Offal

Offal

Offal Questions

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by -2 · about 3 hours 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 · about 3 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 10 · about 3 hours ago

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 · about 3 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 5 · about 3 hours 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 3 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 3 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 3 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 2944 · about 3 hours ago

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 1925 · about 3 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 1786 · about 3 hours ago

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 2029 · about 3 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 4 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 4 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 4 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 4 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 4 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 4 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 941 · about 4 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 4 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 4 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 4 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 688 · about 4 hours 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 11682 · about 4 hours ago

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)

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Paleo_P 0 · October 11, 2011 at 9:19 PM

I make bone broth from corn fed bones. I eat liver sausage from similar sources. I think it is still better than Doritos and Pepsi.

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by 253 · about 4 hours ago

I've been eating paleo for a short while but have so far not got into the offal thing. I know ideally I'd just tuck in to some liver and heart but guess I'm trying to find a way to sneak it into my diet without me noticing! Can I add liver, heart... (more)

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Carl_Stawicki 0 · August 24, 2011 at 7:13 PM

Heart and tongue are muscles and taste enough like beef to be ok in the broth. Let a tongue simmer in the broth and you'll have great tasting broth, plus a couple of extra meals. Heart tastes good on it's own grilled like a steak, imo. Liver... (more)

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