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Old 10-24-2012, 05:48 AM   #11
AndrewD
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Aug 2012
Santa Rosa, CA
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Liver pate is fantastic. They just banned foie grois here in the People's Republic of California. Alaska looks better every day.

 
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Old 10-24-2012, 05:52 AM   #12
basilchef
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Mar 2012
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Quote:
Originally Posted by AndrewD
Liver pate is fantastic. They just banned foie grois here in the People's Republic of California. Alaska looks better every day.
What!? Why?! Thats atrocious...

 
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Old 10-24-2012, 06:00 AM   #13
gratus fermentatio
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While I have a tough time with most offal, I do love the heart: beef, pork, deer, chicken, turkey...
I never met a heart I didn't want to chew on.

I like to stir-fry beef heart, about 1.5lbs, (cut into roughly 3"x1/2" strips) with dark sesame oil, about 1/4 cup of fresh sliced ginger (matchstick sized), a couple cloves of minced garlic, 1 red Fresno chile (sliced matchstick size), 1/2 a handful of chopped fresh cilantro, 1 SWEET yellow onion (vidalia is the best IMHO), 1 tablespoon dried SWEET basil (crushed), if it doesn't say "sweet" on the label, it ain't.

After you've stir-fried the heart & other ingredients for a couple minutes, add a couple dashes (about 1/8 teaspoon) of ground nutmeg, 4 tablespoons soysauce & continue to stirfry (keep it moving at high heat) until the soy sauce starts to caramelize. Remove from heat & serve over rice with assorted favourite veggies. I usually do a stir-fried purple cabbage with tarragon & green onions and ginger glazed baby carrots (use plenty of real butter with the carrots). Sometimes I'll drizzle a little honey over it just before serving, though I'm thinking that a little LME might really work well in place of the honey, I haven't tried the LME yet, I just now thought of it.

It might sound a little odd, but I think it's pretty darned tasty, maybe ypou will too.
BTW Basilchef, what is the bread loaf looking thing on the right hand side of the pic, 1/2 on the top of the right hand cutting board? It looks quite tasty.
Regards, GF.

 
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Old 10-24-2012, 06:15 AM   #14
Stout-n-Braggot
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Feb 2011
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Norman style stewed tripe/feet is good with a nice dry cidre, as is Andouillette sausage, and Andouille for that matter (I mean the real thing, made with intestines and stomach, not the cajun version which is little more than spiced ground pork). Any liver paté is good with medium to heavy bodied beers. So far the only offal dish I didn't care for was beef kidney, I'm wondering how much good St Emilion I would need to be able to like that one...
I enjoy frying up the occasional rabbit liver, or stir fry of chicken hearts and livers. My absolute favorite is duck Foie Gras with a 10 year old Bonnezeaux (best sweet white wine ever, beating out both Gewurztraminer and Sauternes)
I'm hoping to make some deer or pronghorn paté in the future to pair with a rye brown ale recipe i've been messing around with.

 
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Old 10-24-2012, 06:22 AM   #15
gratus fermentatio
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I'd like to try some traditional Norse/Germanic blood sausage (blutwurst) recipes, but it's tough to find blood sausage in MT. Though I remember some oldtimers in Indiana that used to make a sort of blood pudding that also had persimmons in it. It's been 40 years since I was back that way, but I remember the blood pudding tasted pretty good. I on;ly had it once though, but if an 8 year old kid liked it, it was probably tasty.
Regards, GF.

 
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Old 10-24-2012, 06:56 AM   #16
emjay
 
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Quote:
Originally Posted by basilchef

What!? Why?! Thats atrocious...
Ethical concerns regarding how ducks and geese are raised for foie gras. Literally translating from French to "fatty liver", in order to get the livers fatty and enlarged (up to ten times the size) they are force-fed for the few weeks before slaughter by shoving a pipe down their throat and pumping the feed straight into their stomach. The practice is bad for the health of the bird and is considered inhumane by many.

I got into hunting recently, but the only way I could get over the idea of killing animals was the fact that quickly killing a deer (or whatever) in the wild is without a doubt far more humane and ethical than modern factory farming practices. And it's hard for me to justify it that way if I support the absolute worst of these practices, so "real" foie gras just isn't for me, though I'm not about to get judgmental on those who just don't care. A duck killed at the right time - as it prepares for migration - is going to have a pretty fatty liver anyways (albeit not as fatty as force fed birds), and that's good enough for me.

 
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Old 10-24-2012, 07:04 AM   #17
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was in bergerac last year, got an amazing semi-sweet montbazillac from a small vineyard that we randomly stopped off at, and foie gras from the farm two doors down.... made up some fig red onion balsamic vinegar chutney.... holy schnit

 
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Old 10-25-2012, 06:51 PM   #18
CreamyGoodness
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In your opinions, does oxtail count as offal?
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Old 10-25-2012, 10:47 PM   #19
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Quote:
Originally Posted by AndrewD View Post
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.
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Old 10-26-2012, 01:25 AM   #20
porcupine73
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Aug 2012
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Hm ... I think oxtail would not count as offal, because it's not an organ or gland ... but, I will say, I always buy as much as my farmer can provide, because it imho is a critical ingredient in making a tasty bone broth ...

 
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