@Rinse & rePeat I may ask our fishmonger… online nothing and I never see them in the store…
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Oh fresh oysters would be amazing! I have a place I have sent for fresh ones, already shucked in a tub.@Rinse & rePeat I may ask our fishmonger… online nothing and I never see them in the store…
"Yes, beef liver has so much of the oily vitamins that it just takes an occasional meal to meet those requirements generously. The charts have stopped giving its vitamin E content, and rarely mention vitamin K, but it's very good for those. Charts still don't reflect the intracellular (lipid soluble dehydro-) form of vitamin C, but liver is a good source of that too." Ray Peat e-mail exchangeLIVER TACO
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Liver is the one food I have had a strong dislike for since early childhood. My parents made us eat it once a week, well at least they tried with me. I have been a great source of entertainment telling my stories of how I got rid of the liver off of my plate and other ways of how I outwitted my parents.
In wanting to do better for myself, and since learning from Ray Peat that liver has so much to offer, I set out choking down a lot of liver over my last 6+ years. I found that pairing it with a tequila martini and extra onion and bacon worked well when I ordered it in a restaurant, because really it was the most optimal dish on the menu, but with liver too much vitamin A, copper and iron was not an optimal choice. So I found a couple of ways I actually like liver, and that is in my homemade pate and my liver taco. I keep my liver consumption to Ray Peat’s recommended 3 to 4 ounces a week, and I like to divide that into two different days, keeping my shellfish for zinc separated by a couple of days. I had been remiss in eating my live this past year, because it was not easy to prepare buying it from my local health food store in a tub frozen rock solid, but the other night I found one grass-fed and portioned for easy use!
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So I cut one in half, and then in tiny pieces. I cooked my masa tortillas in a little butter till soft, then put it on a plate and salted it. I gathered my ingredients, and got my onion cut into slivers, and picked a few sprigs of cilantro from my garden, and prepared myself a really quick taco.
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I heated up a little beef fat, that I drained off from browning ground beef or from making short ribs and had frozen, and tossed in my liver bits. I quickly added some dried powdered cumin and some smoked salt and cooked for barely a minute.
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I assembled my taco with the liver, mango habanero hot sauce, my onion slivers and cilantro and had it gone in four bites, and it was tasty! Be sure not to cook the liver till dried out or it will get that awful liver taste. My son made my mango hot sauce, but using a fresh made salsa using fresh mango instead of tomatoes would be so good too! Regular salsa or a hot sauce and sour cream combo would also be a good alternative.