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.
I have only ever tried freezing them and cutting them into pill sized cubes to dose. I have eaten them ground with muscle meat and no taste difference. They are so nutrient rich; I imagine one liver was shared amongst many by our ancestors, so that is usually why I think more of dosing them instead of eating them. I will need to look at these mid east ways, too.
I did have this idea, about just grinding organs I buy and cutting them into ground beef. Though I need to make more things with ground beef. I never ate it growing up, so it takes extra effort to prepare.
how about them /\/\ountain oysterz*/*
I've never had a mountain oyster 👀
Are they good?
dependz on the cook i guess, i remember chewy & waz not all that impressed/ranchfresh, buttbut dyor*/* i really don't hear to many _Oh yaz from ranch'rz or adjacent/
may*B* i just don't care 4 *Bullballz*/*
I've heard of bull testicles being pretty desireable. I really would have to visit a ranch for a chance to get some though. And God knows I'd fuck up the preparation.
I doubt there's a place nearby that serves it 😂
Jay, do you know what mountain oysters refer to? i waz just thinking most won't
No but I think I know now lol
cattle round uP for branding. cutting bullcalves to steer-mountain oysterz, deworming, sawing wayward horns}CattleCare etc.
I wish I grew up on organs so it wouldn’t be so difficult to get used to their natural flavors
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.
I like them with lots of Sauted onions, carrots, and parsley then dressed with balsamic vinegar. 🤌
I grew up eating organs 🤣 Didn't like livers when I was young.
Strewed with stock may do.
Thanks, I should try that 🫂
One of the restaurants I went to in Japan was a skewer place and my friend was ignoring the menu and just asking for recommendations, so they gave him a bunch of organ skewers 😂 They were really funky tasting, but my friend loved them.
Last year I raised 150 chickens for meat with a couple of other people.
I took all of the livers and made pate from them using butter, herbs/spices, and apple brandy.
There was gallons of it. I then divided it up into portions and froze it. It works great.
Another thing I do is to make cajun dirty rice base from them and freeze it.
I've seen that people make pate out of liver. How do you actually use it?
Hi jay! Nice to meet you 🤝😉
Good call! Middle Eastern and Mediterranean cuisines have mastered the art of making organ meats delicious. Try sautéing them with garlic, onions, cumin, and a splash of lemon—game changer. Let us know what you come up with!
The strong taste is for a reason. Organs, especially liver, contain huge amounts of vitamins and minerals. They are tasty, but not too much not too often. Nature is taking care of you. If, by using spices, you convert it into something edible all day long every day, you go against nature. Same thing as extracting sugar and consuming it.
