The porterhouse in question was ridiculously expensive and very well-marbled. I'm not sure that's the problem. I agree with you on the hamburger. I would have been MUCH happier with a nice, juicy burger.

I haven't had kidneys in years, and I'm not in any hurry to try them again.

I never tried soaking liver in milk because I have a dairy sensitivity/addiction, but I used to soak liver in lemon juice according to Sally Fallon. Guess what? I don't like it that way! After a couple years of experimenting, I've decided that this simple method is best:

Get a slice of liver out of the freezer and thaw it. It usually takes less than 30 minutes. (I store each slice of liver in a separate plastic bag to make this easier).

Rinse the slice with LOTS of water. I find this much more effective than soaking. Pat dry.

Very important: peel the skin off the edge! A sharp paring knife can help. I didn't do this at first, until I realized that the skin was what made liver gross to me. Sometimes there's some internally, and there's not much you can do about that, but getting it off the edge makes a huge difference.

Salt generously. Pepper makes it better, but I was avoiding pepper for a while so I know it's okay without it too.

Melt some tallow (or bacon fat or ghee) in a cast-iron pan over medium-high heat.

Add the liver and fry 1-2 minutes on each side. It should be very well browned, but still slightly tender in the middle. I used to cook it a lot less, but the browning is really important to a good flavor. I used to make sure it was still "raw" in the middle, but now if I want some raw liver I just eat a small piece of it frozen.

It's the browning that really transforms the liver. It changes it from bitter to sweet.

Sometimes I eat my liver with a little parsley, homemade mayonnaise, or fermented vegetables. But that's optional.

The last batch of Ribeye I got tastes kind of liverish to me also. Wierd! I remember I used to really like it.

Filet mignon is expensive too, but I won't touch it because it's too lean for me. It sounds like you have times when you are very sensitive to the metallic taste, so it only partly has to do with the steak. I salt every steak for as long as I can before I grill it, no matter how well-marbled it is. I don't usually rinse it afterwards, though.

"vegan" thread becomes "how to prepare beef" thread.

I love it!

Strip steaks are tasty, tender, and less expensive than filet mignon.

have you all ever tried wrapping the filet mignon in bacon? i made it like this on father's day and i liked it much better.

i cooked up a big ass brisket yesterday in my convection oven..
long and slow and what i have is a tender piece of meat, full of fatty goodness and OMG, the juice it produces is something to want to bathe in.....

brisket is a superior meat because of all the fat on it!
but you really have to buy the packer size, not the point cuts... they've been trimmed of all fat!

Hmmm...I wonder how a brisket would work in my crockpot? Right now I have pork ribs and sauerkraut going in there. (WAAAAY too hot to cook any other way today.)

BTW...I have no idea what "packer size" and "point cuts" mean. (Where's the "stupid" emoticon when I need it?)

you really need to get your butt down here and let me weather you a little.

packer cut is a whole brisket untrimmed



point cut is a portion of the brisket that they trim all fat off of because of the crazy humans that think fat is unhealthy!!!!

see the point?

That's disgraceful!

I have no idea what that means, but it sounds scary. (Seriously, what does that mean?)



The brisket for sale up here is the second one. I have never seen anything like that first one. Are you sure the butcher will know what that means?

I was wondering about that too! Weather you? Maybe she's going to hang you outside and let the sea spray and elements have at you.

you guys are funny! i want to try cooking brisket, but i don't have a convection oven .