/ck/ - Food & Cooking

[Anonymous No.12313756]

Post your organs and your recipes. I'm going to cook some the next week and I need ideas on what to pair them with.

[Anonymous No.12313766]

>>12313756
Are you a poor or an oriental?

[Anonymous No.12313770]

>>12313756
move to a first world counrty please

[Anonymous No.12313776]

>>12313756
no anon, brain consumption can give prion diseases

[Anonymous No.12313780]

>>12313756
Fucking asians throw away the meat and keep the gut pile, I swear to fucking God....

[Anonymous No.12313781]

>>12313766
>>12313770
>>12313776
Baste and /pol/pilled.
/thread

[Anonymous No.12313787]

Heh, pathetic pussies, are you telling me you've never eaten the best and nutritious parts of the animal?

[Anonymous No.12313794]

>>12313780
Is tradition

[Anonymous No.12313798]

>>12313756
>in before chronic wasting disease

[Anonymous No.12313817]

>>12313756
Isn't brain meat loaded with viruses and bacteria though? You really have to chop it down and cook it nicely

[Anonymous No.12313842]

>>12313817
yes, OP is a third worlder and thinks eating refuse is OK

[Anonymous No.12313849]

>>12313756

>post your organs

get off this board, extraterrestrials

[Anonymous No.12313888]

>>12313756
How do I take a picture of my brain?

[Anonymous No.12313912]

Enjoy your pylon diseases 100 100

[Anonymous No.12313965]

How much cholesterol does brain have again?

[Anonymous No.12313980]

I drink lots of vodka. That cleans out my system, and even cleans my teeth (I haven’t brushed in years, and haven’t had a cavity since).

I also eat a liverwurst sandwich pretty much every day – to counterbalance the effects the vodka has on my liver. I make my sandwiches on seeded rye (because it’s the healthiest bread), with mayo (because eggs are the best protein; I use kewpie, because the msg makes it taste better), coarse mustard (good for the white blood cells), zucchini pickles (because they taste good), and a bunch of baby spinach (just for filler; it could honestly be left out).

I also eat a lot of canned fish (mostly sardines, but also the occasional fancy smoked oysters) on saltines. They give you all your essential amino acids, and provide a nice opportunity to try out various hot sauces, which are generally very low in calories, while high in flavor and immensely prodigious to healthiness.

Aside from that, I drink large amounts of water (anywhere between ice-cold to slightly chilled) every day, always through a straw, and sometimes with a lemon wedge.

To each their own, I say, but I’m just shy of 30 and am doing better than most of you.

[Anonymous No.12314508]

>>12313980
nice blog faggot.

[Anonymous No.12314528]

>>12313756
Oh yeah you want to see my sex organ you filthy animal

[Anonymous No.12314535]

>>12313980
Love this shit brej keep it up

[Anonymous No.12314566]

>>12313965
Ask Hannibal, he'll know

[Anonymous No.12314567]

>>12313756
When it comes to organs I mostly cook with beef heart and chicken liver. I love tripe tho. Post brain recipes.

[Anonymous No.12314599]

>>12313756
>>12313756

Make sure you rinse them good if you value your teeth.

Spoilers: That captive bolt gun used to down the animal has put skull fragments onto the brains.

[Anonymous No.12314663]

>>12313756
Chicken hearts, done the Brasilian way.
If I hadn't worked with a guy from Brasil I'd have never known about these.

[Anonymous No.12314670]

>>12313756
is brain even good?
I've eaten all kinds of organs but brain's always looked gross as hell to me. and possibly haunted.

I don't wanna eat anything haunted.

[Anonymous No.12314680]

>>12314670
>>12313756
Yeah, good for you.

[Anonymous No.12314710]

>>12314670
Don't sweat it, unless it's a spooky ghost in sheets rattling chains it's a bunch of nothing then BOO if otherwise.

[Anonymous No.12314721]

Did OP died from the spooky shit?

[Anonymous No.12314734]

ITT: sick fucken maniacs

[Anonymous No.12314767]

>>12314670
OP here, I'm not actually going to eat brain, but liver and heart. The image was for the shock factor and to scare away retards

[Anonymous No.12314910]

Made these a few times, they're proper good and fun to surprise people with who don't expect heart.
https://jesspryles.com/recipe/chicken-heart-yakitori/
Made this once just to give it a go, would recommend but it makes a fuck tonne so watch out for that
https://www.bbcgoodfood.com/user/763242/recipe/chicken-liver-pate

[Anonymous No.12314986]

>>12314767
>scare away retards
I don't think that's how this site works.

[Anonymous No.12315000]

>>12314767
Seems to have had the opposite effect

[Anonymous No.12315037]

>>12315000
Well then good, the more the merrier.

[Anonymous No.12315338]

>>12313756
My grandmother used to cook scrambled eggs and brains. She'd saute the brains briefly in butter then crack eggs into it stirring to scramble them together. She'd garnish with fresh tarragon or sage. They were damn good. She was hardcore country from the ozark hills.

[Anonymous No.12315458]

>>12313766
>>12313770
>>12313776
>>12313780
t. Historically illiterate lowlifes

Organ consumption was normal in literally every single industrial nation into the 1950s, and not just out of desperation, but appreciation. If you're American/European it's part of your cultural heritage and you should be ashamed to look down on it.

If anything eating pink slime, lab meat and chicken pumped full with water is the Savage degenerate way.

[Anonymous No.12315465]

>>12313980
Holy fuck you're dumb. "liverwurst" my ass, there's usually 10% liver tops. Just eat a fucking liver you cunt.

[Anonymous No.12315482]

>>12315458
it may have been "normal" but you're never going to convince me that eating organ meat actually tastes good
also housewives in the 1950s were completely incapable of cooking anything without cooking the shit out of it, not surprised they'd force rancid organ meat down the throats of their families as a form of abuse

[Anonymous No.12315611]

>>12315482
It's a matter of taste. Liver tastes very good to me. I don't need your faggot approval. If you want to have a child's palette, go for it nigger

It died out in the 50s, not the other way around, you illiterate tard. Nice reading comprehension.

[Anonymous No.12315629]

Check out chicken liver. It is the most savory of all organ meats, bloody cheap, and most of all one of the most nutritious foods on the planet. Funny how zoomers and 'lennials scream about gobi berries (or whatever they are called) about them being superfoods, but in actuality, it is liver that is the true superfood.
Some schrooms, onion, liver, ez pz, tastes great.

[Anonymous No.12315649]

>>12313817

brain is like 80% pure fat, it's fucking vile.

[Anonymous No.12315660]

>>12313756
Battered and fried chicken gizzard are God tier. Liver and onions, Battered and fried deer or beef heart is damn good. Always eat giblets from turkeys and chickens. Head cheese is mostly cheek and jowl meat, but tasty. People look down on head cheese, but I guarantee it has less nasty stuff than hot dogs.

[Anonymous No.12315703]

>>12313776
>brains are always infected with disease causing prions
You probably think you'll get botulism from vinegar brined pickles and eating a rabbit will starve you to death as well.

[Anonymous No.12315734]

Don't eat too much OP.

[Anonymous No.12316144]

>>12313756
Damn, I'd stick my dick in that

[Anonymous No.12317180]

>>12313817
>brain meat

[Anonymous No.12317218]

>>12313756
I usually slice the brain rather thin and gently fry it in butter. It really fills you up as it is quite fatty though, so keep the portion small

For kidneys, cooking them with madeira sauce is by far my favorite, you can easily find recipes.

Liver gently grilled with onions is great. Add some veggies if you feel like it. Rabbit liver i'd eat on its own as it is even tastier.

Hearts can be sliced and grilled. A bit chewy but quite good.

Tripes are trickier, I don't cook them myself yet.

>>12313766
>>12313770
>>12313776
Ignorant retards

>>12313781
You ignorant swine, nothing is less /pol/ than rejecting the recipes of your ancestors because it hurts your zoomer fee-fees. Stop eating kike food for 5 fucking minutes and ask yourself what your europeans forebears ate, and how they prepared it.

>>12313817
It's really no different than meat or any other organs really. What can matter is prions (which are neither bacteria nor viruses but abnormal proteins) but you won't get these unless the animal was feed shit grade animal flour. So if you do buy brain, buy it from a butcher you trust.

>>12314670
It's really good, an amazing appetizer.

[Anonymous No.12317294]

>>12315629
>chicken liver
Pretty good and I love it, though I prefer chicken heart and gizzards over it.

[Anonymous No.12318569]

>>12315734
>le cholesterol scare
Fuck off

[Anonymous No.12318594]

>>12315629
Going berries haven't been big since the first super food waves from 08-15/16. It's standard plant based fare now.

[Anonymous No.12319410]

>>12315338
Squirrel brains?

[Anonymous No.12319416]

>>12315629
I love chicken livers, they taste great, the only problem with them is that they're so damn small.

[Anonymous No.12319421]

>>12313776
Based retard.

[Anonymous No.12319888]

>>12314508
>>12314535
>>12315465

newfags itt

[Anonymous No.12319905]

>>12313756
You took out your brains and still have the cognitive functions necessary to write a post? What is this sorcery?

[Anonymous No.12320129]

>>12319410
Pig and cow. She did cook squirrel, just not the brains. Squirrel is good eats, all dark meat.

[Anonymous No.12321238]

>>12313756
Calf liver. Let it sit on a plate for a few hours until it gets to room temperature, then eat it raw.

[Anonymous No.12321638]

>>12313756
a nice prion coupled with bovine spongiform encephalopathy would be perfect!

[Anonymous No.12321674]

>>12320129
I'd try it if I ever saw it. How do you catch those, with a snare or something like that?

[quiche !!T2UdrWkLSWB No.12321923]

>>12313756
Brains are best put into a hot court bouillon, off the heat, having been peeled
then you can panee and deepfry, or use to fill the centre of a terrine, or toss through a nice salad of radicchio and almond
livers are good fried with onions and parsley (quickly) or as a pate or terrine (when you have a fair bit of time)
kidneys are almost perfect devilled - tossed in flour with a little mustard powder, cayenne, and black pepper, then cooked in butter and finished with chix stock and a little worchester sauce
tripe is a mission in itself, but is best thoroughly scrubbed, then blanched, then folded over and over in a dutch oven or gastro, layered with carrots and onions and leeks and a fair seeing of erbal goodness, then left covered to braise for a day or two
slice thinly, skim and reduce the liquor, and add some tomatoes toward the end

as for the meatier offal - chicken and duck hearts are great just seared hard, then finished in butter
lambs/pork are quite nice marinaded, then grilled to medium
beef is lovely, but takes some trimming to be nice
tongues are wonderful - cook in a broth then peel when warm and slice thinly against the grain - duck tongues are good fried and spiced, with beer
cheeks are goodbraised, pork and beef being the obvious ones, but cod and the like is also wonderful with a little wheatbeer, lemongrass, and dill
feet are good for stocks or stews as they have a hell of a lot of collagen (breaks down into gelatin which thickens and enriches), but if you have the patience (and skill) they make wonderful wrappers for allsorts of things
pigs feet stuffed with morels, chestnuts, sweetbreads, and truffle are godly, especially if you can get your hands on some good brandy to make a sauce with
on which note, sweetbreads are delicious and very inoffensive offal - poach gently then peel, and then colour in a little foamy butter spiked with some thyme and cloves, finish with some capers and eat atop aubergine kompot and crispy capers

[Anonymous No.12322124]

>>12321674
I hunt them with a .22 caliber rifle.

[Anonymous No.12322308]

>>12317218
>there's nothing less /pol/ than
>I definitely want to be as /pol/ as possible so I fit in with my internet club!
imagine forming your opinions based on what random internet strangers think

[Anonymous No.12322822]

>>12314663
Chicken and turkey hearts are great. So is gizzard and liver.

[Anonymous No.12322852]

calve liver sauteed in butter

I also like to chunk up beef liver, coat in tempura batter and fry it crispy and add it to stir-fry vegetables over steamed rice.

fried chicken liver and gizzards are great too

[Anonymous No.12322876]

>>12321923
eh i like my kidneys flambeed over intensely high heat but based high effort poster, we need more people like you

[Anonymous No.12324530]

>>12313756
Ah, don't judge it too harshly but... I really like deep fried chicken hearts. Season with salt, black pepper and lime juice.

[Anonymous No.12324569]

>>12314670
It should taste like nuts, but with a soft and creamy texture, just judging by its composition (fats and calcium).

[Anonymous No.12324924]

>>12313756
If you eat that, you're literally eating memories and shit.

[Anonymous No.12324986]

Chicken liver curry:
>Make liver and onions but slightly undercook the liver, lots of onion, make sure to soak the liver first etc
>Put liver and onions in slow cooker, add 1 can coconut milk
>Cumin, turmeric, chili flakes, tiny pinch of cinnamon, salt, pepper
>Brown garlic in butter, add to mix
>Slow cook until it looks kind of green
>Eat on rice

Simple and real good. Corn works well in it too. I think green pepper would as well but those are pricey so I haven't tried yet. I think I'm missing a spice or two, like only being able to remember a phone number when you're dialing it.

[Anonymous No.12324998]

>>12313756
Is that bovine or porcine?
if former, good luck on SRM

[Anonymous No.12325330]

>>12313770
no anon, don't tell them to come here!

[Anonymous No.12326095]

>>12322852
If i'm not eating calf liver raw, then I will dredge it in a mixture of salt and flour before searing in butter for 2 min on each side. Adds a nice crust and is still very tender on the inside. Just another way to eat if if you are interested.

[Anonymous No.12326688]

>>12313756
i love cow stomach sup

[Anonymous No.12326734]

>>12313912
>pylon diseases

[Anonymous No.12326815]

All the organ fearing manchildren ITT are absolutely pathetic. People have been eating the entire animal head to toe from the dawn of time, it's only a recent dumb western trend to eat nothing but muscle meat.

Organs are literally the most nutritious food you can eat, period. One bite of veal liver gives you enough Vitamin A for the entire week.
And the "ummm y-you're poor and a third worlder" coping is extremely pathetic. What do the rich and elite eat? Chicken breasts? Pork chops? No, they eat organs in all the possible ways. Livers, hearts, fried brains, beef tongues, tripe, bone marrow etc you name it. No garbage meat covered in 25 sauces for it to be "good".

>b-but it doesn't taste so good
That's because you have been eating nothing but garbage Walmart tier meat all your life. With muscle meat they can get away with selling garbage meat, but you can't get away with selling garbage liver because liver is the main indicator of the health of the animal. Try a fresh liver from a non supermarket tier actually healthy animal and come confess your sins back here

[Anonymous No.12327002]

>>12313980
As always, the slav lives better than most of us. Do you do any exercises, fellow gopnik?

[Anonymous No.12327066]

>>12326815
>one bite of liver gives you enough vitamin A for the entire week
You do realize you piss out vitamin A fairly quickly, right? You would have to eat liver at least every other day.

Other than that part you’re right though, livers have a lot of vitamins and minerals that other parts of the meat don’t have. Same with the kidneys. Heart is basically muscle though, I haven’t had them so I’m sure they taste good, but it’s really not insanely different than just eating muscle meat.