Here is a image that is approximately the size of the livers that I used, but mine were a bit smoother and much darker looking (mine were organic of course, so not as pale and bloated probably as conventional beef liver). http://www.saddogsushi.com/pictures/beef_liver.jpg

I still haven’t tasted a chicken liver recipe that I like, but I enjoy the beef liver no prob….chicken livers taste like pennies to me!

Thanks for asking for clarification. In the system of chinese medicine, they observe disease patterns and noticed that certain problems tend to arise more in the spring…. spring is considered liver time…..each season has its own associated organ….the actual saying from Chinese Medicine is the Liver Rules the Eyes and Tendons, but I have also noticed that teeth issues tend to come up in the spring. The Kidneys actually nourish the teeth in the Chinese System, but when the liver is sluggish or toxic, it will “steal” energy from the Kidneys, thus “weakening” or exaccerbating teeth issues! When I have some time, I will go back and make that clearer in the article! If you start to listen to the symptoms and compaints of the people around you, in your self and in your family, you might notice the patterns too! You can learn about it in detail in Paul Pitchford’s book Healing With Whole Foods- Asian Traditions and Modern Nutrition.