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The Ultimate Primal Superfood

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  • #16
    Calves liver is milder, but the key to offal or game meats is to marinate overnight in white wine or milk; toss out the milk after use, save wine for sauce. Dry the liver on paper towels. In heavy skillet or dutch over, cook 1/2 pound bacon, set aside, cook sliced onion (1medium) in grease, set aside. Coat liver slices with coconut flour (salt & pepper) by shaking in a bag, then cook in bacon grease about 3 min per side. Don't over cook. Put on plate, top with bacon and onion. I like to serve with turnip greens, or some othet sharp green. Try this and you won't regret it. I have converted several liver haters. Liver is just about the most perfect food.
    This time, like all times, is a very good one, if we but know what to do with it. Ralph Waldo Emerson

    Any given day you are surrounded by 10,000 idiots.
    Lao Tsu, founder of Taoism

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    • #17
      While looking for something Offal I came across these videos and info site.

      Pig head, ears and brains
      offalgood.com
      http://kitoikitchen.blogspot.com/

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      • #18
        I usually have offal curry for breakfast. I use recipes from Charmaine Solomon's Indian Cookery for Pleasure or I adapt other curry recipes. Have returned from the butcher this morning with a beef tongue and veal liver. Thinking of using a Rendang Daging recipe to cook the tongue and throw in the sliced liver for the last few minutes
        Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

        Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine

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        • #19
          I got all brave this morning and wanted to try a recipe for chicken livers, but guess what? No liver of any kind at the store, zzz.

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          • #20
            Well, then there was Sir Douglas Mawson, who nearly died of Vit A overdose from eating dog liver in his epic survival trek in Antarctica. Neither of his two human travelling companions nor any canine ones fared as well.

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            • #21
              Omg I just tried that Saveur recipe for calves' liver I posted above! Sooooo delicious. Give it a shot, if any of you are on the fence about liver. I didn't have any parsley on hand unfortunately but it was still scrumptious.

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              • #22
                i've GOT to give liver another chance. Tried cooking liver once (i think full grown steer?), first soaking it in milk, but i just HATED it. It had a grainy texture to it. The closest i've ever gotten to liking organ meats is whatever goes in dirty rice, i think it's gizzards? Luv em!

                Digby, do you think your recipe could fool a non-liver eater? Sometimes i have to "trick" my hubs into eating stuff.

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                • #23
                  eating a part of the body that filters toxin makes no sense what-so-ever. i'll pass.

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                  • #24
                    Originally posted by HowToDieYoung View Post
                    I have to say I have found the best ultimate primal superfood out there. Offal is amazing. I before would worry about getting all my vitamins and minerals but when I just had a few random pieces of sesos (brain), liver or beef heart, I would get optimal levels of the things most people miss in their diet. If you are looking for a great way to get those extra nutrients you must try offal. Does anyone have any unique recipets or preparations they would like to share. I wrote this in ode to my love for offal; it also discusses some of the benefits. http://howtodieyoung.blogspot.com/20...superfood.html
                    Try this site for recipes: http://www.seriouseats.com/recipes/the-nasty-bits/
                    A steak a day keeps the doctor away

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                    • #25
                      I was told the liver is a warehouse of nutrients, but also it stores quiet a bit of toxins.
                      Might not be true of free range grass fed I suspect.

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                      • #26
                        Originally posted by b4ds33d View Post
                        eating a part of the body that filters toxin makes no sense what-so-ever. i'll pass.
                        This seems to make sense but I'm betting it's actually quite stupid. *checks the internet* Yep...stupid.

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                        • #27
                          Originally posted by Roach View Post
                          This seems to make sense but I'm betting it's actually quite stupid. *checks the internet* Yep...stupid.
                          Better you said it than me.
                          carl's cave

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                          • #28
                            I've been wondering about liver too. I like it, but it seems the liver I've been getting at the store -- "beef liver" -- lately has kind of a granular nasty texture to it, instead of being just smooth. It doesn't seem to have much internal structure either; it's not firm, just all mushy and granular. What's up with that? It tastes ok, but is it maybe from a diseased cow? An old cow? A grain-fed cow?

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                            • #29
                              Originally posted by Roach View Post
                              This seems to make sense but I'm betting it's actually quite stupid. *checks the internet* Yep...stupid.
                              +1
                              Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

                              Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine

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                              • #30
                                Go for grassfed meat/ offal whenever possible. I also think it is better for liver to be thinly sliced--1/4 to 1/2 inch thick. As to fooling anyone, liver would be hard to disguise, that is why you cover it with load of bacon & onion. Don't forget chicken liver wrapped around a water chestnut then wrapped
                                in bacon
                                --hardly seems like liver at all. As to toxins: the job of filtering does not mean the liver or kidneys stores the toxin, the blood and urine do the transporting. Toxins are usually stored in the fat tissues, as I learned when I got an overdose of DDT in our orchards in the 1950s.
                                This time, like all times, is a very good one, if we but know what to do with it. Ralph Waldo Emerson

                                Any given day you are surrounded by 10,000 idiots.
                                Lao Tsu, founder of Taoism

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