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Offal Questions

Offal

Paleo Questions

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by 47 · July 20, 2014 at 5:46 PM

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 60 · April 22, 2014 at 5:07 PM

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 -2 · March 20, 2014 at 10:01 PM

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 · September 17, 2013 at 11:29 PM

Recently, I found a great local grass fed beef farmer, can't believe how easy it was to find! Anyways, I've been looking at the prices and it seems fairly expensive, but the cheapest cuts are offal such as heart, tongue, kidney, and liver. These... (more)

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PilatesGatekeeper 0 · September 17, 2013 at 11:29 PM

Vitamin/mineral toxicity is a concern, because organ meats are very nutrient dense (not that that is a bad thing, most people don't eat enough organ meant and organ meat was how we got our daily quotas of all our nutrients before the advent of... (more)

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by 0 · September 16, 2014 at 8:12 PM

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 10 · September 16, 2014 at 8:12 PM

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)

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SUSTAINEDfitness 0 · August 01, 2013 at 7:37 PM

This question reminds me of my pre-paleo days when we would joke about what was in a hotdog.

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by 2626 · September 16, 2014 at 8:08 PM

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 777 · September 16, 2014 at 8:08 PM

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 · September 16, 2014 at 8:07 PM

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 · September 16, 2014 at 8:04 PM

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 · September 16, 2014 at 8:03 PM

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 825 · September 16, 2014 at 8:03 PM

i know people here love organs and stuff like that. i'm just curious if anyone has ever been to a place that specializes in that sort of thing. i went to an offal restaurant in san francisco a few years ago. it was pretty good and even though it's... (more)

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Eugenia 0 · February 11, 2013 at 4:45 PM

In Greece, it's very easy to find kokoretsi (fire-roasted liver, heart, kidneys, lungs, spleen, all wrapped in intestines), and fried liver. Also popular in specialized restaurants is goat/sheep tripe soup (tripe and intestines in an avgolemono... (more)

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by 309 · September 16, 2014 at 8:02 PM

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 · September 16, 2014 at 8:02 PM

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 · September 16, 2014 at 8:00 PM

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 · September 16, 2014 at 7:59 PM

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 2944 · September 16, 2014 at 7:59 PM

What do you dog with the organs that are plucked out prior to cooking...?

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Mead 0 · December 17, 2012 at 10:17 AM

P??t?? is great for the liver http://www.gourmettraveller.com.au/duck_liver_pt.htm I've also had a great duck heart salad whilst in France.

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by 1920 · September 16, 2014 at 7:58 PM

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 1786 · September 16, 2014 at 7:58 PM

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)

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polynesian_metal 0 · December 03, 2012 at 12:53 AM

Bernal Heights: http://www.avedanos.com/market.html

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by 2341 · September 16, 2014 at 7:58 PM

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 1786 · September 16, 2014 at 7:56 PM

i really want to learn how to source, butcher and cook/prepare the grass fed guts....

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CoconutWaterisGood 0 · December 18, 2012 at 5:33 PM

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)

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by 432 · September 16, 2014 at 7:56 PM

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 · September 16, 2014 at 7:56 PM

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 50 · September 16, 2014 at 7:55 PM

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?

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Aisling 0 · September 28, 2012 at 6:44 PM

I just had pork liver for lunch this week. I fried it in duck fat and seasoned it with Cajun seasoning.

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by 1418 · September 16, 2014 at 7:48 PM

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)