IM ON RU-vidEEEEE!!!!!! Words can’t describe the way I’m feeling 😭😭 Thank you for trying something out of the box for you and giving me the opportunity to voice my love and gratitude for my people’s cuisine🇯🇲❤️
I love how you pointed out that not liking organs comes from a point of privilege, as in where you can choose to not eat certain parts of the animal just because you have plenty. Cultures that have developed around the theory of respecting the whole animal (or poverty) have always used the entire animal, head to toe. We have liver curry and brain chop and a whole lot of other foods that are an absolute delight. Love from India
We used all parts of the squirrels and rabbits when I was younger. I’m not even being sarcastic, my grandparents would cook them all them time. Grandpa trapped and skinned them and grandma took care of the rest lol
@@ShanaLawson same in Poland, but we don't eat squirrels tho, most common here was pork and poultry, my mom rememeber from her childhood that they even used pig's bladder to make balls to play football. I remember from my childhood that my dad brought a whole duck and my mom cooked it whole with wild apples that I used to pick. We even use bones to make different types of delicious soups.
Shout out to Shamar. He really highlighted the way the “lesser” parts of animals and in general the discarded or “waste” foods have gone to those enslaved or poor who then took them and made them delicious. It’s interesting to see how the status of food changes as time goes on. Lobster was considered trash as they were bottom feeders and fed to inmates. Also BBQ being the least desired parts of the pig or cow given to slaves who learned how to slow cook it to make it even more delicious.
@@heatnicoleher I just noticed today how much more expensive wings are now! I haven't been eating meat and was shopping for my brother-- was SHOOK to see how little ol wings have had glow up in recent yrs 😳
@@bodyofhope when I was a kid, we drove down to Buffalo NY for 10 cent wing night. Now they're $10-12/lb (CAD) at restaurants, which is about 9-10 wings. I've also adopted a legume diet to replace costly meats.
Yeah, that touches on a whole other issue I have - lots of formerly-bargain-priced cuts of meat have alas been discovered by foodies and shot up in price so they're no longer affordable by the people who used to depend on them for cheap wholesome nutrition. (And I say this both as a foodie myself and the grandchild of poor immigrants.)
I have massive respect for Beryl. She knows she doesn't like liver in general but doesn't hesitate to dive right into a dish made with liver. Great personality, comfortable presence, and so open to experience foods of the world ☺️ Beryl is that girl everyone wants a best friend to be like!
My sister-in-laws favorite food philosophy is that "there is no food you don't like, there are preparations you find that don't fit that food," kind of a way of saying, "let's find a way to fit it to your pallet." She has gotten a lot of us to eat things we would have never touched. Never ate chicken hearts before her. Still have yet to try her liver :)
Totally agree with this and add that if you don't like something, wait a bit and try again. I started out HATING olives and olive oil. But I kept trying and as I grew older and my tastes changed I found that olive oils were acceptable. And I even found an olive that I could tolerate. Who knows in a few years I might learn to like .... or at least tolerate olives.
I'll try any food once, but liver has a very hate feeling in me. I loved it once until I had to eat it 3 times a week for over a year. My parents were poor and we couldn't afford the medication..liver was cheap.
barbecued chicken hearts are great, if anyone is curious on a simple preparation! a good seasoning and it's ready to grill ^==^ it's usually juicy and great, just make sure it's clean - unless u don't care about a blood clot xD
Adobo can be cook in any variety of meat or vegetables fish,pork,chicken,shrimp,squid,chicken liver, pork liver, tofu also,string beans,swamp cabbage etc. It still has the same princle in cooking no matter what kind of meat or vege you used.
I love the idea of using every piece of the animal. If it dies already for us, we should use every piece. With saying that, I neither like the taste or texture of liver in a piece. However, in a processed version (think Leberwurst, yes I'm German) I can totally get on board. Also, I love your content. I liked the longer videos more though. It's so lovely to see how genuinely excited you are about food.
reminds me, it has been a while since I had Leberwurst (love that too!). But I actually like innards, esp. liver - but mostly the way my parents did it. I don't know how, but I remember my dad marinating the liver - cut up in strips - in some coconut milk? and frying with onions later. I rarely get to eat liver though :(
Germans ought that same tradition to the states, we use all parts here too, everyone everywhere does. nuggets sausages, balls, pates, etc. all are super common ways every American eats all parts, not to mention all the cuisine and cultures that make the organs and bones and all the stars of the dish. I don't know where people get the idea that some cultures don't use all parts.
Exactly! I'm Romanian, so I grew up with lots of dishes that involve organs (liver, gizzard, heart, kidney, and even brain) (including lebăr/Leberwurst). One of my favourite dishes is actually chicken or turkey liver in milk sauce. I think that the repulsion towards eating organs is more of a cultural/upbringing thing, because organs are used way less in the anglophone countries. But your point is absolutely valid.
Her pointing out how people don’t like certain organs out of privilege is such a brilliant and unique analogy and take on food preference. She’s a really good person and I admire her ability to tell and impart a lesson through food and the culture behind them.
She also said the worst thing that can happen if you don't like the food is that you don't like the food, because she has money and privilege to buy and order more food if she doesn't like something. She isn't going to go hungry because she has run out of money.
@@angelawossname I feel like that's a weird take on what she said. I don't think she was saying "and therefore you don't have to eat it, because you can just get more" but more like "eating something you don't particularly like is not the massive hardship people paint it as." I feel like the takeaway is the opposite of what you said, like being able to just 'not like' a food to such a degree that you feel ok refusing to eat it when presented to you is the privileged position.
Shamar Sherwood, I cooked your recipe for beef liver, it came out delicious! I doubled the ingredients for the sauce so we could mix it in the white rice. It was a big hit! I'll be making this again. Thank you! Thank you Beryl for sharing and trying different dishes from around the world.
4:05 yes there is. when you have cooked the adobong atay, fish out the liver and fry it with lots of oil then when you are satisfied with the crispiness, put it back in the dish with a tablespoon or more of the frying oil. this technique can also be used in pork/chicken adobo. enjoy!
@@BerylShereshewsky filipino adobo recipes abound. you can adobo tofu, chicken, pork, beef, vegetables (try eggplants and mushrooms) , fish, squid.... you just need what you already used in this recipe. btw, my biggest hint to you about cooking adobo is to mix the vinegar and soy sauce that you have together to get the ratio perfect to your tastes. different vinegars and soy sauces have different levels of acidity or saltiness/umami so the ratio for someone else's vinegar/soy combo might work but it won't work for what you have. enjoy! ooh one more thing... if you have leftover veggie adobo or meat adobo, cook it into scrambled eggs the next day!
My mom's version of liver adobo usually she will marinate it first in calamansi, soysauce and crushed garlic then after marinated she will lightly fried the liver then add the vinegar, the marinated soysauce and bay leaf to a boil then top with fried garlic and scallions on a bed of fried rice or white rice ☺️🍚
I'm american and other americans think I'm crazy for eating rice dishes with sauces with a spoon, and it blows my mind! its the only way!!!!! ( I use chopsticks for certain ones but the spoon is just so efficient hahaha)
In my german family we used to eat crispy fried chicken liver (coating it in flour will allow this) with mashed potatoes and sweet caramellized onions. It was a childhood favorite of mine
In Germany Liver Berlin style is very common: fried beef liver with the mashed potatoes and sweet caramellized onions - plus backed slices of apples, too.
I prefer cooking very small potato's with rosemary, over mashed potato's there, so it is less heavy and the liver and caramelised onions do not get overshone by it. Adding sage to the liver and apples makes it top tear
I’m from the south in the US and fried chicken livers were a soul food staple here in Georgia!! the Deep South loves anything fried and i grew up surrounded by this!
I stumbled upon this channel and I got to say that I love how she put so much effort in cooking variety of dishes or desserts from around the world! She’s discovering a lot of things about different food cultures on this channel. Respect! ❤️ From Philippines 🇵🇭.
In my version of Filipino Adobo I would put ginger to take out the smell of the liver. The ginger gives you spice and take out the after taste smell. Herbs like bay leaf and anise star helps as well. Well done trying liver. 😊
Was also going to comment that if Beryl is feeling courageous to do it again, she could try adding ginger! That's how we make it at home, too. We saute the livers in onions, garlic, and ginger, fish out the livers before they become overcooked, finish the sauce, then return the livers at the end.
Agreed~ With ours we usually use 1-2 bay leaves. Personally also, I find star anise too overpowering when cooked in adobo so I don't really use that. Ginger tastes good in adobo but I prefer it without ginger~
THE JAMAICAN ONE IS MY FAVORITE BECAUSE JAMAICANS CAN MAKE EVERYTHING TASTE SO GOOD! I DON’T EAT LIVER EWW EXCEPT FOR THE JAMAICAN ONE BECAUSE IT DOESN’T TASTE LIKE LIVER ❤️🍼🐷🇯🇵
In the Philippines, there are actually quite a lot of dishes that uses liver. Menudo is another dish, it has cube-shaped ingredients: pork, liver, carrots, potatoes with soy sauce and tomato sauce. It's frickin good!
@@eustacehendrix9659 Philippines acquired the Menudo recipe. Our country was colonized by Spain for hundreds of years, so as time goes by the Spanish Menudo as gone through a change all through out these years. However, the main ingredient in Menudo is not the liver...
I grew up eating turkey organs at thanksgiving every year. It was actually my favorite part as a kid because it was mixed in with the stuffing and my mom’s stuffing is BOMB! All the bits in that come in that white bag with your turkey goes in. It’s inspiring to see you eat liver this way. Reminds me of the first time I had beef tongue 🥰 amazing!!
Turkey liver is amazing. I sneak it off and cook it for lunch for me when I make Thanksgiving dinner. Mom would chop it up for the stuffing but you daren't do that for people these days, they will find it and yell a lot.
Hi Beryl! I'm from the Philippines, if you wanna give chicken liver a second chance, you might wanna cook it with pancit. Chicken Pancit to be exact, you wont regret it. I promise. You might change your mind about eating liver after this 😊
That's weird because the main reason I love eating livers is their creaminess and you can only experience it best in chicken livers because other livers tend to firm up when cooked.
@@eleo_b I am with u, as a Jamaican the liver is flavorful but it’s the texture I cannot take and beef liver is too soft for me. Now beef kidneys was my favorite Jamaican breakfast meat when I ate flesh.
yess ikrr I'm absolutely CRAZY over the creaminess of chicken liver. I don't think anyone could even obsess about those stuff as much as I do. Chicken liver is like one of those things that you either love it or hate it.
@@eleo_b cook it more! My step mother used to cook it just enough to keep that "creaminess" and I hated it. Thanks god my dad was on par with me and would ALWAYS fry it again and add more onions and sauce the nexy day, when she was at work. Also, he preferred chicken liver because as mentioned above, even if you cook it more, it won't become like rubber, unlike beef liver. Also, cut in smaller and make more sauce!
This has got to be the best RU-vid channel to exist right now. I hope people recognize the amount of work that goes into these videos, the links, the cooking, just everything! Thank you!
HI OMG I sent the video for the chicken liver and I just can't continue watching after saying hi 😂 Thank you so much for this opportunity! I swear I'll watch the whole thing once I recover from the cringe 😂😂
I come from a Russian-German-Slovakian background and in my family we LOVE liver! 😁 we usually drag it through a seasoned flour mixture and then fry it with onions and mushrooms until crispy..SOOO good! But I think you definitely have to have been raised with these foods around..they're not for everybody..we use chicken liver always!
As a Russian living in Germany I so agree. But depending on liver- if it's lamm- we don't do the flour step. Mostly, it's lamm&beef liver, but chicken liver also very often It is really a taste not for everyone, but it's so good ☺️
Hello Beryl! I'm a Filipino who loves the Adobo Liver you made. One tip to remove the weird taste of liver i think is to toast the garlic to brownness before adding the liver. Also, a lot of filipinos add a spoon of sugar to their adobo (and i mean any kind of adobo) to elevate it a bit... P. S. I really love your bravery for eating food you don't like.
I truly love Beryl's authenticity in trying out different dishes. She tells you when she loves it and when she doesnt. And that's okay. I just love how she delivers it in a non-offensive way. Love yah B 🥰 #morepower
it helps that she has a great appreciation for food that even when she doesn't like it, she says so in a genuinely respective manner, as all food must be treated.
This makes me so happy. Having grown up eating lambs liver, I love it. I could never make it the way my mum used to, but I still love it. So glad you gave it another try. As you say, don’t write off a food item entirely until you have tried it several ways.
The chicken liver adobo goes really well with it's heart. The contrasting textures and flavors compliments each other that to me just completes the dish. Also, great with boiled quail eggs and diced potatoes too.
The first time I tried to feed my oldest daughter (she is 22 now) but she was like 3 and I made fried liver and I gave her piece and she put it in her mouth, I thought she liked it, of course we was sitting in front of the TV, so I wasn't paying attention, well I kept feeding her pieces and before I knew it, I look over and her cheeks was huge and she was slobbering all over, LMAO! She hated the liver but kept putting it in her mouth so I wouldn't feel bad, she just refused to swallow it. I totally forgotten about that, I had her daughter the other day she's 15 months and she did that to me w a dammn banana, lol!
@@kaze4223 I have to agree. I live in a developing country and our food is cheaper than most first world countries as far as I know. I saw a video about people buying $100 food and can't believe how little they could buy.
Certain food items are less affordable in many parts of the world but doesn't mean we can't choose what we want to eat you know... Beef might be expensive but that's doesn't mean we have to eat liver or starve
I love this. I have always believed what she said about eating foods you don't like. I realised that when I tried a few bites of my friends lunch. And I liked everything she brought. Even vegetables I usually don't like. So I decided to give everything a try at least once (as long as it's vegetarian).
Very interesting. I am from Central America. My grandmother used to make a soup with chicken liver, heart and gizzard. In Spanish, we called it levanta muertos. It literally translates to raises the dead. It is seasoned with cumin, garlic, Anato seeds and cilantro. She would also add tomato, onion and bell pepper. I used to like it until I found out what was in it. I guess the name comes from how nutritious it is. It is interesting to me that you guys combine the same three organs in a dish.
All these dishes look so good! yes, I love liver, but they look so delicious! PS: soak the liver in milk (any milk, even plant-based) overnight to get rid of the blood and bitter taste :)
Here in Ecuador we clean beef liver with lime juice for 30 mins it get rid of the weird bloody taste quite well. my favorite liver recipe is "Higado apanado". In which you make liver steaks size after cleaning the liver in lime you wash it with cold water ad bbq sauce, garlic, salt, black pepper to marinate for 30 mins. then take the liver steaks and cover them in all purpose flour mix with apanadura (breadcrumbs like the thing they put on nuggets sometimes) and salt and pepper. then you do a pan fry in oil and eat with white rice and a salad or with french fries.
The way I make my liver and everyone likes a lot: I soak the liver in milk to get rid of the iron zing. I then slice it think the long way and pat dry. I then flower, egg, panko breading and fry. I serve with a Redwing and cranberry sauce. Love the utilization of as much of the animal you can use! Love your shows
IN Poland is very popular to eat livers with potatoes and fried onion on it. Sometimes we add to it pickled cucumbers (especially those which we make on our own). Even though I am not the biggest fan of liver, in this combination I eat it :)
My favorite breakfast in the whole world is liver and hard food, in Jamaica hard food is a mixture of boiled yam, banana, dumplin, and plantain 💕 i’m so glad to see that you liked it! I also add a little bit of ketchup in mind when I stew it down
Whenever my mom would make us pozole or caldo she would also use the whole chicken and clean and put in the heart and liver. The broth would give the liver so much flavor. It was me and my dad’s favorite part, my mom always made sure to put some in our bowls.
I live in jamaica and I cook liver and kidney at least once a week and that recipe was spot on. Just need some nice white rice or some ground provision to go with it. 🇯🇲🇯🇲❤️
When I saw that she was doing a liver dish from the Philippines I thought it was going to be igado, and I was a little disappointed that it wasn't! I hate liver but I can tolerate and sometimes even like igado. Beryl, you have to try it! The sauce is similar to adobo but the texture is completely different
The variety of vegetables might help her palate for the liver's texture for sure. They make it with beef liver with pork so the pork flavor may also help with the gameyness as well, Beryl. If you try it out I hope you'll enjoy it fully!
Hi ! I did the video for the Philippines ! Igado is not something we usually have and I wish we do ! I've only recently learned that it's called igado so I really don't know what else to suggest other than the second best: adobong atay ! Lolol
Hi Bery, I’m from Indonesia. Found out your channel few days back. Love your videos. When cooking chicken liver, I always fry the liver before cooking it. Actually I’m cooking it 3 times 🙈🙈 1. Boil the liver with spices (garlic powder, chili powder, coriander powder, pinch of turmeric powder, salt and finely chopped curry leaves) 2. Fry the liver 3. Cook it however you like I like to make a curry with this
You are an amazing person. So awesome that you try these recipes for a food that you know you don’t like. You are really an inspiration to encourage all of us to open our minds through opening our mouths!
As someone from the Philippines, I grew up having to confront my mom about the dishes she made, because a lot of times they involved liver, which is, to this day, something I really don't enjoy, but it was fun watching you try these dishes!
THE JAMAICAN ONE IS MY FAVORITE BECAUSE JAMAICANS CAN MAKE EVERYTHING TASTE SO GOOD! I DON’T EAT LIVER EWW EXCEPT FOR THE JAMAICAN ONE BECAUSE IT DOESN’T TASTE LIKE LIVER ❤️🍼🐷🇯🇵
Similar to beef, my mom sears the liver first before cooking it in adobo sauce. Also, chicken liver si mushy compared to pork liver so my family prefers to use pork liver. We add chicken liver in our pancit though coz we love the bitter taste.
Love this channel.. im learning so much by watching a food channel and the fact that it features a lot of Filipino food (underrated). I love how she present everyone of them..
THE JAMAICAN ONE IS MY FAVORITE BECAUSE JAMAICANS CAN MAKE EVERYTHING TASTE SO GOOD! I DON’T EAT LIVER EWW EXCEPT FOR THE JAMAICAN ONE BECAUSE IT DOESN’T TASTE LIKE LIVER ❤️🍼🐷🇯🇵
Can you do breakfast from around the world ? I’m so curious what other countries eat for breakfast and how it differs from here in America . And would definitely be open to incorporating new ways into my life . Also a condensed milk video would be cool to get new ideas.
I grew up eating beef liver and calf's liver dredged in seasoned flour and pan-fried then covered in a home-made pan gravy. My Mom made it at least once a month, and all of us kids liked it. When it comes to chicken livers, though, I was the only one of my mom's four kids that ended up enjoying them. I love them fried nice and crispy.
Some parts of Japan raw liver (mainly pig) with garlic and sauce was eaten (today it is forbiden to serve raw liver in restaurants due to food safety) My favorite japanese liver dish is reba-nira, stir fried liver with garlic chives.
Ooooh, sounds similar to a chinese dish! I love it but cannot cook it to save my life (the only time I attempted to cook liver, I had trouble even cutting it in equal slices 😐)
me at the beginning: "yay, new liver recipes!" me at the end: "they don't taste as liver? moving on" aka when you grow up eating liver with onions and it becomes one of your favorite food :D
I, respectfully, disagree. My mother made liver and onions quite a lot and I could never acquire a flavor for it. Then she tried beef heart, as a substitute, which has a much better flavor profile.
Yeah, that was another comment I had here... the creamy texture of chicken livers, and the gamey flavor of liver in general, are what I consider features and not bugs! Myself, I get really tired of bland mild-flavored meats - I turn to organ meats specifically for the more interesting flavors and textures.
@@ETBrenner I grew up eating liver. It was reasonably priced. My mom soaked it in milk all day, the floured and fried it. She served it with fried onions and canned, whole button mushrooms. Served with mashed potatoes and cream corn!! Lol! Love from Bobcaygeon, Ontario, Canada
we used to marinate the liver first with soy sauce, calamsi or lemon, pepper and salt overnight. Then you can fry it set a side the sauce then cook it the normal way of cooking adobo.
In southern Germany they have Leberknödel - a kind of dow balls with very finely chopped liver in it, soaked white bread, parsley, sauted onions, salt, pepper, majoran or oregano and garlic. Just put everything in your food processor, use breadcrumbs for thickening if needed, make small balls out of the dow, steam them or cook them in broth. You can eat them out of the cooking brine with chicken broth and I think this dish tastes amazing especially in winter with fresh parsley as a topping.
Before I went vegetarian, I explored some organ meats. And actually, they're quite nutritious. The texture can be weird if you're not used to it, but if it's cooked right, it can taste really great. But if I see some of these dishes while traveling, I might give them a try. Because I'm used to just standard liver and onions (which can be amazing, but I've never seen these cool dishes you featured in this video!).
In my home there is a kind of preparation way to cook liver. My mom taught me to boil the liver first with 1 tbsp special blend of salt made from blended seasoning from garlic, coriander, lime leaf, and turmeric mixed with tons of salt. The seasoned salt makes the liver fishiness gone. After you boil it, fried the liver till the outer part turn a little brown, and then cut it. Now you can cook the liver to be made to other dish. A liver dish that is often eat is called Sambal Goreng Ingredients: 1. Peel potato, cut it into cube with 1 cm width, then fry it till brown. Cut the fried liver the same way too 2. Blend shallots, garlics, fresh ginger, chilli, and bird eye chili. 3. Sauteed the blended seasoning, add lime leaf and pounded lemongras, till the aroma comes out 4. Add the fry potato and liver 5. Add salt and a little bit of palm sugar You eat Sambal Goreng with rice
I feel like in the Philippines, organs, and innards aren't just street foods and exotics foods anymore. They are usually the key point of the dishes. Usually, we used to see street vendors selling fried pork liver but we also use liver in cooking adobo, mechado, menudo, igado, sisig, and bopis. The intestines are also used in cooking igado, pinapaitan, dinuguan, and silet/stew.
Hey! So I'm a doctor from Pakistan and I must say, I LOVE your videos. And hence I felt like I needed to point this out, you have slight lid retraction in your right eye that could be a sign for raised thyroid levels so get a workup.
Beryl, I love that you are so respectful to everyone's culture and understanding that what isn't good to us, is blessing for someone else. We have the privilege to turn food away. I am guilty of it. I absolutely hate beets. Maybe do a video with beets👍
Beets are another favorite of mine - and no surprise, another aggressively-flavored food! :-D Personally, I crave and embrace the strong flavors - but there are indeed ways to tame the beet flavor to make it more user-friendly.
Try a raw salad of grated carrot and beetroot, 2/3 carrot to 1/3 beetroot. Add salt, pepper, chopped parsley, a splash of white wine vinegar and neutral oil. Its sweet and juicy and really good for you!
well.. from the "liver lover 🤣" prespective.. i can barely understand how people don't enjoy liver.. i love liver so much especially the chicken one, my favorite way to serve the chicken liver is to boil them in indonesian spices such as turmeric, clove, etc.. and once it's cooked, fried the liver until crispy.. that is the best way for me to enjoy it.. (but i dont like gizzard or heart.. just the liver)
@@myklagusta it's just not for me 😂 i don't like the elasticity kinda rubbery texture of the heart and gizzard.. i love the creaminess and crispiness of the liver (once it's fried tho..). 😂👍
Hey Beryl, I’m Iranian and by watching your videos you know how passionate I am about food just like you 😁 the recipe our friend Mojde shared I would say it’s not “Jaghurbaghur” bc this dish is actually made with lungs of a lamb not liver AND it’s so different from this recipe! Actually a side dish to Beryani ( not the beryani you might know!)from Isafahan 😋 Still a great recipe though 🥰👏
Omg I was looking through the comments for this. Where the hell did the mushrooms come from? Lol. Looks good though, but definitely not jaghoor baghoor as we classically know it.
3 words: fried chicken livers. Or we know them in the South as gizzards! We used to order these from the deli in the gas station along with spicy beef patties and boiled peanuts after a beach trip or on the road (Florida is an interesting place for gas station food lol), and ALWAYS with hot sauce! 🔥 You can of course season and fry gizzards yourself which is even better. My mom has also made me liver and onions over white rice. My grandpa used to love liver and eating it makes me feel closer to him 😊
Actually gizzards are another organ of the bird, that helps the bird break down food it eats. Look at turkey gravy made with the gizzards, hearts, livers, and bread crumbs. Yummy!
A also hate the texture of liver, however we have leverpastej or ”liver paté” (I guess) in sweden that you can spread on your sandwich, and somehow it works for me. It kinda has the consistensy of cream cheese I guess so it feel quite natural to have as a spread, and you can toast the bread for crunch. I’m a vegetarian now though so it was a long time since I had it
in France liver pate is actually considered a Christmas and New year treat so try it to see if it is more palatable. my heart goes out to you my fellow anemic!
For the Chicken liver Adobo: I know from the moment she took a bite, I know she’ll say it’s “gamey/gamy” so what I do is I soak the liver for 3-4hours in milk, and really cook it through low fire 💓 love your videosss from the PH ✨ (PS: some filipino people does get a hard time removing the taste)
What if we cut the liver into a little smaller pieces like she did with the beef and fry the liver first and preferably use wok and toss it while frying. It would taste amazing
i'm filipino but my lola (grandmother) used to make a liver dish that i'm not sure where it's from. simply put, it's liver wrapped up with bacon then fried. that made it way better for me.
in our area in the philippines, deep fried pork liver cuts is a part of streetfood. you can boil it for extra crispiness. You can bread it with crumbs or flour or any dry breading after dipping on eggwash(if boiled). After frying, dip it in a sauce(vinegar, soy sauce, chili, red onion, garlic, ground black pepper and a bit of sugar).
Beryl, my grandma used to make sauteed chicken livers with sweet onions, bacon and some prunes, deglazed the whole thing with a splash of wine. Served over roasted potatoes or some white rice. I must have been the bacon, those chicken livers were the best I've ever eaten!
Another liver preparation is something I ate in a restaurant actually. I'm from India and ig it was goat liver. They called it 'kaleji', which literally translates to liver. It was pan roasted in spices and dry curry. It was SOOO tasty~
You should try the chicken liver adobo with chicken hearts instead. It’s so much better than using liver. Also, if you love the adobo sauce, you can use it for chicken and pork as well!
I LOVE liver. As a kid we ate it sauteed in butter with TONS of caramelized onion and then we would put that on top of a crusty piece of bread and sprinkle some parsley on top *chef's kiss*
Same you did, but set aside the sauce, fry the liver to a make it a little brown, then top it with the adobo sauce before serving! Another take is to have the chicken liver grilled then top it with the adobo sauce! You can always add some sugar or coconut cream for sweetness and creaminess!
In Sweden we have this thing called ”leverpastej”, which means liver paste or pasty. It’s based of pig’s liver, cream and spices and you usually eat it on bread. I’m a vegetarian now, but I buy the veggie version which is good too! Best combined with bread, butter and some cucumber or pickles😊
I want to try the Jamaican beef liver dish with all the yummy spices! I'd serve it with rice. Unfortunately, for medical reason, I'm not allowed to eat any organ meets, which is a shame because I'm also anemic and could use the extra iron even though I get infusions.
When I suffered anemia way back in high school our Filipino neighbor also a friend of my mom cooked me chicken liver adobong and I loved the taste and soft chewy texture. She also made me pork liver bisteak almost like adobo but instead of vinegar she use lemon.
Hello from Bosnia! Here we eat veal liver and chicken liver quite often. The veal one we leave for a couple of hours in milk to lose the iron afterflavour, than we cut it into thin but wide slices and fry it until dark brown, we sprinkle finely sliced garlic over it and serve it with some spinach as a side dish, and the chicken liver we usually eat because of its creamy flavour so we dice an onion and fry it in oil on the pan until golden, than we add the liver, fry it until brown and then add some cream and spices (salt, pepper, a pinch of origano) and serve it with grilled eggplants ot potatatos. 😊
I also grew up on all kinds of liver and I love it. Sadly even our butcher shop doesn't sell it as most people won't eat it. To me, it's better than a mediocre steak any day.
I grew up in the Midwest eating beef liver and onions and I love them. When I went to college I found that the only animal protein I could afford in any quantity were chicken livers and hearts. Add domes sauces grill them up and you’re good to go. I did find after a while that the hearts had a better taste and a chewier consistency so when available I just bought the hearts...
Similar for me, absurd how the most valuable parts of the animal turned cheap as dirt or just get thrown away. . .but it is convinient for me and I save money on supliments through it
I love fried liver. Tossed in a mix of flour, salt and black pepper, and then fried in butter 🫣 and served with caramellized onion, a brown gravy and almond potato. That’s how my grandmother made it. Adobo atay looks scrumptious 🥰 fried beef liver is so good with a Thai chili sauce. Everything in this video looks and sounds delicious
