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)
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)
Score! New yoga studio in Larkspur (20 minutes north of San Francisco) is next to a grass-fed/finished butcher called Belcampo Meat Co. which had lots of great looking meat and offal!! I bought a goat liver and would love suggestions on how... (more)
@desmond Thanks for the ideas and the comment about heart was great b/c I also bought lamb, goat and beef heart, and a leg of goat. I was planning on doing the goat leg in the slow cooker tomorrow.
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)
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)
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)
I've seen on http://nutritiondata.self.com/ that the protein content of both kidney and liver (seems to go for every source) goes up when cooked. Can anyone explain how it can increase from around 20g/100g to 26g/100g just by cooking it? To me it... (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)
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)
Lisa's Counter Culture in Palo Alto does a class on offal: http://lisascounterculture.com/?page_id=249 The most recent class was in early December, but I'm sure she'll announce more dates in the future if there's enough interest! I took her... (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)
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)
We've been buying grassfed beef sides for a few years, but have always gone to a USDA facility. We get the standard organ meats (heart and liver), but have not been able to obtain beef hooves and other cool stuff, like glands. I may be able to... (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.
I'm (hopefully) starting a masters in social/consumer psych program soon and am looking to do research into gamification and its intersection with goal setting in the health/wellness arena. As I was writing my statement of purpose and considering... (more)
I would be interested in that, and I would in fact like to contribute, as I'm a bit hard-core Paleo/Primal in terms of "weird" foods that I believe that should be consumed more (e.g. sea veggies, offal etc). I also have some PHP knowledge...
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)