Casa de los peregrinos wrote:
>
> On 11/10/2017 7:25 AM, Nancy Young wrote:
> >
> >> I don't eat them often but it's always a treat.
> >> Thinking about buying some soon. 20oz container
> >> and very cheap per pound.
> >
> > Ii have never had chicken liver but there it is, the 'l'
> > word, so I'm not predisposed to try to like it.
>
> http://www.hungryagain.net/images/fr...ckenlivers.jpg
>
> ...change your mind?

Oh yeah....I'll take that!

"U.S. Janet B." wrote:
>
> Bah, Humbug. The liver doesn't store impurities, it collects and then
> passes them out of the body. The human liver totally regenerates
> itself within maybe 6 weeks. (I don't have any statistics on other
> creatures livers) So what was there last month is no longer there.
> There are many nutritional advantages to eating liver.
> That's my story and I'm sticking to it.
> Janet US

The only downside that I know about is that liver is high in
iron. Sadly iron is not recommended for older men. It can cause
health problems. One-a-day vitamins for older men eliminate the
iron and I think the box tells you why.

Screw that. I'll still eat livers occasionally. Just not all the
time.

On 11/10/2017 10:34 AM, Gary wrote:
> Casa de los peregrinos wrote:
>>
>> On 11/10/2017 7:25 AM, Nancy Young wrote:
>>>
>>>> I don't eat them often but it's always a treat.
>>>> Thinking about buying some soon. 20oz container
>>>> and very cheap per pound.
>>>
>>> Ii have never had chicken liver but there it is, the 'l'
>>> word, so I'm not predisposed to try to like it.
>>
>> http://www.hungryagain.net/images/fr...ckenlivers.jpg
>>
>> ...change your mind?
>
> Oh yeah....I'll take that!
>

You n' me both!

Just not as a regular thing...

Safeway's are good, Smiths'(Kroger) even better.

cshenk wrote in rec.food.cooking:

> jmcquown wrote in rec.food.cooking:
>
> > On 11/9/2017 5:26 PM, cshenk wrote:
> > > Dave Smith wrote in rec.food.cooking:
> > >
> > > Well Dave, now you know to check and see if they have the
> > > softshells frozen from past season. It may be too small a place
> > > to do that as Jill seems to indicate.
> > >
> > > Meantime my guesses are this: If you don't see okra or grits used
> > > in the menu, you won't get much of the uniqueness of the costal
> > > south on what we eat. LOL, it's not all catfish and crawdads!
> > >
> > Crawdads (crawfish) aren't common here. Catfish is often previously
> > frozen and not found on many menus. I've never seen frozen
> > softshell crab. I don't know why you and Gary think "coastal"
> > means the same thing when you're 500 miles to the north of Tybee
> > Island.
> >
> > Jill
>
> I've lived a few places where crawfish/crawdads were common. Here
> isnt one of them and where you are probably isnt either.
>
> If your menus do not have catfish, it may be where you go because it's
> really common here but as you say, I'm a few hours north of you. As to
> frozen softshell crabs, they aren't in the supermarket, at least not
> the average ones you'd find where you are. I'm in a bigger city.
>
> https://www.google.com/search?source...wGd94ngDQ&q=fr
> oz
> en+soft+shell+crab&oq=frozen+soft&gs_l=psy-ab.1.1.0l10.34026648.340313
> 65
> .0.34035840.11.11.0.0.0.0.144.1220.0j10.10.0....0. ..1.1.64.psy-ab..1.1
> 0. 1215...46j0i131k1j0i46k1.0.pRBodAF7NVI
>
> Or you can get them off Amazon.com.

http://www.ordercrabs.com/soft-shell...and-soft-shell
-crabs-boat-runs-measures-3-to-4-inches-approximately-.-clone.html

Oh, that site seems to have the best prices if any wanted to try them.
I picked the smaller ones for the url but they have other sizes too.
Shipped frozen.


--

jmcquown wrote in rec.food.cooking:

> On 11/9/2017 9:06 PM, cshenk wrote:
> > notbob wrote in rec.food.cooking:
> >
> >>On 2017-11-09, cshenk > wrote:
> > >
> > > I ate some greens made by a lady in Oakland. I immediately went
> > > into her kitchen, scraped my heavily laden Thanksgiving plate
> > > into the garbage, and loaded up on her killer greens. To die for!
> > >
> > > If I had her recipe fer greens, I could RULE THE WORLD!!
> > >
> > > nb
> >
> > Hi NB, a bit of over trim, we were talking frozed softshell crabs,
> > not okra.
> >
> And nb wasn't talking about okra anymore. He was talking about great
> greens. I have no idea what kind of greens.
>
> You were talking about frozen soft shell crab. Only you. Dave said
> he knew they wouldn't be fresh in season in February. From that you
> extrapolated he should be able to find a restaurant that serves
> frozen soft shell crab. Really and truly, I don't think that's what
> he wants to buy.
>
> Jill

No problem.. I don't know if the softshells are very popular down
there. They might not be, in which case they'd not order out of season
frozen either.

--

notbob wrote in rec.food.cooking:

> On 2017-11-10, cshenk > wrote:
>
> > I've lived a few places where crawfish/crawdads were common. Here
> > isnt one of them and where you are probably isnt either.
>
> Yep. Not a lotta crawdads at this elevation.
>
> What was really strange, was when I still lived in CA. The CA Delta
> has millions of crawdads, but they're all saturated with mercury from
> the CA Goldrush era. Hence, we seldom eat 'em.
>
> One of the biggest crawdad festivals, on the West Coast, is out on the
> CA Delta in the small town of Isleton:
>
> http://www.isletoncoc.org/crawdad.html
>
> Those crawdads are all "imported" from Louisiana. We can even
> occassionally get crawdad and conch meat, here, on sale at our local
> beef butcher at a decent price. (the beef prices, here, are
> absurd)
>
> nb

Wow, I'd not have thought of the goldrush causing mercury issues!

They seem to have some version of 'crawdad' one amost every continent
but they can be related species and the ones in Japan were not very
good tasting to me. They look sort of like armored millipedes ;-)

Carol

--

Janet wrote in rec.food.cooking:

> In article >, cshenk1
> @cox.net says...
> >
> > Actually, didnt Gary just post that he moved to Texas?
>
> No, that is yet another example of your idiotic misrepresentations
> of who posted what.
>
> Gary has repeatedly said that he loves wjhete he lives and has no
> intention of moving anywhere.
>
> Janet UK

We have more than one Gary here. Perhaps it was another or a misread.

--

On 11/10/2017 12:34 PM, Gary wrote:
> Casa de los peregrinos wrote:
>>
>> On 11/10/2017 7:25 AM, Nancy Young wrote:
>>>
>>>> I don't eat them often but it's always a treat.
>>>> Thinking about buying some soon. 20oz container
>>>> and very cheap per pound.
>>>
>>> Ii have never had chicken liver but there it is, the 'l'
>>> word, so I'm not predisposed to try to like it.
>>
>> http://www.hungryagain.net/images/fr...ckenlivers.jpg
>>
>> ...change your mind?
>
> Oh yeah....I'll take that!

Wow. That is not a pretty picture.

nancy

Gary wrote in rec.food.cooking:

> cshenk wrote:
> >
> > Actually, didnt Gary just post that he moved to Texas?
>
> heh heh ;-D
>
> PS - I'm still your neighbor, Carol. Only about 8 miles
> east of you. That was a time-change joke. You missed it.

Ah! No problem. As you know, I spot read rather than every message.

What was going on about the time change? The worst part here is my
husband's watch with directions from Torquemada!


--

Gary wrote in rec.food.cooking:

> jmcquown wrote:
> >
> > I've seen cooking shows (probably on PBS) where they show the
> > locally caught soft shell crab are still alive when they go into
> > the skillet.
>
> If that's true, those chefs should be shot in the face for
> such cruelty. Better yet, put the chef naked and alive into
> a giant frying pan with oil. **** him. Just because we might
> be top of the food chain doesn't give us a right to do that.
> All living creatures can feel panic and pain.
>
> Even steaming live crabs is so evil. I would never eat them.
> I kill mine immediately (humane) then clean and cook.
> There is a big difference.

Yeah, my husband knows how to do it and takes care of that. None of us
would ever dump one live in a steamer or boiling water.

I don't have the exact details but I've seen him do it a few times.
Involves cold stunning them then flip on back and a sharp knife at the
head area then one at the tail area.


--

On 2017-11-10, cshenk > wrote:

> Wow, I'd not have thought of the goldrush causing mercury issues!

Oh, major!

I ate some CA crawdad tails waaaay back when, long before I knew.
But, mercury poisoning is a major problem in CA. All the mines (and miners)
used mercury to separate the gold from the tailings (amalgam).

<https://en.wikipedia.org/wiki/Amalgam_(chemistry)#Gold_extraction_.28mining.29>

I recall then they opened the new San Mateo bridge. They left part of
the old SM bridge standing, fer fishermen. They also put up a buncha
new "Do Not" signs. The one "Do Not" I mostly recalled was, "Do not
eat more than one fish per week". This warning later became SF Bay wide,
due to heavy mercury poisoning in the CA Delta.

nb

On 11/10/2017 11:16 AM, cshenk wrote:
> Janet wrote in rec.food.cooking:
>
>> In article >, cshenk1
>> @cox.net says...
>>>
>>> Actually, didnt Gary just post that he moved to Texas?
>>
>> No, that is yet another example of your idiotic misrepresentations
>> of who posted what.
>>
>> Gary has repeatedly said that he loves wjhete he lives and has no
>> intention of moving anywhere.
>>
>> Janet UK
>
> We have more than one Gary here. Perhaps it was another or a misread.
>

This is you getting caught in a misread again.

It was Gary majors, - not some other Gary, and you missed his humor.

On 11/10/2017 11:18 AM, cshenk wrote:
> Gary wrote in rec.food.cooking:
>
>> cshenk wrote:
>>>
>>> Actually, didnt Gary just post that he moved to Texas?
>>
>> heh heh ;-D
>>
>> PS - I'm still your neighbor, Carol. Only about 8 miles
>> east of you. That was a time-change joke. You missed it.
>
> Ah! No problem. As you know, I spot read rather than every message.
>
> What was going on about the time change? The worst part here is my
> husband's watch with directions from Torquemada!
>
>

Good line, Torquemada in your torbilion!

"Gary" wrote in message ...

jmcquown wrote:
>
> I've seen cooking shows (probably on PBS) where they show the locally
> caught soft shell crab are still alive when they go into the skillet.

If that's true, those chefs should be shot in the face for
such cruelty. Better yet, put the chef naked and alive into
a giant frying pan with oil. **** him. Just because we might
be top of the food chain doesn't give us a right to do that.
All living creatures can feel panic and pain.

Even steaming live crabs is so evil. I would never eat them.
I kill mine immediately (humane) then clean and cook.
There *is* a big difference.

==

Oh yes. I agree!!!

The same reason I would never eat halal meat. They are not allowed to stun
the animals before they cut their throats

Someone ought to do that to them!!!


--
http://www.helpforheroes.org.uk

On 11/10/2017 11:48 AM, Ophelia wrote:
> "Gary"Â* wrote in message ...
>
> jmcquown wrote:
>>
>> I've seen cooking shows (probably on PBS) where they show the locally
>> caught soft shell crab are still alive when they go into the skillet.
>
> If that's true, those chefs should be shot in the face for
> such cruelty. Better yet, put the chef naked and alive into
> a giant frying pan with oil. **** him. Just because we might
> be top of the food chain doesn't give us a right to do that.
> All living creatures can feel panic and pain.
>
> Even steaming live crabs is so evil. I would never eat them.
> I kill mine immediately (humane) then clean and cook.
> There *is* a big difference.
>
> ==
>
> Oh yes.Â* I agree!!!
>
> The same reason I would never eat halal meat.Â* They are not allowed to
> stun the animals before they cut their throats
>
> Someone ought to do that to them!!!
>
>

Ya know, they're doing each other that way all over the world including
Londonistan!

"notbob" > wrote in message
...
> On 2017-11-10, cshenk > wrote:
>
>> Wow, I'd not have thought of the goldrush causing mercury issues!
>
> Oh, major!
>
> I ate some CA crawdad tails waaaay back when, long before I knew.
> But, mercury poisoning is a major problem in CA. All the mines (and
> miners)
> used mercury to separate the gold from the tailings (amalgam).
>
> <https://en.wikipedia.org/wiki/Amalgam_(chemistry)#Gold_extraction_.28mining.29>
>
> I recall then they opened the new San Mateo bridge. They left part of
> the old SM bridge standing, fer fishermen. They also put up a buncha
> new "Do Not" signs. The one "Do Not" I mostly recalled was, "Do not
> eat more than one fish per week". This warning later became SF Bay wide,
> due to heavy mercury poisoning in the CA Delta.
>
> nb

Yep, definitely a problem in the Sacramento River, all the do not signs,
especially pregnant women and so forth.

Cheri

On Fri, 10 Nov 2017 12:15:51 -0600, "cshenk" > wrote:

>notbob wrote in rec.food.cooking:
>
>> On 2017-11-10, cshenk > wrote:
>>
>> > I've lived a few places where crawfish/crawdads were common. Here
>> > isnt one of them and where you are probably isnt either.
>>
>> Yep. Not a lotta crawdads at this elevation.
>>
>> What was really strange, was when I still lived in CA. The CA Delta
>> has millions of crawdads, but they're all saturated with mercury from
>> the CA Goldrush era. Hence, we seldom eat 'em.
>>
>> One of the biggest crawdad festivals, on the West Coast, is out on the
>> CA Delta in the small town of Isleton:
>>
>> http://www.isletoncoc.org/crawdad.html
>>
>> Those crawdads are all "imported" from Louisiana. We can even
>> occassionally get crawdad and conch meat, here, on sale at our local
>> beef butcher at a decent price. (the beef prices, here, are
>> absurd)
>>
>> nb
>
>Wow, I'd not have thought of the goldrush causing mercury issues!
>
>They seem to have some version of 'crawdad' one amost every continent
>but they can be related species and the ones in Japan were not very
>good tasting to me. They look sort of like armored millipedes ;-)
>
> Carol

history
https://pubs.usgs.gov/fs/2005/3014/

On Fri, 10 Nov 2017 18:48:34 -0000, "Ophelia" >
wrote:

>"Gary" wrote in message ...
>
>jmcquown wrote:
>>
>> I've seen cooking shows (probably on PBS) where they show the locally
>> caught soft shell crab are still alive when they go into the skillet.
>
>If that's true, those chefs should be shot in the face for
>such cruelty. Better yet, put the chef naked and alive into
>a giant frying pan with oil. **** him. Just because we might
>be top of the food chain doesn't give us a right to do that.
>All living creatures can feel panic and pain.
>
>Even steaming live crabs is so evil. I would never eat them.
>I kill mine immediately (humane) then clean and cook.
>There *is* a big difference.
>
>==
>
>Oh yes. I agree!!!
>
>The same reason I would never eat halal meat. They are not allowed to stun
>the animals before they cut their throats
>
>Someone ought to do that to them!!!

I agree. Animals shouldn't suffer unnecessarily because of someone's
religious beliefs.

On 2017-11-10, Cheri > wrote:

> Yep, definitely a problem in the Sacramento River.....

.....which empties into the SF Bay.

They later added ducks (and more), as many duck hunters hunt in the
Delta, when in season.

Amateur gold hunters still use mercury. One of the very first videos
I ran across on the web was how to use a raw potato and mercury to
amalgamate gold.

I grew up in the Sacto area, so have seen the damage gold mining
causes. Not pretty.

I even saw an old blk/wht movie about the problems created by the
infamous Malakoff Diggings:

<https://en.wikipedia.org/wiki/Malakoff_Diggins_State_Historic_Park>

It was a fergetable 30's oater about the ongoing war between the
Malakoff Diggings crews and farmers, downstream from the diggings, who
suffered horrible mud floods, which essentially ruined their crops and
drove them off their farms.

nb --usta play on a floating gold dredge.

"U.S. Janet B." > wrote in message
...
> On Fri, 10 Nov 2017 12:15:51 -0600, "cshenk" > wrote:
>
>>notbob wrote in rec.food.cooking:
>>
>>> On 2017-11-10, cshenk > wrote:
>>>
>>> > I've lived a few places where crawfish/crawdads were common. Here
>>> > isnt one of them and where you are probably isnt either.
>>>
>>> Yep. Not a lotta crawdads at this elevation.
>>>
>>> What was really strange, was when I still lived in CA. The CA Delta
>>> has millions of crawdads, but they're all saturated with mercury from
>>> the CA Goldrush era. Hence, we seldom eat 'em.
>>>
>>> One of the biggest crawdad festivals, on the West Coast, is out on the
>>> CA Delta in the small town of Isleton:
>>>
>>> http://www.isletoncoc.org/crawdad.html
>>>
>>> Those crawdads are all "imported" from Louisiana. We can even
>>> occassionally get crawdad and conch meat, here, on sale at our local
>>> beef butcher at a decent price. (the beef prices, here, are
>>> absurd)
>>>
>>> nb

We lived in Rio Vista for 15 years a few short miles from Isleton, we always
bought our crawdads from Phil Clark's crawdad business in town for crawdad
feeds. Crawdads are not my favorite food, but our friends loved them, and I
did not like the Crawdad Festival which was usually a huge drunken mess with
rowdy people and lots of fighting.

Cheri

"notbob" > wrote in message
...
> On 2017-11-10, Cheri > wrote:
>
>> Yep, definitely a problem in the Sacramento River.....
>
> ....which empties into the SF Bay.
>
> They later added ducks (and more), as many duck hunters hunt in the
> Delta, when in season.

Yep a lot of hunters duck hunt on Hastings Island, but I have never cared
for wild duck either, so not a problem for me even though some tried to pass
them on to us.

Cheri

On Fri, 10 Nov 2017 10:53:09 -0800, "Cheri" >
wrote:

>"notbob" > wrote in message
...
>>> Wow, I'd not have thought of the goldrush causing mercury issues!
>>
>> Oh, major!
>>
>> I ate some CA crawdad tails waaaay back when, long before I knew.
>> But, mercury poisoning is a major problem in CA. All the mines (and
>> miners)
>> used mercury to separate the gold from the tailings (amalgam).
>>
>> <https://en.wikipedia.org/wiki/Amalgam_(chemistry)#Gold_extraction_.28mining.29>
>>
>> I recall then they opened the new San Mateo bridge. They left part of
>> the old SM bridge standing, fer fishermen. They also put up a buncha
>> new "Do Not" signs. The one "Do Not" I mostly recalled was, "Do not
>> eat more than one fish per week". This warning later became SF Bay wide,
>> due to heavy mercury poisoning in the CA Delta.
>>
>> nb
>
>Yep, definitely a problem in the Sacramento River, all the do not signs,
>especially pregnant women and so forth.

But with your background, you probably don't like fish anyway.

"graham" wrote in message news
On 2017-11-10 8:03 AM, U.S. Janet B. wrote:
> On 10 Nov 2017 14:52:13 GMT, notbob > wrote:
>
>> On 2017-11-10, Nancy Young > wrote:
>>
>>> Ii have never had chicken liver but there it is, the 'l'
>>> word, so I'm not predisposed to try to like it.
>>
>> Great in a Pâté.
>>
>> I usta be able to buy a serving of cooked chicken livers from Kentucky
>> Fried Chicken (pre-KFC).
>>
>> nb
>
> chicken liver pate was one of the first solid foods my daughter ate,
> because that was what we were eating and she wanted some. Loved it.
> I recently bought some beef liver, the first liver I have bought in
> years. It used to be you could get liver in the butcher section of
> the supermarket and pick out what you wanted or even better, the
> butcher would cut the thickness you wanted. These days all liver is
> pre-packaged, pre-frozen in micro thin slices. It is difficult to
> properly fry such a thin piece of meat without overcooking it.
> I understand why lesser used parts of an animal are sold frozen, I
> just don't like it.
> Janet US
>
I suppose the demand is too small to stock it fresh. My SM occasionally
has fresh calves' liver and I fry it briefly in butter so that it is
still pink inside.
Graham

===

That is the only liver I would eat, and when I came back to UK I couldn't
find it so ... no liver for me!



--
http://www.helpforheroes.org.uk

dsi1 wrote in rec.food.cooking:

> On Thursday, November 9, 2017 at 4:04:15 PM UTC-10, cshenk wrote:
> >
> > OHH Liver is the worst. I heave my cookies at the stench of it
> > cooking.
> >
> > --
>
> This is why I always omit the liver when mixing up a batch of
> cookies.

Snicker...

--

Gary wrote in rec.food.cooking:

> Nancy Young wrote:
> >
> > On 11/9/2017 9:04 PM, cshenk wrote:
> > > Dave Smith wrote in rec.food.cooking:
> >
> > >> Yeah, I have been sucked into that with fried liver. People will
> > >> agree that improperly cooked liver is bad but theirs is great, or
> > >> that a particular restaurant has really good liver. You try it
> > and it >> like all the other bad liver you have had, like chewing
> > suede. I >> don't care for turnip and if collard greens are
> > anything like the >> other greens I have had... no thanks.
> > >
> > > OHH Liver is the worst. I heave my cookies at the stench of it
> > > cooking.
> >
> > The office building where I worked had a cafeteria. The only
> > thing they served that you knew before you got into the
> > front door was ... liver's on the menu today. Blech. that
> > smell.
>
> Interesting how so many people here seem to hate liver.
> I've only had chicken livers but I absolutely love them.
> I don't eat them often but it's always a treat.
> Thinking about buying some soon. 20oz container
> and very cheap per pound.
>
> Either floured and deep fried, with fries on the plate
> and maybe some coleslaw...
> or
> Sautéed with onions in a frying pan and a gravy
> somehow made with them. Along with mashed potatoes
> and chunky applesauce on the plate.
>
> either way is a big YUM to me.

Liver is one of those love or hate foods with very little middle ground.

--

U.S. Janet B. wrote in rec.food.cooking:

> On Fri, 10 Nov 2017 12:15:51 -0600, "cshenk" > wrote:
>
> > notbob wrote in rec.food.cooking:
> >
> >> On 2017-11-10, cshenk > wrote:
> >>
> >> > I've lived a few places where crawfish/crawdads were common.
> Here >> > isnt one of them and where you are probably isnt either.
> >>
> >> Yep. Not a lotta crawdads at this elevation.
> >>
> >> What was really strange, was when I still lived in CA. The CA
> Delta >> has millions of crawdads, but they're all saturated with
> mercury from >> the CA Goldrush era. Hence, we seldom eat 'em.
> >>
> >> One of the biggest crawdad festivals, on the West Coast, is out on
> the >> CA Delta in the small town of Isleton:
> >>
> >> http://www.isletoncoc.org/crawdad.html
> >>
> >> Those crawdads are all "imported" from Louisiana. We can even
> >> occassionally get crawdad and conch meat, here, on sale at our
> local >> beef butcher at a decent price. (the beef prices, here, are
> >> absurd)
> >>
> >> nb
> >
> > Wow, I'd not have thought of the goldrush causing mercury issues!
> >
> > They seem to have some version of 'crawdad' one amost every
> > continent but they can be related species and the ones in Japan
> > were not very good tasting to me. They look sort of like armored
> > millipedes ;-)
> >
> > Carol
>
> history
> https://pubs.usgs.gov/fs/2005/3014/

Thanks! I knew nothing of this

--

In article >, cshenk1
@cox.net says...
>
> Janet wrote in rec.food.cooking:
>
> > In article >, cshenk1
> > @cox.net says...
> > >
> > > Actually, didnt Gary just post that he moved to Texas?
> >
> > No, that is yet another example of your idiotic misrepresentations
> > of who posted what.
> >
> > Gary has repeatedly said that he loves wjhete he lives and has no
> > intention of moving anywhere.
> >
> > Janet UK
>
> We have more than one Gary here. Perhaps it was another or a misread.

Desperate, much?

I've never seen another Gary here, just Ferret Gary.

Janet UK

On Fri, 10 Nov 2017 21:27:07 -0000, Janet > wrote:

>In article >, cshenk1
says...
>>
>> Janet wrote in rec.food.cooking:
>>
>> > In article >, cshenk1
>> > @cox.net says...
>> > >
>> > > Actually, didnt Gary just post that he moved to Texas?
>> >
>> > No, that is yet another example of your idiotic misrepresentations
>> > of who posted what.
>> >
>> > Gary has repeatedly said that he loves wjhete he lives and has no
>> > intention of moving anywhere.
>> >
>> > Janet UK
>>
>> We have more than one Gary here. Perhaps it was another or a misread.
>
> Desperate, much?
>
> I've never seen another Gary here, just Ferret Gary.

There could be 2 Ferret Gary's:
<http://contentdesigned.com/wp-content/uploads/2016/05/SCHICK-FREE-YOUR-SKIN-CAMPAIGN-BY-YR-.jpg>

On 2017-11-10 10:20 AM, notbob wrote:
> On 2017-11-10, U.S Janet B > wrote:
>
>
>> It used to be you could get liver in the butcher section of
>> the supermarket and pick out what you wanted or even better, the
>> butcher would cut the thickness you wanted.
>
> As I understand it, the liver (in any animal) filters out all the bad
> stuff. IOW, if yer eating liver, yer eating all the things the
> animal's liver has filtered out of its own system. While I love beef
> liver, I quit eating it about 10 yrs ago. 8|
>

I guess there is that to it, but don't forget that the things that are
filtered out in the liver started off in the other cells of the body.
The blood and it's fluids carry them to the liver and kidneys to be
cleaned out. Actually, it is the kidneys that do the filtering. There
are things happening in the liver to de-toxify chemicals. It also
produces bile to help break down fat and it produces protiens.

As for the stuff that is being filtered it, it is already in most other
parts of the body. It is filtered out mainly by osmosis, so it's just a
matter of the concentration. Don't kid yourself into thinking that if
you avoid the liver and kidneys you won't be getting that stuff from the
other parts of the animals you are eating.

On Fri, 10 Nov 2017 16:35:52 -0500, Dave Smith
> wrote:

>On 2017-11-10 10:20 AM, notbob wrote:
>> On 2017-11-10, U.S Janet B > wrote:
>>
>>
>>> It used to be you could get liver in the butcher section of
>>> the supermarket and pick out what you wanted or even better, the
>>> butcher would cut the thickness you wanted.
>>
>> As I understand it, the liver (in any animal) filters out all the bad
>> stuff. IOW, if yer eating liver, yer eating all the things the
>> animal's liver has filtered out of its own system. While I love beef
>> liver, I quit eating it about 10 yrs ago. 8|
>>
>
>I guess there is that to it, but don't forget that the things that are
>filtered out in the liver started off in the other cells of the body.
>The blood and it's fluids carry them to the liver and kidneys to be
>cleaned out. Actually, it is the kidneys that do the filtering. There
>are things happening in the liver to de-toxify chemicals. It also
>produces bile to help break down fat and it produces protiens.
>
>As for the stuff that is being filtered it, it is already in most other
>parts of the body. It is filtered out mainly by osmosis, so it's just a
>matter of the concentration. Don't kid yourself into thinking that if
>you avoid the liver and kidneys you won't be getting that stuff from the
>other parts of the animals you are eating.

What kind of poison do offalphobes think the animals get fed? If I had
such fundamental doubts about the meat industry, I wouldn't eat any
meat. Oh, wait, I don't.

On 2017-11-10 10:45 AM, U.S. Janet B. wrote:
> On 10 Nov 2017 15:20:45 GMT, notbob > wrote:

> Bah, Humbug. The liver doesn't store impurities, it collects and then
> passes them out of the body. The human liver totally regenerates
> itself within maybe 6 weeks. (I don't have any statistics on other
> creatures livers) So what was there last month is no longer there.
> There are many nutritional advantages to eating liver.
> That's my story and I'm sticking to it.

Liver is also delicious as pate, and liver pate on crackers is a
wonderful canape when sipping a Manhattan.

On Fri, 10 Nov 2017 16:38:35 -0500, Dave Smith
> wrote:

>On 2017-11-10 10:45 AM, U.S. Janet B. wrote:
>> On 10 Nov 2017 15:20:45 GMT, notbob > wrote:
>
>> Bah, Humbug. The liver doesn't store impurities, it collects and then
>> passes them out of the body. The human liver totally regenerates
>> itself within maybe 6 weeks. (I don't have any statistics on other
>> creatures livers) So what was there last month is no longer there.
>> There are many nutritional advantages to eating liver.
>> That's my story and I'm sticking to it.
>
>Liver is also delicious as pate, and liver pate on crackers is a
>wonderful canape when sipping a Manhattan.

"A Manhattan is a cocktail made with whiskey, sweet vermouth, and
bitters."

Unless you mean a Supermarket Steve Manhattan, ie without whiskey and
vermouth.

On 11/10/2017 12:14 PM, Bruce wrote:
> Animals shouldn't suffer unnecessarily because of someone's
> religious beliefs.

How about HUMANS, ya into Jihad?

On 11/10/2017 12:28 PM, Bruce wrote:
> On Fri, 10 Nov 2017 10:53:09 -0800, "Cheri" >
> wrote:
>
>> "notbob" > wrote in message
>> ...
>>>> Wow, I'd not have thought of the goldrush causing mercury issues!
>>>
>>> Oh, major!
>>>
>>> I ate some CA crawdad tails waaaay back when, long before I knew.
>>> But, mercury poisoning is a major problem in CA. All the mines (and
>>> miners)
>>> used mercury to separate the gold from the tailings (amalgam).
>>>
>>> <https://en.wikipedia.org/wiki/Amalgam_(chemistry)#Gold_extraction_.28mining.29>
>>>
>>> I recall then they opened the new San Mateo bridge. They left part of
>>> the old SM bridge standing, fer fishermen. They also put up a buncha
>>> new "Do Not" signs. The one "Do Not" I mostly recalled was, "Do not
>>> eat more than one fish per week". This warning later became SF Bay wide,
>>> due to heavy mercury poisoning in the CA Delta.
>>>
>>> nb
>>
>> Yep, definitely a problem in the Sacramento River, all the do not signs,
>> especially pregnant women and so forth.
>
> But with your background, you probably don't like fish anyway.
>

What "background" is that, shitbag troll?

On 11/10/2017 12:28 PM, Bruce wrote:
> with your background, you probably don't like fish anyway.

Here's what you need:



O
<\==- - - - - - - ---
./ \ _/\_\O

On Sat, 11 Nov 2017 08:34:58 +1100, Bruce >
wrote:

>On Fri, 10 Nov 2017 21:27:07 -0000, Janet > wrote:
>
>>In article >, cshenk1
says...
>>>
>>> Janet wrote in rec.food.cooking:
>>>
>>> > In article >, cshenk1
>>> > @cox.net says...
>>> > >
>>> > > Actually, didnt Gary just post that he moved to Texas?
>>> >
>>> > No, that is yet another example of your idiotic misrepresentations
>>> > of who posted what.
>>> >
>>> > Gary has repeatedly said that he loves wjhete he lives and has no
>>> > intention of moving anywhere.
>>> >
>>> > Janet UK
>>>
>>> We have more than one Gary here. Perhaps it was another or a misread.
>>
>> Desperate, much?
>>
>> I've never seen another Gary here, just Ferret Gary.
>
>There could be 2 Ferret Gary's:
><http://contentdesigned.com/wp-content/uploads/2016/05/SCHICK-FREE-YOUR-SKIN-CAMPAIGN-BY-YR-.jpg>

Nope, the rfc Gary, is the one on the left

On Fri, 10 Nov 2017 18:32:51 -0400, wrote:

>On Sat, 11 Nov 2017 08:34:58 +1100, Bruce >
>wrote:
>
>>On Fri, 10 Nov 2017 21:27:07 -0000, Janet > wrote:
>>
>>>In article >, cshenk1
says...
>>>>
>>>> Janet wrote in rec.food.cooking:
>>>>
>>>> > In article >, cshenk1
>>>> > @cox.net says...
>>>> > >
>>>> > > Actually, didnt Gary just post that he moved to Texas?
>>>> >
>>>> > No, that is yet another example of your idiotic misrepresentations
>>>> > of who posted what.
>>>> >
>>>> > Gary has repeatedly said that he loves wjhete he lives and has no
>>>> > intention of moving anywhere.
>>>> >
>>>> > Janet UK
>>>>
>>>> We have more than one Gary here. Perhaps it was another or a misread.
>>>
>>> Desperate, much?
>>>
>>> I've never seen another Gary here, just Ferret Gary.
>>
>>There could be 2 Ferret Gary's:
>><http://contentdesigned.com/wp-content/uploads/2016/05/SCHICK-FREE-YOUR-SKIN-CAMPAIGN-BY-YR-.jpg>
>
>Nope, the rfc Gary, is the one on the left

Based on pictures I've seen of him, I think you're right

On 2017-11-10 4:27 PM, Janet wrote:
> In article >, cshenk1
> @cox.net says...
>>
>> Janet wrote in rec.food.cooking:
>>
>>> In article >, cshenk1
>>> @cox.net says...
>>>>
>>>> Actually, didnt Gary just post that he moved to Texas?
>>>
>>> No, that is yet another example of your idiotic misrepresentations
>>> of who posted what.
>>>
>>> Gary has repeatedly said that he loves wjhete he lives and has no
>>> intention of moving anywhere.
>>>
>>> Janet UK
>>
>> We have more than one Gary here. Perhaps it was another or a misread.
>
> Desperate, much?
>
> I've never seen another Gary here, just Ferret Gary.
>

What do you think the chances are that she made a type and instead of
"Perhaps it was was a another or a misread" and she had meant to say
"I misread"?
Nah. I guess that would look like an acknowledgement and that she was
wrong. Maybe she can find someone to accuse of editing someone else's post.

Janet wrote in rec.food.cooking:

> In article >, cshenk1
> @cox.net says...
> >
> > Janet wrote in rec.food.cooking:
> >
> > > In article >,
> > > cshenk1 @cox.net says...
> > > >
> > > > Actually, didnt Gary just post that he moved to Texas?
> > >
> > > No, that is yet another example of your idiotic
> > > misrepresentations of who posted what.
> > >
> > > Gary has repeatedly said that he loves wjhete he lives and has no
> > > intention of moving anywhere.
> > >
> > > Janet UK
> >
> > We have more than one Gary here. Perhaps it was another or a
> > misread.
>
> Desperate, much?
>
> I've never seen another Gary here, just Ferret Gary.
>
> Janet UK

Could be you killfile more than me. Not sure

--

On 11/10/2017 4:21 PM, cshenk wrote:
> Janet wrote in rec.food.cooking:
>
>> In article >, cshenk1
>> @cox.net says...
>>>
>>> Janet wrote in rec.food.cooking:
>>>
>>>> In article >,
>>>> cshenk1 @cox.net says...
>>>>>
>>>>> Actually, didnt Gary just post that he moved to Texas?
>>>>
>>>> No, that is yet another example of your idiotic
>>>> misrepresentations of who posted what.
>>>>
>>>> Gary has repeatedly said that he loves wjhete he lives and has no
>>>> intention of moving anywhere.
>>>>
>>>> Janet UK
>>>
>>> We have more than one Gary here. Perhaps it was another or a
>>> misread.
>>
>> Desperate, much?
>>
>> I've never seen another Gary here, just Ferret Gary.
>>
>> Janet UK
>
> Could be you killfile more than me. Not sure
>


Oh Carol dear...NO ONE killfiles more than YOU, trust me....