/ck/ - Food & Cooking

[Anonymous No.11887925]

anyone cook organ meats much?

food is so expensive here in canada, but organ meats are so cheap. I was thinking if i could gather a few good recopies I could benefit from their nutritional value and the savings

[Anonymous No.11887938]

>>11887925
no thanks, I are'nt gay :D (a dick is an organ)

[Anonymous No.11887978]

>>11887925
Would you perhaps have any photographic evidence of the in store prices?

[Anonymous No.11887999]

>>11887925
Chicken liver, hearts and gizzards
beef liver

Boil, sautee in butter and spice and onions, or deep fry em. fried chicken liver is fuckin tasty, like better fried chicken

[Anonymous No.11888011]

Pork brain and eggs is pretty dank

[Anonymous No.11888026]

Raw calf liver with butter chunks is pretty decent desu and a good way to avoid needing a multivitamin if you eat a few pieces here and there every week. Regular beef liver from mature cows is darker and a little too mineraly /sulfury for me, from calves it is better imo.


Raw because cooking destroys alot of the folate etc

Heart has most coq10 of any food, it is probably not bad quickly seared and bleu rare inside.

I havent tried anything else. I made chicken liver pate once and basically had to eat it while holding my nose. It has alot of biotin. Maybe i try it again with better sourced product.

[Anonymous No.11888065]

Where's a good place to go if I wanna buy organ meats/offals? Is the local grocery store a bad choice?

[Anonymous No.11888071]

Chicken hearts

Remove the fatty part of the chicken hearts with a knife prior to cooking.

Marinade:
>Garlic
>Cilantro
>Jalapenos
>Salt
>Pepper
>Cumin
>Coriander powder
>Cayenne pepper
>Annatto seed (or sazon if you can find a Latin store)
>Lime juice or white vinegar
>MSG if you're a real one

Marinade hearts for several hours, then skewer with pieces of white onions, bell peppers or whatever else and grill them. Alternatively, remove the hearts from the marinade and fry them in a pan.

[Anonymous No.11888077]

>>11888065
Grocery stores are fine but meat markets may sell them to you for a fraction of the price if you ask them.

[Anonymous No.11888080]

>>11888065
I go to an asian farm market, but I like in metro Hongcouver, so your mileage may vary.

They have offal, organ meat, pigs feet, blood, etc. on the cheap.

[Anonymous No.11888098]

>>11888077
>>11888080
Meat markets? Like butchers?

Also, any recommendations on what offals to start out with/recipes to use?

[Anonymous No.11888108]

>>11888098
Yeah like butchers or just dedicated meat stores, I'm not sure if those are a thing where you live but I live in Ontario and my town has a meat market and a slaughterhouse outside of town that sells meat directly.

For recipes, I posted this one >>11888071 but if you're looking for something a bit more bare-bones, buy a calf liver, soak it in milk (removes mineral taste), then dry it, batter it and deep fry it. Top it with sauteed onions and mushrooms (I know bacon is expensive) and serve with some mashed potatoes and gravy.

[Anonymous No.11888111]

>>11888098
I just go to a farm market near me. It isn't exclusively a meat market or anything like that.

There is a large Asian population where I live so that may impact the availability of offal, organs, blood etc. I'm not sure because I've never been to a non-Asian-centric farm market.

[Anonymous No.11888120]

>>11887925
Beef tongue is great for sandwiches.

[Anonymous No.11888182]

>>11888120
Or, grilled and chopped, on tacos.

[Anonymous No.11888357]

Lamb liver is good and versatile.
I usually coat it in flour, mustard powder, salt and pepper, then pan fry it with butter. Goes well with mashed potatoes and salad.
I also put it in pasta sauce sometimes.
Other than that steak and kidney ale pie is a solid dish.

[Anonymous No.11888453]

>>11887925

Lmao look at this brainlet

[Anonymous No.11888455]

>>11887925
yeah they are nice.i'm used to cook liver and heart whit some onions and they are great. i used to eat brain fried because there was a sandwitch shop that made it back when i was in highschool, but since then i eat it rarely because it's hard to find in the supermarket

[Anonymous No.11888522]

>>11888120
It's also more expensive than just normal beef so doesn't fit his "it's cheaper" criteria.

[Anonymous No.11888602]

>>11887925
>tfw can't find baby cow liver anywhere anymore

[Anonymous No.11888664]

mushrooms, sautee with no salt, take them out and add a glog of oil and cows liver, cook until mushy in the center, no more than that because it gets tough (you can marinate it in milk with garlic and rosemary to cover the "weird" taste) take out the liver and add some onions until golden brown, deglaze with white wine, add all the ingredients back in the pan until warm, serve with malbec, or syrah

[Anonymous No.11889136]

op here... just made beef liver and its fuckin nasty. wtf this is the recipe i used. i even put extra bacon in but it still is gros
https://www.geniuskitchen.com/recipe/beef-liver-and-onions-276661#activity-feed

[Anonymous No.11889171]

>>11887925
You could always get beef hearts and some sort of kidneys, and make a cottage pie with them. Some poatato and cheap veg round that one out. Throw in a couple herbs and some salt and pepper, use mash potato to top and toss it in the oven for a bit. It'll make it's own sauce while it cooks. I lived on this for a few weeks with little tweaks here and there to keep from getting too bored.

Find a cottage or shepherd's pie recipe that doesn't have too many ingredients and adjust the meats with organs.

[Anonymous No.11889176]

>>11887925
Chicken hearts got me through college.

[Anonymous No.11889203]

>>11887925
Pate is a great way to use liver.

[Anonymous No.11889225]

>>11887925
Been thinking about making a goat's head soup this week once my pay comes through on tuesday. There's 2 main recipes i've seen, the first one is the jamaican one that has a few obscure ingredients that might be hard to find and an afghan one that's a bit easier to do since i have most ingredients on hand.

It says they burn off any fur to sterilyze the meat but if i hit up the butcher it might be skinned off anyway although if i burned it off could i just use a blowtorch?Then i'd throw that shit in a slow cooker with some chickpeas, wheat, garlic cloves, chillies and other stuff. Plus i want to be able to cook the meat off the head and clean the skull to keep as a cool thing around the house. Anyone got experience doing this?

On an unrelated note can we also use offal threads to scare off normalfags posting fast food shilling all the time? I'd consider that to be a good idea.

[Anonymous No.11889265]

>>11887925
Golly, that is one big tallywhacker!

[Anonymous No.11889276]

I'm all for more offal and actual food stuff threads :^)
I've seen a blowtorch used on a boars head before and it works. Personally I'd use one of those heat ray things you can use to light charcoal up for bbq's though as it seems to have a more gentle heat.

[Anonymous No.11889281]

>>11889136
Did you soak the liver in milk like anons in the thread told you? Also was it a calf liver or an adult one cause they also said the adult ones are a bit harder to stomach (lol geddit?)

[Anonymous No.11889291]

>>11889276
Cheers anon goathead guy here. I'll check that out although it did emphasize that it should be razed (charred) if it's got fur. I'll be sure to bump this thread when i get to cooking it so anons can watch/laugh at me.

[Anonymous No.11889346]

Cartoons always were like "EWW LIVER AND ONIONS" but when I had it for the first time as a kid it was delicious

thanks great grandma rip

[Anonymous No.11889387]

>>11887925
Beef heart is one of the best stew cuts of all time, imo. Makes for a great chili.

[Anonymous No.11889414]

>>11888026
Try soaking the livers in milk next time
It's what 30 year old Hunter Boomers do to take away the gamey taste from hunted beast meat

[Anonymous No.11889418]

>>11888120
Tongue is kino in tacos
Based Beaners were right on that

[Anonymous No.11889428]

chicken hearts are really good, I just fried them in butter with salt pepper garlic

[Anonymous No.11889432]

Would beef heart be good if it was chopped up into a goulash/stew?
They had it at the foreigner market and the price was tempting, but it was so huge I didn't know what to do with all of it.

[Anonymous No.11889525]

>>11889432
It's quite good in a stew. Ours usually has some paprika in it, so I'd bet a goulash would also work well.

[Anonymous No.11889944]

>>11889414
works good for fish too just saying.

[Anonymous No.11890278]

I purchased a beef kidney and braised it in red wine with potatoes, onion, carrots, and herbs
everything about it was absolutely fantastic except the fact I used kidney instead of something that tastes good

[Anonymous No.11890301]

>>11887925
Yes, though I'm not particular in how I fry them. It's just my way of feeling powerful.

[Anonymous No.11890310]

Southern fried chicken livers are God-tier.

[Anonymous No.11890319]

>>11889346
live and onions, and chicken liver pate is delicious.

[Anonymous No.11890487]

>>11887925
>food is so expensive here in canada
post them

[Anonymous No.11890493]

>>11887978
The horror will never end

[Anonymous No.11890543]

>>11887925
cow / sheep liver is considered a delicacy where I live, tastes good when cooked properly. heart is chewy but good too if you don't mind chewy food.
One of my favourites is chicken livers, like you get 1 kg clean them real good, put them on a well oiled frying pan and when they're almost done you put a lid on the pan. They turn red and they taste real good. Tbh if organs are cheap you should feel happy I would eat liver anytime.

[Anonymous No.11890551]

>>11887925
There's no generic offal recipe since there's so much variance from organ to organ. My favorites are pan fried heart with fajita veggies and Italian tripe (I use this recipe almost exactly) https://www.youtube.com/watch?v=GU7QlpQBxJg

[Anonymous No.11890631]

>>11890487
i dont have pictures but the liver was $2.86 or just under $3 CAD for about 1lb of liver.

steaks were "on sale" beside them. 3 for $25

its crazy. funny part is I can afford it but i refuse to pay such a high price for food. All these gmos and big monoculture factory farms and food is still so fucking expensive. i wish i could shoot some people over this

[Anonymous No.11890641]

>>11888111
Hey, what is that market called? Im going to dtes to score a quarter oz of vietnamese #4 heroin and want to get some good groceries before i leave

[Anonymous No.11890648]

>>11889414
I just buy the calves livers, they tatse better

>>11890278
Did it taste like piss ?

[Anonymous No.11890701]

>>11887925
Lambs liver I just clean it in water, slice it and coat it in flour with salt & pepper and some dried sage. Flash fry it so it's still pink but the flour browns. It's really good with buttered toast and gravy, mushrooms, onions. It's cheap, quick, nutritious, and tasty.

As other anons have said, if you get beef liver you can soak it in milk. I always rinse liver with running water to remove any dried blood clots, which are fine to eat from liver but I just don't like not rinsing it.

[Anonymous No.11890709]

>>11890641
Langley Farm Market. I don't think it's exceptional or anything. Pretty small. But it has what I need for fruit, meat, veg. Decent deli.

[Anonymous No.11890722]

What's the shelf life on liver? Mine expired 2 days ago.

[Anonymous No.11890726]

>>11890722
Almost none. That shit lasts like 2 days once opened. Maybe the 3rd morning.

[Anonymous No.11890751]

>>11890722
Eat offal that day. If you're slaughtering eat it while it's still warm. It goes bad real fast.

[Anonymous No.11890752]

https://youtu.be/rsCu28XvEPY

[Anonymous No.11890945]

>>11889944
>quadruple dubs
you amazing bastard

[Anonymous No.11890965]

>>11887925
Freshly slaughtered lamb liver, wrapped in its own fat, and grilled. Best thing on earth.

[Anonymous No.11890991]

>>11887925
If you're in Canada you should look into hunting and fishing for your food. Fishing is fairly simple and you can get shit faced on some kokanee while doing it

[Anonymous No.11890995]

>>11890945
Shes got some quality state droopers going on there

[Anonymous No.11891530]

>>11890722
I regularly buy beef liver to make biltong, aka SA beef jerky. As soon as it arrives home, I put it in the freezer at -22 C for at least a week to kill parasites. If I'm in a hurry to make the biltong, I take out the liver after 7 days. But when I'm too lazy to make biltong, I will leave it in the freezer for months.

[Anonymous No.11891550]

>>11887925
I'm a fan of calf liver, onions, and mashed potatoes. I want to dip my toes farther into offal, but I'm just getting started.

[Anonymous No.11891636]

>>11887925
dirty rice and liver is pretty nice if you make onion soup, keep liver in pot changing water until the water stays clear and then cooking it without overcooking it (in which case it becomes disgusting bitter shit)

[Anonymous No.11891650]

Got some beef tongue in the freezer. Shit is good.

[Anonymous No.11891740]

>>11887925

[Anonymous No.11891793]

>>11891530
I'm an SAfag and I've never heard of this in my entire life. The biltong making process really enhances the flavor of the meat so wouldn't doing it with liver make the blood and organ flavor completely overpowering?

[Anonymous No.11892299]

>>11887925
neutralize kidneys in milk otherwise you'll get a mouthful of piss soaked meat

[Anonymous No.11892636]

>>11887999
you can also make an extremely decent pasta sauce with chicken livers

[Anonymous No.11892664]

>>11892636
Never thought of this, so I Googled it.

https://www.foodandwine.com/recipes/pappardelle-chicken-livers-and-mushrooms

Sounds incredible.

[Anonymous No.11893301]

We make a salad where I'm from from veal off cuts. Not sure if any of it counts as 'organs,' though.
Veal muzzle, trotters and tendons are braised in plain water with halved lemons and lots of parsley. They're drained, cooled and cut. How it's dressed from there varies family to family, with olive oil, parsley and lemon juice being mainstays and garlic being controversial. Some say it's a must and others decry it as heresy. Do as you'd like.

Other things tossed in with the veal off cuts for braising include cow udder, cow or veal tongue, veal tripe and others. Sometimes, the salad is served with beef-in-aspic. The lot is eaten with sourdough and other, non-meat salads, tomato being one of the most common.