2

votes

What new food are you wanting to try and why?

Answered on August 19, 2014
Created February 28, 2011 at 2:06 AM

I've tried several new foods that I never would have considered in a million years on my old SAD diet. So far so good...love the coconut oil and LOVE the dried coconut flakes. But I'm gonna get crazy here and try...

SARDINES!

I'm a midwesterner by birth and sardines are just not part of the food vocabulary. The whole thought of eating little fishies whole from a can...yeesh. But I'm wanting those O3s and they seem really convenient and some people seem to be in love with them. So as soon as I can find some boneless and skinless ones in EVOO (which I heard was great), I will ...um...bite.

Maybe liver too, but I'm thinking that's a ways off. Still have a hard time envisioning it.

What are you planning to try soon? Why and what's held you back so far?

Bf57bcbdc19d4f1728599053acd020ab

(5043)

on December 06, 2011
at 11:06 PM

raw fennel is great just sliced thinly with a vinaigrette

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 06, 2011
at 10:40 PM

I did that! Divided it into chunks with skirt steak and slow-cooked it as part of a stew in the crockpot. It was so mild and yummy that my grandson kept digging in the pot and stealing pieces of the heart.

83d6a06c93bb3490dbca339cbbb63385

(526)

on December 06, 2011
at 10:36 PM

It tastes exactly like cooked liver.

Medium avatar

(5136)

on April 05, 2011
at 03:29 AM

yeah thats how my Mom made them too, with eggs, like a scramble, and it was bad cause it was fat on top of fat with no real dimension of flavor. (and, mind you, i LOVE fat) I think something acid or spicy would make them much better.

Medium avatar

(5136)

on April 05, 2011
at 03:25 AM

if you can get fresh sardines, dunno where you live or if there is a Whole Foods or decent fishmonger nearby, they will sell them. Buy some, put some salt on them, brush with a little bit of olive oil so they dont stick & throw them on the grill. (you want to flip them and grill on both sides for a few minutes) Take them off and put a little lemon juice on them, maybe a little more sea salt, some rooster sauce and eat them like corn on the cob. (grab the head and the tail & get to work) So awesome. This is street food in some places. much better introduction to sardines than whats in a can.

Cfccbcf3450ac4919311ded8ef162d49

(2312)

on April 05, 2011
at 03:23 AM

we milk our goats for raw goats milk when we have one freshened. It was actually kind of relaxing to milk a goat. :-) Good stuff!

Cfccbcf3450ac4919311ded8ef162d49

(2312)

on April 05, 2011
at 03:19 AM

Tongue is very tender when cooked right. Delicious! Used to eat it often as a child and just had some a few weeks ago from my grassfed beef order.

Cfccbcf3450ac4919311ded8ef162d49

(2312)

on April 05, 2011
at 03:17 AM

My parents used to cook it up into an omelet and tell us it would make us smarter. Never liked the taste as a child, but who knows, maybe my tastes have changed? I'm willing to give it another go.

Medium avatar

(5136)

on April 05, 2011
at 03:15 AM

http://www.offalgood.com/blog/recipes/recipe-for-beef-heart

Cfccbcf3450ac4919311ded8ef162d49

(2312)

on April 05, 2011
at 03:15 AM

not sure I could stomach the raw liver. :-O

Medium avatar

(5136)

on April 05, 2011
at 03:15 AM

oooh beef heart is the BEST!!! It takes a sharp knife and a good bit of time to prepare it, but it is well worth it. Trim the fat cap - don't yell at me, save it and render into tallow, but it's not suitable to leave on for this recipe. Then trim off the silverskin and ventricles. (Here's a video: http://www.offalgood.com/videos/how-to-butcher-a-beef-heart) then you can marinate it for a bit and sear it very very rare... this is the recipe you can roughly follow. SO SO goood. http://www.offalgood.com/blog/recipes/recipe-for-beef-heart

Medium avatar

(5136)

on April 05, 2011
at 03:07 AM

mmm lamb and beef tongue is a delight! Take the outer layer (casing, as someone else called it, off)

Medium avatar

(5136)

on April 05, 2011
at 03:05 AM

my Mom made them for us when I was a little girl. The first bites were good but I didn't love the aftertaste. I think it was the way she prepared them, not much contrast to the flavors. I'd love to try them again, prepared in a different manner.

91b75d159c5de94ba19c8ad588cd0c94

on March 09, 2011
at 08:02 PM

Welcome to the Society

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on March 02, 2011
at 03:50 AM

Skinless, boneless are yuck. Trust me. Definitely go for the skin and bones and you'll be much happier. Seems gross but tastes so much better and, as others have said, the bones aren't like "bones" and you just chew them up and hardly notice them. Great in salad and on almond crackers. Very tasty!

60199d3a580a4e17969059609e48e678

(883)

on March 01, 2011
at 06:59 AM

both of those sound divine! I will have to pick some up soon and try it out :)

F6019c693fc981657b1efa602298bc2d

(429)

on February 28, 2011
at 07:57 PM

well, all of you have convinced me to buy some cow tongue at market this week. =) thanks!

E7dc4f2e3998906dd3213973a3c10d50

on February 28, 2011
at 06:43 PM

Beef tongue is fantastic.

Medium avatar

(12379)

on February 28, 2011
at 06:30 PM

fennel is awesome to cook with - makes great stews with coconut milk and chicken thighs

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on February 28, 2011
at 06:25 PM

Ground beef is amazing with garlic, basil and fennel. One of my favorite fast lunches

B86cb1207d7a8336dad0b1bfd07d4187

on February 28, 2011
at 05:57 PM

I eat buffalo tongue all the time. Boil it n take off the casing. Then throw it in a crock pot like roast beef. Delicious!

Ef9f83cb4e1826261a44c173f733789e

(13635)

on February 28, 2011
at 05:18 PM

Cow tongue is great. The texture is a little weird compared regular muscle meat, but it tastes good.

0adda19045a3641edac0008364b91110

(1146)

on February 28, 2011
at 04:27 PM

Cow tongue is the best. I am mexican so it is very common for us to eat it.

F6019c693fc981657b1efa602298bc2d

(429)

on February 28, 2011
at 01:30 PM

Sounds good. Thanks =)

24fcc21452ebe39c032be6801d6bbadd

(9812)

on February 28, 2011
at 12:28 PM

Me too- I have a grassfed liver and beef heart in my freezer. I hope to summon the courage soon!

C2a27bf3bc0f277f87b49040cab903c2

on February 28, 2011
at 11:12 AM

I've had lengua at a mexican restaurant. It's very soft but not fatty-soft, just tender and delicous. I think it had been braised for quite a while to get it that tender. I've not tried making it myself.

C4134ed417dbc0a6b79ab2cee32632d3

(1801)

on February 28, 2011
at 08:50 AM

We have black pudding in the UK. Unfortunately, it's made with grains added - but is very yummy!

C4134ed417dbc0a6b79ab2cee32632d3

(1801)

on February 28, 2011
at 08:46 AM

Yep, they all come with skin & bone in the UK! The bones are edible & aren't really the texture of meat bones

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on February 28, 2011
at 07:34 AM

Thawed it and blended it with above ingredients.

D10ca8d11301c2f4993ac2279ce4b930

(5242)

on February 28, 2011
at 06:04 AM

Did you do it raw, frozen?

86e631c6164bfdf4221434e2d38125b3

(414)

on February 28, 2011
at 03:50 AM

I get the skin and bone kind, put them in the food processor, then add to my salad. It's great with balsamic vinegar!

64433a05384cd9717c1aa6bf7e98b661

(15236)

on February 28, 2011
at 03:18 AM

the good stuff is in the skin and bones of a sardine! ha. maybe if you need to ease your way into them start boneless/skinless though. Get them in olive oil, they're a great meal on the go. I've found Morgada and Matiz Gallego to be the best. Also, mackerel is similar but is a nice change of pace if you start eating sardines a lot.

0adda19045a3641edac0008364b91110

(1146)

on February 28, 2011
at 03:00 AM

They don't taste to good, at least the ones my dad prepared hahahah. I am guessing if well prepared with lime and chili sauce the could be good.

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on February 28, 2011
at 02:44 AM

Slight loss in b vitamins and selenium, minimal really. Cooked has a slightly different taste(I've heard). Enzymes and other unknown quantities are potentially destroyed as well.

A089b683ee0498f2b21b7edfa300e405

(3895)

on February 28, 2011
at 02:36 AM

Any data on how much nutrition is lost if I cook it? I just find cooked meat more palatable.!

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on February 28, 2011
at 02:34 AM

Too ...

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on February 28, 2011
at 02:34 AM

Ooh me to, tho my hesitation is fear of disease

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18 Answers

1
C0fcb48d7da4f76fac17318efd2cd6b8

on December 06, 2011
at 11:05 PM

Horse meat, dammit. And I'm a horse trainer. And pancreas, though not necessarily horse pancreas- that sounds weird. I never thought about a horse having a pancreas.

1
7e1064164e012a1ead098098245b1cd4

(1197)

on February 28, 2011
at 05:19 AM

Raw milk. It would not technically be a 'new' food to me as when I was younger we often had milk 'straight from the cow' - the benefits of living near family friends who also happen to be farmers! I remember once being taught how to milk a cow and then being given a glass and dipping it into the steel bucket. Still warm, lovely and creamy and oh so delicious. I need to find a source near London.

Also, natto - just because I think I might like it.

Cfccbcf3450ac4919311ded8ef162d49

(2312)

on April 05, 2011
at 03:23 AM

we milk our goats for raw goats milk when we have one freshened. It was actually kind of relaxing to milk a goat. :-) Good stuff!

1
F6019c693fc981657b1efa602298bc2d

(429)

on February 28, 2011
at 03:53 AM

i've always been curious about cow tongue... has anyone tried it? taste? texture? ive had heart and liver. they aren't my favorite, but i eat them on occasion. also Tartare (not sure if im spelling that correctly) sounds interesting.

C2a27bf3bc0f277f87b49040cab903c2

on February 28, 2011
at 11:12 AM

I've had lengua at a mexican restaurant. It's very soft but not fatty-soft, just tender and delicous. I think it had been braised for quite a while to get it that tender. I've not tried making it myself.

B86cb1207d7a8336dad0b1bfd07d4187

on February 28, 2011
at 05:57 PM

I eat buffalo tongue all the time. Boil it n take off the casing. Then throw it in a crock pot like roast beef. Delicious!

Ef9f83cb4e1826261a44c173f733789e

(13635)

on February 28, 2011
at 05:18 PM

Cow tongue is great. The texture is a little weird compared regular muscle meat, but it tastes good.

F6019c693fc981657b1efa602298bc2d

(429)

on February 28, 2011
at 07:57 PM

well, all of you have convinced me to buy some cow tongue at market this week. =) thanks!

F6019c693fc981657b1efa602298bc2d

(429)

on February 28, 2011
at 01:30 PM

Sounds good. Thanks =)

0adda19045a3641edac0008364b91110

(1146)

on February 28, 2011
at 04:27 PM

Cow tongue is the best. I am mexican so it is very common for us to eat it.

E7dc4f2e3998906dd3213973a3c10d50

on February 28, 2011
at 06:43 PM

Beef tongue is fantastic.

Medium avatar

(5136)

on April 05, 2011
at 03:07 AM

mmm lamb and beef tongue is a delight! Take the outer layer (casing, as someone else called it, off)

Cfccbcf3450ac4919311ded8ef162d49

(2312)

on April 05, 2011
at 03:19 AM

Tongue is very tender when cooked right. Delicious! Used to eat it often as a child and just had some a few weeks ago from my grassfed beef order.

1
0adda19045a3641edac0008364b91110

(1146)

on February 28, 2011
at 03:01 AM

I want to try blood sausage, but I can't find any good quality ones.

C4134ed417dbc0a6b79ab2cee32632d3

(1801)

on February 28, 2011
at 08:50 AM

We have black pudding in the UK. Unfortunately, it's made with grains added - but is very yummy!

1
1acc4ee9381d9a8d998b59915b3f997e

(2099)

on February 28, 2011
at 02:30 AM

Brains...I would like to be brave enough to try brains, although I'm not planning on taking the plunge anytime soon. And I've held back because they're brains.

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on February 28, 2011
at 02:34 AM

Ooh me to, tho my hesitation is fear of disease

0adda19045a3641edac0008364b91110

(1146)

on February 28, 2011
at 03:00 AM

They don't taste to good, at least the ones my dad prepared hahahah. I am guessing if well prepared with lime and chili sauce the could be good.

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on February 28, 2011
at 02:34 AM

Too ...

Medium avatar

(5136)

on April 05, 2011
at 03:29 AM

yeah thats how my Mom made them too, with eggs, like a scramble, and it was bad cause it was fat on top of fat with no real dimension of flavor. (and, mind you, i LOVE fat) I think something acid or spicy would make them much better.

Medium avatar

(5136)

on April 05, 2011
at 03:05 AM

my Mom made them for us when I was a little girl. The first bites were good but I didn't love the aftertaste. I think it was the way she prepared them, not much contrast to the flavors. I'd love to try them again, prepared in a different manner.

Cfccbcf3450ac4919311ded8ef162d49

(2312)

on April 05, 2011
at 03:17 AM

My parents used to cook it up into an omelet and tell us it would make us smarter. Never liked the taste as a child, but who knows, maybe my tastes have changed? I'm willing to give it another go.

1
4b97e3bb2ee4a9588783f5d56d687da1

on February 28, 2011
at 02:21 AM

I took the Raw Liver plunge tonight. Grassfed raw beef liver, an avocado, some kerrygold butter, garlic, chili powder and cayenne pepper. Blended into a smoothie... Tastes like spicy guacamole... And it's a vitamin mineral powerhouse!

I was afraid of the raw flavor texture etc. Blended It had no texture and the flavor was completely hidden... Next time I'll try less spicy and more liver...

I want to try raw liver unhidden but haven't gotten the guts yet.

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on February 28, 2011
at 07:34 AM

Thawed it and blended it with above ingredients.

D10ca8d11301c2f4993ac2279ce4b930

(5242)

on February 28, 2011
at 06:04 AM

Did you do it raw, frozen?

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on February 28, 2011
at 02:44 AM

Slight loss in b vitamins and selenium, minimal really. Cooked has a slightly different taste(I've heard). Enzymes and other unknown quantities are potentially destroyed as well.

A089b683ee0498f2b21b7edfa300e405

(3895)

on February 28, 2011
at 02:36 AM

Any data on how much nutrition is lost if I cook it? I just find cooked meat more palatable.!

Cfccbcf3450ac4919311ded8ef162d49

(2312)

on April 05, 2011
at 03:15 AM

not sure I could stomach the raw liver. :-O

83d6a06c93bb3490dbca339cbbb63385

(526)

on December 06, 2011
at 10:36 PM

It tastes exactly like cooked liver.

0
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 06, 2011
at 10:45 PM

I'm going through a progression of new foods.

*When I first started ancestral eating, I discovered I really like rutabagas--I prefer them to either sweet or white potatoes.
*I've been making water kefir for a while and have developed a favorite "basic" recipe plus a number of fruit mixes for the carbonated second fermentation.
*I used water kefir to do a from-scratch sourdough starter; I finally baked the first loaf yesterday and my grandson and I both like it. I had terrible symptoms in August from wheat products, but my slow-rise sourdough hasn't caused any after 2 servings. It's just a holiday thing, because it's very tasty and we don't want it around except on holidays.

EDIT UPDATE: Nope, I can't do the slow-rise sourdough. My GI tract never complained, but I noticed a bright pink flush on my cheeks this afternoon and then in early evening I had mild swelling of hands and feet. I took my BP and it was way up. So the bread is a FAIL!

*My new frontier this week is making yogurt at home. My first batch is mildly firm as I type and I can't wait to try it!

I'm not sure what I'll try next, probably fermented veggies as some on this site have given excellent recipes.

0
Medium avatar

(5136)

on April 05, 2011
at 03:36 AM

oh, you guys!! i really hope you all investigate into these foods and learn to prepare them well or try them from someone who knows how to prepare them well because many of these foods are seriously some of the most delightful, delicious foods I've ever been fortunate enough to try.

Life without rare lamb rack, or lamb kidneys? Forget it. Without fennel and raw milk? Without sardines or steak tartare or beef heart? No thank you. Without pigs jowls or duck fat or lard or scrambled eggs? Sigh. Or no snails with parsley and butter? I cry just thinking about it (ok, im only crying on the inside but still!)

Fresh chicken livers fried pink with shallots and parsley... Bone marrow. Duck confit. Food is such a great joy.

0
Cfccbcf3450ac4919311ded8ef162d49

(2312)

on April 05, 2011
at 03:27 AM

I grew up eating weird filipino foods that I'd be embarrassed to let my friends know I ate. So, I've done plenty of organs, offal and blood. I've never had rocky mountain oysters though, but to my surprise, in my grassfed beef and organ order was a packaged pair! Woo hoo! Gonna prep 'em tonight and fry them boys up tomorrow! :-)

0
Fa361df4b3f2d5aa13aa6a73dbf8d88b

(152)

on April 05, 2011
at 02:53 AM

I am with you on wanting to try sardines. But the idea of just eating sardines in olive oil, creeps my out. A recipe where I can "hide" the sardines it in order to get use to eating sardines would be good. Any one have any recipes?

Foods I do not have the guts to try (yet): -Beef -Any organ -Quiche/ frittata -Scrambled eggs -Duck -Lamb -Wild game -Pork that is not bacon, prosciutto, pancetta

0
4aa3281b2b5c6ec066c82675ee3df5f7

on March 02, 2011
at 04:37 AM

fermented meat/fish but I have never come across any ready made and haven't felt like potentially wasting good meat I've eaten all the offal and blood and weird animals tons of wild plants, and insects I would recommend if you find a food you want to try and it's not totally perfect nutrition wise you should eat it anyway at least that one time just to give it a try as long as it wont make you sick I have found lots of wonderful ways of using some of the odd parts of animals by eating at foreign restaurants and ordering the stuff they tell me I don't want examples are Vietnamese soup called Bun Bo Hue it comes with coagulated blood cut into cubes or Ethiopian Kitfo a traditionally raw beef dish made by warming chopped meat with butter and spices it's amazing and if you ask for it raw and you're white they will offer you the other secret goodies like homemade honey wine and Gored Gored

0
Abc0bc75cc91a0e753accc4b21015cf9

(140)

on March 02, 2011
at 03:34 AM

After having found out we could make tripe, kidney and heart into some very yummy things, and that black sapote is absolutely divine, the trogs are hassling me for brains. Dad used to flatten them, crumb them and fry them in butter. I share my sardines with the mouser. Try throwing them in a saute pan when you're doing a big breakfast of eggs and bacon and other goodies.

0
E7dc4f2e3998906dd3213973a3c10d50

on February 28, 2011
at 06:44 PM

Beef heart is my next frontier. I already like liver and tongue, so this seemed the logical step.

Medium avatar

(5136)

on April 05, 2011
at 03:15 AM

http://www.offalgood.com/blog/recipes/recipe-for-beef-heart

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 06, 2011
at 10:40 PM

I did that! Divided it into chunks with skirt steak and slow-cooked it as part of a stew in the crockpot. It was so mild and yummy that my grandson kept digging in the pot and stealing pieces of the heart.

0
E31ea7c177793c46a42f548a391008e5

on February 28, 2011
at 06:17 PM

Duck fat and leaf lard.

Chris Kresser at The Healthy Skeptic (www.thehealthyskeptic.org) wrote about the fats you "should be cooking with but may not be" on his blog. http://chriskresser.com/blog/5-fats-you-should-be-cooking-with-but-may-not-be/

Also, for anyone interested, check out our new Facebook page/group North American Paleo Network http://www.facebook.com/NAPaleoNetwork It's a great collection of info from around the web on all things paleo!

0
60199d3a580a4e17969059609e48e678

on February 28, 2011
at 06:09 PM

insects, coconut oil, fennel (I always see it, and it smells so good!)

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on February 28, 2011
at 06:25 PM

Ground beef is amazing with garlic, basil and fennel. One of my favorite fast lunches

Medium avatar

(12379)

on February 28, 2011
at 06:30 PM

fennel is awesome to cook with - makes great stews with coconut milk and chicken thighs

60199d3a580a4e17969059609e48e678

(883)

on March 01, 2011
at 06:59 AM

both of those sound divine! I will have to pick some up soon and try it out :)

Bf57bcbdc19d4f1728599053acd020ab

(5043)

on December 06, 2011
at 11:06 PM

raw fennel is great just sliced thinly with a vinaigrette

0
B86cb1207d7a8336dad0b1bfd07d4187

on February 28, 2011
at 05:57 PM

Insects! (See my post)

0
Ef9f83cb4e1826261a44c173f733789e

on February 28, 2011
at 05:22 PM

Raw dairy, mangalitsa pork, and any other animal that I haven't tried yet.

0
0bcefaa82dc94f93ce705f86e235f335

on February 28, 2011
at 04:06 AM

I was lucky to be raised as an adventurous eater - my dad cooked most cuisines, and he never catered to the kids with special meals. There's not much I haven't or wouldn't try.

However... I've never had any offal (except foie gras or pate). So I would like to try liver and heart, although I guess I'm not quite ready. I jumped the gun recently and bought some beef liver, and then just stared at it in the fridge until it went bad. :( I need to work my way up to it soon, though - the vitamin benefits are awesome, plus - cheap!

I found this recipe I want to try: http://ediblearia.com/2009/07/23/not-your-average-liver-and-onions/ (without the flour) - looks scrumptious!

24fcc21452ebe39c032be6801d6bbadd

(9812)

on February 28, 2011
at 12:28 PM

Me too- I have a grassfed liver and beef heart in my freezer. I hope to summon the courage soon!

Medium avatar

(5136)

on April 05, 2011
at 03:15 AM

oooh beef heart is the BEST!!! It takes a sharp knife and a good bit of time to prepare it, but it is well worth it. Trim the fat cap - don't yell at me, save it and render into tallow, but it's not suitable to leave on for this recipe. Then trim off the silverskin and ventricles. (Here's a video: http://www.offalgood.com/videos/how-to-butcher-a-beef-heart) then you can marinate it for a bit and sear it very very rare... this is the recipe you can roughly follow. SO SO goood. http://www.offalgood.com/blog/recipes/recipe-for-beef-heart

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