tag:blogger.com,1999:blog-1980904905258219119.post8009168110564831086..comments2023-11-22T00:52:52.865-08:00Comments on ramblings on cast iron: refined technique for cooking livergreenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1980904905258219119.post-3340240998589612292010-10-07T07:24:34.245-07:002010-10-07T07:24:34.245-07:00Agree about pork liver; not on my list of to-buys....Agree about pork liver; not on my list of to-buys.<br /><br />If you know a hunter, you're in the sweet spot. Fresh elk liver is exceptional. Venison ditto. Bear is very good, also. <br /><br />What also really really helps is if you have access to the entire liver, so you can slice it (diagonally) as thin as possible. Sometimes freezing it slightly helps this process.<br /><br />But if your butcher can slice calf liver VERY thin for you, hey, you've scored a winner.CastIronCook2https://www.blogger.com/profile/18161593743079969661noreply@blogger.comtag:blogger.com,1999:blog-1980904905258219119.post-59548032825245585892010-10-07T03:57:33.019-07:002010-10-07T03:57:33.019-07:00I use calf too, or beef, depending on what's a...I use calf too, or beef, depending on what's available. If it's just pork liver, I don't buy it.greenturtlehttps://www.blogger.com/profile/03297069162518799805noreply@blogger.comtag:blogger.com,1999:blog-1980904905258219119.post-45188662072600542922010-10-06T23:49:23.572-07:002010-10-06T23:49:23.572-07:00Thats pretty much how I cook liver, but I use calf...Thats pretty much how I cook liver, but I use calf liver as I'm not a fan of beef liver.DwarvenChefhttps://www.blogger.com/profile/15291806116096043472noreply@blogger.comtag:blogger.com,1999:blog-1980904905258219119.post-29485294890825819832010-10-06T19:51:38.791-07:002010-10-06T19:51:38.791-07:00*very big happy smile**very big happy smile*CastIronCook2https://www.blogger.com/profile/18161593743079969661noreply@blogger.com