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Thread: My Offal Week :)

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  1. #1
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    Sep 2010
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    My Offal Week :)

    I've been primal about two years and started out hating almost all the non-muscle meat foods. But I've kept at it and am happy with my progress!

    This week I had

    1. Calf liver (twice!). This aversion was the hardest to get over.
    2. Homemade chicken stock
    3. Oxtail stew
    4. Smoked oysters
    5. Grilled chicken hearts (I actually served them at a party tonight and they were all gobbled up - I was shocked. But I did get a skewer for myself too )


    I can feel a clear difference in my energy when I am careful to eat the extra bits.

    Anyone else eating lots of offal and feeling better for it?
    Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

    http://www.krispin.com/lectin.html

  2. #2
    Been eating offal since I was a kid. Grandma knows best it seems!

    Coming from an Asian background makes it a lot easier though. Nobody blinks an eye at the weird parts where I come from. Wait til you graduate to intestines, penises and testicles, haha...

  3. #3
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    Quote Originally Posted by chickenbackside View Post
    Been eating offal since I was a kid. Grandma knows best it seems!

    Coming from an Asian background makes it a lot easier though. Nobody blinks an eye at the weird parts where I come from. Wait til you graduate to intestines, penises and testicles, haha...
    Chickenbackside = Parson's nose where I come from. A nice fatty morsel :-)

  4. #4
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    Quote Originally Posted by chickenbackside View Post
    Been eating offal since I was a kid. Grandma knows best it seems!

    Coming from an Asian background makes it a lot easier though. Nobody blinks an eye at the weird parts where I come from. Wait til you graduate to intestines, penises and testicles, haha...
    I think you are right - it is mostly in the US where we have an aversion to offal. My dinner guests last night included Chinese, Mexican, Portuguese, French and Canadian folks. Now that I think about it - I was the only person born in the US there. None of them thought chicken hearts were at all strange.

    My first run in with intestine was bad enough that I may never try it again I would say it was the most disgusting thing I have every tried!! I feed my dog dried bull penis and based on the smell of that I'm leery as well. I will try stomach and thymus though - they are on my list
    Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

    http://www.krispin.com/lectin.html

  5. #5
    Yup, a row of them on a stick, bbq'd over charcoal...

    Not a fan myself, but my folks love them.

  6. #6
    Paleobird's Avatar
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    I made a big batch of my liver pate last night and froze some of it so I will be well offaled for a while.

    You're right, jammies, I notice a difference i how I feel too.

  7. #7
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    I'll add my n=1: My 1RM's on big lifts are better when I've been eating liver regularly (2-3x/week).

    No signs of vitamin A poisoning!

  8. #8
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    Quote Originally Posted by RichMahogany View Post
    I'll add my n=1: My 1RM's on big lifts are better when I've been eating liver regularly (2-3x/week).

    No signs of vitamin A poisoning!
    Liver seems to help my workouts also.

    @Paleobird: How does the texture of the pate hold up after being frozen? I though I read somewhere that it wasn't good to do. I've made a big batch of pate before and put it into several small ramekins and sealed the tops with butter. Apparently they will keep in the fridge like this for two weeks.

  9. #9
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    Quote Originally Posted by yodiewan View Post
    Liver seems to help my workouts also.

    @Paleobird: How does the texture of the pate hold up after being frozen? I though I read somewhere that it wasn't good to do. I've made a big batch of pate before and put it into several small ramekins and sealed the tops with butter. Apparently they will keep in the fridge like this for two weeks.
    not she, but as long as the pate is just butter, no cream, it will hold for months in the freezer. cream versions may break apart.
    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

  10. #10
    Paleobird's Avatar
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    Quote Originally Posted by yodiewan View Post
    @Paleobird: How does the texture of the pate hold up after being frozen? I though I read somewhere that it wasn't good to do. I've made a big batch of pate before and put it into several small ramekins and sealed the tops with butter. Apparently they will keep in the fridge like this for two weeks.
    I put the pate in little tupperware single serving cups and seal the tops with coconut oil. It will freeze well as long as there is no air contact

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