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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.
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...
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!
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.
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...