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LOOPS · Top Cat Joined: 31 May 2006 Posts: 457 Location: CHILE

I chewed it a bit, but not much - too scared of the texture!

This is my first REAL bit of raw meat - I do raw eggs without a problem. I've been ill lately with flu-type thing so need some vitamins - so I chose fresh liver. It's from the supermarket (can't buy 'organic' here) - I hope I don't die or anything.

I've cut up the remaining bits and froze a few and fridged the rest - hubby is going to get grossed out when he finds that in the fridge!

I do cured meats mostly - cured pork is good here (chorizo) - so I guess they're kind of raw - at least not cooked. I really like pork, but only the fattiest bits.

I'm looking to do more raw stuff so I can ditch my mega vitamin tablets as they don't feel 'right'. I've always had a problem with synthetic B vits overstimulating my system. I still do magnesium/calcium (dolomite)/zinc/cod liver oil/fish oil/vitamin E and a little vitamin C - apart from the C these are all natural products - the dolomite has been screened for heavy metals too so I'm not worried about that.

Anyone else doing raw liver? The taste was mild - much milder than cooked liver. It was ok - not as disgusting as I thought. I see raw meat as medicinal so I'm willing to down it even if I don't like it! I'm hoping I'll really start liking it with a bit more practice.

jl53563 · Posted: Thu Jul 20, 2006 7:46 am Post subject:

WTG Loops!!! How is the tennis going?

ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

Hey Jaybird was posting about eating raw liver a while ago.. should be somewhere in this section!!
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Jaybird · Meat Devil Joined: 20 May 2006 Posts: 1292

I craved raw liver a month or so back and ate a good amount over a two day period. It tasted really good to me, sweet. The texture was interesting!
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LOOPS · Top Cat Joined: 31 May 2006 Posts: 457 Location: CHILE

Hey see my entry about whey protein. Dunno why but it's working for me for extra energy in tennis.

Well I think I'll have to be a bit careful with too much raw liver - I did get a bit of a stomach ache shortly after eating too much of it. I think you need the right enzymes or something to digest it and my body is like - WTF??

Anyway I'm still well into eating chicken liver pate (homemade) - you only simmer the livers for a few minutes so must still have some of dem dandy vitamins kicking around.

I have a problem with raw meat in that I eat out with my hubby James - and he HATES rare meat. We often go to asado places and get the whole hog - big mixed grill - the guy asks how well we want the meat done and I have to say medium to well as James won't touch rare stuff. Sigh. You get a ton of meat as well - I always get MENTAL dreams the night after eating that much meat.

I'm going for the raw liver again this week. After all I'm an athlete and need those extra vits!!

Loops

Avalon · Top Carnivore Joined: 29 Nov 2006 Posts: 3326

Nearly a year to the day, back here with the Liver.

I haven't had any in well over a month. And it was chicken liver then. Here we have fresh Veal Liver. I prefer it to the chicken oyster slime Grin

Heck it is the begining of the month and I bought a ton of food. But that's for the journal. And of course the pics. Simply soy and some pepper.

LOOPS · Top Cat Joined: 31 May 2006 Posts: 457 Location: CHILE

nice pics!

hey you can just about soy any raw meat I've found and make it taste great. So far I'm really still into fresh raw salmon with soy sauce, but I'm going to branch out.

Raw liver is weird though - I kind of took a break from it. However I will be taking it up again soon. That liver looks very red - the stuff I've seen is like dark dark brown. WTF?

Loops

Avalon · Top Carnivore Joined: 29 Nov 2006 Posts: 3326

I'm not sure of the whys, but typical Beef liver seems to be very dark brown. Veal and calfs is this nice light milky brown/sienna shade. I like the Veal because it's 'fresh' and not previously frozen. Although maybe feezing is good to kill the parawhatsits.

Yellow tail is tops on my raw fish list Yup

Salmon too.