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Sun, 31 May 2009 15:16:16 +0800 |
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I am increasing up my tolerance for organ meats by taking more liver
pate, Liverwurst (US Wellness Meats, includes heart and kidney as well
as liver), and now cooked liver from time to time. I fry up the
Liverwurst for breakfast in beef tallow or coconut oil along with all
the usual breakfast suspects - love it.
Cheers
Neil
On Sun, May 31, 2009 at 1:18 PM, Trish Leon <[log in to unmask]> wrote:
> Are raw organ meats strong tasting? I can eat any heart and chicken or poultry gizzards if fried. I have never been able to swallow cooked livers. My gag reflex kicks in. I have never eaten brain, sweatbreads or kidney for fear of the taste and consistency. I am not one for creamy textures at all. (That's why I never liked ice creams, puddings, yogurts, etc.)
>
> What is the best way to start out?
>
> Thanks-
> Trish
> Sent from my Verizon Wireless BlackBerry
>
--
Neil C Timms
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