OFFAL
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Why is it, do you think, that liver makes you gag? I'm really just interested. I personally have never come across any food that makes me gag, so I'm actually fascinated by the concept. Thanks!0
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Chillycatmum wrote: »What type of liver is the best - I don't like lambs liver but would like to try to add offal into my diet
I love calf liver, thinly sliced and panfried mmmmm2 -
Chillycatmum wrote: »What type of liver is the best - I don't like lambs liver but would like to try to add offal into my diet
I love calf liver, thinly sliced and panfried mmmmm
It really is rather spesh, isn't it...?
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I can eat it all day long, and with some English mustard it is just a small piece of heaven served on a beautiful plate.1
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I think we should get together for dinner....!
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I am going to have to see if I can find some calves liver and give it a try0
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AlexandraCarlyle wrote: »Why is it, do you think, that liver makes you gag? I'm really just interested. I personally have never come across any food that makes me gag, so I'm actually fascinated by the concept. Thanks!
Texture! But I'm 'food texture picky'... must clean out the 'tomato jello' that holds the seeds, hate the texture of watermelon but like the flavour, like other melon texture though. Toast must be crispy on the outside yet still tender inside and must be dry, I like the dry crunch of rice cakes too. Also raw oysters = snot.0 -
TheDevastator wrote: »I just made liver. It made me gag by itself, so I ate more mixed with some butter and onions and it was pretty good.
Liver and onions are a match made in heaven. Try lightly pan frying it in bacon fat next time along with the onions. I like a dash of cumin on them as well. It is an earth dish. Liver should never be cooked past medium rare. It becomes shoe leather after that and most people don't know that, so they hate it.
In grade school I traded my desserts for liver or spinach, other kids thought I was a real nut case. Suppose I am when it comes to food.
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retirehappy wrote: »TheDevastator wrote: »I just made liver. It made me gag by itself, so I ate more mixed with some butter and onions and it was pretty good.
Liver and onions are a match made in heaven. Try lightly pan frying it in bacon fat next time along with the onions. I like a dash of cumin on them as well. It is an earth dish. Liver should never be cooked past medium rare. It becomes shoe leather after that and most people don't know that, so they hate it.
In grade school I traded my desserts for liver or spinach, other kids thought I was a real nut case. Suppose I am when it comes to food.
I cooked it like steak, 3 minutes each side. It wasn't like leather but it was probably a little overcooked. I wish I had remembered to cook it in some fat though.
I used to trade my cookies for a goat cheese sandwich my friend would always have, but yeah trading for liver and spinach is pretty weird.
AlexandraCarlyle wrote: »Why is it, do you think, that liver makes you gag? I'm really just interested. I personally have never come across any food that makes me gag, so I'm actually fascinated by the concept. Thanks!
I think it was the first time tasting the metallic flavor of liver. I've eaten it again and though I'm not a big fan of it, I didn't gag. I do like it with mostly butter and onions and just a small piece of liver.0 -
canadjineh wrote: »AlexandraCarlyle wrote: »Why is it, do you think, that liver makes you gag? I'm really just interested. I personally have never come across any food that makes me gag, so I'm actually fascinated by the concept. Thanks!
Texture! But I'm 'food texture picky'... must clean out the 'tomato jello' that holds the seeds, hate the texture of watermelon but like the flavour, like other melon texture though. Toast must be crispy on the outside yet still tender inside and must be dry, I like the dry crunch of rice cakes too. Also raw oysters = snot.
Yes, my H is big on texture too... anything to rubbery, and it's not appealing, but pleasantly chewy with good flavour, and "I'd eat that again"... we've made amazing progress... He used to be pickily particular to the point of being anal, but his tastes have expanded and mellowed...TheDevastator wrote: »retirehappy wrote: »TheDevastator wrote: »I just made liver. It made me gag by itself, so I ate more mixed with some butter and onions and it was pretty good.
Liver and onions are a match made in heaven. Try lightly pan frying it in bacon fat next time along with the onions. I like a dash of cumin on them as well. It is an earth dish. Liver should never be cooked past medium rare. It becomes shoe leather after that and most people don't know that, so they hate it.
In grade school I traded my desserts for liver or spinach, other kids thought I was a real nut case. Suppose I am when it comes to food.
I cooked it like steak, 3 minutes each side. It wasn't like leather but it was probably a little overcooked. I wish I had remembered to cook it in some fat though.
I used to trade my cookies for a goat cheese sandwich my friend would always have, but yeah trading for liver and spinach is pretty weird.AlexandraCarlyle wrote: »Why is it, do you think, that liver makes you gag? I'm really just interested. I personally have never come across any food that makes me gag, so I'm actually fascinated by the concept. Thanks!
I think it was the first time tasting the metallic flavor of liver. I've eaten it again and though I'm not a big fan of it, I didn't gag. I do like it with mostly butter and onions and just a small piece of liver.retirehappy wrote: »TheDevastator wrote: »I just made liver. It made me gag by itself, so I ate more mixed with some butter and onions and it was pretty good.
Liver and onions are a match made in heaven. Try lightly pan frying it in bacon fat next time along with the onions. I like a dash of cumin on them as well. It is an earth dish. Liver should never be cooked past medium rare. It becomes shoe leather after that and most people don't know that, so they hate it.
In grade school I traded my desserts for liver or spinach, other kids thought I was a real nut case. Suppose I am when it comes to food.
We could be sisters separated at birth...! I was always being passed stuff at school, not always because I liked it, but because others didn't, and knew I had eclectic tastes! I like to look at it as the launchpad of my own particular peculiar and diverse tastes! I think liver used to be overcooked for three reasons: One, ignorance (what do we do with this stuff?), two suspicion (full of toxins) and three, well, because, school!
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I've been looking for this post for a while. I like to try new meats all the time and I really enjoy the different organs. So far chicken hearts are awesome. I do like liver (pork, chicken and beef). I've had goat spleen i probably over cooked it or didn't do it right cause it ended up chewy but still good after I cut it up into small pieces. I've recently ordered cow tongue and more liver, more hearts and even sheep balls1
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I consider heart (chicken, beef, whatever) to be the most tender, delicious meat available. I cook beef heart like a rare to medium rare roast. If you want to try offal but are shy about it, that is a great place to start.0
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I've just taken some tripe, and a couple of lamb's hearts, out of my freezer.
I'll cook the tripe curry-style, and as for the hearts, I'll make up some ridiculously delicious concoction in my slow cooker/crockpot!2 -
gorillababyface wrote: »I've been looking for this post for a while. I like to try new meats all the time and I really enjoy the different organs. So far chicken hearts are awesome. I do like liver (pork, chicken and beef). I've had goat spleen i probably over cooked it or didn't do it right cause it ended up chewy but still good after I cut it up into small pieces. I've recently ordered cow tongue and more liver, more hearts and even sheep balls
I love beef tongue, I toss it in the slow cooker for a couple days (peel the skin off once it's easy to do so, but keep cooking it). It will fall apart into the best shredded beef you've ever had!
Chicken gizzards are good too, cook them low and slow with some acidity, they'll become melt-in-your-mouth tender. They make for great high-protein snacks to keep on hand.
Read up on cooking beef heart, there are some secrets you'll want to know. But, to keep it easy I'll often just grind it with ground beef, like PaleoMom's 50/50/50 burger recipe.1 -
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AlexandraCarlyle wrote: »
You'll want to read up on it-- I haven't mastered beef heart, other than grinding it into burgers or meatballs like I said0 -
Oh, I see, thanks. I thought you meant there was some kind of complication, or food warning! I've been eating lamb's/ox heart pretty much all my life with no adverse effects, so I was curious...!
Cut it into bite-sized chunks, and use it as an addition or substitute to stewing beef. You can also stuff it and roast it....
I'm making a lamb's heart curry right now, which is filling the home with the most amazing aroma! Of course, you can use ox heart, too.
Slicing ok heart thinly, seasoning it and flash-frying is also good, if you like your steaks rare... The firmish texture and smooth consistency does not appeal to everyone, but I love it, browned on the outside and still 'pink' in the middle.
Rather like octopus, you either need to cook it quickly, or cook it long. Anything in between, and you get shoe-leather....0 -
I love all offal. Been wanting to try calf or pig brains. I grill chicken hearts all the time. So cheap and so tasty![img][/img]
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^^^^^ Talk about food porn, this is it. Hearts and sauages OMG
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retirehappy wrote: »^^^^^ Talk about food porn, this is it. Hearts and sauages OMG
Chef (looking at offal) "Hmmm...let me see... what have we here....?"
Offal: "I'll be anything you want me to be, darlin'!"1
