My BFF/second Mom is and elderly Jewish lady who has taught me so much about Primal cooking since I converted her to this WOE. She loves it because she can bring out all the flavors of her childhood growing up in Harlem when it was a primarily Jewish ghetto. She is the one who got me over my squeamishness about offal and taught me how to cook brisket. She has lost a bunch of weight, gotten off an bunch of meds and had her pre-diabetes diagnosis reversed, all by getting back to these traditional foods. She used to get hypoglycemic attacks all the time and had to carry snacks with her "just in case". Now she IFs. She is the Jewish Grok's Grannie.
So what did she teach you about offal?
[QUOTE=kenn;952608]So what did she teach you about offal?[/QUOTE]
100 years of guilt if Bird doesn't finish her plate tend to beat any fear of food
[QUOTE=Gilleh;952618]100 years of guilt if Bird doesn't finish her plate tend to beat any fear of food[/QUOTE]
Hah! The guilt always wins!
[QUOTE=MissJecka;952018]Yeah, again, I've heard of the gluten-free matzoh, as my cousin's wife eats gluten-free and kosher. She said that they don't taste like matzoh at all, so she was kind of sad, but it worked well for her anyway. Any idea if they could be ground down to make matzoh meal for matzoh balls?[/QUOTE]
No, they don't taste like matzoh at all. I would say it was kind of like a baked potato chip, but somehow better. I don't see why that wouldn't work, though it might not be the most cost effective way to go about it. Elana has a matzoh ball soup that utilizes almond flour, but ugh, I can't see that being an acceptable substitute (I'd rather grind down the matzoh bread).
[QUOTE=kenn;952608]So what did she teach you about offal?[/QUOTE]That it can be delicious if cooked right.
[QUOTE=Paleobird;953395]That it can be delicious if cooked right.[/QUOTE]
Why don't you actually answer my question?
[QUOTE=kenn;953410]Why don't you actually answer my question?[/QUOTE]Would you like recipes?
[QUOTE=Paleobird;953412]Would you like recipes?[/QUOTE]
An explanation of what was done to make it taste good be it the recipe or w/e
[QUOTE=kenn;953417]An explanation of what was done to make it taste good be it the recipe or w/e[/QUOTE]
This is all about pate.
Liver can also be made delicious through cooking with a boatload of bacon and onions, the trick there being to not cook the liver too long as it gets rubbery.
Brains are wonderful scrambled up with eggs, onions, garlic. The brains already have a scrambled eggy sort of texture so they go really well together and end up tasting like egg flavored butter.
Heart is best in the slow cooker with some red wine and onions. Also makes awesome jerk.
I also slow cook tongue the same way. Peel and slice.
I still haven't gotten past the squeam factor about kidneys however. Those stringy white things.....