OUCH…
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Oh, I am going to write about this tomorrow.
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But then:
.
You can come on over any time. We’ll make some good stuff. 
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What about them?
How to cook? How to season? Your general opinions?
General opinions
Liver is fucking rad. There is a ton of info on this site about the benefits of eating organ meats, but liver is by far my favorite. Heart is good also. Kidneys and lungs, meh, for my tastes.
Liverwurst is the easiest way, just check the labels for additives. I eat that like pudding. My kids love it too. I haven’t nailed a good liverwurst sandwich yet, but I’m trying.
To sauté it, don’t overcook it, that’s where those metallic off-flavors and smells appear. I treat it like a steak, but can only make it when my wife is travelling. Complimentary flavors are things like mushrooms, spicy dark greens, onions (obviously, it’s a classic for a reason), pasta, potatoes, rice, salad, truffles if you want to be fancy, and veggie purees as a sauce.
Also, I used to work in a restaurant that had the best chicken liver mousse in the world. It’s involved, but I hated working there so I will share their secrets out of spite.
Chicken Liver Mousse
Makes ~ six servings
2 cups chicken livers
Salt and pepper
Half an onion, rough chop works
Any herbs you want - garlic, any woody herb like sage, thyme, or rosemary are great. Keep them whole and cook them in the following steps, but fish them out before blending so you’re not eating bark.
1/3 cup sweet wine like marsala or port
A splash of chicken stock. I don’t expect anyone to make their own, but look for yeast extract on the ingredient list. Rachel Ray actually is decent. Or go get some chicken feet if you feel ambitious.
One pack of powdered gelatin
Light 1/2 cup of heavy cream, sour cream, or creme fraiche
Optional Garnishes - Truffle oil, candied citrus peels, grilled bread
1.) Trim the livers. Soak in ice water or milk for at least 3 hours to remove blood and other stuff. Overnight works fine. Pat dry and season with salt and pepper.
2.) Bloom the gelatin in cold water, set aside, Sear the livers, set aside, sauté the onions and herbs - just till translucent, you don’t want any color. Discard the herbs, Add the wine and cook until au sec (fancy term that means it’s almost dry.) Cooking alcohol separately helps burn off that boozy flavor. It doesn’t just magically evaporate. The more food you have in there, the more alcohol can bond with other components and takes longer to cook off.
3.) Add the livers and stock, just for a minute or so its all hot and put in a blender. Vitamiix is great, but not necessary.
4.) Mix the dairy, truffle oil, and gelatin in with a spatula or spoon.
5.) Taste and season with salt and pepper if needed, put into glass jars or ramekins, cover with wrap and refrigerate for a few hours.
6.) Enjoy on grilled bread with the citrus .
You can pass it through a sieve or add a gelatina, but I don’t feel like typing those directions out.
You can also do a meat brulee with it, or pipe into deviled eggs, or meat pies (shoutout to anyone who is from the UK.)
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Amazing.
Liver is one of my favourite foods for sure. I’ll try your recipe at some point
That’s bc you white ppl don’t know how to cook it 
Try it stir fried (actual stir fried- wok+ dangerously high heat) in lard with 剁辣椒, garlic and Chinese pickled mustard greens, maybe throw in some Sichuan pepper corn too
You know I’m going to try that.
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I love it, but for some reason it’s the equivalent of garlic to vampires to white people. Which is ironic because they love cocaine and botox.
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I’m going to have to find this.
@SkyzykS It wasn’t until I posted that I saw you also did pork and sweet potato.
I was going to mix leftovers with egg and make something like a sweet potato hash. However, my wife had unbeknownst to me, pulled out all the pork. It got reappropriated into a fried rice the next day, so not all was lost.
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Its an awesome combo!
Samul used to post his sweet potatoes done like that, so I started doing it to, just candied with a little brown sugar, butter & water.
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My 5 year old daughter made this today.
Her “magical creation”.
Garden fresh mâche she harvested herself, raspberries, a couple blackberries, all crushed in water.
Was actually a pretty solid little salad (minus the water).
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These make me very uncomfortable.
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Inlaws’ eggs
Inlaws sauerkraut
Homemade chutney (tomatoes picked a week ago)
And some leftover veg from the fridge for lunch.
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I made my first attempts at cutting sashimi. Farm raised atlantic salmon and yellowtail/hamachi. Learned a lot about how thickness and direction of cut affects things. Clearly no effort put into plating.
Also miso marinated black cod and broiled asparagus.
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