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Thread: Is there an animal or animal part you wouldn't eat? page 5

  1. #41
    Owly's Avatar
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    Quote Originally Posted by Paleobird View Post
    They are talking about getting 'mad cow disease". You can't get that from an animal that was healthy however.
    Actually, not true. Like humans, cows can carry BSE for a while before showing symptoms (and there are related diseases found in sheep and deer). That's why all neurological tissue from those animals is prohibited from being sold for human and now also for animal consumption in Canada. The risk is lower in animals under three years of age, but it's still not a chance I feel like taking. I can get the nutrients one might get from brains from other sources instead, and I would far rather do that. YMMV.
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  2. #42
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    Quote Originally Posted by Owly View Post
    Actually, not true. Like humans, cows can carry BSE for a while before showing symptoms (and there are related diseases found in sheep and deer). That's why all neurological tissue from those animals is prohibited from being sold for human and now also for animal consumption in Canada. The risk is lower in animals under three years of age, but it's still not a chance I feel like taking. I can get the nutrients one might get from brains from other sources instead, and I would far rather do that. YMMV.
    This is because the supplements of cattle being fed CAFO-style contained brain matter from OTHER cattle that was ground and mixed into the corn-based feeds. Grass-fed cattle should NOT have this problem.
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  3. #43
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    Quote Originally Posted by naiadknight View Post
    You can remove the membrane before cooking, but not easily.
    Right. It comes off easily when cooked but is a royal PITA to remove raw. Besides it helps keep the juices in while cooking.

    Quote Originally Posted by keithpowers View Post
    This is because the supplements of cattle being fed CAFO-style contained brain matter from OTHER cattle that was ground and mixed into the corn-based feeds. Grass-fed cattle should NOT have this problem.
    This. And brains are incredibly yummy.

  4. #44
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    I won't lie, I'll try everything once. However, I would be more inclined to try something because I am in a location where that is local cuisine. If it is eating something just to say I did on a dare or something , I'm much more hesitant. I lean towards the "eating animals out of necessity" side of the spectrum rather than making it into a game. I love how different cultures use and treat eating different animals and animal parts, so I will definitely try anything in that type of situation. I know it sounds weird but for some reason context makes a difference to me. I don't really know why.

  5. #45
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    Thank you naiadknight and Paleobird. There are a few things I want to try in the near future: tongue, beef heart, and pig liver (which I've heard is even milder than chicken liver). I'm having slightly ooky feelings about peeling off a membrane after cooking, but I'll get over it because I can generally talk myself in or out of anything.
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  6. #46
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    Quote Originally Posted by JoanieL View Post
    Thank you naiadknight and Paleobird. There are a few things I want to try in the near future: tongue, beef heart, and pig liver (which I've heard is even milder than chicken liver). I'm having slightly ooky feelings about peeling off a membrane after cooking, but I'll get over it because I can generally talk myself in or out of anything.
    I just fixed heart the other day. Fixed it like a roast. Tongue I havent fixed for a long time, but use to fix it like a roast. I don't recall peeling the whole thing, but slicing our portions on our plate, and then just peeling it off. Kind of like you have to do to summer sausage.
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  7. #47
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    I really like raw Oysters, but if I eat more than 2 the texture makes me want to puke, so it's a trade-off.

    I've had grain raised beef liver and that shit is AWFUL. So I don't eat that. Haven't tried Grassfed, yet.
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  8. #48
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    No. I'll eat pretty much anything. Doubt I'd digest the white part of the bone and intestines and some other parts are hard to make hygienic, but, bar that, nothing on an animal I'd avoid.

    The fiance, however, is appalled by blood (he has reasons), disgusted by liver and confused by most other offal. He likes kidneys and inner-body muscles like diaphragm. He'll eat marrow if it leaks from the bone, but I'm yet to persuade him to dive for it. Hey-ho, he'll either come round or eat a LOT of the offal he does like, when under my care. ;p
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  9. #49
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    Heart is easy as sin. Chop it into large bite size chunks and marinade it in a garlic balsamic olive oil mix. Add some veggies and skewer it all up. Grill until the heart is just this side of squishy (medium) and the veggies are charred. Serve with a balsamic- olive oil reduction on the side (Read: reserve the marinade, throw it in a pan, and cook until thickened.)
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  10. #50
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    The recipes I'm looking at for tongue are Jewish, because that's the tongue I remember so fondly - from the Jewish delis in NY. Of course I can no longer eat it sliced thin on rye, but I think over potatoes with a mustard sauce will give me the flavor I remember without the bread.

    naiadknight and gopintos, those both sound fairly simple and do-able. Thank you!
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