Just came home from my "town job" to the Polyface Designs book and I can't put it down! Since I can't reach Joel and Chris I'm reaching out to you... Thank you for introducing me to this lifestyle, motivating me to get started with a breakfast posse of my own, and sharing your journey (and others like Joel and Jason) with us so that we can all be better together. In every way, every day, I'm getting better and better!!! - Much love from Alabama
Justin about that comment about Greek Easter. The Greek Orthodox Church uses the Julian calendar while almost everyone else uses the Gregorian Calendar (which we use for our dates here). Once in a while the dates align with our Easter. But while they have different traditions, they still celebrate the Resurrection of Jesus on that Easter.
Bless Rebecca's heart. My family and I grew up eating liver and onions, and other less than desirable parts of a variety of table bound animals. I made a promise to myself that when I became an independent adult, I would never eat those less desirable parts ever again. In those days, my parents did what they could to feed us all, and for that, I'm very thankful.
Soak your liver in milk for a few hours before cooking, it takes the metallic aftertaste away and softens the texture and makes it taste sweeter. We add bacon to the liver when cooking, onions and gravy, served over mashed potato. But then we're Brits, and what do we know about cooking!?!
My Aunt would cook liver and onions every month or so because it was 'good for you'. But, she also made sure there was a full container of dijon mustard to dunk it in!!! Looking forward to the goose review, I may have to grow some!!
I had a friend here quite a few years ago in the US from Germany who would bring and share with me at Christmas time goose liver pate. It was delicious!!! She would bring pumpernickel bread to spread it on and it was one of most delicious things I have ever tasted. It was so much fun. She is gone now but maybe I will go to the German market that I can go to here and buy some pate/ bread and think of her this Christmas. Thank you for the reminder.
If somebody told me Liver was the fountain of youth, I would die old and happy. Props to Rebecca for even putting it in her mouth. I would never know how that tasted.LOL
I grew up having to eat calf's liver once a month (something my mother read to help us be healthy). I also grew up in a family where we had to take a serving of it, even if we didn't like it, and eat ALL of it. I hated liver! I would look for the smallest piece, cut it up into swallowable pieces that I could chase with my glass of milk. On liver nights, it was known that I would be needing two possibly three glasses of milk. Once I married, I never ate liver again. My mom passes away, and several years later, my dad asked me if I could make the liver dish that I mom use to make. It gave me the giggles as I reminded my dad how much I hated liver night and that it was one dish I can honestly say, I have no recollection of how to make it nor did I want to remember how.
Love liver. Next time try the same frying liver and onions and add a few drops of tobasco and cream. Delicious with some home made toasted bread. Love this video♥️
The title of this video creeping me out made me think. 'Do I really want to watch this' 🤔 'of course I wanna watch this its Justin, the beautiful one, the chiddlers and the animals' ❤ 🤣😅
The way I make liver and onions is I cook bacon first, then add the onions and a tablespoon of butter to the bacon drippings cook until translucent then add the liver and cook until done. Same as what y’all did except that bacon and it’s drippings take it to another level plus help mask the irony taste of the liver.
It's interesting to see the growth of these guys and like processing of them. I don't have a farm but this is good education, and even though you're harvesting your own meat, this is more humane than the mass production of meat gathering. c: Love the videos!
Sandra Westley cannot believe you have never eaten liver, calves liver is even better just gently singed Absolutely the best for snow ball, I have eaten liver for 70 plus years. It’s on restaurants menus as a luxury meal, and calves liver is quite expensive in a restaurant normally served with bacon and onions, that’s in the UK
Soo... I just made a discovery on youtube! I found out the Rhodes Brothers (RhodesBros)actually have their own channel :D it was in my recommended list! Justin you're doing a great job and so are they! well done keep it up!
For each pound of chicken liver, marinate in 1/3 cup Chablis or other dry white wine and 2.5 Tablespoons of lemon juice. Toss the livers in the marinade and leave them in the fridge for 30 minutes. Drain (do NOT rinse!), sprinkle with salt and pepper, dredge in flour, fry. It takes out that bitter/gamey taste.
We were feed liver and onions with bacon once a week growing up . butter salt and pepper also don't cook liver to long still a little pink in middle .other wise its grainy . We were made to eat every thing from all our home kills . the list is long some i still love .
I wash the liver in cold salt water, then pay dry sprinkle on Mrs. Dash. Then just like chicken fry, dip in egg and flour. Fry in hot lard and onions .
Try stewing your liver. Add a couple tablespoons of oil, some bell pepper, onion and liver to a pan. Brown it. Add some minced garlic and tomato paste. Mix the tomato paste into the oil to thin it a little. After a few minutes add a few cups of water, cover it, and let it simmer. Once it reduces down into a sauce it's ready to serve. This is the only way I like liver and it's delicious. The more bell pepper, onion, and garlic you add the more flavor you get, so keep that in mind when deciding how much to use. This recipe is popular in the Dominican Republic and you can do with any meat you want.
🤩 Autumn is definitely there, what beautiful colours! Lovely to catch a glimpse of Rebecca’s bump 😊😊😊 ... a Patè from the liver? You may find it a bit more palatable perhaps? 🤷♀️😊 🕊🇬🇧
We cook liver (mostly chicken and duck) without onions, just in a frying pan, you shouldn't salt or season it beforehand, because then it will be hard. You should cook (and turne it several times) for about 5-7 min. (you can usually see, when its done), then when its done, you salt it (noting else). Oh, and it's the best fresh. Great video by the way :)
Try cooking your liver no matter what animal wait is in butter, onions, bacon grease or pieces of bacon I love it that way one of my favorite dishes is calves liver and onions with mashed potatoes on the side,. And for chicken livers I love them either sauteed or breaded in cornmeal and deep fried 👍❤✌👨🍳🎅🚌👍
I love a good German Liverwurst/Braunschweiger. Imagining it be even better with liver from pasture raised animals. I think it's mostly pork liver, but a little goose in there could only make it better. Fried Beef Liver with onions was a pretty regular thing for us growing up too.
boil liver and eggs together when eggs are done pull them out peel them and then shred them 1 onion shreded then shred liver mix it all together and add mayo spices and serve on crackers or in a sandwich
liver chopped up in small chunks put in pot with onions peppers and spices salt pepper garlic paprika avocado oil browning sauce and ketchup mix and cook all together all to taste lol
Lol This is great! We’re cooking our Goose right now actually. It was fun seeing you guys and hanging out again!
That is awesome!
Jonah is more productive and more of an adult that some people I know.
Just came home from my "town job" to the Polyface Designs book and I can't put it down! Since I can't reach Joel and Chris I'm reaching out to you... Thank you for introducing me to this lifestyle, motivating me to get started with a breakfast posse of my own, and sharing your journey (and others like Joel and Jason) with us so that we can all be better together. In every way, every day, I'm getting better and better!!! - Much love from Alabama
Justin about that comment about Greek Easter. The Greek Orthodox Church uses the Julian calendar while almost everyone else uses the Gregorian Calendar (which we use for our dates here). Once in a while the dates align with our Easter. But while they have different traditions, they still celebrate the Resurrection of Jesus on that Easter.
Bless Rebecca's heart. My family and I grew up eating liver and onions, and other less than desirable parts of a variety of table bound animals. I made a promise to myself that when I became an independent adult, I would never eat those less desirable parts ever again. In those days, my parents did what they could to feed us all, and for that, I'm very thankful.
Justin, beef liver, sliced thin, fry it in copious amounts of butter and lots of onion, and bacon. Salt and pepper.
😉😁It's good.
Ooh wow, liver and onions, we have ours with mash and garden peas, lovely meal, very filling 👍
Onions, yes, but BACON goes with liver!
Soak your liver in milk for a few hours before cooking, it takes the metallic aftertaste away and softens the texture and makes it taste sweeter. We add bacon to the liver when cooking, onions and gravy, served over mashed potato. But then we're Brits, and what do we know about cooking!?!
Love love love this suggestion. Totally gonna do this next time.
My Aunt would cook liver and onions every month or so because it was 'good for you'. But, she also made sure there was a full container of dijon mustard to dunk it in!!!
Looking forward to the goose review, I may have to grow some!!
Love all of your videos..I've learned a lot from you and your family.
I had a friend here quite a few years ago in the US from Germany who would bring and share with me at Christmas time goose liver pate. It was delicious!!! She would bring pumpernickel bread to spread it on and it was one of most delicious things I have ever tasted. It was so much fun. She is gone now but maybe I will go to the German market that I can go to here and buy some pate/ bread and think of her this Christmas. Thank you for the reminder.
The book is awesome and extremely inspirational thanks so much.
Looks so good cooking in the kitchen. Bet it smells delicious!
If somebody told me Liver was the fountain of youth, I would die old and happy. Props to Rebecca for even putting it in her mouth. I would never know how that tasted.LOL
Beef liver and onions is tasty. Never had goose liver. Hopefully Becky will try it again. Also chopping up turkey liver into dressing is good.
I grew up having to eat calf's liver once a month (something my mother read to help us be healthy). I also grew up in a family where we had to take a serving of it, even if we didn't like it, and eat ALL of it. I hated liver! I would look for the smallest piece, cut it up into swallowable pieces that I could chase with my glass of milk. On liver nights, it was known that I would be needing two possibly three glasses of milk. Once I married, I never ate liver again. My mom passes away, and several years later, my dad asked me if I could make the liver dish that I mom use to make. It gave me the giggles as I reminded my dad how much I hated liver night and that it was one dish I can honestly say, I have no recollection of how to make it nor did I want to remember how.
7:56 Because that's the correct order for those OCD letters! Nice!
Love liver. Next time try the same frying liver and onions and add a few drops of tobasco and cream. Delicious with some home made toasted bread. Love this video♥️
I am with “the beautiful one” I do not like liver can’t handle it even though I know it’s good for me. Your brave !
The land is beautiful.Looks peaceful -city living aint all it's cracked out to be.
I love liver and onions. Mom's way was to dip the liver in flour salt and pepper then make milk gravy and put it over mashed potatoes or rice. Yum.
The title of this video creeping me out made me think. 'Do I really want to watch this' 🤔 'of course I wanna watch this its Justin, the beautiful one, the chiddlers and the animals' ❤ 🤣😅
Love these videos!
Woah no comments yet? Love waking up to your videos!
Liver and onions my favorite! I wash mine in egg and cornmeal with salt and pepper, yummy!
Hello love from Nigeria i love you guys
Awesome trying new things and stay safe, God bless
Congrats. You’re title got me to watch. It’s like the #farmlife version of Fear Factor!
The way I make liver and onions is I cook bacon first, then add the onions and a tablespoon of butter to the bacon drippings cook until translucent then add the liver and cook until done. Same as what y’all did except that bacon and it’s drippings take it to another level plus help mask the irony taste of the liver.
It's interesting to see the growth of these guys and like processing of them. I don't have a farm but this is good education, and even though you're harvesting your own meat, this is more humane than the mass production of meat gathering. c: Love the videos!
Love liver and onions. You were very brave to try it raw.
one of me faverite meals is liver and onions with gravy and mashed potatoes yum :)
Sandra Westley cannot believe you have never eaten liver, calves liver is even better just gently singed Absolutely the best for snow ball, I have eaten liver for 70 plus years. It’s on restaurants menus as a luxury meal, and calves liver is quite expensive in a restaurant normally served with bacon and onions, that’s in the UK
Soo... I just made a discovery on youtube! I found out the Rhodes Brothers (RhodesBros)actually have their own channel :D it was in my recommended list! Justin you're doing a great job and so are they! well done keep it up!
It is beautiful country.....
Hi guy's always something new that's great keeping sending more video's please watch everyday. Hi beautiful one
For each pound of chicken liver, marinate in 1/3 cup Chablis or other dry white wine and 2.5 Tablespoons of lemon juice. Toss the livers in the marinade and leave them in the fridge for 30 minutes. Drain (do NOT rinse!), sprinkle with salt and pepper, dredge in flour, fry. It takes out that bitter/gamey taste.
fresh food. good stuff!
Duck, duck , GOOSEEEEEE!!! 👍
My family has always eaten pig, lamb and cow liver, liver onions and bacon love it
We were feed liver and onions with bacon once a week growing up . butter salt and pepper also don't cook liver to long still a little pink in middle .other wise its grainy . We were made to eat every thing from all our home kills . the list is long some i still love .
The goose that went to the hens shook its feathers and said that was a close one.xx
If you don't eat the livers, lungs, hearts and gizzards you can mince it up for Teddy and the cats it will make real good pet food.
I wash the liver in cold salt water, then pay dry sprinkle on Mrs. Dash. Then just like chicken fry, dip in egg and flour. Fry in hot lard and onions .
Liver is great & tasty, we eat with onions or roasted - chopped roasted liver as a spread is great.
Try stewing your liver. Add a couple tablespoons of oil, some bell pepper, onion and liver to a pan. Brown it. Add some minced garlic and tomato paste. Mix the tomato paste into the oil to thin it a little. After a few minutes add a few cups of water, cover it, and let it simmer. Once it reduces down into a sauce it's ready to serve.
This is the only way I like liver and it's delicious. The more bell pepper, onion, and garlic you add the more flavor you get, so keep that in mind when deciding how much to use.
This recipe is popular in the Dominican Republic and you can do with any meat you want.
Liver is delicious ✊🏾 It’s a staple in a Haitian family household.
I had some good chuckles at this. I do est chicken liver and gizzards from time to time. Piri piri seasoning seems to go well.
I love liver!!! Just bought me some beef liver and looking forward to getting some chicken livers!
The Beautiful One just couldn't get past the thought of it.. She did give it a valiant effort though..!
We did a goose every Christmas. Yum
Hi Justin and family n friends
Ahhh! It’s the Peacock Man! (Now I’ll watch the video!)
I cook my live-in a flour salt and pepper dredge then fried in bacon grease. Also with lots of browned onions
Liver...not live in...ugh
Beef liver and onions. Dredge the liver in flour first. We grew up eating liver...I love it
Thanks 😊
🤩 Autumn is definitely there, what beautiful colours!
Lovely to catch a glimpse of Rebecca’s bump 😊😊😊
... a Patè from the liver? You may find it a bit more palatable perhaps? 🤷♀️😊
🕊🇬🇧
Many thanks!
I love liver especially coat the liver with cornmeal fried in onions. Liver is really the only meat I like, I love the irony taste it has.
My first time seeing goose harvesting!
I love liver and onions
Hey Justin can you do another 1 hour plus document for thanksgiving saying what you’re thankful for.
Please read thankyou
Liver and onions is a great appetizer cooked properly.
However, as it’s full of iron is also full of cholesterol.
Awesome
We cook liver (mostly chicken and duck) without onions, just in a frying pan, you shouldn't salt or season it beforehand, because then it will be hard. You should cook (and turne it several times) for about 5-7 min. (you can usually see, when its done), then when its done, you salt it (noting else). Oh, and it's the best fresh.
Great video by the way :)
Rebecca I agree on the liver....thanks but no thanks!!!♡
It's official, Justin is not allowed near my goose! :)
Best cooked in bacon grease. And serve with cooked onions bacon and liver. Serve mash potatoes and green peas with it and lets up good in liver
Justin i dont eat it but people around my area love beef liver and onions.
Try cooking your liver no matter what animal wait is in butter, onions, bacon grease or pieces of bacon I love it that way one of my favorite dishes is calves liver and onions with mashed potatoes on the side,. And for chicken livers I love them either sauteed or breaded in cornmeal and deep fried 👍❤✌👨🍳🎅🚌👍
Raw liver is excellent!
I love a good German Liverwurst/Braunschweiger. Imagining it be even better with liver from pasture raised animals. I think it's mostly pork liver, but a little goose in there could only make it better. Fried Beef Liver with onions was a pretty regular thing for us growing up too.
Yum
You haven't had an Easter feast unless you've been to a Greek Easter feast.
Goose Salami is hecka good, yummy, delicious etc.....
Your brave
Soaking the liver in milk will take out some of the organ flavor. Can dredge in S&P flour then fry in butter or oil. Good content.
The Carolinas are beautiful right now.
Was the goose a census taker and were fava beans and a nice Chianti involved? Hmmm Dr. Lecter???
Oh wow love Foie Gras
I love liver and onions with a shot of hot sauce. The trick is don’t cook it long, and eat it quickly.
boil liver and eggs together when eggs are done pull them out peel them and then shred them 1 onion shreded then shred liver mix it all together and add mayo spices and serve on crackers or in a sandwich
Lily said boo to a goose!
hey hey to the fellow Orthodox Christian!
What was the final record number sold for the presale?
Pork liver is the best one to try
didn't receive the link for tonights live show with Joel Salatin!!!!!
liver with onion fired(in butter/animalfat) half way throug an apple only hot still crunchy
I think liking liver is a case of having weird tastebuds... most of us have normal tastebuds lol! darn!
My Grandpa owned a meat market back in the 70’s and he would eat raw liver just to make us kids run away screaming lol
I'll have to do that next time :)
Nasty Merry Christmas
I love liver! Fried or liver & onions or Braunschweiger or liverwurst or liver cheese or liver in aspic... it is all good
Use the livers and make cajun dirty rice. that is why they call it dirty rice because it has organ meat. Sage makes it a lot more palatable.
👍🏼
How much feed did they eat everyday?
Coat liver in seasoned flour and fry on the pan
The vegans are gonna love this title hahaha
liver chopped up in small chunks put in pot with onions peppers and spices salt pepper garlic paprika avocado oil browning sauce and ketchup mix and cook all together all to taste lol
Wrap liver in bacon then egg and breadcrumbs, fry till crispy and brown. Yum
Or casserole in gravy with lots of onions.
Same reaction I have with organ meat, except heart