After I had my baby, the doctor ps had to do a d and c because I was losing so much blood. I went home and fainted, I called my grandma up she said eat liver and onions I did it saved my life brought my blood back to normal so I could continue nursing and feel like a million bucks! Old ways are good ways!
TIPS: Soak your livers in water (optional: lemon, salt, milk) minimum 10-15min to lower the mineral taste. I did Bolognase sauce 25% non-soaked chicken liver and tasted a hint of mineral. I soaked my chicken livers and had 50% chicken livers, couldnt taste it at all and kids loved it!
Poultry feed is supplemented with ridiculous doses of synthetic vitamin K3, which chickens process into K2 and then store that in their livers. So chicken liver is probably the best K2 source you can find in an ordinary American grocery store.
I worked decades ago in a German butcher shop in NJ as a kid. Pate was smoked. Came in a yellow skin...possibly a pig organ of some kind. Anyway, it was a light brown, soft, spreadable and delicious!
I think you're referring to Leberwurst or Streichwurst (liverwurst). I used to love that as a kid but most of the ones you can buy have crap ingredients :)
Add bacon to it, not just the fat. And I would use about three or more pieces, like you have there to that fat and onion, and garlic. That’s a very small portion of liver you have. Also, I add cream cheese, which helps it set nice and firm. So I use a full pound of liver, then I would use 125 grams or so of cream cheese.
This was helpful, especially coming from a health rather than culinary perspective. I ended up deviating from the recipe using neufchatel and bacon plus kale, came out great. I would probably not have even tried this without watching your video, so thanks for that, brother.
Ok, just curious. I'm British, born there and left when I was 30. I LOVED Brussels pâté, would this resemble that at all? Can't find pâté at all here where I am in the States. Even though this is beef vs pork
My Mom got us to enjoy strong foods by using magician's tricks of misdirection, creating meals that combined foods that we loved with new foods or masking stronger foods with strong flavors. She served Calves liver, with buttery mashed potatoes, creamed corn, carrots, sweet pickles, and favorite desserts. Beef liver, not as well liked, she served with browned onions, baked potatoes with sour cream and chives, spinach, and a chocolate dessert of some kind. In her estimation, it was the whole meal that got her kids to accept new foods.Even black pudding!
Absolutely agreed. And heart doesn't have that organ flavor. It's actually very beefy. It tends to make your ground Burger a little softer but I like that.
to preserve it for longer time in the fridge off course you need to add about 1/2 inch of butter of pute fat, melted off course then harden when in the fridge like this you’ll have the pate for weeks
I'm making liverwurst as I watch this, both firsts for me. I food processed the raw meat/liver and put in Mason jars, instead of casings. I placed jars in a water bath according to the recipe. One jar broke. Bummer. I put the rest in the oven in a water bath. Never again. I'll stick to chicken liver. I make chicken liver pate using your method of lightly sauteing the liver and then pureeing it. I add Kalamata olives, garlic ginger, wine. It's awesome. P.S. When mom served us calves liver for dinner, we kids smothered it in ketchup, and still it was like shoe leather. We surreptitiously slipped the liver into a napkin, took it to the bathroom and away it went.
Just made this.. It's actually good! And I don't like liver. Lol. This is manageable with chips and roasted corn on top. Guess this is how I'll be supplementing liver from now on. Thank you!
that is a great idea! To grind up the liver and put it into ground beef to get the kids to eat it. I was just thinking to myself how can I get my kids to eat this. My husband is from Jamaica and they eat liver as a breakfast dish. But my kids won't touch it with a ten-foot pole LOL
If you're still not 100% convinced of eating fresh liver, try out my freeze-dried beef liver capsules from 100% pasture-raised cows at shop.michaelkummer.com/products/freeze-dried-beef-liver.
That depends on several factors including how much heat you apply and for how long. If you cook liver at high temperatures long enough you can probably wipe out most micronutrients. The most heat-sensitive vitamins are C and B. That's why I recommend sautéing the liver (when making pate) on medium heat until the center turns pink.
How long does it last in the fridge? I’ve already made it but I’m not sure as to how quickly it should be eaten up. I can’t eat a lot at one time or I get tummy troubles.
I usually eat my pate within a couple of days (less than a week). That's why I use small glass containers and freeze them. I only take out what I can eat within a week.
You could try to mash the liver by hand (like when making mashed potatoes or guacamole) and then mix it by hand with the other ingredients. I've never tried that and it might result in a chunky texture. But I don't know what else to do, other than getting a food processor.
Sounds delicious! Unfortunately, many in the low-carb/animal-based/carnivore community cannot tolerate onions or garlic. They can wreak havoc in sensitive digestive systems.
@@MichaelKummer Good for you, Michael. But that doesn't hide the objectionable taste of liver, does it? What I do is freeze the liver, then cut it into small pieces and swallow it raw by the large spoonful with gulps of water. There is no taste that way. But a paté would be more delectable. I'll give it a try.
@@torstrasburg8289 Imho, fat hides the taste pretty well. Certainly not as good as spices but that's a tradeoff you'll have to make if you can't handle them. Alternatively, you can always opt for freeze-dried liver - see shop.michaelkummer.com/products/freeze-dried-beef-liver
@@torstrasburg8289 I'm carnivore as well. The recipe I use adds 2 or 3 strips of bacon, using the fat to cook the liver. I then add 1/4 cup of butter, 2 tbsp of heavy whipping cream (if one can do dairy) into the food processor. I don't have an aversion to spices since they are medicine and not technically 'plants'. Also add juice from 1/2 lemon/lime and the vinegar.
I think it supposed to be 2 TEASPOONS of salt instead of 2 tablespoons! I thought it seemed like a lot, but I thought maybe it needed so much to mask the liver flavor. Even so, I used a scant second tablespoon. Oh my goodness! It was way too salty!!! I'm buying two more pounds of liver and making two more batches without salt to mix with the first batch.
Hi Carla, I don't remember what I said in the video but based on my written recipe (michaelkummer.com/recipes/liver-pate/) it's 0.5 tsp for half a pound of liver. Of course, it depends on your sensitivity to salt. Cheers, Michael
I does but I don’t recommend it because most chickens are fed a corn/soy-based diet which increases omega-6 in their fat and you don’t want to eat too much of that.
Thanks for sharing your recipe. Have similar recipe from another TH-cam person! There's is blender ~ized with 2eggs, and 3 Tbs. Oatmeal flour.muffins!!👍
Conventional pork and chickens are high in omega-6 but comparing that to seed oils is like comparing honey to table sugar. They're not quite the same products. But there is no reason why you couldn't use tallow or ghee for pate. I never tried cream. How does it taste in pate?
@@NoKingsNoGodsOnlyMan I don't think they are different from a molecular perspective, but I've learned that the body can digest/metabolize the same molecule differently depending on what it comes with. For example, the fructose and glucose in honey solicit a different insulin response than plain table sugar or the same two types of sugar consumed in isolation. So, the PUFAs from animals raised appropriately might be less of an issue than the concentrated linoleic acid in industrial seed oils. In other words, I'd worry less about the PUFAs from the occasional liver pate than the PUFAs from the seed oils you cook with daily.
I am going carnivore for may and need some organ meat. It might not be pure carnivore with the garlic but I think I will love it spread over my steak. :)
Hey Gato! The shirt is from Lululemon, the knife and spatula were a gift from Serenity Kids (natural baby food) and I don't where that got them from. I do like blue but that combo was a coincidence :)
lard does sound a bit unattractive health point of view, but liver does balance it out some. chives, liver, lard.. good. people should use more organ meats. cow heart makes nice jerky, not that bad using some brain to replace minced meat. never tried kidneys or tongue, not sure where to start.
Sadly I have never owned a blenders that can never handle this kind of thing. Is there some secret? Had to give my first effort at liver pate to the cats 😂
I couldn't eat that spread on a piece of bread unless it was fried first. Mom put hers in a glass loaf pan until it formed then sliced it and fried it before serving With all of the cholesterol, I stopped eating liver. In fact, I stopped eating anything with a heart and outlived all of my meat-eating friends and family members
Did you know that dietary cholesterol isn't bad for your health? That myth has been debunked decades ago :) Eating meat also doesn't impact your longevity. I think you have a lot of your facts mixed up but I don't blame you considering the wealth of misinformation out there.
@@OatmealTheCrazy The AHA just changed their wording a bit but they still push a high cholesterol is bad and saturated fat is causing it agenda as you can read on www.heart.org/en/health-topics/cholesterol/prevention-and-treatment-of-high-cholesterol-hyperlipidemia/the-skinny-on-fats and other pages. Even worse, they push PUFAs as a heart-healthy choice of fats.
A "little" too foo-foo with the presentation for me. I mean it's organ meat (offal)......, poach, grind/puree', throw the herbs/spices to it , mix, toast some baguettes, shmear, ingest....... Tell everyone what "sweetbreads" are (both types.., thymus & pancreas gland). Tickles me to no end hearing squeamish people turn up their nose to Scrapple.., Headcheese, etc., while they'll rant/rave/exalt about eating "squab" (common pigeon) or "escargot", the common garden snail (Helix aspersa), or feel noble about sucking down a snotty raw oyster (which I love also). BUT I also eat raccoon, deer, squirrel, rabbit, turtle, dove, opossum, pheasant, quail, beaver😊, muskrat, carp, carp fried roe, carp cavier, buffalo drum....., need i continue? Peoples heads aren't screwed on straight these days. Hell, they can't even tell you what a woman is...........
I have yet to see anyone like liver so much to run into that issue. But it's true, you can theoretically get too much iron and fat-soluble vitamins from food.
I'm not sure what you're trying to say. Don't tell me you still believe that dietary cholesterol is bad for your health. That myth has been debunked a long time ago :)
@@TechnologistLive That's unfortunately true...there is still so much dogma around nutrition and most people don't have the desire or courage to question what their doctor tells them.
The recepie is not the best... Missing a lot of stuffs from it if you wants to make it professionaly. Maybe use a simplier one. Majorana (wild oregano) black papper salt mustard. As you done fat and onion. If you go to the midle way never gonna be enough good.
Also i hasent been entertained you have to talk more and speak less not nececary thinks and the music have to go ... Change it something more inspire one.
After I had my baby, the doctor ps had to do a d and c because I was losing so much blood. I went home and fainted, I called my grandma up she said eat liver and onions I did it saved my life brought my blood back to normal so I could continue nursing and feel like a million bucks! Old ways are good ways!
Right on!
It's best to put the liver pate in portion sized containers . Then pour melted butter over the top and that keeps it tasting fresh for days.
Great tip, thanks for sharing!
TIPS: Soak your livers in water (optional: lemon, salt, milk) minimum 10-15min to lower the mineral taste. I did Bolognase sauce 25% non-soaked chicken liver and tasted a hint of mineral. I soaked my chicken livers and had 50% chicken livers, couldnt taste it at all and kids loved it!
Great tip and much appreciated!
Does soaking the liver (in water) decrease the nutritional value in any way?
@@Beachgirl3 it's water
If you want to eat more organ meat, look up Middle East recipes, those cultures are renown for their skill in preparing and cooking organ meat.
Thanks for the tip, I appreciate it!
Or cannibals too :)
Check out Thai, Vietnamese, Chinese, Japanese.. all cultures except north American basically.
Best organs foods are from the Balkans in south east Europe ;)
Please turn up the volume on this video. Made this last week. Gone at one lunch. Everyone loved it.
Thanks for the feedback!
Poultry feed is supplemented with ridiculous doses of synthetic vitamin K3, which chickens process into K2 and then store that in their livers. So chicken liver is probably the best K2 source you can find in an ordinary American grocery store.
Right on!
Didn't know that thanks for sharing
I worked decades ago in a German butcher shop in NJ as a kid. Pate was smoked. Came in a yellow skin...possibly a pig organ of some kind. Anyway, it was a light brown, soft, spreadable and delicious!
I think you're referring to Leberwurst or Streichwurst (liverwurst). I used to love that as a kid but most of the ones you can buy have crap ingredients :)
@@MichaelKummer
Yes, it was liverwurst. It was so spreadable...which is why I called it a pate. Best I’ve ever had!
Just made the recipe. My first pâté. So easy and DELICIOUS!!!! Thank you, I will be trying more of your recipes for sure. 😊👍🏽
Wonderful!
Add bacon to it, not just the fat. And I would use about three or more pieces, like you have there to that fat and onion, and garlic. That’s a very small portion of liver you have. Also, I add cream cheese, which helps it set nice and firm. So I use a full pound of liver, then I would use 125 grams or so of cream cheese.
Around how long does it last in the refrigerator before it spoiled?
I would eat it within a few days.
This was helpful, especially coming from a health rather than culinary perspective. I ended up deviating from the recipe using neufchatel and bacon plus kale, came out great. I would probably not have even tried this without watching your video, so thanks for that, brother.
You got it man!
Ok, just curious. I'm British, born there and left when I was 30.
I LOVED Brussels pâté, would this resemble that at all?
Can't find pâté at all here where I am in the States.
Even though this is beef vs pork
I'm not familiar with Brussels pate but I don't think it has liver.
My Mom got us to enjoy strong foods by using magician's tricks of misdirection, creating meals that combined foods that we loved with new foods or masking stronger foods with strong flavors. She served Calves liver, with buttery mashed potatoes, creamed corn, carrots, sweet pickles, and favorite desserts.
Beef liver, not as well liked, she served with browned onions, baked potatoes with sour cream and chives, spinach, and a chocolate dessert of some kind. In her estimation, it was the whole meal that got her kids to accept new foods.Even black pudding!
That's a great way to get kids to eat foods they, otherwise, wouldn't touch :)
Heart added to your mince works a treat for homemade burgers.
Great idea, thanks for sharing!
Absolutely agreed. And heart doesn't have that organ flavor. It's actually very beefy. It tends to make your ground Burger a little softer but I like that.
to preserve it for longer time in the fridge off course you need to add about 1/2 inch of butter of pute fat, melted off course then harden when in the fridge like this you’ll have the pate for weeks
Great tip, thanks Marcel!
I'm making liverwurst as I watch this, both firsts for me. I food processed the raw meat/liver and put in Mason jars, instead of casings. I placed jars in a water bath according to the recipe. One jar broke. Bummer. I put the rest in the oven in a water bath. Never again. I'll stick to chicken liver.
I make chicken liver pate using your method of lightly sauteing the liver and then pureeing it. I add Kalamata olives, garlic ginger, wine. It's awesome.
P.S. When mom served us calves liver for dinner, we kids smothered it in ketchup, and still it was like shoe leather. We surreptitiously slipped the liver into a napkin, took it to the bathroom and away it went.
Haha...I like the napkin trick :)
I had duck pate from Wegmans super delicious
Oh yes!
Use beef tallow
This looks and sounds delicious, I’m going to try this week, I love liver with onions and bacon, thank you
Awesome, let us know how it turned out!
I grew up eating organ meat and liver us my all times favourite 😍😍
Right on!
Organ party, sounds
GRUESOME!
😜
Just made this.. It's actually good! And I don't like liver. Lol. This is manageable with chips and roasted corn on top. Guess this is how I'll be supplementing liver from now on. Thank you!
You’re most welcome! If pate doesn’t cut it at some point anymore, freeze-dried liver is another convenient delivery method!
that is a great idea! To grind up the liver and put it into ground beef to get the kids to eat it. I was just thinking to myself how can I get my kids to eat this. My husband is from Jamaica and they eat liver as a breakfast dish. But my kids won't touch it with a ten-foot pole LOL
Haha, I don’t blame your kids! It took me years to appreciate the taste of liver :)
Check out some Vietnamese style Pate..they tend to mix grind liver with ground pork.
Yes i love it kidney and flour for breakfast my favorite
I made this for my four children (10 and under) and they devoured it. Just served it on my fresh baked sourdough bread and they were interested
I used to love making it with onions ate so much during pregnancy
Right on!
If you're still not 100% convinced of eating fresh liver, try out my freeze-dried beef liver capsules from 100% pasture-raised cows at shop.michaelkummer.com/products/freeze-dried-beef-liver.
I love eating liver but I will make this for some variety.
Please do!
You mentioned that nutrients are lost in the liver via cooking. Is it quite a significant loss?
That depends on several factors including how much heat you apply and for how long. If you cook liver at high temperatures long enough you can probably wipe out most micronutrients. The most heat-sensitive vitamins are C and B. That's why I recommend sautéing the liver (when making pate) on medium heat until the center turns pink.
@@MichaelKummer eating raw liver like sashimi is perfectly good. i put it on top of rice and it's great. dont be scared of raw liver.
@@CodeProvider I do eat raw liver. In fact, I prefer raw over cooked but not everyone can handle liver raw…
Liver is the best
It sure is!
OMG I TRIED UR RECIPE I REPLACED THE RED VINEGAR WITH POMPEIN TED VINEGAR , ITS SOOOOO GOOOODDD THANKS FOR THE RECIPE
You’re most welcome! I’m glad you like it!
I have never tried using vinegar in pate. I may have to give it a shot and see how it effects the flavor.
Let me know how you like it!
What kind of cheese do you usually eat it with?
I like Manchego (aged goat cheese) but also any other aged cheeses from grass-fed cows (or sheep/goat).
I love the taste of liver. Best is lamb.
I like raw bison liver best! Have you tried that?
Why don't you soak the liver in milk for 2 to 3 hours to reduce the fishy taste?
Great idea!
I love liver my favorite im gonna have to try this recipe can you use regular balsamic vinegar also how much butter can i use
Of course and as much as you like. I always wing the butter :)
I put Kirkland Prunes in the blender . Its like natures chocolate but has " insoluble fiber " in spades .
Great suggestion!
How long does it last in the fridge? I’ve already made it but I’m not sure as to how quickly it should be eaten up. I can’t eat a lot at one time or I get tummy troubles.
I usually eat my pate within a couple of days (less than a week). That's why I use small glass containers and freeze them. I only take out what I can eat within a week.
I'm note the biggest fan of liver either but I can eat liver pate on its own. I love it.
Same here!
What is strapped to your right wrist?
That's a WHOOP strap - see th-cam.com/video/3DOBuetHrKk/w-d-xo.html
Partially freeze the liver so that it cuts easier
Thanks for the tip, Veronica!
The knife is also dull af, it needs to be sharpened more often since it is a cheap and probably fairly soft steel
This recipe is sooooo good. I used lamb liver.
Awesome, thanks for your feedback!
I love liver since childhood even raw 😊
That's awesome! Way to go.
Will it work to for deer liver?
Yes, absolutely!
@@MichaelKummer thank you 👍🏻😃
Can it be frozen?
Yep, that’s what I do!
@@MichaelKummer ok thank you
What blender do you use?
The blender in the video is a Vitamix E320, I believe.
Thank you.
You're welcome!
adding truffle really gives a beautiful accent
Great idea! I gotta try that!
I have truffle vinegar!
I love liver.. even raw it's yummy.
I actually prefer it raw too!
what type of cheese/brand do you typically eat it with so i can give it a shot with that cheese.
I like goat (manchego) or A2 cheese (cow) cheese. The former we get from Costco and the latter from a local farm here in Georgia.
Thank you 👍
You bet!
I LIKE liver!
So do I :)
@@MichaelKummer Gut!
Me too! It's a comfort food for me..liver and onions and gravy oh man
@@gabyponte6497 DON'T forget the bacon as well!
i already know how to make paté. i just ended up here for ideas.
Welcome to the channel :)
What ideas you end up with?..Yes or No...? Just to compare to my idea.. Which is...??😒🥴
Thank you for sharing
You bet!
I don’t have a processor(´°̥̥̥̥̥̥̥̥ω°̥̥̥̥̥̥̥̥｀). Is there an alternative to make the pate?
You could try to mash the liver by hand (like when making mashed potatoes or guacamole) and then mix it by hand with the other ingredients. I've never tried that and it might result in a chunky texture. But I don't know what else to do, other than getting a food processor.
@@MichaelKummer
Thank you so much for the advice.
A blender works just as good
@@taryntaylor3717
Really? Thanks so much!
I have my mom's old meat grinder. I'm gonna try that.
Thanks for this
My pleasure!
Watching this Dec 2021, Corona-thing is still not over. Thanks for the recipe, though.
Yep...it's mind-boggling (and frustrating).
Sounds delicious! Unfortunately, many in the low-carb/animal-based/carnivore community cannot tolerate onions or garlic. They can wreak havoc in sensitive digestive systems.
Since publishing this video, I've actually cut out most plants from my diet and now I make my pate only with pasture-raised butter and salt.
@@MichaelKummer Good for you, Michael. But that doesn't hide the objectionable taste of liver, does it? What I do is freeze the liver, then cut it into small pieces and swallow it raw by the large spoonful with gulps of water. There is no taste that way. But a paté would be more delectable. I'll give it a try.
@@torstrasburg8289 Imho, fat hides the taste pretty well. Certainly not as good as spices but that's a tradeoff you'll have to make if you can't handle them. Alternatively, you can always opt for freeze-dried liver - see shop.michaelkummer.com/products/freeze-dried-beef-liver
@@torstrasburg8289 I'm carnivore as well. The recipe I use adds 2 or 3 strips of bacon, using the fat to cook the liver. I then add 1/4 cup of butter, 2 tbsp of heavy whipping cream (if one can do dairy) into the food processor. I don't have an aversion to spices since they are medicine and not technically 'plants'. Also add juice from 1/2 lemon/lime and the vinegar.
@@forced4motorsports Now we're talking! Thanks for posting.
I think it supposed to be 2 TEASPOONS of salt instead of 2 tablespoons! I thought it seemed like a lot, but I thought maybe it needed so much to mask the liver flavor. Even so, I used a scant second tablespoon. Oh my goodness! It was way too salty!!! I'm buying two more pounds of liver and making two more batches without salt to mix with the first batch.
Hi Carla,
I don't remember what I said in the video but based on my written recipe (michaelkummer.com/recipes/liver-pate/) it's 0.5 tsp for half a pound of liver. Of course, it depends on your sensitivity to salt.
Cheers,
Michael
Soaking liver in milk?
Some do that to take off the edge.
I loooooooooooooooooooooooooooove liver. I crave it on a yearly basis. Now I know why.
Right on!
Gotta try this. Mommy is 99 and loves liver but has 1 tooth. 😊
Yeah, pate is the ideal delivery vehicle for liver in such cases!
Good video. This video would be better without the carnival background music.
Thanks for the feedback, Gabe, I appreciate it!
Starts 1:50
👍🏻
What. I love liver
That's great - I wish more people would love the taste :)
Will chicken fat work
I does but I don’t recommend it because most chickens are fed a corn/soy-based diet which increases omega-6 in their fat and you don’t want to eat too much of that.
I'll be making this!
Let me know how it turned out!
Mmmm looks delish. I ll try it!
Hope you enjoy
Brandy?
Never tried it but I could imagine Brandy would work too.
Thanks for sharing your recipe. Have similar recipe from another TH-cam person!
There's is blender ~ized with 2eggs, and 3 Tbs. Oatmeal flour.muffins!!👍
Sounds great!
Pork and chicken fat is high in PUFAs just like veg oils unless they are fed a saturated fat diet. Use cream.
Conventional pork and chickens are high in omega-6 but comparing that to seed oils is like comparing honey to table sugar. They're not quite the same products. But there is no reason why you couldn't use tallow or ghee for pate. I never tried cream. How does it taste in pate?
@@MichaelKummer Are the PUFAs in chicken or pork somehow different and/or good for us versus the ones in veg oils?
@@NoKingsNoGodsOnlyMan I don't think they are different from a molecular perspective, but I've learned that the body can digest/metabolize the same molecule differently depending on what it comes with. For example, the fructose and glucose in honey solicit a different insulin response than plain table sugar or the same two types of sugar consumed in isolation.
So, the PUFAs from animals raised appropriately might be less of an issue than the concentrated linoleic acid in industrial seed oils. In other words, I'd worry less about the PUFAs from the occasional liver pate than the PUFAs from the seed oils you cook with daily.
I am going carnivore for may and need some organ meat. It might not be pure carnivore with the garlic but I think I will love it spread over my steak. :)
Hope you enjoy!
@@MichaelKummer Thanks, I have lost over 40 lb (19 kg) since Feb 1.
No longer on diabetes medication. I have about 50 lb (22 kg) to go. :)
@@annaboivin9209 Congrats! Way to go!
Carnivore is more about a limitation of plants rather than dogmatic elimination.
If something isn't interfering with you, and you like it, go ahead
THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜,
🙏🏻🙌
Ok, this is totally unrelated to the video:
But looking at the knife, the spatula and the guy's shirt, I'm guessing he likes the color blue 😝
Hey Gato!
The shirt is from Lululemon, the knife and spatula were a gift from Serenity Kids (natural baby food) and I don't where that got them from.
I do like blue but that combo was a coincidence :)
Very easy, thank you!
🙏
Bring a cool organist to play an organ for your organ party so that people will attend and forced to eat the organs you prepared.
🤣
lard does sound a bit unattractive health point of view, but liver does balance it out some. chives, liver, lard.. good. people should use more organ meats. cow heart makes nice jerky, not that bad using some brain to replace minced meat. never tried kidneys or tongue, not sure where to start.
Thanks for the comment! What's your issue with lard, if I may ask?
With tongue start with a pressure cooker and whole tongues. Cook skin and use as desired, remaining broth is gel collagen rich.
Try out pakistani liver recipe. Its name is kaleji😋
Thanks for the tip, I'll look it up!
I love it
Thanks, I'm glad you do!
Whats with the music. Can hardly hear what your saying.
Apologies...that's one of my oldest videos and I didn't have good editing skills back then.
😂🤣😂🤣 an organ party that no one is going to attend
I haven't given up hope :)
@@MichaelKummer LOL
I would definitely attend. You just need the right friends 😂.
@@amber726 Right on!
Sadly I have never owned a blenders that can never handle this kind of thing. Is there some secret? Had to give my first effort at liver pate to the cats 😂
We use a Vitamix and it has no issues blending everything. Just make sure you add enough liquid or fat for the bladed to catch.
@@MichaelKummer thank you!
Based! Fuck seed oils!
Screw it ima just throw all the organs from my thanksgiving goose in the meat grinder and make sausage
We ate the turkey liver and heart raw - it was delicious!
ok video. but definietely not the only pate recipe video that you'll ever need if you want to know better ways of making pate
Feel free to share your favorite recipe in the comments! :)
Why do you wear two watches?
Only one is a watch, the other one is WHOOP - see michaelkummer.com/health/whoop-vs-apple-watch/
looks like red wine vinegar
I couldn't eat that spread on a piece of bread unless it was fried first. Mom put hers in a glass loaf pan until it formed then sliced it and fried it before serving
With all of the cholesterol, I stopped eating liver. In fact, I stopped eating anything with a heart and outlived all of my meat-eating friends and family members
Did you know that dietary cholesterol isn't bad for your health? That myth has been debunked decades ago :)
Eating meat also doesn't impact your longevity. I think you have a lot of your facts mixed up but I don't blame you considering the wealth of misinformation out there.
@@MichaelKummer The AHA long ago removed their advice against saturated fats, but people still parrot it around
@@OatmealTheCrazy The AHA just changed their wording a bit but they still push a high cholesterol is bad and saturated fat is causing it agenda as you can read on www.heart.org/en/health-topics/cholesterol/prevention-and-treatment-of-high-cholesterol-hyperlipidemia/the-skinny-on-fats and other pages. Even worse, they push PUFAs as a heart-healthy choice of fats.
A "little" too foo-foo with the presentation for me. I mean it's organ meat (offal)......, poach, grind/puree', throw the herbs/spices to it , mix, toast some baguettes, shmear, ingest.......
Tell everyone what "sweetbreads" are (both types.., thymus & pancreas gland).
Tickles me to no end hearing squeamish people turn up their nose to Scrapple.., Headcheese, etc., while they'll rant/rave/exalt about eating "squab" (common pigeon) or "escargot", the common garden snail (Helix aspersa), or feel noble about sucking down a snotty raw oyster (which I love also). BUT I also eat raccoon, deer, squirrel, rabbit, turtle, dove, opossum, pheasant, quail, beaver😊, muskrat, carp, carp fried roe, carp cavier, buffalo drum....., need i continue? Peoples heads aren't screwed on straight these days. Hell, they can't even tell you what a woman is...........
Music distracting
Hi Janet!
Apologies for that! You can follow the written recipe on my blog at michaelkummer.com/recipes/liver-pate/. No music there :)
So are you a big Kummer?
I don't know what you mean.
German? Not known for humour:)
Austrian. Also not known for their humor ;)
Can I use human liver. Jk dont hurt me.
I don't think that would draw in the type of people I want in my home :)
😆😆😆
Selenium
What about selenium?
Wake me up when you finally finish the recipe. Turn a 2 min recipe into a 6 month novel
I know that I like to talk but that's why I added chapter markers to the video, so you can jump to the part you wanna see :)
I have to add tho
Please don't eat too much liver, iron poisoning is a very inconvenient thing to experience
I have yet to see anyone like liver so much to run into that issue. But it's true, you can theoretically get too much iron and fat-soluble vitamins from food.
So when you start a liver video with "I don't really like liver", pretty sure you're going to lose a few viewers.
I’m sure that’s true but I think regardless of what I say first, some viewers will turn away :)
And 81% Cholesterol you forgot to say that too.
I'm not sure what you're trying to say. Don't tell me you still believe that dietary cholesterol is bad for your health. That myth has been debunked a long time ago :)
@@MichaelKummer But in usa millions are still duped into taking the pills ....
@@TechnologistLive That's unfortunately true...there is still so much dogma around nutrition and most people don't have the desire or courage to question what their doctor tells them.
@@MichaelKummer Sells. What their doctor sells them. They're not listening anyway.
If you could speak up then maybe we would get more out of the video. You definitely know your subject but failed thanks to whoever miked you.
Thanks for the feedback, Mike! I appreciate it!
Cholesterol.
What about it? Neither dietary cholesterol nor high blood cholesterol are bad. See th-cam.com/video/n3dVWBkKkY8/w-d-xo.html
The recepie is not the best... Missing a lot of stuffs from it if you wants to make it professionaly. Maybe use a simplier one. Majorana (wild oregano) black papper salt mustard. As you done fat and onion. If you go to the midle way never gonna be enough good.
Also i hasent been entertained you have to talk more and speak less not nececary thinks and the music have to go ... Change it something more inspire one.
You can always add additional ingredients based on your personal taste preferences. I prefer keeping it simple. ✌🏻