For years now my husband has been consuming a commercial brand braunsweiger. He eats. I bitch. Finally, last week, we had a light bulb moment. Thanks Oprah.
He is eating crackers slathered with the pink putty-ish substance and I’m all like, ‘Ew.’
Finally, after All These Years he says what’s on his (passive aggressive, rose bush mowing) mind, ‘Liver is GOOD FOR YOU. I always heard that liver is good for you.’
Oh. Oh, finally I get it. You see I was opposed only to the way the liver was treated while it was still the resident of the body of a commercially raised hog. My objection isn’t about the fact that he is eating liver, it’s about the fact that what he’s eating is the poison filter from animals who live their lives in a poison environment. Think of what builds up in those livers.
If human being cannot survive submersion in a hog lagoon where the toxins and feces are stored until they are aerated (often onto crops, just so you know), then the liver is a mini-lagoon. Why would anyone EAT that? Especially someone who is already dreadfully unhealthy? Yuck, yuck and double yuck.
So I decided to try my hand at making liver pate. There is a convenient recipe in Bon Appetit this month. I went to the local shop and asked for Polyface chicken livers. They were out. Ironically they had mistakenly received 10 pounds of livers from another supplier and didn’t know what to do with them. I did. I was confident that the pate would be a hit…I’m cocky like that. Then again, it’s hard to hurt something that’s made up of mostly chicken livers and butter.
It took me 3 days and I had to buy a new %#%@#^% food processor since the old one decided to take advantage of the pressure and give up the locking mechanism on its handle. Long may it rot. Finally we have jars and jars and jars of chicken liver pate in the freezer. He likes it. The recently neutered cat *really* likes it but he’d better not get used to it.