Announcement

Collapse
No announcement yet.

organ meats

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • organ meats



    I would like to incorporate organ meats into my diet but somehow struggle to do so.

    I was wondering if anyone has tried to let's say put minced liver into burgers? Would that conceal the strong taste of liver a bit? Any ideas?

    Thanks

    M


  • #2
    1



    When I was a kid the best thing to conceal the flavor of liver was ketchup- lol.


    Maybe you could try starting out with "lighter" organ meats (when it comes to flavor.) Two of my favorites are heart and tongue. They're not quite as iron-y tasting as liver or kidney. I've also learned that due to texture, I prefer beef kidney over lamb or calf liver. Unfortunately there are only 2 ways I've found to make liver. With onions and bacon, or coated in cornmeal. Both ways it still tastes like liver.

    Comment


    • #3
      1



      minced liver patties are sooo yummy: i usually eat them with lingonberries and horseraddish paste

      challenge yourself
      i blog here http://theprimalwoman.blogspot.com/

      Comment


      • #4
        1



        I *heart* brain. Cooked brain has the texture of scrambled eggs and the taste of ghee. YUM!


        Where do you get organ meats? I haven't found them in the grocery store (I know, I know I should be going to a farm - hopefully soon).

        Comment


        • #5
          1



          I have not braved the organ meat route yet,but I am determined to do so in the near future. Thanks so much for the advice everyone.

          Mx

          Comment


          • #6
            1



            Maranne-- I'm taking raw liver capsules by Carlson Labs.

            Comment


            • #7
              1



              I just got some buffalo kidneys & want to try making some sort of steak & kidney pie with them. any suggestions?? I'm thinking some sort of red wine sauce (with mushrooms & onions, of course). Instead of crust on top maybe mashed turnips & carrots? Unless someone has a crust idea...

              Comment


              • #8
                1



                How about Mashed Cauliflower?

                Comment


                • #9
                  1



                  I tried disguising chicken livers in a stew - unsuccessfully! Yuck!

                  I will try kidney when *someone else* has e.g. a steak and kidney pie and I pinch a bit.

                  I've not tried brain - the whole BSE thing put paid to that! I'm not even sure what is legal to sell in the UK?

                  Has anyone tried "sweetbreads"? I *think* they're the adrenal glands. But I used to think the term referred to (yum yum...) the testicles??


                  Having said that, I've always like tongue, albeit from the supermarket, sliced and jellied!


                  Peggy - I think Son of Grok and a few others had a cauliflower based pizza dough - might this adapt to a kind of "pastry" crust?

                  Comment


                  • #10
                    1



                    I've tried the, erm, sweetbreads. Infact as kids, my sister and I would fight over who'd get it. Thanks to all the propoganda and CW, organ meats were slowly eliminated from our diet!


                    I once tried chicken livers with brussel sprouts and thought a worse combination couldn't have existed, but it actually tasted quite nice. It was made with lots of Indian spices.

                    Comment


                    • #11
                      1



                      i remember eating fishbrains in a local small sushiplase in Osaka... got talking with a local couple there and ended up trying everything they suggested- n it was good!

                      challenge yourself
                      i blog here http://theprimalwoman.blogspot.com/

                      Comment


                      • #12
                        1



                        maba,


                        Does cow brain really taste like ghee? Damn. That sounds good. A friend of mine from Australia told me that kids would bring brain sandwiches to school for lunch when he was a kid and he could never stomach it. I, on the other hand would love that! I've always had a jones for organ meats, since I was a kid. My mother used to always deep-fry liver and onions (granted she was breading it and frying it in canola oil... not the way I prepare it today). I always loved chicken hearts, livers and gizzards. I also eat kidneys, hearts and livers of grass-fed cow, pigs, buffalo, goat and lamb. Sweet breads are heaven when grilled.


                        I must admit though that I despise cow spleen. Maybe I cooked it wrong, but tried to sautee it and it became a watery mess. However, the spleen if I recall is a gland and not an organ.


                        Now I really really wish that brain was available for sale! It should be healthy if from a cow that is 100% pastured and not cannibalizing other cows!

                        Comment


                        • #13
                          1



                          Hi Rahchics,

                          I have eaten only goat brain. I must also add that most of the organ meats I've eaten is from goat/sheep or chicken. Beef was rarely made at home, when it was cooked, it was mostly pre-made burgers.


                          Grilled sweet-breads sound divine! Goat brain has this very creamy, buttery texture (like all brains do I reckon) and yeah, the taste is quite similar to ghee. My mum makes it with lots of onion, ginger, garlic, chilli and coriander powder, topped with finely chopped cilantro.

                          Comment


                          • #14
                            1



                            oh, maba, that sounds sooo delishious.... unfortunately though ive scoured all possible markets for organ meats n never found brain...

                            challenge yourself
                            i blog here http://theprimalwoman.blogspot.com/

                            Comment


                            • #15
                              1



                              seriously, Nobody's mentioned one of my all-time favourites: rumakis (sp??). Chicken livers rapped in bacon. Sometimes with chopped onion &/or water chestnuts stuffed in there too. All skewered on a tooth pick. That was always standard cocktail party fair.


                              Thanks for the SOG suggestion; he has some good stuff. And I love caulifower.


                              Brussel sprouts & liver?? sounds like a perfect meal to me! 2 of my favs. Someone around here mentioned roasted sprouts a while back & now I'm addicted to them. Toss in oilve or melted coconut oil & spinkle liberally with garam masala. Roast. Eat. Yum.


                              Now you've all got me intrigued with brains... I wonder if the buffalo guy will give me some...

                              Comment

                              Working...
                              X