I rather enjoy liver, but where I live it's still almost $5 a pound for the non-organic, non-pasteured beef liver, and $3 for chicken. I'd have to pay $12-$15 per pound for the good stuff.We only have a budget of about $200 per month for groceries... (more)
Hello! I have just moved to Stockholm this week and i'm looking to find organ meats (liver, kidney, heart...all the good stuff we know and love!) in Stockholm. I'm also a student, so this would be useful to save some money. Does anybody have... (more)
Hi. I didn't see any similar questions, so I'm throwing this one out to any other offal lovers. Since going paleo, what offal and other "odd" animal bits have you tried? C'mon, don't be shy :P Here's my list, from head to tail: brain: pork,... (more)
Hello there, i just made my first lamb liver pate, initially out the blender it smelt & tasted amazing, just like any pate id tasted before, but it has a definite solely liver aftertaste, i think maybe as i cooked it fairly rare, i also tried... (more)
Hi fellow Brits, Hoping someone can shed a little light on this for me. I know that Morrisons makes a big deal about being the only UK supermarket whose in-house butcher uses only British meat. However, I'm not sure about what this means in terms... (more)
When I started eating liver, I was only eating it in pate form. During that time though, I was still eating bread occasionally and had the pate with it. After a while I started enjoying whole livers instead of pate, and to this day I still eat... (more)
So we all know the benefits of having your weekly (or twice weekly for the fanatics :) )portion of liver. Well here's the thing... Over here in Dubai, but I'm sure many people find themselves in a similar situation, grass-fed, let alone organic... (more)
Tried a Halal market yesterday and was delighted to find all kinds of unusual offal. I have lamb's feet-- I'll add that to bone broth, no problem. I purchased a large package of liver with something attached to it-- it turns out to be lungs,... (more)
So I'm trying to incorporate more offal into my diet but my body doesn't seem to be agreeing with it. This is the third time I've tried cooking with lamb liver to only be left feeling nauseous after eating it. After eating it plain the first time... (more)
Is there anything in conventional eggs or eggs in general that could attribute to dark circles? I had a slight cold about two weeks ago and wasn't feeling too hot. I decided for the hell of it that I was going to give eggs a break. Previously I... (more)
I was cutting up chicken livers today and noticed a kidney looking organ inside the package. Meanwhile I was cooking the chopped livers and didn't notice that there was chopped kidneys already in the pan now. The food smells like piss but I ate it... (more)
As any-one who's tried to cook them will know, kidneys smell pretty awful. In deference to the preferences of my fiance, I've tried to reduce the urine smell by soaking them (as lots of recipes recommend) and then discarding the liquid before... (more)
I scored 2 pastured lamb kidneys for $0.88 from the butcher on my way home from work tonight! (I'm addicted to popping in to see what's there... I buy bones at least 3 times a week for stock :) So friends, what do I do with these babies? Please... (more)
When I was little my father used to make lamb kidney for breakfast on the weekends. He'd fry onions and add the chopped kidneys with lots of ground coriander, black pepper, and some cumin. Sometimes he would add mushrooms.
Beef flesh is my staple, and I'm trying to include more offal in my diet. I was wondering, if I boiled beef liver, heart and bones in soup for a while, would I then get most of the nutrients I'm missing out on by drinking the liquid? Is there... (more)
Anyone have any good recipes for beef heart? I know some of it is based on how lean it is but the Fitday info is quite good and it is really tasty. I've fast fried it with yams and butter and I made Fajitas with it. Anyone have any info,... (more)
Where do you get organ meats and which ones do you like? I'm interested in starting to eat them.... I do all of my shopping at organic grocery stores and I don't even know where to start.
I get offal from the Farmer's market (grass fed beef innards), Asian market (duck gizzards, pork hearts), and a Mediterranean store (all kinds of goat/sheep innards, including tripe) close to where I live in the Bay Area.
In April, some friends and I will butcher a couple naturally/organically/humanely raised pigs. We all enjoy the usual parts: loins/chops/roasts, bacon/belly, fat, leaf lard, bulk ground, and various sausages in natural casings (we grind the meat... (more)
For the sake of all that is porky YES take it all! You can roast, or smoke, the whole head, or half a head, and pick away, that's what we did at my old cooking place, we also would plop heads into huge pots for stock. Add the trotters to stock,... (more)
I found this great deal on pastured meat from a local farm near Nashville, TN, $30 for a 25# bag of misc. I was hoping it would have some meat scraps, but it was nearly a third goat heart, half pork neck bones and a smattering of other offal from... (more)
My question is this: Is eating a more "primal" diet, following Mark Sisson's model, associated with arthritis? And how would Mark Sisson know, if he's never compared his diet with a vegetarian one? I ask this question for the following... (more)
What is the best offal burger and how is it made? Best in terms of nutrition, taste and durability as a burger. Something you could eat every day. Would coconut flour, gelatin and egg be good binding agents?
What was the reasons organs became unpopular? Liver makes sense. What about the others? Especially in the US, when and why did we switch exclusively to consuming only muscle meats?
I own hundreds of cookbooks from different eras and I think offal sort of hits the back-burner in the 1920s or 1930s when the cattle industry consolidates, making relatively cheap pre-packaged easy-to-cook muscle meats available and leading... (more)
So we just got three goats butchered for market yesterday, and it looks like I'm going to get to keep the offal. I have three hearts, three livers, and three tongues. Does anyone have any suggestions of how I can cook it and make it palatable?... (more)
Here are a couple of statements I read at various times by people livin the Paleo lifestyle: 1. Eat liver at least once a week 2. Eat from head to tail So, I was thinking. When I order my cow in bulk I can eat head to tail, but I can't eat... (more)
I could definitely be wrong about this, but my gut feeling (so to speak) is that the % of nutrients absorbed when eating liver declines precipitously as the amount of it increases. As such, I suspect that it would be better nutritionally to eat... (more)
Anyone in Honolulu have leads on grass-fed liver and heart for instance? Whole Foods said they never get it, and my butcher (Aala meat market) seemed bothered by the question. Thanks for any tips.