[Magdalen] A la Rescheche du Temps Perdu.

[Jay Weigel]

​This past fall we got a batch of chicken livers from local organically
raised, *pasture fed* chickens​ from our online grocery. They were
absolutely, unequivocally the BEST I have ever eaten. S/O agreed. They
lacked the metallic taste of most commercially raised chicken liver. They
are apparently only available a few times a year, but they've spoiled me
for the grocery store ones. Likewise, the beef liver from grass fed cows
tastes much better. Both are more expensive than the grocery store
versions, but worth it.

On Thu, Mar 12, 2015 at 8:42 AM, Scott Knitter <scottknitter at gmail.com>
wrote:

> On Thu, Mar 12, 2015 at 5:32 AM, Lynn Ronkainen <houstonklr at gmail.com>
> wrote:
> > Sadly chicken liver pate is only a once or twice a year "treat" in my
> house. Calories and cholesterol.
>
> They're saying different things about cholesterol these days...that
> it's not so much a matter of eating less cholesterol. Unless the
> latest study was funded by the Egg Board. :)
>
>
> --
> Scott R. Knitter
> Edgewater, Chicago, Illinois USA
>