Liver That Actually Tastes Good: Two Ways to Cook It Right

the North. Okay. Scratch. Scratch. Love the North. Love the North. Three, two, one. Hi, everybody, and welcome back to Love the North podcast. I'm Mama G. I'm Rachelle Rocha. Welcome to the show. Welcome. Today, what are we doing? Well, today, we're in Seasons Pharmacy and Culinary, and we're in the kitchen. And why is there a kitchen and a pharmacy? Because we need to show people how to cook, how to eat, and how to just make better choices. Right. So, this is a follow-up show to a show that we have on Love the North podcast with Kate Reid, where we talk about the importance of the liver as an organ in the body. It's a very important organ. It keeps us healthy. It metabolizes things. It creates new things. It is a detoxifier. Everybody may have heard about that. And everybody may have heard about some illnesses that are going along, like we might have a fatty liver. And so, we thought we would just take today's show and talk about liver as a cooking ingredient. And it's very, very important, especially for women, especially women of childbearing age or younger, growing people, to get enough iron. And we need iron. It's really important because it's what carries oxygen around in our blood. And if we don't have enough oxygen in our blood, that means we feel tired. That's what anemia is. You don't have enough oxygen circulating. And you could feel like you're totally depleted.


You're tired all day long. All day long. So, anemia is a really important illness. They do that. Dark circles. Yeah. And the paleness underneath your eyes. You can tell when somebody needs it. You can tell when someone's anemic. And especially, you know, we as a culture today, we don't eat a lot of liver. And it's only offered on some menus sometimes. You'll see liver and onions. Well, to be honest, we're on our third generation of single moms, raising families and or single dads. Or working moms. Or working families. Both parents are working. Yeah. And a day in which our housing is the way that it is. Everybody needs to work at this point. So today, what we're dedicating the show is how do we cook liver? How do we eat liver? How do we, what is it good for? And what do we, how do you do it? All the house. Because if it's going to be good for you, it might as well be delicious. And if you cook liver improperly, it's going to be. Tastes like not amazing. It's going to taste like shoe leather or worse. It's going to have a very weird texture and it's not going to be pleasant. But there's a few ways. So today we're going to feature two recipes. We might break this up into two different modules, but we're going to talk a little bit about liver. We have some different kinds and we're going to make liver pate, which is a way of making it very potentially strong into something really delicious because we're going to use some really beautiful ingredients in the liver pate. All accessible, easily accessible from your local grocery store or here at Seasons Pharmacy. Because that's our thing. 815 Orange Street, right? That's our thing too, right? Like we don't want to just show you a recipe. We want to make sure that you know how to do the recipe and that you have access to the stuff because it's all good to show you something. But if you have nowhere to go to get it, it's pointless information. Yeah, exactly. So we're going to show a couple of different kinds of livers. And one is liver pate recipe. The other one is liver and onion. So the classic is liver and onions. Yep. And I think to do liver and onions well, the onions need to be cooked for a long time to become caramelized. So really brown. So what we're going to do while we're talking is we're just going to put in this is pork fat that we put through the food grinder, the meat grinder. And then so I have about two and a half cups of onions over there. Which one's this for? The pate? No. These are the onions that we're going to brown for liver and onions. Okay. So then knowing that I'm only going to put in about quarter cup of this pork fat. And then I'm going to put some butter in. But I'm not going to put the butter until after because I really want the butter flavor creaminess to be the flavor spotlight, not the center of it all. So I'm going to break this down a little bit so that it moves over a little bit. You know what I mean? And I have about three cups of onions in here, but I'm not going to use it all because I want to use some for the other one. And we only have that much liver. So I'm going to do about a cup and a half to two cups of onions. And they're beautifully shaved down by our lovely assistant Kendra who's not on the show. But we'll be watching. We'll be watching. And we're happy with her sister who took her show and showed it to her students, classmates at high school. In high school at St. Benedict's. She thought our cooking show was great and so it's now content at St. Benedict's. Amazing. We love that. We sliced the onions really fine so that they would cook faster because it does take a little while. And the finer the onion is cooked, the more flavor you're pulling from there. If there's one thing I can say as a chef about liver is that the flavor of beef liver is strong. Pork liver is a little bit more mild. Chicken liver is like the mild of all the milds. Well, there's two more. There's a lot more. There's turkey liver and either goose or duck liver. So if you buy foie gras, which is one of the most fanciest ingredients, you can get it. Foie gras is just a fatty goose liver. Fatty goose liver or a duck liver. And I agree with you that the flavor of poultry liver is much milder and I find that pork is kind of nice still too. But once you get it to beef and lamb and wild meats. You've got to manipulate it differently. Wild meats, loose and deer are readily available in Northern Ontario and so that's a really on the day that the hunt has happened, if you can get that liver fresh, that'll be one of the best


fresh, it's going to be the nicest tasting. The longer it sits, the more the ammonia sits in the, it's not ammonia, it's the ammonia in the kidney. But the longer the blood sits in the meat of the liver, like think about the liver is highly, lots of circulation going there. So when you prepare the liver, there's a lot of blood in there. So the fresher you have it, the less long that blood is sitting in there, the more delicious it's going to taste. We have a trick that we've used today to help deal with liver. So this liver comes from a local farm, Luke Bezina in field, raises both grass finished and grain finished beef and he brought me five pounds of liver for the show today. So thank you Luke. And they were all done. So Kendra did some other work for us today, our lovely assistant who's not here today. Okay pro tip, while you're cooking your Amanda's salt please. While you're trying to caramelize your onion, put a little bit of salt in there because it draws the water out faster and it's going to make it cook faster. And it'll be delicious because salt is so good. Salt is good. And don't go crazy because you don't want your stuff salty. But a little bit it does, it's really nice and cook your onions a lot faster when you put that bit of salt in it all. Yeah.


And don't cheat by putting sugar in there. Don't be that person. Just be patient. Sugar is evil. Go back to our previous show. It's true. Sugar is evil. We don't like sugar. Well sugar is nice once in a while but small amounts because your liver can only handle so much sugar. So much. If you get too much sugar going into your body it goes to your liver first. We start making lots of targetless horizons and developing a fatty liver. So sugar bad. Sugar be bad. Sugar be bad. Yeah. Okay so let's move this pork fat over. And let's talk about


looks like strawberry quick.


It's not. It's not strawberry quick. It doesn't smell like strawberry quick. It does not. So when you get your beef liver you're getting it, okay you can get it cut like this from your butcher or you can get it whole. If


you get it whole, I can't see it here because somebody took it off. There's a thin thin membrane around the liver. Just slice it


off. Peel. Just take your time with your knife and peel it off. Otherwise it makes it chewy. It's like eating overcooked calamari. You know what I mean? It's stringy, it gets stuck in your teeth. And also it shrinks differently when you cook it. So instead of having a nice flat piece of liquid in the pan it's all going to shrink and you're not going to cook it evenly and it's going to make your job more difficult. For those who fry baloney, understand. You must put the slit in the baloney so that it doesn't curl up. It's the same scenario. But it's not baloney. No. But, you know, but those who


know know. Okay, so these are starting to brown which is nice. But

see how the salt, see how fast it got to starting to brown? Just pull that water right out of there. Okay, so you're getting your liver from the butcher

so let's see if there's any, looks like they cleaned out all the veins on here to be honest. So a liver will have some. You want to cut this? I'll cut it up while you talk.

A liver is going to have some, well we talked about all this, the blood that circulates into the liver so that means there's some arteries that go in there and some veins and these can leave a little bit of highly textured,

rubbery sort of membrane in there. You're going to cut that off. I'm trying to find one. Okay, so look at this. Found one. So you're going to find

Okay. Oh my gee, what is that? Well, honest God's truth it's just a blood clot. But it's because the veins and the arteries are going through, that's why you have holes throughout your liver here. Okay, so the blood is going through there and all the yucky stuff that your body has is coming out of there. And if ever you touch and play with liver, you'll see that it's not like you're, it's not a muscle meat. No.

It's not a sponge. No. It's maybe a very finely

maybe. No, I would say it's like, okay, like the texture friends, honestly, it's like, what do you call that stuff that kids are making really long? Jello? Slime. Yeah, like a slipper slime or like a play-doh sort

of thing. But stiffer. Well, yeah. I don't even know.

But when you push, so when you squeeze your two fingers together on the

through like, look, I just made a hole quite quickly.

When they, when you do that, if you're, if the resistance is good, it means you have a good liver. It's firm. You know what I mean? If it's too firm, then it could be mean an older animal. Now, mommy gee, liver tastes so livery. This is true. How do we get the livery taste out of it? Well, the livery taste is iron. Okay, friends? Like, that's God's honest truth. So we're going to chop, you chop up your liver

you soak it in milk.

That's so, that's a lot of things, but it's what makes it work. It draws out the extra flavor of iron, like the super harsh flavor of iron. And that's really what you want to do because otherwise it's too livery. And when it's too livery, you have that like metallic taste at the back of your throat. And honestly, that's what turns kids off. So if you want them to eat this or senior citizens too, they used to, there used to be a thing, my great, I don't know, my grandpa or my grandma, my camera number is one of my, one of my relatives used to boil it in milk. And then slice it and then fry it. And you want to talk about not amazing, that's not amazing. So you know what's interesting? My daughter Madeleine from even the time she was a little kid, she always loved liver. I'd never met a kid because I certainly wasn't the kid who liked liver. But if I made liver and onions, Madeleine was excited. I was blessed with a mom who learned how to make liver properly. And my mom would take one of these pieces and cut them like finger thick and would roll them in flour, salt, pepper, and then would fry them like we're going to do here. But this is how she did it. And when she did it this way, I would eat it every time. Every time. Okay, I'm going to wash my hands because nobody

Yeah, this is really awesome.

And so a liver that comes out of a cow, like we have five packages, five pounds, but a liver that comes out of a cow could be is going to be like this big. At least ten. Yeah, like huge. And it's too much for one family. That's why learning how to make liver pate is a way that our ancestors who lived on farms used to deal with this,

tendon here. Let me find a knife.

Okay, there's this white tendon here. You want to get rid of it because it's going to make your food chewy. So you just give it a little slit underneath it. Doo, doo, doo.

pick their teeth.

Okay, this is a nice example. Look, there's different lobes of the liver. Yeah, that's really interesting. This is like a perfect, there's three lobes of the liver. Yeah. This one.

Okay, Rochelle, let's ask you some sciency questions. Okay, ask me some sciency questions. Why does the body have a liver? Well, there's a few important jobs of the liver. So, when you digest something, it goes into your stomach and then it goes into your intestines. And your intestines have a really rich blood supply. So, at the gut lining wall, it's only one cell thickened and there's a blood flow on the other side. So, the food that you're absorbing, it gets digested by some digestive enzymes, which your digestive enzymes are made in your liver, and they're stored in the gallbladder, right? When we get gallbladder disease, if you get your gallbladder removed, you can't digest food very well because your body has no way to store it. It's hard. Right. So, your liver gets, it's called first-pass metabolism, and everything goes to your liver first in case there's something really toxic there, or something that needs to be broken. It goes to a first-pass metabolism

And then the liver does things like, "Oh, what do I do with this?"

If it's too much sugar, it's going to package them up as little triglycerides. That's when you go for your blood test, you have high triglycerides. That means you've had too much sugar. Your liver couldn't handle processing all of that sugar. It's going to store, it's going to store energy in the liver so that if you're not eating something and you're in a fasting state, your brain always needs to have glucose to live. So, your liver does a process called gluconeogenesis, which is the formation of glucose. Say that again.

[01:14:24:02 - 01:14:52:20]
Gluconeogenesis. Glucone meaning glucose. Neonegeneu, so, and genesis meaning the creation of. So, your liver actually creates a glucose source to fuel your brain when you're sleeping, for an example, or if you skipped breakfast, for an example. It also manufactures very important things like cholesterol, and that's why when we give you cholesterol medication, it works in the liver to make your liver stop making so much cholesterol. But cholesterol, again, is one of these things

[01:14:52:20 - 01:14:55:05]
Or sometimes it misfires and you have too much.

[01:14:56:06 - 01:15:24:11]
And that's why those drugs work in the permit. So, that's what your liver does. Your liver creates things, it stores things, it helps so when you take medication, for an example, your body eliminates it through either the kidneys or the liver, and there are sometimes drug interactions. So, let's say you have a sticker on your medication that says, "Please don't eat this with grapefruit juice," because it's quick to affect the way your liver metabolizes those medications.

[01:15:26:00 - 01:15:49:09]
Metabolizing means, "I'm going to convert this thing from something into something where I can excrete it." So, your liver takes responsibility for eliminating things that you've ingested, which is good because everything needs to be processed, and your liver is the major organ for processing. So, some people are concerned, like, "I don't want to eat a lot of liver because, well, this

[01:15:49:09 - 01:15:59:29]
it could be a lot of bad things in the liver and I don't want to eat too much of it." There's a certain, you know, this is why when your meat goes to the avatar and it goes through an inspection, the meat inspectors are looking at those livers

[01:15:59:29 - 01:16:00:25]
this one too, please.

[01:16:03:22 - 01:16:12:20]
So, now you see you on the other side. Okay, so I'm going to show you here. I'll bring this to the middle a little bit more so that you can see the liquid that's coming out

[01:16:12:20 - 01:16:24:26]
from this fat of this pork. So, what we should do is start dredging it into our, this has salt in it. I did it. Okay, good. Of course, salt in it. Let's not put lazer because this might be like crazy salty.

[01:16:24:26 - 01:16:35:17]
I think it's a little bit. I'm happy to be a bit of a salty one. So, just, yeah, I know. Just move your onions to the side here. Make a pile. Don't take them out because you want

[01:16:36:08 - 01:16:38:02]
Just watch.

[01:16:39:03 - 01:16:52:13]
This feels so nice. Want just to cook together, to be together again. Oh, that's true. Or like Buzz and Woody. Have you ever seen Toy Story? Yes. Why? I have four kids, you know. That doesn't mean anything.

[01:16:53:28 - 01:17:11:05]
We didn't have, we had an uplander, a Chevy uplander. That had one of those video things. Yeah, DVD player back in the day. Yeah. And I listened to a lot of shows a few times. Because I couldn't watch them. I was driving, but I sure listened to things like the Toy Story. I really like Toy Story. It was a good one.

[01:17:12:29 - 01:17:53:04]
They're like best friends. They love to fight and argue, and they both think that they're right all the time. So that's me and you. There we go. I feel like I'm the cowboy. I feel like you're the space agent. I'm a space cadet? Yeah. Yeah. Okay. You know, all right Woody. Science, you're science, I'm nature. Okay. All right, we accept. We'll go down that road. Okay, so this is turning out like this fat one here is good. I'm just going to put it over here so that it still drains down while cooking. I think that we pulled out enough of the fat to have stuff in here. But if we leave it at the side of the pan, it'll still drain down. Okay, how do we cooking

[01:17:53:04 - 01:17:53:23]
What's the trick?

[01:17:56:24 - 01:18:06:12]
There are rules that say you are to cook it all the way through. But then there are other rules that say you can cook it to medium, medium well.

[01:18:07:15 - 01:18:37:09]
I think if you cook liver all the way through, it is so texturing. Well, overcooking like shrimp, you can cook it to well done without it being chewy. Yeah. Okay, so that's perfect. Did you see what she did? She dredged it. Okay, salt, pepper, flour. There we go. Please and thank you. And as you put them in, I'll... So I worked with the chef once. We did a whole bunch of liver. I know, I'm right here. No, a different one. I get around, you

[01:18:37:09 - 01:18:38:25]
civilized eating.

[01:18:40:28 - 01:18:50:02]
We use the animal, they've used the animal in the past from nose to tail and I have to tell you like

[01:18:50:02 - 01:19:09:05]
it makes the most sense. Ah, crack ball. Let's turn this down a bit. Okay. So when this happens, turn your heat down and it means it's time for you to turn it over. When it starts snap, crackle popping, turn it over. It means that you form the crust on the other

[01:19:09:05 - 01:19:11:10]
comes from inspiration.

[01:19:12:25 - 01:19:22:03]
So, okay. So here now that I've done my first flip, okay, is where I'm going to take my onions and I'm going to move them on top.

[01:19:25:09 - 01:19:40:28]
Because this is where I want the onion juice to seep and the bacon juice to seep. Bacon always makes everything better. Oh god, you mean bacon on a tomato sandwich, bacon on pizza, bacon on a turkey club.

[01:19:42:06 - 01:19:49:07]
Bacon on, I never had bacon with liver. I think it's ingenious. I'm serious at all. Shocking, but I

[01:19:51:03 - 01:19:51:26]
I don't know. I don't know.

[01:19:53:08 - 01:19:57:00]
You know what I mean? You would take this, eat it on top

[01:19:57:00 - 01:19:57:25]
and gravy.

[01:19:59:02 - 01:19:59:06]
Yes.

[01:20:00:14 - 01:20:03:07]
Well, should we make a little bit of gravy at the end of this?

[01:20:04:20 - 01:20:06:24]
We have a little flour left. Yeah.

[01:20:08:00 - 01:20:09:08]
Yeah, you got the stock anywhere?

[01:20:10:14 - 01:20:17:16]
You got any kind of stock? I think so. We don't need much, like maybe a cup and a half. I have a perfect little, uh, two-sided.

[01:20:20:25 - 01:20:22:28]
So here we are.

[01:20:24:21 - 01:20:28:29]
This is another great ingredient we can talk about. It's stock.

[01:20:30:01 - 01:20:45:07]
Don't make stock liver. Don't make liver stock. No, no, no. It's not a good idea. No, but when we have bones from animals, we make stock and then we freeze it. And we even have the small amount, which is just this, this size, which is just a little small amount.

[01:20:46:13 - 01:20:48:29]
And that's going to pop into there. And in five minutes, we're going to have gravy.

[01:20:50:13 - 01:20:50:28]
I love this.

[01:20:55:10 - 01:21:00:06]
And we're going to create what's called a roux.

[01:21:01:23 - 01:21:02:06]
Roux is

[01:21:02:06 - 01:21:04:23]
Yum, yum, yum.

[01:21:05:29 - 01:21:13:09]
Okay, so here's a few little, mama gee, these are fun ingredients. We got some cream.

[01:21:14:16 - 01:21:18:12]
We've got some Hennessy. And we've got some stock.

[01:21:21:26 - 01:21:24:08]
So we're going to put a little bit of cognac here.

[01:21:27:03 - 01:21:31:06]
Because it adds a sweetness to the sauce.

[01:21:35:26 - 01:21:57:20]
This one is a special, it's a very special. Yes, I'm sure it is very special. Ooh, it smells sweet, smell that sweetness. Right? I didn't know we were going to have, I've never had liver and onions with a frigging gravy like this. Really? This is your first? Yeah, I never had the, I told you I was catching the onions. Oh, that's gross.

[01:21:57:20 - 01:22:04:09]
Okay, so we're going to put the Hennessy on the liver, not in the flour.

[01:22:05:14 - 01:22:13:00]
Because I want the sweetness to go, see how thick that is? Oh my God.

[01:22:13:00 - 01:22:13:25]
is mixed.

[01:22:16:16 - 01:22:22:12]
Because otherwise it's too thick. Oh you should see it. Look at the beautiful caramel color.

[01:22:22:12 - 01:22:24:15]
the caramelized onions and bacon.

[01:22:26:06 - 01:22:28:23]
That smells amazing. And see it's just coming apart.

[01:22:30:12 - 01:22:30:24]
It's amazing.

[01:22:31:27 - 01:22:55:17]
It's got to get a little bit thicker now. It'll look two seconds. It's done. You know what I mean? This is where I'm going to season it. I'm going to wait until I finish whisking and then I'm going to put in my seasonings. But I would be cautious in telling you not to be using dry thyme or rosemary at this point. If you were going to do dry thyme or rosemary you would do it at the beginning

[01:22:55:17 - 01:22:56:23]
Look at that.

[01:22:59:11 - 01:23:06:04]
Okay we're going to put a little bit of cloves in here because the French that's what we like.

[01:23:06:04 - 01:23:13:20]
I love that. Me too. I love the flavor of nutmeg. It smells so yummy.

[01:23:17:14 - 01:23:19:25]
Cloves. Just a pinch. Just a little bit.

[01:23:21:04 - 01:23:22:18]
Just to

[01:23:26:08 - 01:23:29:01]
This is how I would serve it to children so that they would eat it.

[01:23:30:11 - 01:23:37:13]
I would even cut it up smaller. Say that again. This is how you would serve it to children? Yep. Because this is how they would eat it. Put this on

[01:23:38:07 - 01:23:38:14]
Yum.

[01:23:40:27 - 01:23:52:19]
Okay. Well, if you have low iron, this is the way to get it. You should eat this. Try it. Jump. Okay. This is the most viable available source of

[01:23:52:19 - 01:23:54:27]
let's get rid of this here.

[01:23:56:06 - 01:23:57:26]
this is a different beast altogether.

[01:23:59:12 - 01:24:14:25]
Potty needs fat for spreadability, for making sure that it mixes well, like it all binds together.

[01:24:16:01 - 01:24:52:27]
And one of the things when you'll see later, when we're putting it in the food processor, is I'm adding a lot of butter at that point. Don't get this twisted any shape or form. Potty is fatty. If somebody says they have lean potty, don't do it. It's not going to be amazing. Or they're using an oil, or they're using something that should not be in there. So just take my advice and just do that. Can I have that fat thing there, please?

[01:24:54:11 - 01:25:00:01]
Thank you. So I have about a half a cup of butter in this pan.

[01:25:01:23 - 01:25:17:14]
And then I'm going to put about two and a half cups of pork fat.

[01:25:19:28 - 01:25:20:24]
You want a lot of fat.

[01:25:21:26 - 01:25:30:26]
You don't want a deep fry, but you want to make sure that the beef itself is getting

[01:25:32:08 - 01:25:34:28]
enough fat because it's so lean. Liver is so lean.

[01:25:37:12 - 01:25:49:26]
Now, it's a lot easier to get your kids to eat pate. Just tell them that it's meat spread.

[01:25:52:07 - 01:26:16:26]
It's not that I want you to lie to your kids, but there's so many kids out there that are malnourished. Even though they're eating fruits and vegetables all day long, they're not getting their protein in there. They're not getting their red meat count. And to be honest, right now it's the summer of 2026, and beef is astronomical pricing. I have never seen beef in my

[01:26:16:26 - 01:26:19:11]
no real reason for it to be this high.

[01:26:20:26 - 01:26:37:10]
So this is why we're also teaching you by cow, use all the pieces of the cow that comes with your cow. When you're doing your cut sheet, ask for your organs. Make sure you're asking for your tongue and your cheeks. Don't be shy. You paid for the whole animal, the hanging weight. That's your weight.

[01:26:37:10 - 01:26:39:08]
around the bowl. There you go.

[01:26:41:07 - 01:26:42:09]
You should show people what I'm doing.

[01:26:42:09 - 01:26:45:15]
bowl. Okay.

[01:26:47:10 - 01:26:56:22]
I'm sure they can see what this looks like. Yes, of course. Because this is a little strange and you're not going to see this. Well, otherwise, what are we doing here? Here we go. So, as you can see, this is, this white pinky stuff is

[01:26:56:22 - 01:26:58:18]
colander, and I'm just...

[01:26:58:18 - 01:27:01:12]
shallots in. These are shallots. Those are red onions.

[01:27:02:25 - 01:27:06:17]
Red shallots. Yeah, they are. They're right here. Yeah, you're right. See?

[01:27:07:18 - 01:27:19:00]
That's what a shallot looks like. That's the difference between a shallot and an onion. You want to talk about that? Go ahead. No, you... I want to see what you know. Not much. I'm asking the chef. I just know these are like stronger. They kind of taste more garlicky. Yep,

[01:27:19:00 - 01:27:20:04]
the only one I put in there.

[01:27:22:14 - 01:27:37:23]
And explain to me, because you did explain this to me once and maybe you explained it to the camera, but in case you haven't, there's something very special about putting your spices in a dry pan and then adding the fat or into the fat. It draws out its natural oil.

[01:27:38:28 - 01:27:50:19]
So that's the thing about aromatics. So the plant produces, with its life force, aromatic compounds are usually fat soluble. That's why it's an essential oil.

[01:27:51:20 - 01:28:14:20]
So when you put it in a fat, the flavor from the dried herb exits the dried herb and enters the fat and then the fat permeates the whole meal. So doing this at the beginning as opposed to at the end of our last little program around making your gravy for the liver, you said do not add rosemary now, do not add. Yeah, don't add your dry stuff yet. It's not going to taste

[01:28:14:20 - 01:28:16:25]
you it's okay. You just got to move it around.

[01:28:18:05 - 01:28:22:17]
This is a labor of love, my friends. You can't fast track this.

[01:28:24:12 - 01:28:27:13]
Well, it's part of the slow food movement. So why do you want to speed up the slow food?

[01:28:29:18 - 01:28:34:22]
The only thing I want to speed up about the slow food movement is how fast the news is spreading about it.

[01:28:34:22 - 01:28:39:08]
it's done. It's done. So let's do that. Bada-da-da. Sesame. Right?

[01:28:40:28 - 01:28:42:04]
Yeah, it's going to stay hot.

[01:28:47:00 - 01:28:55:11]
So if you're trying to avoid bread, what else do you think you could put liver pate on? If you're trying to avoid carbohydrates. You put it on celery sticks or anything?

[01:28:56:23 - 01:29:04:03]
Well, that potato is still a carbohydrate. Yeah, but it's a good carbohydrate. Especially if you hold potatoes, those are the ones that are better than hot potatoes.

[01:29:05:04 - 01:29:06:10]
Like if I was doing a baked potato,

[01:29:06:10 - 01:29:06:19]
halfway.

[01:29:09:23 - 01:29:15:16]
And as she's filling, I'm going to add about a cup's worth of this beautiful butter. Can you talk

[01:29:15:16 - 01:29:16:26]
yellow that this is a food coloring?

[01:29:19:00 - 01:29:20:26]
When a cow is properly fed,

[01:29:22:00 - 01:29:35:06]
and when a cow lives in a field, and when a cow eats grass, stuff from the ground not dried up, not all of it is dried up fine, but fresh grass,

[01:29:36:21 - 01:29:41:10]
the Omega's, is the Omega's? Omega-3 fatty acids. Okay, the Omega-3 fatty

[01:29:41:10 - 01:29:49:08]
bright yellow. It's hard to buy cream that color. Yeah. That's a whole different show. Anyways, we love St. Bridges and we love that we

[01:29:49:08 - 01:29:59:00]
have access to some really awesome products. I've taken this part out and I've left this part in because we don't want, psh, but we want this out because we want the steam to come out

[01:29:59:00 - 01:29:59:20]
On.

[01:30:02:19 - 01:30:04:06]
I don't have my glasses on. Pulse.

[01:30:05:13 - 01:30:09:24]
I

[01:30:09:24 - 01:30:09:03]
good.

[01:30:12:03 - 01:30:16:08]
Cool feature. All right, so let's

[01:30:16:08 - 01:30:16:21]
Click.

[01:30:18:07 - 01:30:18:13]
Click.

[01:30:19:25 - 01:30:23:18]
See how liquidy it is? That's very liquidy. I was not expecting it to be that liquidy,

[01:30:23:18 - 01:30:25:27]
It smells so good.

[01:30:27:00 - 01:30:41:22]
Now, when you go to the store and you buy a pate and there's stuff in it, this is where they put it in. Like, you see red peppercorns, you'll see slices of fruit, like I've seen some with apricot chunks in it, like all that

[01:30:41:22 - 01:30:43:26]
lot of little spoons. That's a point.

[01:30:45:10 - 01:30:49:16]
Spooning leads to forking. That's what she says. As you had a

[01:30:49:16 - 01:30:50:22]
butter. Okay.

[01:30:53:07 - 01:30:56:21]
Butter over cream. Yes, why? Because it'll be stiffer.

[01:30:57:29 - 01:30:59:10]
It'll be...

[01:31:00:19 - 01:31:01:16]
Right now it's like...

[01:31:04:25 - 01:31:09:24]
Not gritty, but you can taste all the little pieces. Okay, when you add butter,

[01:31:13:08 - 01:31:38:22]
So that's it. That's the Darpate. So now we're just going to portion it out. Okay, so friends, you don't need to watch us portion it out. But we do want to say thank you for coming today and joining us. We love Love the North Podcast. We do. We think this is a brilliant opportunity to reach a lot of people who can't come here in person to see our stuff and to get our stuff here and get to know us. Spend time with us.

[01:31:39:25 - 01:33:21:14]
If you do come to Sudbury, we would love to meet you. And if you come to Sudbury, sort of in soonish timeline to this, there might be some of this pate available for sale. We try to have pate available. Gates still does occasionally come and cook here with us. That wasn't a guilt factor right there. No, it wasn't. Sometimes she shows up. No, no, no, no, no, I just really appreciate when you did come because it is really this is my this is my this is my passion place. You know what I mean? Like we come here because teaching is my passion. And one of the things that we don't do enough as adults is, oh, I'm going to take a class. I'm going to take you don't need to take class. Become friends with a chef, a real chef, not somebody who's been flipping pancakes for 30 years and says they're the chef because they worked in the same restaurant. Work with somebody who's worked in many, many different places. And you know what? The one thing that chefs love to do is to talk about themselves and all the cool shit that they do. You know, that's where our ego comes from because we know we eat better than everybody else. Our brains are working. If you're a female and you're in the menstruating area of your life, you know, any time between age 12 and 56 or something like that, and you feel tired, you might need a little bit more iron in your life. And liver pate is a is a really delicious way of getting it. And most people have not even tried it. Yep. And so I encourage you to come and try it. And liver is is delicious and it's good for us. And if we just strengthen our liver, maybe eating liver contains some of the magic ingredients strengthening our own livers. I think so. That's one of the things. So we appreciate you for tuning in. Thank you, Gates, for doing this

[01:33:21:14 - 01:33:32:03]
(Music Playing)