Author Topic: Offal  (Read 973 times)

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Offline Graham

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Offal
« on: August 03, 2012, 09:31:04 PM »
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  • I really enjoy organ meats of all kinds and I think they have unsung health benefits, but I don't know what to do with them besides fry them in butter. Please share you recipes for organ meats.

    But I do have one recipe. You need lamb heart and smoked bacon. Cut the lamb heart into pieces, and wrap each piece with a slice of bacon. Bake in an oven until ready. Personally I like to put fried onions on top!

    Offline PenitentWoman

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    Offal
    « Reply #1 on: August 03, 2012, 09:58:25 PM »
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  • Can't help you, but I'm now craving mashed potatoes with giblet gravy...
    ~For we are saved by hope. But hope that is seen, is not hope. For what a man seeth, why doth he hope for? But if we hope for that which we see not, we wait for it with patience. ~ Romans 8:24-25


    Offline Graham

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    Offal
    « Reply #2 on: August 03, 2012, 10:00:43 PM »
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  • Great, now I'm craving it too!

    Offline Nadir

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    Offal
    « Reply #3 on: August 03, 2012, 10:29:36 PM »
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  • In the past I have made liver alla cacciatora.
    Fry onions, garlic, add chopped liver and very ripe tomatoes chopped small or a tin of tomatoes, and whatever herbs and spices you fancy. Serve with brown rice, followed by a salad.  :ready-to-eat:

    Offline Nadir

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    Offal
    « Reply #4 on: August 03, 2012, 10:38:27 PM »
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  • You can do similarly with heart though heart takes more cooking  and is chewy. :chef:

    I like the taste but I can't come at brains, which incidentally my husband loves. The very thought of them... :shocked:


    Offline Thorn

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    Offal
    « Reply #5 on: August 04, 2012, 06:50:43 AM »
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  • Sorry, but most offal is awful!
    "I will lead her into solitude and there I will speak to her heart.  Osee 2:14

    Offline theology101

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    Offal
    « Reply #6 on: August 04, 2012, 07:55:31 AM »
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  • Though it is mostly meat from the face, head and brain in these parts, Barbacoa could probably be made with other organ meat, too. Slap it on a corn tortilla and it's perfect for breakfast. Don't know the recipe just shred everything up, maybe add some comino and chili and a little vinegar, and fry it up. Think it is actually steamed or slow roasted but frying works too. Will look for the real recipe in a bit, I'm in search of coffee right now...

    Offline CathMomof7

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    Offal
    « Reply #7 on: August 06, 2012, 11:47:58 AM »
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  • I grew up in the Southern US.  My father was very, very poor when he grew up and every single piece of a pig and cow was consumed.  Occasionally when I was a child, we had a few of these.  He was particularly partial to liver and onions, which I never liked, but we had once a month or so.  We ate frequently chicken hearts, livers, and gizzards.  He also liked 'chitlins', which we ate plenty off, but I don't like either.  He also made souse meat, I think it's called head cheese in most places.  This I like grilled.   :smirk:  He also really like blood sausage, what non-Southerners would call black pudding.  This makes me gag to think of it, so I only tried it once when I was very young.

    I don't have any recipes, sorry.  But often he cooked these things like a roast in a big pot in the oven or on the stove.  He made a gravy and we had rice.  Chicken livers, gizzards, and hearts were usually fried but also we had a gravy and rice.  Souse meat is good for sandwiches with some mayo or mustard.

    Chitlins will take a post in and of itself.   :laugh1:

    Wish I could be more help.


     

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