Pic not related.Here's how they made it. >Saute livers in butter and olive until they get some colour (not fully cooked)>Take out of pan and put them aside>Same pan - saute finely chopped shallots and garlic>Put the livers back into the pan with the onions/garlic, put some sweet chilly sauce, soy sauce and worchester sauce and some more butter. >Season with black pep, some fresh thyme, and red pepper flakes, put the lid on and simmer for 5 mins. >At the last minute garnish with fresh parsley or silantro. I highly recommend people try this. Thank you
fatty fish liver is the only liver i've tried that i would eat again
>>21600391I've never had that, what kind of fish liver? I've only heard of Cod liver..
>>21600391Clearly you've never tried polar bear liver. It's to die for.
>>21600493You're telling me you haven't tried marsupial liver?
>>21600396Cod liver is unironically amazing. No fishy or minerally taste, just smooth and creamy. It's the foie gras of the sea. The poor man's foie gras.
>>21600570ok you convinced me, ill try to find some tomorrow
>>21600570Honestly never heard of this. Will look it up.
>>21600570>no food just a pic of a NIGA GOLD canvery compelling
