On 6/13/2016 11:58 AM, wrote:
> On Mon, 13 Jun 2016 08:36:22 -0700 (PDT), John Kuthe
> > wrote:
>
>> On Monday, June 13, 2016 at 8:27:40 AM UTC-5, graham wrote:
>>> I fancied some calve's liver and grilled some last night for supper.
>>> There was enough for about a meal and a half but it was sooooooo good
>>> that I ate the lot.
>>> I really don't understand people's aversion to offal.
>>> Graham
>>
>> I'm a Registered Nurse and studied a LOT about Anatomy and Physiology. I know what the liver's functions are in the body, and for this reason I do NOT eat liver!
>>
>> John Kuthe...
>
> So the fact that it's an excellent source of iron passed you by!
>

He knows the function of the liver, but not HOW it functions. Studies
have shown the liver does not store toxins, at least not to any greater
degree than the animal's meat as whole.

On 2016-06-13 3:13 PM, Taxed and Spent wrote:
> On 6/13/2016 11:58 AM, wrote:

>>> I'm a Registered Nurse and studied a LOT about Anatomy and
>>> Physiology. I know what the liver's functions are in the body, and
>>> for this reason I do NOT eat liver!
>>>
>>> John Kuthe...
>>
>> So the fact that it's an excellent source of iron passed you by!
>>
>
> He knows the function of the liver, but not HOW it functions. Studies
> have shown the liver does not store toxins, at least not to any greater
> degree than the animal's meat as whole.

The body manufactures toxins, many of which are fat soluble. Some are
filtered out and converted to water soluble and are then passed on to
the kidneys where are filtered out and passed in our urine. It's not as
if other parts of the party don't contain some of those same toxins.

On Monday, June 13, 2016 at 2:13:37 PM UTC-5, Taxed and Spent wrote:
> On 6/13/2016 11:58 AM, wrote:
> > On Mon, 13 Jun 2016 08:36:22 -0700 (PDT), John Kuthe
> > > wrote:
> >
> >> On Monday, June 13, 2016 at 8:27:40 AM UTC-5, graham wrote:
> >>> I fancied some calve's liver and grilled some last night for supper.
> >>> There was enough for about a meal and a half but it was sooooooo good
> >>> that I ate the lot.
> >>> I really don't understand people's aversion to offal.
> >>> Graham
> >>
> >> I'm a Registered Nurse and studied a LOT about Anatomy and Physiology. I know what the liver's functions are in the body, and for this reason I do NOT eat liver!
> >>
> >> John Kuthe...
> >
> > So the fact that it's an excellent source of iron passed you by!
> >
>
> He knows the function of the liver, but not HOW it functions. Studies
> have shown the liver does not store toxins, at least not to any greater
> degree than the animal's meat as whole.

OK, keep telling yourself that!

John Kuthe...

On Mon, 13 Jun 2016 07:27:50 -0600, graham > wrote:

> I fancied some calve's liver and grilled some last night for supper.
> There was enough for about a meal and a half but it was sooooooo good
> that I ate the lot.
> I really don't understand people's aversion to offal.
> Graham

I think most people like forms of offal like foie gras, pté and
sweetbread if someone else prepares it for them. They probably say
they don't like liver because they buy full grown beef liver and over
cook it. Properly cooked calves liver is great (on an occasional
basis).

--

sf

On 13/06/2016 9:58 AM, sf wrote:
> On Mon, 13 Jun 2016 07:27:50 -0600, graham > wrote:
>
>> I fancied some calve's liver and grilled some last night for supper.
>> There was enough for about a meal and a half but it was sooooooo good
>> that I ate the lot.
>> I really don't understand people's aversion to offal.
>> Graham
>
> I think most people like forms of offal like foie gras, pté and
> sweetbread if someone else prepares it for them. They probably say
> they don't like liver because they buy full grown beef liver and over
> cook it. Properly cooked calves liver is great (on an occasional
> basis).
>
Regarding foie gras, I think most of those who won't eat it think that
it comes from badly treated ducks or geese.
I had a couple of fried slices on top of some white asparagus last month
in Strasbourg. Wow!
Graham

On 13/06/16 15:27, graham wrote:
> I really don't understand people's aversion to offal.
> Graham

Because people don't care preparing it properly. Liver can be heavenly
when prepared right, or it can be a tough leathery mess.
My wife doesn't like to eat liver, despite the fact that I made some
chicken liver a few times and she liked it. But beef liver? Nope.
She actually has the problem that she was given liver as school food
back when she was living in a communist country. "They just didn't care"
doesn't even start to begin to describe the problems here.
Me on the other hand, I grew up in the west, and with a family that
owned a traditional restaurant. So I always had some good experiences,
even when my gran just decided to buy some cheap liver and prepare it
with some roast onions and potatoes.

That said, a lot of people don't even want to realize what they are
eating when they are eating meat.

John Geoffrey wrote in rec.food.cooking:

> On 13/06/16 15:27, graham wrote:
> > I really don't understand people's aversion to offal.
> > Graham
>
> Because people don't care preparing it properly. Liver can be
> heavenly when prepared right, or it can be a tough leathery mess. My
> wife doesn't like to eat liver, despite the fact that I made some
> chicken liver a few times and she liked it. But beef liver? Nope.
> She actually has the problem that she was given liver as school food
> back when she was living in a communist country. "They just didn't
> care" doesn't even start to begin to describe the problems here. Me
> on the other hand, I grew up in the west, and with a family that
> owned a traditional restaurant. So I always had some good
> experiences, even when my gran just decided to buy some cheap liver
> and prepare it with some roast onions and potatoes.
>
> That said, a lot of people don't even want to realize what they are
> eating when they are eating meat.

Hi John, well meant but I have heard so many times 'oh, this item is
really good but you havent had it cooked right so try mine'.

I have a very small list of things I do not eat.

- Liver, (can unhappily manage some chicken types to be polite)
- Brains, eyeballs, sexual organs (all in recognizable types, dont care
if shrimp etc.)
- Beet greens
- Turnip greens

I used to add mustard greens but then I found milder asian ones suit me
fine.

I'm not overtly fond of kale but that's when eaten straight. I just
used some in a lovely lamb stew and it worked really well.

--

graham wrote:

>I fancied some calve's liver and grilled some last night for supper.
>There was enough for about a meal and a half but it was sooooooo good
>that I ate the lot.
>I really don't understand people's aversion to offal.
>Graham

I love calves liver, only I don't cook it at home due to the lingering
aroma

On 13/06/2016 4:13 PM, Brooklyn1 wrote:
> graham wrote:
>
>> I fancied some calve's liver and grilled some last night for supper.
>> There was enough for about a meal and a half but it was sooooooo good
>> that I ate the lot.
>> I really don't understand people's aversion to offal.
>> Graham
>
> I love calves liver, only I don't cook it at home due to the lingering
> aroma
>
I didn't have that problem last night.
Graham