Ilu

Glyph of the word 'ilu'.

ilu

  • (n.) liver

Toku ilu o ia oku.
“Your liver’s not strong.”

Notes: No idea what that’s supposed to mean. What’s the liver even do, anyway? I know it’s important, but who ever sees it besides doctors? Such an ugly organ…

According to the Wikipedia, the liver apparently helps in “detoxification”. I guess since I don’t drink alcohol that means I’m set for life! Take that, liver! :twisted:

The iku for ilu is built off the iku for lu. Where ordinarily there’s a space, the midline extends up to the top to form an i. I’ve kind of associated this iku with the liver in my mind. Coincidentally (or perhaps not?!), it looks like another ugly thing I don’t like to think about. What will that thing be? You’ll have to wait until tomorrow to find out! 8O

Tags: , , , ,

5 Responses to “Ilu”

  1. Ka kavaka Carsten B. ti:

    Well, liver of pigs and cows is considered food over here. It goes very well with mashed potatoes, carrot salad and fried onion rings.

  2. Ka kavaka David J. Peterson ti:

    It’s considered food over here, too. Bleh! I’ve had it, and feel no need to have it again. Let me ask: Do you enjoy it? Like, would you eat it by choice, say, at a restaurant? Or is it just something that you wouldn’t mind eating if it were served to you at a friend’s house?

  3. Ka kavaka Carsten B. ti:

    No, I would enjoy eating it as long as it’s not marbled or bitter. However, I’ve so far not dared cooking it on my own. It’s certainly not everyone’s taste, since many people are disgusted by offal, and frankly it’s the only kind of offal I eat without cringing.

  4. Ka kavaka David J. Peterson ti:

    (For those others reading: here’s the Wikipedia page on offal. Click if you dare!)

    Granted, it has been, say…twenty years since I’ve had liver (maybe even longer), but it was my impression that pretty much all liver was bitter. Is some not? If it’s bitter, has it just been prepared wrong, in your estimation?

    By the way, I just googled “marbled liver” (thinking it was a way of preparing liver), and all I came up with were sites about liver disease. Yikes!

  5. Ka kavaka Carsten B. ti:

    Sorry to shock you. ;) I’ve had liver that was more sinews and cartilage (or whatever it actually was) than meat once. That was disgusting and was what I meant with ‘marbled’.

    De.Wiki says that cow’s liver tends to be more bitter in comparison to pig’s liver, but that this could be counteracted to some degree by soaking it in milk for a while. As I said, I’ve never tried cooking liver myself and I don’t know how my mother exactly prepares it and whether she prefers cow’s or pig’s. However, in my experience it’s usually not too bitter when she makes it. All I know is that you may not fry liver too long and that it may only be salted after frying because otherwise the meat becomes chewy.

Leave a Reply