Today I Cooked...
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Couldn't be arsed to cook, today. Grilled pikelet with marmite for brekkie, a couple of lamb meatballs from the butcher's shop fitted with a couple of mushrooms at about 15h, and in bed by 18h30.
A miserably drizzly and cold day, I just wanted to curl up, go to sleep and never wake up again.
A miserably drizzly and cold day, I just wanted to curl up, go to sleep and never wake up again.
Found this brilliantly marbled sirloin at the shop today, couldn’t pass it up.
Also found some shiitake mushrooms significantly reduced. Had some tenderstem that needed using today. So, fate has decided.
Steak, broccoli, and shiitake mushrooms sautéd with white wine, garlic and parsley. Served on a bed of sticky rice and drizzled with a quick sauce of soy, mirin, sake, brown sugar and a pinch of crispy prawn chilli (in place of bonito flakes, of which I am out).
Delightful.
Also found some shiitake mushrooms significantly reduced. Had some tenderstem that needed using today. So, fate has decided.
Steak, broccoli, and shiitake mushrooms sautéd with white wine, garlic and parsley. Served on a bed of sticky rice and drizzled with a quick sauce of soy, mirin, sake, brown sugar and a pinch of crispy prawn chilli (in place of bonito flakes, of which I am out).
Delightful.
Just cooked some Liver & Bacon. Which probably isn't for everyone's plate.
No point in a photo - just imagine a brown puddle with other bits of brown and a general sprinkling of brown
No point in a photo - just imagine a brown puddle with other bits of brown and a general sprinkling of brown
I love liver and bacon. People who don’t enjoy liver are missing out.
Liver is a powerhouse - I honestly feel better after eating some.
Almost Wagyu level that. I always keep an eye out for similar. Darker red meat, tons of marbling.
Nowt wrong with that. My go to is Lambs liver for that sort of thing, or chicken liver for a curry/spiced dry fry.
Its a shame you cant eat it too often... High Vit A levels can cause probs as your body stores them unlike Vit C
Me too! My doctor told me that I’m bit b12 deficient, and so should eat more meat products, e.g liver. Yummy!
Liver is a weird one though. It is exceptionally nutrient dense. Most of the vitamins it contains are water soluble. Which means your body discards excess when you take a pee. But it also has massive concentrations of Vit A (and copper). Which is fat soluble and your body stores until it needs it, both in fatty tissue and your liver. Too much Vit a and copper cause toxicity which is not good at all. Also, there's too much b12 in liver, but that's not in its self bad... as excess gets passed.
Google hat on.....
100 grams of liver has over 3000% recommended daily allowance of Vit b12, and 800% of recommended vit A
Maths hat on.
3.33g of liver gives you 100% of B12, while 12.5g of beef liver gives 100% Vit A.
Basically half a chicken liver each day... approx 20g and you're good to go. (chicken liver contains less than beef)
EDIT... There is a book i have called' Foods That Harm, Foods that Heal" I would recommend everyone add it to their library.
Foods That Harm, Foods That Heal: An A-Z Guide to Safe and Healthy Eating (Readers | Awesome Books
Foods That Harm, Foods That Heal: An A-Z Guide to Safe and Healthy Eating (Readers Digest) by Reader's Digest. Buy new & second-hand books online with Free UK…
www.awesomebooks.com
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Liver is a weird one though. It is exceptionally nutrient dense. Most of the vitamins it contains are water soluble. Which means your body discards excess when you take a pee. But it also has massive concentrations of Vit A (and copper). Which is fat soluble and your body stores until it needs it, both in fatty tissue and your liver. Too much Vit a and copper cause toxicity which is not good at all. Also, there's too much b12 in liver, but that's not in its self bad... as excess gets passed.
Google hat on.....
100 grams of liver has over 3000% recommended daily allowance of Vit b12, and 800% of recommended vit A
Maths hat on.
3.33g of liver gives you 100% of B12, while 12.5g of beef liver gives 100% Vit A.
Basically half a chicken liver each day... approx 20g and you're good to go. (chicken liver contains less than beef)
EDIT... There is a book i have called' Foods That Harm, Foods that Heal" I would recommend everyone add it to their library.
Foods That Harm, Foods That Heal: An A-Z Guide to Safe and Healthy Eating (Readers | Awesome Books
Foods That Harm, Foods That Heal: An A-Z Guide to Safe and Healthy Eating (Readers Digest) by Reader's Digest. Buy new & second-hand books online with Free UK…
IF one is trying to include Liver into the diet more an easy way is to freeze and grate small amounts into dishes where it becomes a incorporated for nutrition but not noticeable for taste or texture.
Yeah, good idea. Another option would be to blend it, and freeze a suitable amount in ice cube trays. Probably a bit easier than grating frozen stuff.
Do you soak your liver in milk before you cook it? I always do as it mellows the flavour out a little and makes it more tender. Plus, the cats love drinking the milk afterwards.
Grating is pretty easy to be fair ,but your way will work if you have the inclination.
I did go into a Butchers and casually asked of Beef liver - " How much do you want " asks the Butcher , " I'll take a whole one please " -says I
T'was quite the slab of organ meat...
Felt like a serial killer walking down the high street with a large bag of red bloody blubbery goodness.
Yes to soaking in Milk - Not sure if it actually does improve the flavour as never done a blind taste test but for the sake of milk I do what the cheffy books tell me.
Tori Paitan ramen from Matsudai. I added shiitake, soy/mirin/garlic/ginger marinated chicken thigh and some chilli oil. Really good.
Have you discovered " Drug Eggs " before ? -basically marinated boiled eggs - soy sauce , chilli , ginger , mirin I think. Pretty good as a tupperware goodie by itself or nice to halve and add to ramen dishes.
Ohh yes! Big fan of them. And sushi (Tamago) eggs, another favourite.
I have a jar of that permanently made up. I add a little honey and sesame oil to it too. I marinate chicken in some of it as well before making a stir fry. Really good stuff.
We're doing a Thai Red Curry later. With fish, Sugarsnap peas, Baby corns and water chestnuts in it... using Mae Ploy paste, cocunut milk and coconut cream. Having it with noodles though as we've had rice the last 2 evenings. Morrisons didn't have any Thai Basil in stock though unfortunately... I have some seeds to grow my own which i'll be sowing next month.
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