Offal

Offal

Offal Questions

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by -2 · 35 minutes ago

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)

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mnatko 0 · March 20, 2014 at 10:01 PM

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.

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by 0 · 41 minutes ago

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)

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Wisper 0 · August 18, 2013 at 10:58 AM

Any butcher will be able to procure them for you. If they don't have it on their shelf, they will be able to get it within a few days. You might get similar luck at a supermarket meat counter. I'd recommend visiting the same butcher, and making... (more)

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by 787 · about 1 hour ago

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)

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Anthony_Pierre 0 · May 09, 2013 at 11:28 PM

wrap it in bacon

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by 343 · about 1 hour ago

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)

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by 5 · about 1 hour ago

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)

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Albert83BCN 0 · May 12, 2013 at 5:32 AM

My verdict would be: in moderation. That means a small fist-sized serving once every two or three days maybe. Regarding minerals and vitamins most of them are loaded with them and that's good but most are also high in either omega-6 PUFAs or... (more)

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by 1418 · about 1 hour ago

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)

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fredmull 0 · February 14, 2013 at 5:05 AM

Pork skin! Cut peppers. Maybe veggie chips (like potato)?

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by 309 · about 1 hour ago

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)

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greymouser 0 · January 31, 2013 at 2:33 PM

It's simple: if not eating non-grassfed/naturally raised offal means never eating offal, then by all means, eat the conventionally raised offal. However, there are better options, even in conventionally raised -- for example, I would probably... (more)

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by 1186 · about 1 hour ago

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)

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Eugenia 0 · December 17, 2012 at 6:08 PM

I'm Greek, we eat that stuff all the time when I'm back there. Here's how my mom does it: For lungs, testicles, and spleen (and occasionally liver & heart), simply boil them in a lot of water for 30 minutes. When they start getting this white... (more)

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by 1925 · about 1 hour ago

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)

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Stephen_4 0 · December 02, 2012 at 11:33 PM

It's possible that the iron is causing nausea in you.

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by 1418 · about 1 hour ago

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)

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Ryan_36 0 · June 30, 2012 at 1:33 PM

I'm pretty sure the giblet was a heart not a kidney. Chicken hearts are about the size of an olive. Their kidneys are much smaller and are usually still on the bird (not in the giblet package). They are too small to cut open and trim like you... (more)

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by 120 · about 1 hour ago

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)

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Sol 0 · June 30, 2012 at 3:52 AM

I've bought lots of meat, bones, and organs from Slankers. Their stuff is really good. My German Shepherd eats some of their ground pet food at $4/lb. I just checked their website. Their primal mix is $5.08/lb, not $6. Honestly, I don't know what... (more)

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by 15 · about 1 hour ago

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)

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Kitzu 0 · May 12, 2012 at 1:42 AM

Get the tongue, and tripe if you like it. People do sometimes eat the lights (lungs) of sheep, don't know about cow. Calves' brains are traditional, not sure about full grown steer, but likely prohibited anyway due to mad cow. Get the tail cut up... (more)

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by 15400 · about 1 hour ago

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)

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PrimalDanny 0 · May 09, 2012 at 11:05 AM

If I'm understanding your question correctly, a huge amount of our behaviour towards food is learned. Our instincts are rather limited (and worse than useless in the modern food environment) in determining what we should or should not eat. We're... (more)

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by 15583 · about 1 hour ago

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)

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AStar 0 · June 18, 2012 at 4:34 PM

I would be surprised if there was significant loss of nutritional value in a soak in water. The fat soluble vitamins are very unlikely to leach out as they are hydrophobic so vitamin A, D, E, and K are safe. Most of the metals are going to be... (more)

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by 3049 · about 1 hour ago

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)

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Janey 0 · April 05, 2012 at 2:00 AM

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.

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by 941 · about 1 hour ago

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)

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April_S_ 0 · February 18, 2012 at 6:53 AM

When I went to Whole Foods and told them I was curious to taste beef liver, I asked them what's the best way to cook it. They said to pan-fry it with onions. So that's what I did. Coconut oil, then added red onions (and now I add shiitake... (more)

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by 1317 · about 1 hour ago

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)

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Dragonfly 0 · February 16, 2012 at 7:39 PM

Recently I tried a vegetarian, aggressively fat-reduced diet (in part just to see what it would do to my blood lipids), and found that my joint pain was dramatically improved. This makes me think that you might have been consuming too... (more)

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by 24538 · about 1 hour ago

I just found this book by Jennifer McLagen online (at that big retailer that starts with an A and automatically turns into a hotlink if I type the whole word). It looks interesting, just want to know if anyone has it, and whether you like the... (more)

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Thumper 0 · February 09, 2012 at 9:16 PM

The book is AWESOME! I also went to an interactive cooking demo with her - and she's awesome as well. She's got a great blog, as well she tweets often. I would absolutely recommend her book! Actually I recommend all her books (Fat, Bones and... (more)

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by 1689 · about 1 hour ago

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?

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FED_at_LiveCaveman_com 0 · December 11, 2011 at 5:34 PM

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)

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by 435 · about 1 hour ago

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?

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Bread_Eating_Beelzebub 0 · December 07, 2011 at 3:41 AM

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)

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by 688 · about 1 hour ago

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)

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Eugenia 0 · October 21, 2011 at 1:48 AM

We eat goat AND sheep offal in Greece by the tons! It is LOVELY and very healthy. I basically grew up on such food (when I moved abroad and stopped eating that stuff my health declined, which lead me to Paleo to get it back). One thing for goat... (more)

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by 85 · about 1 hour ago

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.

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Jenny_C 0 · October 22, 2011 at 2:46 AM

Contact Gary and Luann Gunder from Tin Roof Ranch for pasture raised chickens. They're located at the North Shore and sell broilers and eggs. For grass-fed beef, I go through Ken. He gets his beef directly from Maui and Molokai. He sells offal... (more)

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by 1689 · about 2 hours ago

I've looked around but seriously haven't been able to find much info about eating fish organs. All I know of is Weston price's documentation of old Gaelics who put special emphasis on eating baked cod liver head stuffed with cod liver and oats.... (more)

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Rogue_Nutritionist 0 · August 14, 2011 at 10:44 PM

I'm no expert, but my husband fishes, and always eats the liver and heart raw, right away, and the eggs if there are any...I've been lucky enough to taste these organs right away, and compared to other offal, they have a very mild flavor...barely... (more)

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by 455 · about 2 hours ago

What kind of nutrition are in these things (pig/beef/fish/etc eyes)? I ask since I'm planning on roasting a whole pig's head in a couple weeks and getting all excited about it, and was wondering if the eyes are any good nutritionally. Thanks! (more)

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Katherine 0 · August 11, 2011 at 9:29 AM

I would imagine eyes area great source of DHA???not unlike brain and a reasonable source of vitamin A. Some zinc too. They also have a lot of water in them. Ok, just looked it up on nutritiondata.self.com While this is for caribou eye, the... (more)

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by 1906 · about 2 hours ago

We grew up eating liverwurst on tasty European breads, but since grains are now out, we've taken to just eating liverwurst straight. This is fine, but does anyone have suggestions on what liverwurst might go well with, just to mix things up? Not... (more)

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Thumper 0 · May 12, 2011 at 8:51 PM

I just had liverwurst on cucumber slices for lunch last week - it was really good - i even added a little bit of goat chevre on a couple of them. Delicious!

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