Offal

Offal

Offal Questions

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by 47 · about 17 hours ago

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)

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Yuki 0 · July 20, 2014 at 5:20 AM

@Glib - I do live in the US, but I live in San Diego. We have a huge paleo population, meaning that all the grass-fed and free-range meat within miles and miles is highly sought-after and pricey stuff. I've googled free range chicken farms in the... (more)

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by 95 · about 17 hours ago

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)

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missmiddlemarch 0 · April 22, 2014 at 5:01 PM

@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.

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by 0 · about 17 hours 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 2626 · about 18 hours ago

Are there specific benefits to eating muscle meat from land animals (e.g, chicken, beef, pork)? Their fat is a good source of saturated fatty acids and fat-soluble vitamins; their bones and cartilage are full of minerals and other healthy... (more)

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greymouser 0 · May 12, 2013 at 8:09 PM

Mostly regarding beef and other ruminants, muscle meat contains creatine and taurine in abundance - though both diminish as meat nears well done -- so don't cook it that long. I don't think an offal-pescetarian is missing anything, frankly. If... (more)

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by 1418 · about 18 hours 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 18 hours 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 943 · about 18 hours ago

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)

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karstyl 0 · January 30, 2013 at 2:03 PM

I think it is just that the serving size is weight at time of serving, and after cooking there is some water weight loss. Looking through it, the macro nutrients seem to increase, showing this effect, but the micro nutrients are not following it.... (more)

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by 15400 · about 18 hours ago

I made kidneys and to get rid of that nasty smell and yellow urine color I had to boil them in seven different waters. They taste fine, but it took me a lot of effort to get them that way. Are kidneys worth all that effort? Or can I just... (more)

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superdad 0 · January 01, 2013 at 6:46 PM

Try beef/lambs heart, when cooked correctly it is like fillet steak! nutrition wise i'd say heart is in second place when it comes to nutrition, liver obviously coming first. This is not a professional opinion, just my observations...i could be... (more)

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by 1186 · about 18 hours 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 18 hours 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 2341 · about 18 hours ago

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)

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Stephen_5 0 · November 22, 2012 at 8:19 AM

Is it possible that you are mildly allergic to eggs? Some people get "allergic shiners". Although that is often in conjunction with hay fever, hay fever itself can be triggered by foods. I had to stop eating eggs; a repeated set of A-B-A-B tests... (more)

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by 432 · about 18 hours ago

Do you have any interesting and/or funny stories involving offal - buying it, preparing it at home or while dining out?

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carly_2 0 · October 20, 2012 at 2:22 PM

I used to live in Japan where there's a popular style of dining called yakiniku. You sit at a table around a small charcoal pit and order plates of sliced, marinated meat and/or vegetables, which you toss onto the grill to your liking. To digress... (more)

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by 2029 · about 18 hours ago

I just opened up my package of grass fed lamb livers I received from my local rancher. I first noticed that they really didn't have a smell...until I started cutting into it. Now I think they smell faintly fruity--like plums. Anyone else share... (more)

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Dan_29 0 · October 18, 2012 at 6:39 AM

Liver goes really well with raw sauerkraut- it also makes improves its digestion. Some traditionally made sauerkrauts are made with caraway seeds and juniper berries... yum! I've never had lamb liver before but I often notice certain things... (more)

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by 1418 · about 18 hours 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 15 · about 18 hours 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 18 hours 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 18 hours 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 18 hours 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 1608 · about 18 hours ago

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.

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Eugenia 0 · March 09, 2012 at 6:45 AM

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.

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by 6107 · about 18 hours ago

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)

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jesuisjuba___paleorepublic_com 0 · February 29, 2012 at 7:57 PM

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)

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by 941 · about 18 hours 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 24538 · about 18 hours 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 220 · about 18 hours ago

Even though tongue, heart, gizzards, cheeks, etc. are often classified as "offal" because they are special-function organs, they are made more or less of muscle, connective tissue and fat. So, nutritionally, are these closer to skeletal muscle... (more)

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Adriana 0 · December 23, 2011 at 4:59 AM

Here is an article on the nutrient density of organ meats http://www.truthaboutabs.com/weird-nutrient-dense-meat.html

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by 1689 · about 18 hours 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 18 hours 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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