In order to get a dose of vitamin B12 to someone who doesnt care to eat
liver, I would like to try to create a Liver spread to put on toast.

I have been reasonably succesful in the past in creating a humous spread by
cooking chick-peas and then adding Tahini (ground sesame seed paste) which
when combined makes a spread.

At the moment I have some beef liver and also have in stock: chickpeas,
kidney beans, black eyed beans and yellow split peas (It says Plain Toor Dal
on the packet which looks the same to me as yellow split peas).

A complete novice would be grateful to hear how you might have a go at
creating a spread that was rich in liver, using some or any of the above
ingredients. If something essential was missing I could nip down to the
supermarket for it.

I have a blender in which I can mash everthing up in. Grateful for any
pointers, thanks.

john hamilton > wrote:

> In order to get a dose of vitamin B12 to someone who doesnt
> care to eat liver, I would like to try to create a Liver spread
> to put on toast.

The odds of anyone having a B12 deficiency are highly remote,
plus there are many many food sources of it asides from liver.

But, whatever floats your boat. A good liver spread is fine eating.
James Beard recommends grilling chicken livers over charcoal.
I bet those would be an excellent starting point for a chopped
liver spread.

Steve

john hamilton wrote:
> In order to get a dose of vitamin B12 to someone who doesnt care to eat
> liver, I would like to try to create a Liver spread to put on toast.
>
> I have been reasonably succesful in the past in creating a humous spread by
> cooking chick-peas and then adding Tahini (ground sesame seed paste) which
> when combined makes a spread.
>
> At the moment I have some beef liver and also have in stock: chickpeas,
> kidney beans, black eyed beans and yellow split peas (It says Plain Toor Dal
> on the packet which looks the same to me as yellow split peas).
>
> A complete novice would be grateful to hear how you might have a go at
> creating a spread that was rich in liver, using some or any of the above
> ingredients. If something essential was missing I could nip down to the
> supermarket for it.
>
> I have a blender in which I can mash everthing up in. Grateful for any
> pointers, thanks.
>
>


If you are going to nip down to the store to get ingredients, why don't
you just pick up some liverwurst of liver pate? Get one that is a
decent quality. Most liverwurst and pates don't really have the
nastiness that most people associate with liver. I don't know about you,
but is is a texture thing for me. I am not a fan of liver, but I love
liverwurst almost every night. Chunks of liverwurst spread on crackers
go great with a Manhattan.

>
> I have a blender in which I can mash everthing up in. Grateful for any
> pointers, thanks.


Can't you make a home-made liverwurst? I could see eating that on
toast, along with a topping of chopped hard-boiled egg.... as a matter
of fact, don't eggs have good protein? Chopped up hard-boiled egg
mixed with a little salt, pepper and mayo is wonderful on toast.

N.

but is is a texture thing for me. I am not a fan of liver, but I love
> liverwurst almost every night. Chunks of liverwurst spread on crackers
> go great with a Manhattan.- Hide quoted text -
>
> - Show quoted text -

....any stoneground mustard in there, Dave? ;-)

N.

On Feb 24, 12:57*pm, (Steve Pope) wrote:
> john hamilton > wrote:
> > In order to get a dose of vitamin B12 to someone who doesnt
> > care to eat liver, I would like to try to create a Liver spread
> > to put on toast.
>
> The odds of anyone having a B12 deficiency are highly remote,
> plus there are many many food sources of it asides from liver.
>
> But, whatever floats your boat. *A good liver spread is fine eating.
> James Beard recommends grilling chicken livers over charcoal.
> I bet those would be an excellent starting point for a chopped
> liver spread.
>
> Steve

I can vouch for grilled chicken livers...mighty tasty!!!!

On Feb 24, 12:51*pm, "john hamilton" > wrote:
> In order to get a dose of vitamin B12 to someone who doesnt care to eat
> liver, I would like to try to create a Liver spread to put on toast.
>
> I have been reasonably succesful in the past in creating a humous spread by
> cooking chick-peas and then adding Tahini (ground sesame seed paste) which
> when combined makes a spread.
>
> At the moment I have some beef liver and also have in stock: chickpeas,
> kidney beans, black eyed beans and yellow split peas (It says Plain Toor Dal
> on the packet which looks the same to me as yellow split peas).
>
> A complete novice would be grateful to hear how you might have a go at
> creating a spread that was rich in liver, using some or any of the above
> ingredients. If something essential was missing I could nip down to the
> supermarket for it.
>
> I have a blender in which I can mash everthing up in. Grateful for any
> pointers, thanks.

There are tons of recipes for chicken liver pate'. Check some of
these out.

http://www.google.com/#hl=en&source=...64f927cfe7b756

On Feb 24, 12:51*pm, "john hamilton" > wrote:
> In order to get a dose of vitamin B12 to someone who doesnt care to eat
> liver, I would like to try to create a Liver spread to put on toast.
>
> I have been reasonably succesful in the past in creating a humous spread by
> cooking chick-peas and then adding Tahini (ground sesame seed paste) which
> when combined makes a spread.
>
> At the moment I have some beef liver and also have in stock: chickpeas,
> kidney beans, black eyed beans and yellow split peas (It says Plain Toor Dal
> on the packet which looks the same to me as yellow split peas).
>
> A complete novice would be grateful to hear how you might have a go at
> creating a spread that was rich in liver, using some or any of the above
> ingredients. If something essential was missing I could nip down to the
> supermarket for it.
>
> I have a blender in which I can mash everthing up in. Grateful for any
> pointers, thanks.

Oh, you have some beef liver on hand. Well, he

http://www.google.com/#hl=en&q=beef+...64f927cfe7b756

john hamilton > wrote:

> I would like to try to create a Liver spread to put on toast.

Here are two nice Tuscan chicken-liver crostini recipes. One is from _A
Taste of Tuscany_ by Sandra Lotti, the other from _Il Grande Libro della
Cucina Italiana_ (German edition), compiled by the Accademia Italian
della Cucina. Often, such recipes also call for the addition of some or
all of the following: rabbit liver, veal spleen, anchovies, capers. All
of these liver spreads invariably have a taste of their own; they never
resemble anything people associate with "liver taste", but then neither
do most liver-based ptés or Leberwürste.

Victor

Crostini dei butteri
Chicken Liver Crostini, Cowboy-Style

1/2 cup extra-virgin olive oil
1 small white onion, finely chopped
1 carrot, minced
1 celery stalk, minced
1 teaspoon chopped fresh rosemary
3 leaves fresh sage
2 cloves garlic, crushed
1 pound chicken livers, diced
2 ounces ground pork loin
1 red apple, peeled, cored and sliced
1/2 cup dry red wine
Salt and freshly ground black pepper
8 thin slices of peasant style bread, toasted

1. Heat the oil in a medium-size skillet and sauté the vegetables for
10 minutes over low heat, stirring frequently.

2. Add the remaining ingredients and cook, covered, for 45 minutes over
low heat.

3. Place the mixture in a food processor and puree.

4. Spread the bread with the mixture. Serve hot.

__________________________________________________ ____________

Crostini di fegatini
Chicken liver crostini

8 slices of stale French bread, grilled
150 g (0.33 lbs) chicken livers, skinned, rinsed and chopped
40 g (1.4 oz) not too lean raw ham, chopped
1 tablespoon butter
1 tablespoon olive oil
some lemon juice
1/2 onion
2-3 sage leaves, rinsed
grated Parmigiano Reggiano cheese
salt, pepper

In a pan, sauté the chopped ham, onions and sage leaves in olive oil.
When the onions are transparent, add the chicken livers and brown all
over a high heat, adding 2-3 tablespoons water. Salt and pepper. Take
out the sage leaves. Chop the pan contents in a grinder, food processor
or a blender. In a bowl, mix everything with butter and a bit of lemon
juice until smooth. Spread each slice of bread generously with the
mixture, sprinkle on some parmesan and put in a very hot oven for a few
minutes.

john hamilton wrote:
> In order to get a dose of vitamin B12 to someone who doesnt care to eat
> liver, I would like to try to create a Liver spread to put on toast.
>

>
> At the moment I have some beef liver and also have in stock: chickpeas,
> kidney beans, black eyed beans and yellow split peas (It says Plain Toor Dal
> on the packet which looks the same to me as yellow split peas).
>
> A complete novice would be grateful to hear how you might have a go at
> creating a spread that was rich in liver, using some or any of the above
> ingredients. If something essential was missing I could nip down to the
> supermarket for it.
>
> I have a blender in which I can mash everthing up in. Grateful for any
> pointers, thanks.
>
>

Pointer: Never, EVER try to disguise liver. It doesn't work and will
make the other person distrust you for LIFE. (My son-in-law's mother
used to try to feed it to her family calling it "meat steaks". They
weren't fooled and tried to feed it to the dog under the table.)

Isn't there another source of Vitamin B12 that's less noxious?

gloria p

"john hamilton" wrote

> In order to get a dose of vitamin B12 to someone who doesnt care to eat
> liver, I would like to try to create a Liver spread to put on toast.

I suggest looking to other B12 sources. Vegemite I think is supposed to be
high and will mix well with your chickpea ideas.

See, people who dont care for liver, hate the *taste* of of it so trying to
mask it rarely works. Liver is one of those foods you just can't explain.
You either love it, or intensely hate it.

On 2/24/2010 3:51 PM, john hamilton wrote:
> In order to get a dose of vitamin B12 to someone who doesnt care to eat
> liver, I would like to try to create a Liver spread to put on toast.
>
> I have been reasonably succesful in the past in creating a humous spread by
> cooking chick-peas and then adding Tahini (ground sesame seed paste) which
> when combined makes a spread.
>
> At the moment I have some beef liver and also have in stock: chickpeas,
> kidney beans, black eyed beans and yellow split peas (It says Plain Toor Dal
> on the packet which looks the same to me as yellow split peas).
>
> A complete novice would be grateful to hear how you might have a go at
> creating a spread that was rich in liver, using some or any of the above
> ingredients. If something essential was missing I could nip down to the
> supermarket for it.
>
> I have a blender in which I can mash everthing up in. Grateful for any
> pointers, thanks.

I hate to be a pain in the butt but if they really need a dose of B-12
then give them a vitamin pill. It's what they've for.

"Dave Smith" > wrote in message
m...
> john hamilton wrote:
>> In order to get a dose of vitamin B12 to someone who doesnt care to eat
>> liver, I would like to try to create a Liver spread to put on toast.
>>
>> I have been reasonably succesful in the past in creating a humous spread
>> by cooking chick-peas and then adding Tahini (ground sesame seed paste)
>> which when combined makes a spread.
>>
>> At the moment I have some beef liver and also have in stock: chickpeas,
>> kidney beans, black eyed beans and yellow split peas (It says Plain Toor
>> Dal on the packet which looks the same to me as yellow split peas).
>>
>> A complete novice would be grateful to hear how you might have a go at
>> creating a spread that was rich in liver, using some or any of the above
>> ingredients. If something essential was missing I could nip down to the
>> supermarket for it.
>>
>> I have a blender in which I can mash everthing up in. Grateful for any
>> pointers, thanks.
>>
>>
>
>
> If you are going to nip down to the store to get ingredients, why don't
> you just pick up some liverwurst of liver pate? Get one that is a decent
> quality. Most liverwurst and pates don't really have the nastiness that
> most people associate with liver. I don't know about you, but is is a
> texture thing for me. I am not a fan of liver, but I love liverwurst
> almost every night. Chunks of liverwurst spread on crackers go great with
> a Manhattan.


This has made a thread about the merits of liver. Granted you either love
it or you can not stand it. My partner and I love it. Caruso was a fan of
chicken livers, and many Italian restaurants have chicken livers Caruso. It
is our regular dinner at one of the local Italian restaurants. Lightly
sautéed in oil with onion and mushroom, then finished with a splash of white
wine, let thicken. YUM!! We also like beef liver if it is not over cooked.

Dale P

On Feb 24, 5:05*pm, "gloria.p" > wrote:
> john hamilton wrote:
> > In order to get a dose of vitamin B12 to someone who doesnt care to eat
> > liver, I would like to try to create a Liver spread to put on toast.
>
> > At the moment I have some beef liver and also have in stock: chickpeas,
> > kidney beans, black eyed beans and yellow split peas (It says Plain Toor Dal
> > on the packet which looks the same to me as yellow split peas).
>
> > A complete novice would be grateful to hear how you might have a go at
> > creating a spread that was rich in liver, using some or any of the above
> > ingredients. If something essential was missing I could nip down to the
> > supermarket for it.
>
> > I have a blender in which I can mash everthing up in. Grateful for any
> > pointers, thanks.
>
> Pointer: * Never, EVER try to disguise liver. *It doesn't work and will
> make the other person distrust you for LIFE. *(My son-in-law's mother
> used to try to feed it to her family calling it "meat steaks". *They
> weren't fooled and tried to feed it to the dog under the table.)
>
It would have served her right if one of them had pulled a Lizzie
Borden on her.
>
> gloria p

--Bryan

Dale P wrote:
> "Dave Smith" > wrote in message
> m...
>> john hamilton wrote:
>>> In order to get a dose of vitamin B12 to someone who doesnt care to
>>> eat liver, I would like to try to create a Liver spread to put on toast.
>>>
>>> I have been reasonably succesful in the past in creating a humous
>>> spread by cooking chick-peas and then adding Tahini (ground sesame
>>> seed paste) which when combined makes a spread.
>>>
>>> At the moment I have some beef liver and also have in stock:
>>> chickpeas, kidney beans, black eyed beans and yellow split peas (It
>>> says Plain Toor Dal on the packet which looks the same to me as
>>> yellow split peas).
>>>
>>> A complete novice would be grateful to hear how you might have a go
>>> at creating a spread that was rich in liver, using some or any of the
>>> above ingredients. If something essential was missing I could nip
>>> down to the supermarket for it.
>>>
>>> I have a blender in which I can mash everthing up in. Grateful for
>>> any pointers, thanks.
>>>
>>>
>>
>>
>> If you are going to nip down to the store to get ingredients, why
>> don't you just pick up some liverwurst of liver pate? Get one that is
>> a decent quality. Most liverwurst and pates don't really have the
>> nastiness that most people associate with liver. I don't know about
>> you, but is is a texture thing for me. I am not a fan of liver, but I
>> love liverwurst almost every night. Chunks of liverwurst spread on
>> crackers go great with a Manhattan.
>
>
> This has made a thread about the merits of liver. Granted you either
> love it or you can not stand it. My partner and I love it.


I don't always hate liver. My childhood memories of my mother's
overcooked liver is far from positive, but it was more the texture than
the taste. It really dry and what I expected shoe leather would taste
like. My wife loves it and often has it in restaurants. I have sampled
it. Not bad, but still reminds me of my mothers. I have had it a couple
times cooked with a sauce where it was really quite tasty.

Liverwurst or pate is a different story. It doesn't have that texture
problem and I enjoy it.

Chicken livers...... never been impressed.

On Feb 24, 5:05*pm, "gloria.p" > wrote:
> Pointer: * Never, EVER try to disguise liver. *It doesn't work and will
> make the other person distrust you for LIFE. *(My son-in-law's mother
> used to try to feed it to her family calling it "meat steaks". *They
> weren't fooled and tried to feed it to the dog under the table.)

Heh, my mother still talks about the "Velvet Steak" that was served in
her school cafeteria in the 1940's.

On Feb 24, 7:13*pm, "J. Clarke" > wrote:
>
> I hate to be a pain in the butt but if they really need a dose of B-12
> then give them a vitamin pill. *It's what they've for.

My thoughts as well. I don't understand making someone eat a liver
spread if they don't like liver. There are all sorts of vitamin
supplements out there, hit the Walgreens!

In article >,
"john hamilton" > wrote:

> In order to get a dose of vitamin B12 to someone who doesnt care to eat
> liver, I would like to try to create a Liver spread to put on toast.
>
> I have been reasonably succesful in the past in creating a humous spread by
> cooking chick-peas and then adding Tahini (ground sesame seed paste) which
> when combined makes a spread.
>
> At the moment I have some beef liver and also have in stock: chickpeas,
> kidney beans, black eyed beans and yellow split peas (It says Plain Toor Dal
> on the packet which looks the same to me as yellow split peas).
>
> A complete novice would be grateful to hear how you might have a go at
> creating a spread that was rich in liver, using some or any of the above
> ingredients. If something essential was missing I could nip down to the
> supermarket for it.
>
> I have a blender in which I can mash everthing up in. Grateful for any
> pointers, thanks.

I have a fabulous liver spread recipe adapted from the Rytek Kutas
textbook on sausage making. It's a liverwurst recipe. IMHO the secret
to a liver spread is in the spicing.

Copied from my files on sausage making:

Rytek Kutas's Liverwurst/Pate (Pate if you are not stuffing it into the
appropriate casings) spicing per lb. of liver (and pig snout and tripe),
add:

1/2 Tbs. salt
1/4 Tbs. onion powder
1/4 Tbs. Sugar
1/4 Tbs. Ground White Pepper
1/4 tsp. rubbed or ground Sage
1/4 tsp. Marjoram
1/4 tsp. Nutmeg
1/8 tsp. Ginger

Mine: Same, but add 1/4 tsp. Allspice
and cut salt to 1/8 Tbs. I also replaced the Sugar with Splenda.
I used 1 packet for the 5 lbs. of liver I cooked.

I also used pure liver. 2 lbs. chicken liver and 3 lbs. beef liver.
No pig snouts or tripe. <g>

It is utterly divine, if you like liverwurst.
I also pre-cooked the livers by steaming them, then cut them all into 1"
chunks prior to mixing the spices into the meat, then ran it thru the
grinder.

If my tongue were long enough, I'd have licked the grinder clean. <g>
This recipe is the gods...

Final recipe:

1/8 Tbs. salt
1/4 Tbs. onion powder
1/5th packet Splenda
1/4 Tbs. Ground White Pepper
1/4 tsp. rubbed or ground Sage
1/4 tsp. Marjoram
1/4 tsp. Nutmeg
1/8 tsp. fresh fine grated Ginger root
1/4 tsp. Allspic
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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In article >,
(Steve Pope) wrote:

> The odds of anyone having a B12 deficiency are highly remote,

Not nowadays. Spoken as having seen a LOT of it working in a hospital
lab. Liver is also excellent for Iron deficiency which is abundantly
common in females.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article > ,
Dave Smith > wrote:

> > I have a blender in which I can mash everthing up in. Grateful for any
> > pointers, thanks.
> >
> >
>
>
> If you are going to nip down to the store to get ingredients, why don't
> you just pick up some liverwurst of liver pate? Get one that is a
> decent quality. Most liverwurst and pates don't really have the
> nastiness that most people associate with liver. I don't know about you,
> but is is a texture thing for me. I am not a fan of liver, but I love
> liverwurst almost every night. Chunks of liverwurst spread on crackers
> go great with a Manhattan.

Ditto!!! But it's far less expensive to make yourself. I posted a
spicing recipe that worked well for me. Personally, the texture of
straight chicken livers (that I tried at a later date) was superior to
the mix of beef and chicken that I posted. They grind up less gritty and
smoother.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article
>,
Nancy2 > wrote:

> >
> > I have a blender in which I can mash everthing up in. Grateful for any
> > pointers, thanks.
>
>
> Can't you make a home-made liverwurst? I could see eating that on
> toast, along with a topping of chopped hard-boiled egg.... as a matter
> of fact, don't eggs have good protein? Chopped up hard-boiled egg
> mixed with a little salt, pepper and mayo is wonderful on toast.
>
> N.

And dill weed. ;-d
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
(Victor Sack) wrote:

> john hamilton > wrote:
>
> > I would like to try to create a Liver spread to put on toast.
>
> Here are two nice Tuscan chicken-liver crostini recipes. One is from _A
> Taste of Tuscany_ by Sandra Lotti, the other from _Il Grande Libro della
> Cucina Italiana_ (German edition), compiled by the Accademia Italian
> della Cucina. Often, such recipes also call for the addition of some or
> all of the following: rabbit liver, veal spleen, anchovies, capers. All
> of these liver spreads invariably have a taste of their own; they never
> resemble anything people associate with "liver taste", but then neither
> do most liver-based ptés or Leberwürste.
>
> Victor
>
> Crostini dei butteri
> Chicken Liver Crostini, Cowboy-Style
>
> 1/2 cup extra-virgin olive oil
> 1 small white onion, finely chopped
> 1 carrot, minced
> 1 celery stalk, minced
> 1 teaspoon chopped fresh rosemary
> 3 leaves fresh sage
> 2 cloves garlic, crushed
> 1 pound chicken livers, diced
> 2 ounces ground pork loin
> 1 red apple, peeled, cored and sliced
> 1/2 cup dry red wine
> Salt and freshly ground black pepper
> 8 thin slices of peasant style bread, toasted
>
> 1. Heat the oil in a medium-size skillet and sauté the vegetables for
> 10 minutes over low heat, stirring frequently.
>
> 2. Add the remaining ingredients and cook, covered, for 45 minutes over
> low heat.
>
> 3. Place the mixture in a food processor and puree.
>
> 4. Spread the bread with the mixture. Serve hot.
>
> __________________________________________________ ____________
>
> Crostini di fegatini
> Chicken liver crostini
>
> 8 slices of stale French bread, grilled
> 150 g (0.33 lbs) chicken livers, skinned, rinsed and chopped
> 40 g (1.4 oz) not too lean raw ham, chopped
> 1 tablespoon butter
> 1 tablespoon olive oil
> some lemon juice
> 1/2 onion
> 2-3 sage leaves, rinsed
> grated Parmigiano Reggiano cheese
> salt, pepper
>
> In a pan, sauté the chopped ham, onions and sage leaves in olive oil.
> When the onions are transparent, add the chicken livers and brown all
> over a high heat, adding 2-3 tablespoons water. Salt and pepper. Take
> out the sage leaves. Chop the pan contents in a grinder, food processor
> or a blender. In a bowl, mix everything with butter and a bit of lemon
> juice until smooth. Spread each slice of bread generously with the
> mixture, sprinkle on some parmesan and put in a very hot oven for a few
> minutes.

Hey, these sound good!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
Dave Smith > wrote:

> I don't always hate liver. My childhood memories of my mother's
> overcooked liver is far from positive, but it was more the texture than
> the taste. It really dry and what I expected shoe leather would taste
> like. My wife loves it and often has it in restaurants. I have sampled
> it. Not bad, but still reminds me of my mothers. I have had it a couple
> times cooked with a sauce where it was really quite tasty.
>
> Liverwurst or pate is a different story. It doesn't have that texture
> problem and I enjoy it.
>
> Chicken livers...... never been impressed.

Try rumaki. The water chestnut helps the texture and wrapping anything
in bacon improves it. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Omelet > wrote:

> (Steve Pope) wrote:

>> The odds of anyone having a B12 deficiency are highly remote,

>Not nowadays. Spoken as having seen a LOT of it working in a hospital
>lab.

Thanks. I was unaware of this. Apparently (from what I just looked
at in google) a lot of physical conditions can lead to a B12
deficiency, even with a normal diet.

Steve

In article >,
(Steve Pope) wrote:

> Omelet > wrote:
>
> > (Steve Pope) wrote:
>
> >> The odds of anyone having a B12 deficiency are highly remote,
>
> >Not nowadays. Spoken as having seen a LOT of it working in a hospital
> >lab.
>
> Thanks. I was unaware of this. Apparently (from what I just looked
> at in google) a lot of physical conditions can lead to a B12
> deficiency, even with a normal diet.
>
> Steve

Or what is considered to be a "healthy" diet. Everyone preaches to avoid
red meat. Red meat is the best source of B-12. Short of nutritional
yeast, there are NO vegetable sources of B-12 and since it's a water
soluble vitamin, you don't tend to store much of it.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

gloria.p wrote:
>
> Isn't there another source of Vitamin B12 that's less noxious?

Spirulina. I had tablets of it and tried the powder. No idea how to
use the powder in recipes. But I rather like liver so I'm okay with
haivng liver for the B12.

cshenk wrote:
>
> I suggest looking to other B12 sources. Vegemite I think is supposed to be
> high and will mix well with your chickpea ideas.

Is Vegemite made from yeast? Brewers yeast has a lot of other nutrition
as well but some folks don't react well to it.

> See, people who dont care for liver, hate the *taste* of of it so trying to
> mask it rarely works. Liver is one of those foods you just can't explain.
> You either love it, or intensely hate it.

Yeast is also one of those foods folks mostly love or hate. I like the
flavor of yeast enough that when I get to the bottom of my home brew I
will swirl the last bit of it and drink it separately for the yeasty
flavor. Yet I don't like Vegemite. Go figure. It seems to be one of
those things folks like if they grew up with it.

In article >,
Omelet > wrote:

> In article >,
> (Steve Pope) wrote:
>
> > Omelet > wrote:
> >
> > > (Steve Pope) wrote:
> >
> > >> The odds of anyone having a B12 deficiency are highly remote,
> >
> > >Not nowadays. Spoken as having seen a LOT of it working in a hospital
> > >lab.
> >
> > Thanks. I was unaware of this. Apparently (from what I just looked
> > at in google) a lot of physical conditions can lead to a B12
> > deficiency, even with a normal diet.

> Or what is considered to be a "healthy" diet. Everyone preaches to avoid
> red meat. Red meat is the best source of B-12. Short of nutritional
> yeast, there are NO vegetable sources of B-12 and since it's a water
> soluble vitamin, you don't tend to store much of it.

Fortunately, you don't need much:

http://en.wikipedia.org/wiki/Vitamin_B12

"Due to the extremely efficient enterohepatic circulation of B12, the
liver can store several years¹ worth of vitamin B12; therefore,
nutritional deficiency of this vitamin is rare"

The above cite explains why people have a deficiency of this vitamin
(briefly, the body isn't absorbing it correctly due to being broken or
taking in other things that prevent its absorption). Note that
nutritional yeast is not recommended, since even though it tests as
having B12, it isn't the kind your body needs.

--
Dan Abel
Petaluma, California USA

Omelet wrote:
> In article >,
> Dave Smith > wrote:
>
>> I don't always hate liver. My childhood memories of my mother's
>> overcooked liver is far from positive, but it was more the texture than
>> the taste. It really dry and what I expected shoe leather would taste
>> like. My wife loves it and often has it in restaurants. I have sampled
>> it. Not bad, but still reminds me of my mothers. I have had it a couple
>> times cooked with a sauce where it was really quite tasty.
>>
>> Liverwurst or pate is a different story. It doesn't have that texture
>> problem and I enjoy it.
>>
>> Chicken livers...... never been impressed.
>
> Try rumaki. The water chestnut helps the texture and wrapping anything
> in bacon improves it. <g>


I have tried rumaki. It always had that liver texture that I don't
like... sort of like sawdust.

In article
>,
Dan Abel > wrote:

> > > Thanks. I was unaware of this. Apparently (from what I just looked
> > > at in google) a lot of physical conditions can lead to a B12
> > > deficiency, even with a normal diet.
>
> > Or what is considered to be a "healthy" diet. Everyone preaches to avoid
> > red meat. Red meat is the best source of B-12. Short of nutritional
> > yeast, there are NO vegetable sources of B-12 and since it's a water
> > soluble vitamin, you don't tend to store much of it.
>
> Fortunately, you don't need much:
>
> http://en.wikipedia.org/wiki/Vitamin_B12
>
> "Due to the extremely efficient enterohepatic circulation of B12, the
> liver can store several years¹ worth of vitamin B12; therefore,
> nutritional deficiency of this vitamin is rare"
>
> The above cite explains why people have a deficiency of this vitamin
> (briefly, the body isn't absorbing it correctly due to being broken or
> taking in other things that prevent its absorption). Note that
> nutritional yeast is not recommended, since even though it tests as
> having B12, it isn't the kind your body needs.
>
> --
> Dan Abel

Thanks for that. I was considering adding it to my diet to cut more fat.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
"john hamilton" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > (Steve Pope) wrote:
> >
> >> The odds of anyone having a B12 deficiency are highly remote,
> >
> > Not nowadays. Spoken as having seen a LOT of it working in a hospital
> > lab. Liver is also excellent for Iron deficiency which is abundantly
> > common in females.
> > --
> > Peace! Om
> >
>
> Can I ask what other common deficiency in vitamins or minerals do you see
> regularly in the Hospital Lab ?
>
> Here in London (uk) some sixty years or so ago the government used to give
> us cod liver oil capsules to take every day at school. They must have
> thought we were short on something and I wondered why they stopped some
> years later?

B-12, Folic Acid, Iron (in females), Vitamin D, Calcium and Magnesium.
Phosphorous in some. I'm willing to bet the Cod liver oil was for A and
D.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
Dave Smith > wrote:

> Omelet wrote:
> > In article >,
> > Dave Smith > wrote:
> >
> >> I don't always hate liver. My childhood memories of my mother's
> >> overcooked liver is far from positive, but it was more the texture than
> >> the taste. It really dry and what I expected shoe leather would taste
> >> like. My wife loves it and often has it in restaurants. I have sampled
> >> it. Not bad, but still reminds me of my mothers. I have had it a couple
> >> times cooked with a sauce where it was really quite tasty.
> >>
> >> Liverwurst or pate is a different story. It doesn't have that texture
> >> problem and I enjoy it.
> >>
> >> Chicken livers...... never been impressed.
> >
> > Try rumaki. The water chestnut helps the texture and wrapping anything
> > in bacon improves it. <g>
>
>
> I have tried rumaki. It always had that liver texture that I don't
> like... sort of like sawdust.

It's iffy, yes, but the marinade helps... As does the bacon. ;-d
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

john hamilton wrote:


> Can I ask what other common deficiency in vitamins or minerals do you see
> regularly in the Hospital...

Very unusual in the US except perhaps iron (often not a dietary
deficiency as much as a need to compensate for loss) and alcoholics
sometimes need extra thiamine and folate. Perhaps in some third world
country or in someone eating a very limited diet it is seen more routinely.

In article >,
"cshenk" > wrote:

> "john hamilton" wrote
>
> > In order to get a dose of vitamin B12 to someone who doesnt care to eat
> > liver, I would like to try to create a Liver spread to put on toast.
>
> I suggest looking to other B12 sources. Vegemite I think is supposed to be
> high and will mix well with your chickpea ideas.
>
> See, people who dont care for liver, hate the *taste* of of it so trying to
> mask it rarely works. Liver is one of those foods you just can't explain.
> You either love it, or intensely hate it.

I would disagree a bit. I certainly don't like liver straight, with or
without bacon. But, I always use liver when I make boudin, dirty rice,
turkey dressing and giblet gravy. And I've enjoyed a number of pates
containing some liver.

D.M.

Don Martinich wrote:
> "cshenk" > wrote:
>
>> See, people who dont care for liver, hate the *taste* of of it so trying to
>> mask it rarely works. Liver is one of those foods you just can't explain.
>> You either love it, or intensely hate it.
>
> I would disagree a bit. I certainly don't like liver straight, with or
> without bacon. But, I always use liver when I make boudin, dirty rice,
> turkey dressing and giblet gravy. And I've enjoyed a number of pates
> containing some liver.

Maybe this is like using anchovies as an ingredient? I know people who
will not eat a sardine or anchovie but who love Caesar salad dressing.

On Wed, 24 Feb 2010 20:13:15 -0500 in rec.food.cooking, "J. Clarke"
> wrote,
>I hate to be a pain in the butt but if they really need a dose of B-12
>then give them a vitamin pill. It's what they've for.

If you really want to be a pain in the butt, try B-12 IM.