This Month’s Film: YiYi
Cuisine: Taiwanese

As part of a food writing project, I received a shipment of yak meat from DelYaks of Montrose, Colorado. Among several other cuts of meat, the package included a pound of yak liver.

When it comes to liver, I’m a firm believer that the human race is divided into two groups, those who love it, and those who hate it. Where liver is concerned, there is no middle ground. I fall into the the latter category, but being a good sport, I went ahead and prepared it for Rene anyway, as he falls into the former category.

My cooking method was simple. I cut a half pound of yak liver into bite sized pieces, rolled it in panko and quick-fried it in vegetable oil. By his reports, it was finer and more tender than calves’ liver, and quite tasty (if you like liver).

Once I’d had my turn with the yak liver, Rene took the remaining half pound home for his mother to prepare it Mexican style, braised with onions and tomatoes, seasoned with lemon pepper, dill, paprika, and garlic powder, which Rene described as “Yummy.”

I’ll have to take is word for it.

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