Yes, should I eat the beef bone marrow after having cooked it with its bones for 48 hours to make broth? We have tried to do so, thinking it is good nutrion-wise, but we can´t seem to handle the taste of it. It does not taste so bad we... (more)
Hm, OK, thanks, I will try that. Although I am still sceptical since we have tried to fry it with onions and so on without it helping out much with the taste..' But, after cooking it for 48 hours, is there really any good stuff left in the marrow? (more)
Hi I am curious about trying other organ meats besides liver or kidney. These 2 I have tried and, frankly, don't sit well with me. I'm curious for example does stomach taste like liver? What about intestines or tongue? These would be... (more)
They don't sit well with you mentally or physically? Because if it is a problem with taste, you can chop the liver/kidney up and mix into a meatloaf or burger patties. You won't be able to taste it.
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)
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)
Hi all, I've been using the excellent website Cron-O-Meter to plan a balanced diet and quickly realised that the only way of hitting RDA's on minerals is to consume a few hundred grams of various nuts and seeds, namely brazils and pumpkin seeds as... (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)
hello, everyone, hope someone can point me to a right direction. i live in SF (the mission) and buy all my meat via co-ops, butcher shops, or online - everything grass fed/pasture raised etc. but it's not enough. problem 1 is that so much of the... (more)
I have a pig liver in my freezer from a pig I split with my friend (from a local farm down the road). What's the best way to cook/eat it? I also have some pig skin and some other random organs... Any site recommendations for recipes?
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)
Does anyone have any experience buying the Primal Grassfed Beef from Slankers (Texas Grassfed Beef)? It is listed as 5.99 per pound with beef trim, beef liver, beef heart, beef spleen, and beef kidneys all mixed in. It seems like a very... (more)
I came across a couple of articles that made me think that some things that are definitely Paleo, but I would never accept them. I mean, I know that some Koreans consumed dog meat in the past - I would try some if I could. I have tried Scottish... (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.
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.
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)
I purchased half a pastured pig this summer for an amazing price, and they threw in some offal as a bonus...I've never cooked pork offal and could use some tips from all you savvy seasoned pork offal eaters out there...I have a large liver, a... (more)
Umm... ok. Here you go! To me, pork offal isn't too far off from beef in flavour so you can definitely blend with beef products if you wanted. Liver! Grind up and add to meatballs or burgers. Fried with onions and bacon - for a milder flavour you... (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?
I called them "meatballs", but this would probably make a good offal "burger" as well. It is a combination of liver, grass fed beef, egg, coconut flour, and various herbs/spices/veg browned in butter (although any other fat would do) and then... (more)
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)
Apparently, I can't find beef offal/liver/bones from grass-fed animals in my town. I also can't seem to find "normal" grain-fed pieces of these specific cuts in my local supermarket. The only place where I can get such cuts is on my local Chinese... (more)
Im sorry but I just cannot stomach "offal" etc. Even liver makes me sick thinking about it. I need to introduce the non muscle parts of the animal slowly (but surely). For now the stereotypical sausage is made out of ground animal odds and ends.... (more)