Marks Daily Apple

1. 

   maranne
   Member

   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

   Posted 8 months ago #
2. 

   Diana Renata
   Member

   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.

   Posted 8 months ago #
3. 

   eva
   Member

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

   Posted 8 months ago #
4. 

   maba
   Member

   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).

   Posted 8 months ago #
5. 

   maranne
   Member

   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

   Posted 8 months ago #
6. 

   Ecala
   Member

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

   Posted 8 months ago #
7. 

   Peggy
   Member

   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...

   Posted 8 months ago #
8. 

   maba
   Member

   How about Mashed Cauliflower?

   Posted 8 months ago #
9. 

   NorthernMonkeyGirl
   Member

   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?

   Posted 8 months ago #
10. 

    maba
    Member

    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.

    Posted 8 months ago #
11. 

    eva
    Member

    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!

    Posted 8 months ago #
12. 

    rahchis
    Member

    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!

    Posted 8 months ago #
13. 

    maba
    Member

    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.

    Posted 8 months ago #
14. 

    eva
    Member

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

    Posted 8 months ago #
15. 

    Peggy
    Member

    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...

    Posted 8 months ago #
16. 

    Peggy
    Member

    Maba: how does one store brains? ie: can you freeze them? I'm thinking that perhaps because of their delicate nature that they won't, but seeing as I've never had them (hahaha laughing at myself there) I don't know...

    Posted 8 months ago #
17. 

    maba
    Member

    LOL! I've only had them in India where we it get fresh from the butcher. But I think freezing should be perfectly fine.

    Speaking of organ meats, is head available here in the US? Goat/Sheep head is a delicacy where I come from. Infact, you cannot buy only head at our butcher's, it comes w/ trotter too. So when we cook head at home, it is usually accompanied by the trotter broth - super yummy!

    Posted 8 months ago #
18. 

    Peggy
    Member

    Maba: Just came back from farmer's market & had a nice chat with the buffalo guy. He is not allowed to sell brains. So, I'll have to research the lamb/goat head options. However, I did get two hearts so I can try the anticuchos recipe. (from the beef heart thread?)I shared a copy with the rancher - he is just tickled to encounter a woman who likes to cook AND who is willing to cook innards.

    Will keep you all posted on how the dish comes out...

    Posted 8 months ago #

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