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gratus fermentatio · 10-26-2012, 03:29 AM

Quote:

Originally Posted by Subsailor

Too many Californicans up here now!

Seriously, we have good moose and caribou liver, heart, tongue and nose. I don't remember eating moose brains, they're so small anyway. I mean how big a brain do you need to sneak up on vegetables?

I also enjoy the offal from the hares and birds we get.
I have discovered fish hearts and livers after watching Andrew Zimmern Bizarre Foods show.

It would take a lot of fish to make a meal of fish hearts; or one really BIG fish heart. Don't know if I'd enjoy fish livers or not, I keep thinking "cod liver oil" & that was sooooo nasty; the dog seemed to like it though. Out of curiosity, what type of fish are you eating the hearts from?
Regards, GF.

dwarven_stout · 10-26-2012, 03:42 AM

Quote:

Originally Posted by gratus fermentatio

Out of curiosity, what type of fish are you eating the hearts from?

Blue whales.

basilchef · 10-26-2012, 04:52 AM

Quote:

Originally Posted by CreamyGoodness

In your opinions, does oxtail count as offal?

unfortunately, no. but ox tail is not to be left "behind". i once made a take on shepards pie for a fall menu with oxtail. i braised it like short ribs, picked the meat and reduced the sauce. tossed in some corn and periguex. then in another pan i put truffled potato into a circlet and seared one side. filled the rest with the meat, then inverted the whole thing so potato was on top. garnished with fresh sliced potato chips cut into tear drop shapes. anyway now that im done being side tracked, a !@#$in little pate recipe is coming soon.

gratus fermentatio · 10-27-2012, 07:20 AM

Quote:

Originally Posted by dwarven_stout

Blue whales.

Whales aren't fish, they're mammals.

Regards, GF.

**dinnerstick** · 10-27-2012, 08:51 AM

it's come up a couple times but can i just specifically say how tasty rabbit liver is please??? i love tortured goose and duck liver, how could i not, but rabbit liver is phenomenal

Epimetheus · 10-27-2012, 10:26 AM

basilchef, oh - my - word, that oxtail shepards pie sounds wonderful. Very rich.

It's great when I have to look up some of the words in a recipe. Perigueux sounds a lot more interesting than 'shrooms, wine, and beef broth. The shaped potato chips must have looked like flower petals.

**Subsailor** · 10-27-2012, 05:03 PM

Quote:

Originally Posted by gratus fermentatio

It would take a lot of fish to make a meal of fish hearts; or one really BIG fish heart. Don't know if I'd enjoy fish livers or not, I keep thinking "cod liver oil" & that was sooooo nasty; the dog seemed to like it though. Out of curiosity, what type of fish are you eating the hearts from?
Regards, GF.

I tried salmon hearts and livers and I can honestly say I'm not sure I'll do it again. Even my native friends looked at me wierd but then they like fermented fish heads.
As for quantity, we do subsistance dip netting an for my household I am allowed 55 salmon.

gratus fermentatio · 10-28-2012, 03:32 AM

Subsailor: do you use a fish wheel, or a true dipnet?
Regards, GF.

porcupine73 · 10-28-2012, 01:14 PM

I use lamb necks when I make broth. I've found the spinal column 'meat' if you will isn't too bad. It tastes a little funny but I imagine it is a good thing to eat so down the hatch it goes.

And of course bone marrow, it's not really offal but, I never ate it and always thought it gross, then one day I just tried it to see, and wow it is really good. If it's cool it tastes like butter. If it's warm it has a buttery texture and is really good. I had once gotten some beef leg marrow bones and sucked the marrow out, I mean that's probably a good 1/2 or 3/4 cup of marrow in there, that was delicious.

**dinnerstick** · 10-29-2012, 02:38 PM

yeah beef marrow is delicious
also calf sweetbreads (thymus) breaded and very quickly deep fried
holy smokes