[Cooking] Ultimate Liver Bread-Drying Guide [PHOTO]

Recipe:

Work the liver content into a ground-down mass. Use a blender if you can — a couple of seconds on low intensity is enough.
Make a batch of dry bread powder i.e. bread stuff minus water (the goal is to rely on the meat juices to speed up the dry-baking process). Ingredients:

two cups / 4 dl of wheat flour onto the bottom of the bowl (keep two more cupfuls in reserve for adding on top of the liver)
one or two teaspoonfuls of salt (to avoid an inedibly bland AKA cardboard-like bread taste, also: bactericidifies the bread and makes it bit more crystallized, hindering mold growth)
spices (marjoram and radish-anything are the best possible meat spices, tarragon AKA estragon and garlic are the second best, green pepper for safe peppering and crushed citrus basil leaves to flavor the bread)
optional: a teaspoonful of potato / maize flour to cut down the baking time by 30 to 50 % (makes the dough more dense, pushes the fluids to the surface, leading to faster vaporization AKA baking

3. Mix the dough powder and pour the minced liver contents over it. Mix it a bit by covering all wet spots with the powder, add an extra cup or two of wheat flour on top of the liver-moisturized dough and lightly mix it just enough the wet parts no longer stick to your fingers.

4. Place the semi-mixed liver-bread dough inside your sandwich grill / (plane-top) grilling machine. Do not over-stuff the grilling machine or it will not dry up inside, causing it to grow mold inside out.

5. Let the liver bread bake for at least 30 minutes, depending on the type and the power of the grill. It is ready when the bread does not bend and gets hard and feels like one solid, metal-like bar. Mold roots cannot pierce that and the dryness keeps bacteria from growing on it. It is more efficient and more preserving-friendly, batch-wise faster to bake many thin breads than one thick one. Minimizing the dough left under the crust layer is the key for masterful grill use.

6. Set the baked bread sheet / brick to dry in a well-aired position. Placing it on a wheat-flour-covered baking paper sheet is a decent idea. The mold will form on any surfaces that are blocked from releasing moisture and the proper drying/hardening process is prevented. Avoid hard surfaces and ones without moisture-sucking properties such as wood, plastic and metal. Covering with enough wheat flour can make even those surfaces plausible. Flours generally contain moisture very well and vastly improve the general preservation potential of food items. The final drying process can take a day or two, depending on how much water density the preserved item originally had.

Culinary dosage:

A pinch full (a couple spoonfuls at least, more if your stuff is very doughy i.e. whitish in color) of the bread brick and grind it down or dissolve with some water. Then mix it with your lunch bread dough or a meat stew / soup to prop up the flavor and the nutritional value.

The liver can have (can have lots of mold — this dry-breading method kills it and drowns out most of its flavor-presence. Common mold is not toxic, just bad-tasting. If nothing else works, add some oregano — that will drown any other flavor. The baking process eliminates most of the ill-tasting mold compounds, vastly improving the edibility.
Mold fungi does not rely on light or air for survival. Using an oven for this is extremely inefficient — it’s not wise to constantly heat up the air next to the food instead of the food directly like the grills do. The grill setting of ovens is not that good. Ovens take much more time and electricity to bake the food than contact-heating grills.
Preserve a lot of time. For every two ounces / a kg , you will be grilling for one or two hours. Reserve a ton of time and patience for the job. If you under-cook, mold will take over it from the inside
Why liver? Organs are a gold mine for rare nutrients. Most importantly choline, a vital nutrient and an extremely rare DNA preservative. It pretty much has trace amounts of most things you are ever going to need, besides C and some of the B water-soluble vitamins. Do not feast uncontrollably on the concentrated liver content, as it has so much vitamin A content that you risk having vitamin crystals or stones forming inside your fat tissues.
A couple spoonfuls of liver bread (less than 50 grams) is often enough to nutritionally spike a full-course meal. The extra stuff will most likely not even benefit you as the body regulation only accepts a certain maximum amount of a specific non-energy-source nutrient (e.g. the blood-cell-vital B12 vitamin) per two hours or so. If you are a body builder and need to take in a lot of stuff to keep getting bigger, you can refuel every couple of hours. Small meals are better anyway to avoid the annoying anabolism symptoms such as drowsiness and sluggishness.
You can soften the baked-hard bread bricks later (they sometimes get stone-hard after a couple of days) by cutting of a piece and dunking it into water for a couple of minutes. You can dry the excessive water again by adding some wheat flour.
If you cannot consume wheat, you can use the wheat substitutes such as spelt aka dinkel / hulled wheat and buckwheat. They are not as sweet as bread / common wheat. You can always add some sugar. The role of the wheat in the mixture is to stiffen up the dough, making it very challenging for mold fungi to infest if properly baked dry.
My grill is George Foreman Fat-Reducing Grill (GF1884056), made for grilling meats and greens. A flatbread is the only kind of bread you can make with it. Any thick breads (quarter-inch / 0.5 cm or more) will be left raw in the middle. Unlike sandwich grills made for toasting bread that you can stuff almost full without under-baking issues
You can tell the amount of liver content by how black the bread is. Low-liver content bread is sheet-white and the high one is all grey with black spots. Cooked liver is black.

[Cooking] Cold Instant Oatmeal Porridge Mix Recipe w/ Optional Cacao, Coffee and Jam

In brief, take a bowl half-full of oat flakes and make it soggy with added water. That is the core dish. Now, I recommend that you add some of the following things:

a little table salt (very health-beneficial if you exercise, RECOMMENDED)
some sugar (makes it easier to go down, do not add much if you do not exercise much)
vanilla sugar or equivalent (adds some premium flavor)
cinnamon & other spices (white pepper is my personal favorite for some extra kick)
cacao (the dark one, avoid the milk chocolate with added peanut butter — it is super unhealthy for you and makes indigestion much more likely)
coffee powder (chew it thoroughly to enjoy the texture and the contained flavor and to not have it scrape your colon on the way out)
jam (adds some vitamins, e.g. vitamin C, the safest variety is strawberry jam — works with almost everything and adds deep flavor)
discount ketchup (adds some veggie flavor and, best of all, indigestion-cleansing vinegar to the dish)
table scraps and leftovers (eating is the best form of food recycling)
sunflower seeds, nuts and legumes (terrific vitamin and mineral sources, especially the metabolism-anabolism-boosting vitamin B’s
dried stinging nettle leaves (a huge stockpile of rare nutrients there, RECOMMENDED)

Most importantly, do not heat up the mix. Most of the vitamins get destroyed under extensive heating conditions and the absorption rate of the remaining, intact ones could be reduced. Oats do not contain animal disease pathogens, so heat-sterilizing it is wasted time and energy AT BEST. Eat it raw like the animal you are.

[Foraging] Idiot Prepares Wild Stinging Nettle for Good Eatin’

I am in a hurry, so here’s the from-foraging-to-eating guide.

Find the stinging nettles around fertile wastelands and sunny roadsides. Avoid touching the main branch that is very spiky, the leaf branches and leaves, not so much. Whatever you do, do not scratch the stung skin parts. This will spread the responsible & contained histamine, increasing the irritation ten-fold (at least). Your body can deal with histamine with antihistamine and will probably make you immune to the irritation with more antihistamine secretion if you do this kind of nettle leaf harvesting often. So get yourself about a pound / 0.5 kg / a couple liters of nettle leaves. Just rip the leaves off the stems. You cannot eat the stems without specific, arduous preparation.
Get a heat-enduring container and stuff the leaves there.
Heat up about a liter / two pints of water to the boiling point and dump it onto the leaves. Try to compress the nettles with a tool to get the fluids out of the leaves. A cabbage-like smell should saturate the air.
Put a lid on the container (optional) to get the most out of the water heat.

You can use boiled nettle leaves for a lot of stuff. Unlike cabbage, they are extremely flavourful and do not lose their flavours completely when heated. That makes nettle useful for bakeries and stuff that requires a flavour source. Nettle delivers. It also works as tea (the most common use), though I am going to use it for bread, pizza and stuff like that. I am going to harvest it like a boss pretty soon. Stinging nettle is probably the best and most widely available wild crop-species (the leaves are crop-level goods) out there. Two million thumbs up.

P.S. The last pictures detail my use of cut nettle leaves as a cocoa drink extra component. Man, it works even there. Meaty i.e. clumpy cocoa is already the king of nourishing beverages and adding the minced nettle makes it much better. Stinging nettle leaf mince is a great addition to probably most dishes out there.

[Cooking] Spiced Cocoa Drink

It is a very lavish, flavorful drink with options for vanilla and coffee powder.

Ingredients

somewhat hot water

pure / dark cocoa powder [ do not use milk cocoa, its aroma is too weak for the drink ]

spoonfuls of sugar

spices ( ginger , clove , cinnamon , cardamon ,

(optional: vanilla, coffee grind)

Add everything together and whisk it with a spoon to break down the cocoa clusters.
Drink the aromatic mess. Extra coffee grind adds stiffness to the drink, extra cocoa increases the flavor.

[Cooking] Parila Rye Bread

I cook unorthodox meals as the normie cuisine is deficiency-riddled trash such as potatoes. Grain is king.

Rye bread recipe

1 part of wheat flour

2 parts of rye bread bread

some sugar [ a nutritional aid ]

some salt [ a nutritional aid ]

about 0.5 part of water

spices ( recommended: tarragon/estragon, black pepper, clove [extremely sparingly], sage, anise )

optional: small pieces of (dried) meat [protein is a common bottleneck in bread-based diets]

a wooden fork or equivalent ( for taking out the baked, potentially hot bread out without damaging the parila or its non-stick coating )

a plate ( to eat from)

some (vinegar) ketchup ( for eating the bread without unhealthy, fatty toppings )

Mix the flour, sugar, salt, spices and meat. The more rye-vs-wheat you put in, the sweeter the taste will be.
Add as little water as you need to make the dough bind together. Do not leave the dough moist or it will stick to the parila.
Put the flattened dough into the parila, power it on and wait 7.0 to 12 minutes. Do not try to over-stuff the parila or you will make the baking time much longer and likely to be half-crispy-half-raw.
Take the baked bread out of the parila with a wooden fork and put it on a plate. Add ketchup to cool and flavour up the bread.

Use parila or get a cheap one. It save you more in ease, speed and reduced electricity costs in no time.