Comments on: Sage & Chicken Liver Pâté http://nourishedkitchen.com/chicken-liver-pate/ Reviving Traditional Foods Tue, 22 May 2012 07:26:18 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Jimbe http://nourishedkitchen.com/chicken-liver-pate/#comment-16838 Jimbe Fri, 11 May 2012 05:09:21 +0000 http://nourishedkitchen.com/?p=2551#comment-16838 just made this recipe using half the amount of ghee called for. Seems more appropriate to me! I want to be eatin liver not just tons of ghee! freegin delicious .. ps. soaking in milk (I did goat) helps by removing impurities (I bet raw milk is best due to enzymes) as well as milding flavor. just made this recipe using half the amount of ghee called for. Seems more appropriate to me! I want to be eatin liver not just tons of ghee! freegin delicious ..

ps. soaking in milk (I did goat) helps by removing impurities (I bet raw milk is best due to enzymes) as well as milding flavor.

]]> By: Marta http://nourishedkitchen.com/chicken-liver-pate/#comment-13071 Marta Thu, 12 Apr 2012 14:56:04 +0000 http://nourishedkitchen.com/?p=2551#comment-13071 Does anyone know how long beet kvass can be kept in the fridge? I had mine standing there for 6 months because of pregnancy aversion to beets, but now would like to drink it. It tastes ok but is the nutritive value not diminshed by time that has passed since I made it? Does anyone know how long beet kvass can be kept in the fridge? I had mine standing there for 6 months because of pregnancy aversion to beets, but now would like to drink it. It tastes ok but is the nutritive value not diminshed by time that has passed since I made it?

]]> By: Bebe http://nourishedkitchen.com/chicken-liver-pate/#comment-12521 Bebe Tue, 10 Apr 2012 03:58:17 +0000 http://nourishedkitchen.com/?p=2551#comment-12521 Did you add any salt? Did you add any salt?

]]> By: Johanna http://nourishedkitchen.com/chicken-liver-pate/#comment-10521 Johanna Tue, 27 Mar 2012 20:57:11 +0000 http://nourishedkitchen.com/?p=2551#comment-10521 Well my livers soaked for about 24 hours and I had never done that before. I never picked my sage so I let my livers and (onions) cool to finish the next day. Of course I had to try..these were the best livers Ive ever had! Well my livers soaked for about 24 hours and I had never done that before. I never picked my sage so I let my livers and (onions) cool to finish the next day. Of course I had to try..these were the best livers Ive ever had!

]]> By: Johanna http://nourishedkitchen.com/chicken-liver-pate/#comment-10520 Johanna Tue, 27 Mar 2012 20:52:23 +0000 http://nourishedkitchen.com/?p=2551#comment-10520 Great! I would be interested to hear her answer. Im happy that you got in touch with her. :-) Great! I would be interested to hear her answer. Im happy that you got in touch with her. :-)

]]> By: Kat http://nourishedkitchen.com/chicken-liver-pate/#comment-10190 Kat Fri, 23 Mar 2012 18:37:59 +0000 http://nourishedkitchen.com/?p=2551#comment-10190 Thanks Joanna, I've emailed her with my questions/concerns. Looking forward to her responce. Thanks Joanna, I’ve emailed her with my questions/concerns. Looking forward to her responce.

]]> By: Johanna http://nourishedkitchen.com/chicken-liver-pate/#comment-10095 Johanna Fri, 23 Mar 2012 03:41:37 +0000 http://nourishedkitchen.com/?p=2551#comment-10095 Monica, of simplybeingwell.com, emphasized to my cooking class that yes, it is indeed worth it. You might want to contact her for the why's (and even post back here). Liver is one of the world's most nutrient dense foods and somehow she explained how non-pastured animal livers are still worth a go. She even recommends keeping pill sized morsels of beef liver in your freezer and popping a couple each day. Kids don't have to know what they are ("Liver Shooters" as I recall)! Monica, of simplybeingwell.com, emphasized to my cooking class that yes, it is indeed worth it. You might want to contact her for the why’s (and even post back here). Liver is one of the world’s most nutrient dense foods and somehow she explained how non-pastured animal livers are still worth a go. She even recommends keeping pill sized morsels of beef liver in your freezer and popping a couple each day. Kids don’t have to know what they are (“Liver Shooters” as I recall)!

]]> By: Johanna http://nourishedkitchen.com/chicken-liver-pate/#comment-10093 Johanna Fri, 23 Mar 2012 03:33:22 +0000 http://nourishedkitchen.com/?p=2551#comment-10093 Yay! <3 Yay! <3

]]> By: Johanna http://nourishedkitchen.com/chicken-liver-pate/#comment-10092 Johanna Fri, 23 Mar 2012 03:30:17 +0000 http://nourishedkitchen.com/?p=2551#comment-10092 2/3 anything else: what a great idea! I happen to be in the world's mushroom capital and Mother Earth (Organic) Mushroom Farm is just a hop, skip and a jump away! Amy, it would truly be a delight if you could possibly share instructions for your pate! As for the one posted here, I will buy me some sherry tomorrow, as I just took a pound of livers out of my freezer! The sage lured me in because we have a wild sage bush that I am quite fond of. Rubbed sage, however, I will have to google, as I've never heard of that before! Nourished Kitchen, I love you and I love getting your e-mails! :-) 2/3 anything else: what a great idea! I happen to be in the world’s mushroom capital and Mother Earth (Organic) Mushroom Farm is just a hop, skip and a jump away! Amy, it would truly be a delight if you could possibly share instructions for your pate!

As for the one posted here, I will buy me some sherry tomorrow, as I just took a pound of livers out of my freezer! The sage lured me in because we have a wild sage bush that I am quite fond of. Rubbed sage, however, I will have to google, as I’ve never heard of that before!

Nourished Kitchen, I love you and I love getting your e-mails! :-)

]]> By: Kat http://nourishedkitchen.com/chicken-liver-pate/#comment-9955 Kat Wed, 21 Mar 2012 18:13:15 +0000 http://nourishedkitchen.com/?p=2551#comment-9955 Hi, I made a chicken livers and onion dish today and had too much let over, so I thought I turn it in to pate. My family doesn't drink alcohol, so I didn't add any. Just added some thyme and soy sauce. I'm wondering though...I know liver is good for you, but what if you can't get pastured chicken products, expect for eggs...is it still worth while eating it from time to time? Thanks, Kat Hi, I made a chicken livers and onion dish today and had too much let over, so I thought I turn it in to pate. My family doesn’t drink alcohol, so I didn’t add any. Just added some thyme and soy sauce. I’m wondering though…I know liver is good for you, but what if you can’t get pastured chicken products, expect for eggs…is it still worth while eating it from time to time?

Thanks, Kat

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