I wish I grew up on organs so it wouldn’t be so difficult to get used to their natural flavors
I bought some chicken livers, and just made them with salt and pepper with my breakfast today. Organs have a really strong flavor, and I think it'll take some time to get used to them.
I remember nostr:nprofile1qqsyx708d0a8d2qt3ku75avjz8vshvlx0v3q97ygpnz0tllzqegxrtgprpmhxue69uhkv6tvw3jhytnwdaehgu3wwa5kuef0unrtk3 talking about the magic of middle eastern methods of dressing organs. I should probably look into that.
Discussion
Same, but better late than never.
I've got a cow heart in my freezer that I need to figure out how to eat. I think I'm going to butcher it into breakfast sized cuts, then vacuum pack and refreeze them.
I like what Paul Saladino does. He basically cuts them into small pieces and just eats one a day out of his freezer. You don’t really need to eat much of that.