Barry Groves is big on organ meats and keeps saying that is where we get a lot of needed nutrition. He pretty much says that if you are zero carb, then you must eat the organs and must eat a lot of fat, or you get very malnourished (rabbit starvation). But if you eat the offal and fat, then it is a very healthy diet.
His menus contain a lot of meals of kidneys and liver. I know some of this is an English thing (tripe, kidneys, blood pudding, etc) most of which gag me at the very thought of it.
When I was little my mother made us eat cow liver, brains, tongue and heart. The brains mixed in scrambled eggs were barely tolerable, the liver (fried) was terrible, but the tongue and heart was pretty good (once sliced). But then mother was not a particularly good cook. Of course now, about all you can find is liver. I don’t recall ever having had kidneys.
Does anyone here try to eat the offal? For nutrition? I’ve been thinking about trying to eat more.
I got some liverwurst (no nitrites) and see that it is pork liver mixed with pork meat, fat and spices. I like liverwurst but find it a bit hard to figure out what to eat it with when it isn’t in a sandwich. I like pate and think I should be able to make it without breadcrumbs.
Don’t give me the liver and onions thing – I cannot stand it like that. I got some grass fed cow liver, then read that it is worst tasting liver – pork and poultry liver is better tasting. I read that soaking it in milk takes away bitterness.
So, this weekend, I soaked the liver in milk overnight, then rinsed it and whizzed in the food processor. That made it a yucky gelatinous puree. I made a beanless chili with lots of garlic, ground lamb and ground beef. When I got it to the simmer stage, I added in the liver puree, stirred it in. When it was done, I could not tell the liver was in there by taste.
I was going to try to make some liverwurst or pate until I read it isn’t good to use the cow liver, so I tried this.
Anybody else got any ways to hide/disguise organ meats so they are palatable? It looks to me that lots of fat and grinding them up is one traditional way.
can you all Show Me Some Daily Menu’s so that i can see HOW you all Eat? i understand that you like to keep it at 60-70 FAT, 10-15 CARBS, and 20-25 PROTEIN… but i am one of those Visual People and i Need To SEE Things to Really Understand Them… can you all just post a Usual Days Menu for me so i will know what im doing? Thank You!!! 