I've got brains soaking right now to flour, egg, breadcrumb, egg, breadcrumb. Apart from stuffing a spleen or stomach. And apart from tripe's texture. And apart from Liver and Kidneys just being more than more, offal seems to be "just fry the fucker, it is full of fats."Is there something I'm missing here apart from poor meat industry controls, and the flavour bomb of a good kidney and goat curry? Why isn't everyone else eating cheap and better? Last weeks curry cost AUD 6 in meat for the calves liver. 6+ servings.Brains, lamb, 6, soaked. Separate lobes & white matter. Poach 3 minutes. Flour, coat, fry.
sounds good Hannibal
because eating organs is gross conceptually
>>21667971Offal is cheap and good because most people are squeamish. Freshness and prep are everything. Cook liver pink with onions and a splash of vinegar. Make devilled kidneys with mustard in butter. Simmer tongue until tender, then sear. Soak and poach brains, then crumb and fry. Their loss, your win.
>>21667971I audibly kekd after reading the first sentence. Come on man.
>>21667973maybe if you're a pussyfaggot lmao
>>21667990Trotters, balls and tail are hard to get at the moment.
>>21667971Organs are based. They taste different, are packed with micronutrients and are cheap.>>21667973Pussy
>>21667990>Make devilled kidneys with mustard in butter.Can you give more info on that?I have like a pound of kidneys here and I have no idea what to do with them. Normally, if I only have small amounts I just fry them with onions, but now I want to make something fancier.Sadly kidney have kinda vanished from cookbooks, even dedicated venison ones.
>>21667971Ah yes the /ck/ offal thread. Not very common but still an archetypal type of thread.
>>21668017Trim out the white core and any membranes, cut into bite sized pieces, rinse, and soak in cold salted water or milk for thirty minutes, then drain and pat very dry. Heat a wide pan until very hot, add butter and a little oil, sear the kidneys until browned outside and still pink inside, about two to three minutes, then move them to a warm plate. Lower the heat, add more butter, soften chopped onion or shallot, and deglaze with a splash of sherry or port or stock. Stir in a heaped teaspoon of Dijon mustard, a dash of Worcestershire sauce, black pepper, and a pinch of cayenne, let it bubble for a minute, then add a small splash of cream. Return the kidneys and any juices, toss for thirty seconds to coat, season to taste, finish with lemon and parsley, and serve on hot toast. Do not overcook, they turn chalky.
>>21668017You're making a really boring curry and using butter instead of ghee. https://www.bbc.co.uk/food/recipes/devilled_kidneys_58867
>>21668042Fuck off
So the brains worked really well, but they really need to not be crowded when poaching or when frying. Based on this experience poaching I'd use a rather large pot and / or refresh the water every 6 half brains. I'd surface fry them after the drench and each egg & breadcrumb one at a time, then heat through in a crowd.Sweatbreads / Sweetmeats are still more unctuous, but this is more like jelly.
>>21668031Nice I'll try that, thanks.
>>21667973Children's mentality.
>>21667971>this motherfucker's eatin' brains
>>21667971Can't answer for most of it but as someone who eats offal I won't touch the brain ever. Maybe in a fish at best. Mammalian brains especially from farmed and hunted animals can relate to preon and other wasting diseases like mad cow. Such factors are normally related to cannibalism but the issue is cannibalism repellant is natures nuclear option and it's willing to transmit it in regular flesh to anything that eats it. In other words it's a very touchy subject for mother nature. its willing to overbuy on anything resembling the act in mammals.
>>21667999>>21668009I'm actually a woman irl so please mind your manners, incel.
>>21667973Wimp
>>21670121Brains are too fatty for me. But i also have a moral hangup about eating brains. Just like eating genitalia. There are some parts of the animal i just feel bad about eating so i dont.
>>21670133I don't eat testicles because it'd be like gay beasiality vore, or some shit. But say uni, whoch olis sea anemone gonad, is sufficiently different that I don't feel self conscious. Is that self sonsciousness gay? Is it cringe, pr pussy? Perhaps a bit.
>>21670429Fuck me for botching the spelling and revealing myself for the wretched phone poster that I am.>whoch olisLmao. Meant to be "which is"
>>21667990I cannot get over the taste and texture of liverHow do I do it properly? On a sandwich with sauce helps maybe?
>>21670434>>21670429kek, its all good anon i understood what you meant. i think youve explained my disdain - i actually love uni but i would never eat rocky mountain oysters. it resembles human body parts too much. thats what my hangup is, i believe.
>>21670437not that anon, but try chicken livers! make sure to wash them beforehand and remove any membrane/green bits. the flavor is much more mild than beef liver. Nando's is a chain that does them really well, if there's one near you and you wanna try it before cooking them yourself.
>>21670437Brine in milk. Don't overcook, but be sure to cook with something that imparts heavy flavor like onions or garlic. If you're not an onion fan try carrots. Also, frying it in butter really enhances the flavor.>>21670491Thank you for reminding me. I have a tub in my freezer I need to put out for some pâté later. Got a bunch of bread going stale that's just begging for some livery goodness.
Ever since I moved away from the Mexican border I've been craving tripas but none of the taco places around have them nor do I have any idea how to prep and cook them properly. Really I'm not even sure where to find the intestines; chitlins aren't really popular in my area either. Anyone have suggestions?
>>21667971You got any good heart recipes? I have seen it turned into a sausage but to be fair I have seen liver, kidneys and brain turned into sausage.
>>21667999People who eat excrement say the same thing about you. Are they right??
>>21670620What a retarded analogy. You fucking retard.
>>21670629I guess logic and analogies are a level above what your small brain can handle
>>21667971brains can give you prion diseases, that's the only reason I wouldn't eat them, but everything else is great.
>>21670647I honestly can't tell if you're just trolling or actually THAT retarded.
>>21670747>I honestly can't tellI know, I very quickly gauged you to be stupid lol
>>21667971I have a phobia of prions, so I try to avoid brain. I'll eat oxtail because it's great, but there's always that part of me saying "This is spine dude..."I can jive with liver if it's clean - lots of seasoning to cover up any trace of bile and hemoglobin, same with kidney and the urea. Heart's good. Tongue's good. Might do up a chicken heart cacciatore with some spaetzle or something tomorrow.
>>21668042First time seeing it with tomato. I usually use some vinho verde or a less hoppy beer for it.
>>21670569Heart should be cooked like steak, it's a muscle
>>21671105It's a muscle that sees a lot of use (like, constantly, for the life of the animal) - If you're going to cook beef heart like a steak, you're going to have to tenderize it. A little braising or pressure cooking does it pretty nice nice.Chicken hearts can just be dredged and fried, but do benefit from some stewing.
>>21671153>If you're going to cook beef heart like a steak, you're going to have to tenderize itYou think so?I buy veal heart so i never had any issue
>>21671153>>21671219i never found heart cooked like steak to be tough so much as snappy, which i enjoy.
>>21671281Maybe the hearts here are cheap because they're from end-of-service animals. You could play jai-alai with these bastids.
>>21670877There's nothing phobic about fearing prions
>>21671873It is, by definition, phobic to fear something.
>>21667973City dweller>>21667990I ate some moose liver with mashed potatoes and onions.On liver I put store bought garlic-blackpepper-salt and onions I caramellisized and put a little bit tajin on.Damn good.
Awfful thread
>>21671912Just offal>>21671873Oxtail shouldn't worry me... the spinal cord doesn't go down that far (... it shunts off to the... uh... horse tail? Cauda Equina?) It turns into a cat-o-nine-tails of nerves somewhere around the hips, but I still get that moment of "This is connected to the brain and if I eat it, I will die of Crossfit Jesus disease."
>>21667971Hypothetically speaking what would a liver with cirrhosis taste like? I would imagine it may have a rougher texture at least.
>>21672493A cirrhotic liver already looks weird anon
>>21671912Fuck off, you little prick.
>>21672493Bitter, probably an underlying touch of the world's nastiest cheese, and the scar tissue would be like... rubbery pebbles?Probably wouldn't be great. You thinking of taking up cannibalism?
>>21672589Naturally, there could be ways to conceal it though.>>21672701Not in real life, was thinking of writing something and trying to look up how subpar organs would taste like gives subpar results.
>>21672732Yeah... even cannibals tend to try to avoid the meat that died from natural causes.Any muscle that's overworked, especially to the point of failure leading to death (heart attack), is going to be gamey, tough and full of lactic acid. Filtration organs that aren't filtering will taste like the things they aren't filtering anymore - probably a lot of acetone, acetaldehyde, and formaldehyde in heavy drinkers. Scar tissue is tough - gristle, but gristlier - it's basically lightly ossified meat. Smokers lung would likely have a strong undertone of wet ashtray mixed with grandma's basement, with possibly a slight mushroominess to it. Tumours would probably taste similar to what they're growing from, but the texture would be very wrong.
