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Offal Questions

Offal

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by 0 · July 20, 2014 at 05:46 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 05:20 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 30 · April 22, 2014 at 05:07 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 05:01 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 01, 2013 at 11:22 AM

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 · August 15, 2013 at 10:53 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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Linds 0 · August 15, 2013 at 10:53 PM

Chicken feet! They are super tasty and rich in collagen. I slow braise them chinese style or add them to soups-they really make your broth gel. Beef tounge is also delicious when stewed for a long time, or cooked into a meatloaf. Another thing... (more)

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by 2611 · May 13, 2013 at 02:13 AM

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 08:09 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 · May 11, 2013 at 12:54 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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Cherice 0 · May 10, 2013 at 04:16 AM

Peggy the Primal Parent swears by chasing it with lime. I'm still not brave enough to try after my failed liver and onions fiasco.

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by 343 · April 21, 2013 at 10:07 AM

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 · May 12, 2013 at 05:32 AM

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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paleo12 0 · May 12, 2013 at 05:19 AM

check out pili nuts on nuts.com. they are low in omega 6, high in vitamin e, magnesium, copper, manganese. i have a handful or two a day.

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by 1401 · April 25, 2014 at 08:06 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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missmiddlemarch 0 · April 25, 2014 at 08:06 PM

Mixed all together: any pate, warm buttered white rice, chopped steamed broccoli, and a few shakes of nutritional yeast flakes and salt. Eat while hot/warm. I never went back to cold pate after having it warm.

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by 820 · February 11, 2013 at 04:49 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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HuntingBears 0 · February 11, 2013 at 04:49 PM

McDonalds is pretty offal (terrible joke, sorry)

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by 311 · January 31, 2013 at 02:33 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 02:33 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 905 · January 30, 2013 at 02:03 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 02:03 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 15380 · January 02, 2013 at 02:40 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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diy 0 · January 02, 2013 at 02:40 PM

way back when I lived at home, mom would make 'steak and kidney pie'. now, the kidneys i never cared for, they were rubbery, but that just made the steak taste that much better. another recipe of moms was bbq'd liver and onions. the best part was... (more)

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by 1174 · December 17, 2012 at 07:19 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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VB 0 · December 17, 2012 at 07:19 PM

Haggis!!! I love haggis!!! How to make Haggis

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by 2923 · December 17, 2012 at 04:50 PM

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

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thhq 0 · December 17, 2012 at 04:50 PM

I used to save the liver, simmer it and use it to make pate, and toss the rest. But ducks are spendy so I've started using everything. I strip off the leg quarters and breasts uncooked, then roast the stripped carcass to render the fat and cook... (more)

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by 1920 · December 03, 2012 at 06:19 AM

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 1776 · December 17, 2012 at 01:43 AM

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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Kelleil 0 · December 17, 2012 at 01:43 AM

Come down to Pescadero. Lots of farms down there. I'd rent a zip car and make a day of talking to the actual producers.

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by 2316 · November 22, 2012 at 08:19 AM

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 08:19 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 1776 · December 18, 2012 at 10:40 PM

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

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polynesian_metal 0 · September 07, 2013 at 12:44 AM

Explore here, in Bernal Heights: http://www.avedanos.com/market.html

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by 394 · November 27, 2012 at 10:24 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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Rea 0 · October 20, 2012 at 03:55 PM

Tried cooking chicken gizzards for the first time recently. At first I thought there was no hope for them, they were so weirdly hard and crunchy, but after slowly sizzling in fat and lardons and things for about an hour they ended up being really... (more)

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by 2036 · October 18, 2012 at 01:29 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 06:39 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 29, 2012 at 12:53 AM

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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arugula 0 · September 29, 2012 at 12:53 AM

My favorite: Braunschweiger. I parcel this recipe into multiple small containers after I've made it and freeze it. It lasts a nice long time this way.

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by 1401 · August 30, 2013 at 02:47 AM

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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House_maid 0 · August 30, 2013 at 02:47 AM

I just killed, de-feathered and gutted my first chook, admittedly a young rooster. I'm a vet nurse and found it all very interesting and different from animal insides. Anyway, I found the kidneys - 2 egg shaped creamy coloured things, about walnut... (more)