ORGAN MEATS

[Anonymous No.10611083]

Does /ck/ like organ meats? They’re much healthier than normal meat and cheaper too.

I love pigs liver. It goes really well with onions and, besides being really nutritious, it’s very cheap. So cheap and delicious that I often think twice about recommending it to my friends since they might realize about this delicacy, spread it around and up the prize for me.

[Anonymous No.10611243]

Would you eat human if given the chance?

[Anonymous No.10611257]

>>10611243
Most humans don't have the greatest of diets and/or lifestyles. So unless you raised on a very strict regiment I'd say no, not unless I was hungry.

Supposedly we're a lot like pork though. Indications of cannibalism onboard ships have records of sailors having eaten "long-pig".

On the topic of cannibalism, I would try this even knowing there would probably be consequences.
https://www.youtube.com/watch?v=WJLfJlqjrKE

[Anonymous No.10611259]

>>10611243
Yes

[Anonymous No.10611262]

>>10611083
Based liver bro

Liver is fucking great. I also like kidneys and chicken hearts

Chicken feet are gross though. Never understood the appeal.

Pig trotters are great. Beef tongue is awesome

[Anonymous No.10611270]

i just bought some veal liver today, gonna eat it raw tomorrow

[Anonymous No.10611272]

Chinaman here, tw to be specific. We eat basically every organ meat. With enough heavy seasoning the tastes is about the same as any meat (most organs have odd flavour) so as long as you like the texture its good meat.

[Anonymous No.10611274]

Chicken hearts and gizzards are amazing.
Patte is good on crackers.
Thats about the extent of my organ meat consumption. Im not against it, just dont have experience with it.

[Anonymous No.10611292]

>>10611274
I feel like hearts shouldn't even count as organ meat because they're just a big muscle anyway

[Anonymous No.10611316]

>>10611262
I'm going to have to find a real butcher shop that will sell me chicken hearts. I can't find them anywhere. Maybe Lexington Market in Baltimore will have them, I got chicken livers from there before.

[Anonymous No.10611332]

>>10611316
dude go to walmart you can get a bucket of 50 for like $5

[Anonymous No.10611353]

>>10611083
When I'm doing up a whole chicken, there's nothing better than throwing a small pan off to the side and frying up the liver while I finish prepping the bird. Lordy loo is there anything better than some piping hot chicken liver right off the pan? Literally olive and a tiny dash of salt is all it needs.

Also, seared foie gras, but that's sort of a given.

[Anonymous No.10611430]

>>10611332
Not around here you can't.

[Anonymous No.10611568]

is it worth it to get liver if i can only get some mass produced walmart tier stuff, or will it be terrible?
Never tried liver and want to but it seems like a lot of people who love the organ meats get it from better quality animals

[Anonymous No.10611575]

>>10611430
Which is weird because one thing Maryland has a lot of is chickens.

[Anonymous No.10611613]

>>10611316
Whew boy. Be careful in that area. I was offered crack twice when shopping there last year. Naturally I accepted

[Anonymous No.10611656]

>>10611568
Even the humble chicken liver is delicious.

Go to a butcher if you can. Walmart should be your last resort for meats (I say this as a frequent Walmart shopper).

[Anonymous No.10611828]

Sure, liver, lungs heart, stomach, kidneys, intestine and brains I've all eaten. Lots of "old style" foods contain organ flesh because people didn't throw out much back in the day. Most of the people that complain about "wasting food" are the type of people that only ever eat chicken breasts.

[Anonymous No.10611848]

>>10611083
I'd like to eat beef liver like once a week, but I don't always think to get it so I eat it less. That's the main organ meat I actually like, I've had a few other but weren't crazy about them, and there are others I still need to try.

[quiche !!T2UdrWkLSWB No.10612941]

>>10611083
Get yourselves some duck tongues ladas

[Anonymous No.10612956]

>>10612941
>not braising duck heads
>not eating the flesh off their cheeks and foreheads before sucking the tongue out of their mouths
You quack.

[Anonymous No.10613095]

I’ve always been scared abou eating brain because prions are fucking terrifying. Is it safe to eat animal brain?

[Anonymous No.10613122]

>>10611262
Chicken feet is for people who really, really like the skin. Most recipes require slow cooking in broth for hours to dissolve the cartilage into collagen
>>10611316
Most Asian stores (H marts around the East coast, and i know they have them in Maryland) carry a good selection of organ meats and chicken heart. Jew friend made banging chicken heart skewers w chili marinade.

>>10613095
As long as it's not mammalian, you're fine. Fungal prions do exist but they don't affect mammals. And as far as I know, there has been no recorded case of prion disease from sucking on fish heads and shrimp heads.
>IT'S WHERE THE FLAVOR IS

[Anonymous No.10613126]

>>10611848
Try sauteing beef or pork hearts very thin, then searing on HIGH while hitting it with just salt and pepper. It has this 4 minute window of time where it tastes like steak. V good.

[Anonymous No.10613132]

>>10611083
>So cheap and delicious that I often think twice about recommending it to my friends since they might realize about this delicacy, spread it around and up the prize for me.
This is the correct way to think about it, stop making these threads.

>>10611274
>>10611316
>>10612941
>hearts
>tongues
that's just normal meat, not offal.

[Anonymous No.10613144]

>>10613122
A quick question from the man who frenches duck heads.

Back when I had access to relatively fresh shrimp sometimes they'd come in with a ton of orange stuff in the shell sometimes even reaching up to the head section. I started coveting these for sauces and stocks. Just now learn it's tomalley. Shit is magical and you should suck it down unless there's red tide in the area.

[Anonymous No.10613194]

>>10613144
I KNOW MAN.

dude, if u lived anywhere near me, i'd get u into the local foodie club.

In Korea (and I'm presuming in many other countries too), after eating the meat from crabs, they take the carapace like a bowl, mix some rice with tomalley, add in other desired ingredients, and eat it.

A huge majority of k cuisine emphasizes utilizing everything edible, and it's interesting to see what that has helped people come up with.

[Anonymous No.10613195]

>TFW shit gout genes and can't enjoy organ meats
Life truly is suffering

[Anonymous No.10613203]

>>10613144
Also, what was the question? Lol.

[Anonymous No.10613235]

>>10613203
I guess the question was whether or not some of it did have red tide? Or whether I need to stop drinking and go to bed? I deleted a lot of the post and missed that sentence.

>>10613194
Americans that genuinely enjoy food are starting to hate the word "foodie". Idiots that buy things to look important with a photo of the most recent trend have adopted it. But yeah that looks cool, and there's pretty much no animal I wouldn't try; I'll eat any part of an animal as well though I hate chewing through gristle. Aside from roaches and beetles there's nothing I won't at least attempt to consume.

[Anonymous No.10613247]

>>10611083
>Chicken/duck hearts: CHECK
>Liver: CHECK
>Kidney: CHECk
>Pork Belly : Check
>Beef Tongue: Check!

Only thing I don't eat is brain- too mushy

[Anonymous No.10613258]

>>10613122
I pretty sure that, cooking the brain in the skill for couple of hours will get rid of parasites and nastiest though...

[Anonymous No.10613263]

>>10613235
Well, look for a rowdy bunch of spergs spouting memes if you're ever in the city of brotherly love.

Fun fact, I've tried dog a few times.

[Anonymous No.10613273]

>>10613258
So the problem with mammalian brain consumption isn't necessarily parasites-it's a type of protein called 'prions'.

Your brain already has a bunch of these proteins in it, but when a misfolded one enters your body, it causes a chain reaction where all the other prions that come into contact with it become misfolded, repeating the process with every other protein it becomes into contact with. This is how after about 2 decades following contraction you will literally see holes in the brain that only grow larger and larger until your brain literally looks and feels like a sponge.

It's notoriously difficult to destroy prions, and certainly not with anything you can power in the average home, let alone a lab. Your typical garden variety proteins can be denatured with heat or chemical means, but prions are like the Nokia of the protein world.

[Anonymous No.10613284]

>>10613258
Prions can't be destroyed that way fella...
>>10613263
Haven't had dog but thanks to the Asians of St Paul I've had everything street legal and things they can get buy on technicality "fish bait". Giant Cambodian bugs right next to the ice cream, labeled as food, then labeled as "Fish Bait" in quotes. Shit is hilarious.

[Anonymous No.10613315]

>>10611243
Only if
1. No social consequences
2. The meat is not infected or has any parasites

It would be pretty weird, but hell, it's an experience that I'd love to have. I also want to try kangaroo meat

[Anonymous No.10613334]

>>10613284
>>10613273
>>10613263
Prions are extremely heat resistant, unfortunately.

Go look up the proper way to get rid of prions.

It involves going to some special furnace that turns the prion infected material into pure white ash.

[Anonymous No.10613417]

I love offals, but they're not particularly healthy, that's a meme from our grandparents' time. Liver is full of toxins.

[Anonymous No.10613443]

>>10613417
>liver is full of tocibs
Now THIS is a meme. The liver filtrates toxins and EXPELS THEM OUT. It’s not a filter, it’s a garbage man that gets the trash out. Only way a liver is not healthy is if you’ve been abusing drugs and you can tell the liver is unhealthy by it’s appearance.

[Anonymous No.10613460]

>>10613334
>It's notoriously difficult to destroy prions, and certainly not with anything you can power in the average home, let alone a lab. Your typical garden variety proteins can be denatured with heat or chemical means, but prions are like the Nokia of the protein world.
>>10613273 (You)
>>10613263 (You)
>Prions are extremely heat resistant, unfortunately.

Did you even read what I wrote?

[Anonymous No.10613469]

what cheap dishes can you cook with stuff like chicken hearts and feet? they are dirt cheap on the china market and it seems like a good way to save money. soup? chicken heart stir fry?

[Anonymous No.10613482]

>>10613443
You idiot, it's not the same toxins that get filtered, but the ones the liver naturally produces to filter/destroy the other ones. Just go read a paper, for fuck's sake.

[Anonymous No.10613510]

>>10611083
I like them but I only eat them once in a while, I don't know how healthy the are but my best friend always gives me shit when I eat them because how unhealthy they're supposed to be,
but I disregard his shit because he's the kind of fag that tells you that drinking milk is unnatural and eating egg yolks going to kill you.

[Anonymous No.10613515]

Fuck it, I wanna try that stuff for once. I'm pretty sure I'll get livers, tongue and maybe hear at my local butcher. Do you have any good recipes for that?

[Anonymous No.10613770]

>>10613273
Shit, I once ate a tiny bit of chicken spine. Am I fucked?

[Anonymous No.10613951]

Are chicken necks an organ? Because those are good.

[Anonymous No.10614263]

>>10611083
Peruvian Anticuchos of beef heart taste good.

[Anonymous No.10614310]

>>10613315
>No social consequences
It's only illegal in one state so if you manage to get it without being the killer then you're fine.

[Anonymous No.10615924]

>>10613469
Boil chicken feet in a mix of Chinese peanut red chili paste, water, and a bit of brown sugar. That's the simple way to make dim sum chicken feet.
>>10613515
>Tongue, slow cook on low heat w a bay leaf and adobo for at least 4 hours. The collagen and fat make it an amazingly delicious cut.
>Heart-either grind and add to ground beef/pork to add richness or slow cook/make pulled pork/beef w bbq sauce, or slice thin and cook sear rare w/ salt, pepper.
>>10613770
As far as we know, it's only mammalian brain/spine cord matter, so keep on suckin.

[Anonymous No.10616055]

>>10613315
you're a garbage narcissist of a person
why stipulate "no social consequences" instead of "lab grown from human cells"

[Anonymous No.10617297]

>>10611243
only if they were rude people

[Anonymous No.10617310]

Peruvian anticuchos de corazon is fucking amazing. Anyone that thinks they don't like organ meat hasn't tried this.

[Anonymous No.10617314]

>>10614263
>>10617310
didn't see your post, my negro

[Anonymous No.10617342]

>>10611568
see if you can find a restaurant that has it. It's a staple at most diners. Based Luby's has grilled liver and onions and a drive through, used to order on the phone and pick it up on the way home from work. If you don't have a choice I doubt Wal Mart is that bad.

[Anonymous No.10617356]

>>10613095
It's not worth it. It just tastes like whatever it's cooked in. At least the way I had it once

[Anonymous No.10617372]

>>10611083
Hey guys, here is what I made last week: beef liver biltong. Biltong is South African beef jerky, except it is dried at room temperature, which means it is effectively raw jerky. The stuff is marinated in vinegar, salt, and crushed coriander seeds and peppercorns. Takes 24 hours to cure in the dehydrator. I plan to make this all the time now, pretty easy to do. I store about 10 medium thick slabs of liver in a airtight tupperware and eat throughout the week. For me, it is much tastier than pan frying it, and because no heat is involved, all the enzymes and good stuff are preserved. And the texture and taste of liver jerky (biltong) is superior to fried liver.

[Anonymous No.10617378]

>>10613469
Chicken heart yakitori

[Anonymous No.10617385]

>>10617372
sounds interesting but i'd be too scared to eat uncooked liver. Also thats a fuck load of coriander seed

[Anonymous No.10617421]

>>10611243
how the fuck can he cook in such a dark room

[Anonymous No.10617595]

>>10615924
This sounds awesome. Gonna try this weekend, thanks!

[Anonymous No.10617658]

>>10617385
I too was scared of parasites and bacteria in raw meat. However the steps in making biltong eliminate the bacteria to almost nil. The parasites, on the other hand, are not addressed in traditional biltong making. So I take the extra step to freeze the meat at -25 C for 7 days, which exceeds cdc recommendations for killing parasites in meat. The next step to be safer, I plan to use only grassfed meats for my biltong.

[Anonymous No.10617664]

>>10617658
hm maybe ill try it sometime. My dad has a dehydrator at his house and loves liver

[Anonymous No.10618018]

>>10617310
based

[Anonymous No.10618291]

>>10611272
how's the great Xi treating ya?

[Anonymous No.10618326]

>>10617658
Won't save you from the prions.
>Most people associate prion diseases with the brain, although scientists have found abnormal infectious prion protein in other organs, including the spleen, kidney, lungs and liver.
https://www.nih.gov/news-events/news-releases/nih-scientists-collaborators-find-prion-protein-skin-cjd-patients

[Anonymous No.10618557]

>>10617595
NP! the tongue recipe comes from the Mexican place I worked at in college. Got me hooked on their lengua tacos....MMMM