I am a simple one. Fried liver, fat, salt. That’s it.
If I miss the onions, I add my favorite bbq spice mix (it has salt, pepper, mustard seeds, onion and garlic powder).
I like it cold so it’s not spreadable at all, it’s a bit hard and I can bite on it…
I always was good at eating various things all alone but I perfected it during my carnivore trials… But I could eat it with my one ingredient sponge cake, I guess…
I looked at many recipes a few months ago and people don’t overcomplicate things in this country, it seems… I can’t handle sweetness in it so the onion had to go (a tiny amount may be fine), I never used garlic in the first place but some people do… That’s why mine is pretty simple. I don’t even put paprika into it for some reason but it’s a normal ingredient here.
I haven’t much experience with it yet but I already tried very various liver:fat ratios… For some reason, all worked. I saw recipes with as much added fat as liver, that’s not my style, I can get away with 10% too if the liver is nice, tender and not dry (if I feel it dry, no amount of fat can fully salvage it).
I always used chicken liver but I will try it with pig liver as well.
I had crackers in the past. I only used seeds and water (and possibly a little salt), nothing else. A big part of the seeds was ground (often the whole stuff but sometimes I used whole ones too). It was pretty nice and crunchy and it was ready in a few minutes from entering the kitchen to getting it out of the microwave oven. But as it’s quite dry when ready, I had to learn the exact time for the exact amount to avoid burning. It’s less dangerous in the oven but I never wanted to wait for that long and my microwave has numbered keys so I can set the time precisely.
But my crackers were so thin and crunchy that I couldn’t spread anything not very very soft on them (I tried and they broke apart. well, still good, not a failure in my books).