Offal

Offal

Offal Questions

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by 47 · about 3 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 60 · about 3 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 -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 4 hours ago

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 · about 4 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 4 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 787 · about 4 hours 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 1418 · about 4 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 1186 · about 4 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 2944 · about 4 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 4 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 4 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 1786 · about 4 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 432 · about 4 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 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 120 · about 4 hours 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 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 439 · about 4 hours ago

I'm (hopefully) starting a masters in social/consumer psych program soon and am looking to do research into gamification and its intersection with goal setting in the health/wellness arena. As I was writing my statement of purpose and considering... (more)

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Eugenia 0 · March 17, 2012 at 4:43 AM

I would be interested in that, and I would in fact like to contribute, as I'm a bit hard-core Paleo/Primal in terms of "weird" foods that I believe that should be consumed more (e.g. sea veggies, offal etc). I also have some PHP knowledge...

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by 6107 · about 4 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 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 11099 · about 4 hours ago

I purchased half a pastured pig this summer for an amazing price, and they threw in some offal as a bonus...I've never cooked pork offal and could use some tips from all you savvy seasoned pork offal eaters out there...I have a large liver, a... (more)

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jesuisjuba___paleorepublic_com 0 · December 11, 2011 at 2:15 AM

Umm... ok. Here you go! To me, pork offal isn't too far off from beef in flavour so you can definitely blend with beef products if you wanted. Liver! Grind up and add to meatballs or burgers. Fried with onions and bacon - for a milder flavour you... (more)

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