste it.

Don't take any chances, chuck it. Do you cover your food with plastic
wrap or put it in covered containers?

--
See return address to reply by email

I was taught that liver was potentially unsafe unless, before cooking:

1. Never freeze it. Always buy it no more than 1 day before cooking it.
2. Immerse it in milk overnight in the refrigerator.
3. On removal from the milk the next day, rinse it thoroughly under the
tap.
4. Cook it immediately and serve and eat it as soon as it is cooked.
5. NEVER store it after it has been cooked.

- - and out of consideration for the dog, or any other animal, never
feed suspect food to an animal.

Barrie

Jim Elbrecht wrote:
> "Bigbazza" > wrote:
>
> -snip-
> >
> >I really can't say that it is bad, Jim..as it 'smells OK.. I think that when
> >it goes green..(before it is cooked) It will usually smell off... BUT, as
> >you say..It smelled OK ???
> >
> >If I had a piece go green and it had been in the fridge for 2-3 days..I
> >would chuck it before I would cook it, myself..
>
> Sorry, I wasn't clear on that-- my liver goes from the meat market-
> where it is thawed- directly to the freezer- then thaw and cook within
> hours.
>
> The liver that seems to occasionally turn green is in the fridge
> *after* being cooked. I'm still tossing the green stuff because
> it looks awful even if it is fine to eat. The dog loves liver,
> though, so if it isn't spoiled I hate to waste it.
>
> Jim

......with fava beans and a nice claret....


F.J.

On Tue, 26 Dec 2006 11:38:18 -0800, sf wrote:

>On Tue, 26 Dec 2006 07:29:53 -0500, Jim Elbrecht >
>wrote:
>
>>The liver that seems to occasionally turn green is in the fridge
>>*after* being cooked. I'm still tossing the green stuff because
>>it looks awful even if it is fine to eat. The dog loves liver,
>>though, so if it isn't spoiled I hate to waste it.
>
>Don't take any chances, chuck it. Do you cover your food with plastic
>wrap or put it in covered containers?

Ziplocks- But I don't suspect the covering so much as it turned
green in a couple hours in a nonstick frypan with aluminum cover.

So far Abe's suspicions that it might be a reaction to detergent makes
the most sense to me-- OTOH, it's cheap enough that I don't feel
too bad tossing the oddly colored stuff.

Jim

"Jim Elbrecht" > wrote

> So far Abe's suspicions that it might be a reaction to detergent makes
> the most sense to me-- OTOH, it's cheap enough that I don't feel
> too bad tossing the oddly colored stuff.

Actually, this green color business is nature's way of telling
you that LIVER IS NOT FOOD.

Just sayin.

nancy

"Nancy Young" > wrote in message
...
>
> "Jim Elbrecht" > wrote
>
>> So far Abe's suspicions that it might be a reaction to detergent makes
>> the most sense to me-- OTOH, it's cheap enough that I don't feel
>> too bad tossing the oddly colored stuff.
>
> Actually, this green color business is nature's way of telling
> you that LIVER IS NOT FOOD.
>
> Just sayin.
>

hahaha

I surely will not be eating one of the organs that filters all the
impurities out of the blood.

Although ... I do eat liverwurst. The spices make it edible. I cannot even
smell straight liver cooking without feeling nauseated, and normally *I* am
the one eating stuff others will not!



--
Posted via a free Usenet account from http://www.teranews.com

"cybercat" > wrote

> "Nancy Young" > wrote

>> Actually, this green color business is nature's way of telling
>> you that LIVER IS NOT FOOD.
>>
>> Just sayin.

> hahaha
>
> I surely will not be eating one of the organs that filters all the
> impurities out of the blood.

Heh, and in case you didn't know what liver did in life,
take a whiff. The nose knows. That's why people soak it
in milk, to get rid of the ... essence ... of liver.

> Although ... I do eat liverwurst. The spices make it edible. I cannot even
> smell straight liver cooking without feeling nauseated, and normally *I*
> am the one eating stuff others will not!

I know people will say, but if you cook it with bacon and onions!
it's so good! Yeah, cook anything with bacon and onions and it'll
taste good.

nancy

"Nancy Young" > wrote in message
...
>
> "cybercat" > wrote
>
>> "Nancy Young" > wrote
>
>>> Actually, this green color business is nature's way of telling
>>> you that LIVER IS NOT FOOD.
>>>
>>> Just sayin.
>
>> hahaha
>>
>> I surely will not be eating one of the organs that filters all the
>> impurities out of the blood.
>
> Heh, and in case you didn't know what liver did in life,
> take a whiff. The nose knows. That's why people soak it
> in milk, to get rid of the ... essence ... of liver.
>
>> Although ... I do eat liverwurst. The spices make it edible. I cannot
>> even smell straight liver cooking without feeling nauseated, and normally
>> *I* am the one eating stuff others will not!
>
> I know people will say, but if you cook it with bacon and onions!
> it's so good!

Nooooo. My mother cooked chicken livers this way, and the smell
nearly did me in. She was the only person in the family who ate them.


>Yeah, cook anything with bacon and onions and it'll
> taste good.
>

omg! What IS it about liver that is so disgusting? I eat many, many
things that disgust others. Limburger cheese does not intimidate me.
Pickled stuff, pork and sauerkraut, collards (stinky as hell but soooo
good), sausages, hot dogs, bleu cheese, etc. But liver? Okay, and
all the other organ meats, too. Bleah!!

cybercat wrote:
> I surely will not be eating one of the organs that filters all the
> impurities out of the blood.
>
> Although ... I do eat liverwurst. The spices make it edible. I cannot even

How do the spices remove the impurities deposited from the blood?

-bwg

"-bwg" > wrote in message
ps.com...
> cybercat wrote:
>> I surely will not be eating one of the organs that filters all the
>> impurities out of the blood.
>>
>> Although ... I do eat liverwurst. The spices make it edible. I cannot
>> even
>
> How do the spices remove the impurities deposited from the blood?
>
No, that's not what I said! The liver's job is to remove impurities (grossly
oversimplified.) The spices in liverwurst make that edible for ME in small
quantities, whereas I cannot stand plain cooked liver of any kind.

Nancy Young wrote on 27 Dec 2006 in rec.food.cooking

> I know people will say, but if you cook it with bacon and onions!
> it's so good! Yeah, cook anything with bacon and onions and it'll
> taste good.
>
> nancy
>
>

Even Grape Jelly Meatball?

On Wed, 27 Dec 2006 17:35:12 -0500, "Nancy Young" >
wrote:

>
>"Mr Libido Incognito" > wrote
>
>> Nancy Young wrote on 27 Dec 2006 in rec.food.cooking
>>
>>> I know people will say, but if you cook it with bacon and onions!
>>> it's so good! Yeah, cook anything with bacon and onions and it'll
>>> taste good.
>
>> Even Grape Jelly Meatball?
>
>(laugh!) Might help that along, it's true!

I'm thinking this grape jelly issue needs to be in the FAQ, right
alongside the WWT thing :-)

TammyM

"Mr Libido Incognito" > wrote

> Nancy Young wrote on 27 Dec 2006 in rec.food.cooking
>
>> I know people will say, but if you cook it with bacon and onions!
>> it's so good! Yeah, cook anything with bacon and onions and it'll
>> taste good.

> Even Grape Jelly Meatball?

(laugh!) Might help that along, it's true!

nancy

TammyM wrote:
>
> I'm thinking this grape jelly issue needs to be in the FAQ, right
> alongside the WWT thing :-)
>

I must have blinked when the original WWT commotion was going on. If
they have any entertainment value, can someone provide the links to the
relevant threads?

Ya know, for the historical perspective and all...

...fred

On Wed, 27 Dec 2006 22:34:14 GMT, (TammyM) wrote:

>On Wed, 27 Dec 2006 17:35:12 -0500, "Nancy Young" >
>wrote:
>>"Mr Libido Incognito" > wrote
>>
>>> Nancy Young wrote on 27 Dec 2006 in rec.food.cooking

>>> Even Grape Jelly Meatball?
>>
>>(laugh!) Might help that along, it's true!
>
>I'm thinking this grape jelly issue needs to be in the FAQ, right
>alongside the WWT thing :-)
>
>TammyM

It's already in the signature dishes, under Nancy's name, on the rfc
website.

Christine

On Wed, 27 Dec 2006 17:06:40 -0700, Christine Dabney
> wrote:

>On Wed, 27 Dec 2006 22:34:14 GMT, (TammyM) wrote:
>
>>On Wed, 27 Dec 2006 17:35:12 -0500, "Nancy Young" >
>>wrote:
>>>"Mr Libido Incognito" > wrote
>>>
>>>> Nancy Young wrote on 27 Dec 2006 in rec.food.cooking
>
>>>> Even Grape Jelly Meatball?
>>>
>>>(laugh!) Might help that along, it's true!
>>
>>I'm thinking this grape jelly issue needs to be in the FAQ, right
>>alongside the WWT thing :-)
>>
>>TammyM
>
>It's already in the signature dishes, under Nancy's name, on the rfc
>website.

Ha! Shows how much I look at that web site!! (although I certainly
should do so more often!)

TammyM

cybercat wrote:
> "-bwg" > wrote in message
> ps.com...
> > cybercat wrote:
> >> I surely will not be eating one of the organs that filters all the
> >> impurities out of the blood.
> >>
> >> Although ... I do eat liverwurst. The spices make it edible. I cannot
> >> even
> >
> > How do the spices remove the impurities deposited from the blood?
> >
> No, that's not what I said! The liver's job is to remove impurities (grossly
> oversimplified.) The spices in liverwurst make that edible for ME in small
> quantities, whereas I cannot stand plain cooked liver of any kind.

You're right. You said that the spices change liver so it is no longer
"one of the organs that filters all the impurities out of the blood." I
apologize for the confusion.

-bwg