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pate and liverwurst
mandalamichelle
Posts: 17 Member
I am trying to find the will to add organ meat into my diet. Before anyone suggests I make my own pate or just fry up some liver, you have to know that I cannot even look at organ meat. Seriously. I can't even get myself to put a container of chicken livers in my grocery cart.
What I am wondering is if anyone knows of stores that carry high quality pate and/or liverwurst. I can't afford the stuff I've found online and don't want to buy a pound of something I may hate. I used to like liverwurst as a kid and had some goose liver pate at a restaurant recently thought it was okay.
Also, does bone marrow offer the same benefits as organ meat? When I make bone broth I cook the bones until they are soft and pull out as much marrow as I can. Hope that is worth the extra effort.
What I am wondering is if anyone knows of stores that carry high quality pate and/or liverwurst. I can't afford the stuff I've found online and don't want to buy a pound of something I may hate. I used to like liverwurst as a kid and had some goose liver pate at a restaurant recently thought it was okay.
Also, does bone marrow offer the same benefits as organ meat? When I make bone broth I cook the bones until they are soft and pull out as much marrow as I can. Hope that is worth the extra effort.
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Without knowing where you live, it's hard to make a recommendation regarding stores. If you're in the US there is always whole foods. You can usually get a chicken liver pate there. Sometimes duck.
Do you have any specialty stores or co-ops in your area? What about purveyors of meats?
No, bone marrow does not offer the same benefits of organ meat. Heck, each of the organ meats do not offer the same benefits of the others. That said, marrow is definitely good to add into the diet and counts towards the offal intake. Also, marrow is something you can have frequently. You do not want to eat liver or kidneys daily (think once a week). Heart is pretty safe daily, so are intestines (if cleaned properly) and tendon.
Anyway, marrow: http://www.marksdailyapple.com/bone-marrow-recipe/#axzz3RMDXjugK
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Thank you. I am in the US and have a whole foods but can't locate any pate. Maybe I am not looking in the right section. I have read that heart is easy to incorporate into ground meat so maybe I can get the butcher at whole foods to grind some up for me. One of the other reasons I like the idea of pate or liverwurst is that I can just have a little here and there so I don't have to worry about eating too much.
Thanks for the link!0 -
Attitude has everything to do with learning to deal with new experiences. It's up to you. If you "cannot even look at it" I don't know how anyone can help with that.
Bone marrow is awesome. I don't think any food is an entire replacement for another (hence the need to eat nose to tail) but the marrow is definitely beneficial.
PS. If you are not eating it at all, or just barely forcing yourself to here and there you don't at all risk getting "too much". Quite the opposite. Yeah, not every day, but you aren't likely to do that right?0 -
mandalamichelle wrote: »Thank you. I am in the US and have a whole foods but can't locate any pate. Maybe I am not looking in the right section. I have read that heart is easy to incorporate into ground meat so maybe I can get the butcher at whole foods to grind some up for me. One of the other reasons I like the idea of pate or liverwurst is that I can just have a little here and there so I don't have to worry about eating too much.
Thanks for the link!
Go to the deli counter at whole foods. You know where they slice up the turkey, roast beef, and prosciutto. They usually have the pates there. You can also find rillettes.
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I'm struggling with the same thing. Currently I take a dessicated liver supplement to get the nutrients. I have not given up on liver/organ meats, though. I do a local farm CSA and they have given me grass fed beef and chicken liver as well as beef bones. I could stomach a few bites of the beef liver before that blood taste got to me. Hubby will not touch any of it. I saw someone online that cooks up bite sized pieces of liver for the week and every day eats 1 or 2 like a supplement so I was thinking I might try that, especially since I know the CSA liver is really good. I made chicken liver pate and that was...better...but I didn't love it. Unfortunately the beef bones are just too impractical for my small apartment. I don't have room for a separate freezer and when I tried to roast them they gave off so much fat it got into the air and since I only have windows on one side of the apartment it was truely suffocating. I did just render my own leaf lard in the slow cooker and that went well! I'm thinking of seeing if the farm will give me beef cheeks and maybe some more liver...like I said not giving up! I hated kale at first and now I love it so I know I can push through.0
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I just talked to my local farm market butcher and he is making me a beef heart burger blend in 1lb packages. He said the hearts he gets in are around 7lbs so I will probably have a lot of it to eat. Hope I like it! haha I will still pound through it if I don't, gonna cost a good penny for all of that.
Heading into organ territory.....lol0 -
I just talked to my local farm market butcher and he is making me a beef heart burger blend in 1lb packages. He said the hearts he gets in are around 7lbs so I will probably have a lot of it to eat. Hope I like it! haha I will still pound through it if I don't, gonna cost a good penny for all of that.
Heading into organ territory.....lol
Heart is tasty. Really not different than any muscle meat.
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This discussion has been closed.