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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I don’t understand the fake meats and fake cheeses and fake sweeteners.  There are plenty of great food options that are meat and dairy free and added sweeteners free, why eat something that will never live up to the original and is way more processed. [/quote]

I don’t understand liverwurst. Super processed and probably worst of the worst but it’s so good. I only ever have it when visiting my parents and even then it’s rare, but we ate it all the time as a kid. But seriously, what is it? Does it even taste like liver??? [/quote]

I don't eat organ meats.  I've tried some and have never found a preparation that doesn't taste foul (like how sewage smells).  [/quote]

Liverwurst or Braunschweiger taste like liver. I don't like them, but if I had to eat them, I could. Liver tastes like overcooked meat? Gritty and bland. Slightly metallic.[/quote]

I love how  there’s different snobby levels of the same product:  pate &gt; braunschweiger &gt; liverwurst.
I make a very quick delicious version when I get the liver in my roasting chicken.  Just sautee it with some butter and onions and garlic with some thyme, deglaze with some white white or sherry and then purée it in the miniprep.  I adapted the recipe from the old NY Times cookbook, although I think that recipe also added cream. It’s good on baguette slices.  
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