dinnerstick said:looks good in the happy valley. but what is it all?? love me some offal
dinnerstick said:looks awesome, sounds awesome!!
i'll post a platter on here in reply at some point
porcupine73 said:mm those do look good. I'm trying to get more into offal. I normally eat chicken and beef liver and heart, and beef and lamb kidneys. I haven't gotten very fancy with them though, I just am pleased to be able to eat some. I have some frozen packages of lamb 'sweetbreads' but I haven't had a chance to prepare them.
Lots of people say they would never eat offal, but the thing is traditionally they were highly valued, and oftentimes that's the first things animals go for in a kill, which to me says something about their nutritive value. Cookbooks like Nourishing Traditions have a pretty good number of recipes.
I picked up a copy of Adelle Davis' Let's Cook it Right cookbook for Amazon. I don't agree with everything in it, but she has a lot of interesting recipes including use of brains and other organs and glands. I found this cookbook on my mother's shelf one time and I was surprised how completely different it is than cookbooks today even though it isn't that old - it's from the 1940's.
AndrewD said:Liver pate is fantastic. They just banned foie grois here in the People's Republic of California. Alaska looks better every day.
basilchef said:What!? Why?! Thats atrocious...
Liver pate is fantastic. They just banned foie grois here in the People's Republic of California. Alaska looks better every day.
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.
Out of curiosity, what type of fish are you eating the hearts from?
In your opinions, does oxtail count as offal?
Blue whales.
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.
Subsailor: do you use a fish wheel, or a true dipnet?
Regards, GF.
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
while on the subject of rabbit, this past easter i made rabbit rillettes with bruleed sweet carrot puree. let the charcuterie talk commence.
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