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Organs? Really?

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  • #16
    Originally posted by pitbullmamaliz View Post
    Wow. I have to be honest that I am not going to be trying any of these any time soon, but I definitely appreciate the feedback! Maybe once I get better at cooking I'll give it a whirl. *shudder*

    :-)
    I've never liked organs. There's a story that comes up in my family all the time. My dad would pay us $10 each if we'd eat liver. $10 back in the early 80s was a lot of money. My sister and I declined. My two brother's dove it. It was absolutly disgusting and hilaious at the same time. One jamming the whole thing in his mouth with the juices oozing out (seriously, this image has been seared in my head since I was 7), the other downing cups of water after every bite. Still makes me laught thinking about it. Then over the years my Dad would try to hide chicken/turkey hearts, liver, "oogies" in soups, stuffing etc. To this day I still subscousiously pick through my food when I'm somewhere unfamiliar confirming it's clean. Oy

    But, every few years I try liver, usually in some sort of pate because I discovered a huge change in tastes when I hit my late 20s and figure well maybe I'll like liver. And 38years later, I have to say I still do not like it. Shrug. There's other tasty primal things out there to eat. Sure they might not give me the nutritional punch that offal does but I'll just stick to more veggies/red meat/bone broth, thanks

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    • #17
      You can always freeze it after chopping it into pill-sized bites and just pop them like a pill.
      Crohn's, doing SCD

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      • #18
        Originally posted by jakey View Post
        tongue is like the best pot roast you'll ever have. not an organ, but usually considered offal.
        This is my favorite cut when going out to KBBQ. People think I'm crazy for forsaking the sirloin for some tongue. Oh well, more for me!
        My chocolatey Primal journey

        Unusual food recipes (plus chocolate) blog

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        • #19
          My mom would always soak liver slices in milk while the onions cooked; she said this took the bitterness out.
          I buy it online from la Cense and it's scrumptious with Vidalia onions, little garlic, don't over cook, yum, having some tomorrow.

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          • #20
            Also, heart is so ridiculously cheap! I've just bought myself an old-fashioned mincer, the kind that clamps onto the edge of the worksurface, so heart can easily turn into mince which turns into burgers. (And yes, I trim off and render the fat to use for frying, and devour the crunchy bits... ohgodyum...)

            Of course eating the whole animal is traditional, and natural, and the only thing that makes any kind of sense. Eating just the muscle meat and throwing away all the nutritious bits is just one more weird, inexplicable modern aberration. Aren't hunter-gatherers said to have eaten the organs for preference and thrown the muscle meat to the dogs in times of surplus? How did we get things so backwards?

            Also... somehow my old vegetarian sensibilities (I was one for 20 years) have turned around into a feeling that it's a mark of respect to eat the whole animal. Of course, that means this former vegetarian can regularly be found in the kitchen slicing up internal organs and admiring the perfection of their inner structure - which strikes some people as quite funny...

            (By the way, provided you don't cook liver until it could sole boots, it's nice.)

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            • #21
              This is a very good cookbook for someone just getting started on getting past the "What do I do with THIS?" factor.

              Amazon.com: Odd Bits: How to Cook the Rest of the Animal (9781580083348): Jennifer McLagan, Leigh Beisch: Books

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              • #22
                Liver is easiest to get right if you slice into about 1/2 inch slabs and do it like steak. Medium-high, 2 minutes each side and eat while still hot.
                Crohn's, doing SCD

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                • #23
                  All traditional cuisines include organs, for very good reason. Explore them for excellent recipes
                  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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                  • #24
                    I cannot stand beef or lamb liver. I've tried cooking them different ways, just to medium rare, and gagged each time. However, i love heart (beef or lamb). Beef tongue was delicious when someone else roasted it. I'm open to trying chicken livers if i can ever get my hands on some.
                    my primal journal:
                    http://www.marksdailyapple.com/forum...Primal-Journal

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                    • #25
                      tongue and heart do very well with braising. in the last month we have had beef, lamb and veal tongue. they are relatively lean sources of protein and as mentioned above, far superior, nutrition-wise, to something like loin. have finally found a local beef farmer who will sell me "off-cuts" and bones for $4 per pound! that is cheaper than cafo offal in the grocer. totes psyched.

                      tongue lends itself very well to being chilled and sliced thinly. great over veggies with sharp mustard or horseradish.

                      chicken livers are much more user-friendly than those from ruminants. soak, poach, blend with butter into pate. my mom used to boil calves' livers for the dogs and the smell was disgusting. lol, i never imagined i'd ever eat the stuff.
                      As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

                      Ernest Hemingway

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                      • #26
                        Heart in the slow cooker is great, and agree with previous suggestions re cooking liver, keep it simple.

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                        • #27
                          Yes, organ meat is good. But eat them cooked of course. (Even if your dog might eat them raw.) Try starting out with can liver patate and spread it on bread. Oops, we are not supposed to eat bread. But anyways, spread it on something. They are somewhat processed and not as healthy as cooking own organ meat. But it might be more palatable until you are able to get used to it and start eating the real organ meat.

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                          • #28
                            Originally posted by yodiewan View Post
                            Good call. Heart and tongue get lumped in sometimes I guess. They're considered offal, but they are indeed muscles, not organs.
                            yes, but it is more nutrient dense than other muscles. so i think it counts.
                            my primal journal:
                            http://www.marksdailyapple.com/forum...Primal-Journal

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                            • #29
                              Originally posted by Saoirse View Post
                              yes, but it is more nutrient dense than other muscles. so i think it counts.
                              Yep. Heart is high in iron, CoQ10, and taurine. I'm not sure what tongue is high in other than deliciousness.

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                              • #30
                                This thread is really making me hungry for this. I had to buy some chicken liver last night. It's all your guy's fault.

                                I need to hunt down a butcher that sells tongue and heart. My grocery said they could special order it if I want, though.

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