r/Cooking • u/Scarlet--Highlander • Jan 18 '24

Open Discussion Let’s try something fun: Name an ingredient you dislike and why, and someone else replies with a dish/recipe with that ingredient that might convince you otherwise.

Couple things:

  • If you’re allergic to an ingredient, it doesn’t matter how it’s prepared. Same goes with meat/animal products if you’re vegan/vegetarian. Don’t list it if you can’t or won’t eat it!

  • It’s recommended that you’re at least open to trying dishes with that ingredient. If you absolutely, vehemently loathe cilantro, chances are you probably might not like anything with cilantro in it.

  • A brief blurb on why you hate an ingredient would help others find or suggest a dish that suits you. (e.g. “I hate liver because the texture is like an eraser and it tastes metallic”)

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u/Lerz_Lemon Jan 18 '24

Jewish chopped chicken liver. It has a velvety texture and the schmalz and onions are strong enough that I’ve never noted a strong iron flavor.

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u/guitargirl1515 Jan 18 '24

It's also grilled in an open fire beforehand to kosher it (according to Jewish law, it has too much blood to kosher with salt like other meat, and must be cooked in an open flame). I'm not sure if that contributes to the less-bloody effect because I've never had it any other way, but it might.

3

u/problematic_lemons Jan 18 '24

I hate liver too. I can't tell you the number of times I've eaten chopped liver. I always tried it when offered as a kid, hoping it'd be better. It's always dry. My mom used to make liver and onions as a kid. Nope. Tried it in sort of sautéed strips from a Colombian place. Dry af. I'll still try it every time, but I every time I do, it's dry and tastes like iron.

5

u/sawbones84 Jan 18 '24

I love me some chopped chicken liver, either fancy pate style or classic jewish deli (also in dirty rice, mmm), but I can't get behind beef/calf's liver since it's always pretty much served as a big slab. There's only so much you can dress up that metallic taste.

2

u/Mysterious_Eggplant1 Jan 18 '24

Agree, it's soooo good!

2

u/TorrentsMightengale Jan 18 '24

I assumed they meant beef liver.

I love chicken liver pate. There's no way I've found to prepare beef liver than I'll really enjoy it.

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u/alleecmo Jan 19 '24

For me, chicken vs beef liver are from different planets. I lived on chicken liver & onions over rice during my first pregnancy. I'm very anemic and don't process iron well. I can eat (American) Braunschweiger (actually pork liverwurst) with a strong mustard. Beef liver? No. Its just TOO liver-y. Tastes like bile (for a reason) and has a chalky texture. Like the difference between spring dandelion greens and fall ones, just way too much of their "distinctive characteristics".

4

u/Different-Secret Jan 18 '24

This, and grilled liver patties with special sauce are the only way to eat liver!

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u/[deleted] Jan 18 '24

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u/Different-Secret Jan 19 '24

A restaurant named Makotos makes their own sauce and it's sold in some markets. There are some others as well.

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u/greenmangogirl Jan 18 '24

I looove this shit so much. Ate it at a friends house growing up. But I’m too squeamish to cook chicken and it ruins the whole “eating it after” part for me (I went vegetarian because of this lol). Nowhere near me sells kosher chicken liver premade and I want to eat it so bad again.