Post: #26

(04-13-2017 04:25 AM)Handsome Creepy Eel Wrote:  I also love eating frogs and would like to try a snake sometime.

I once found a rattlesnake that had very recently been run over, just the head. I butchered it up and fried the meat, of which there was surprisingly little once I took out the fat and organs. I'd put it in the "tastes like chicken" category. Aside from the novelty it was hardly worth the effort.

Post: #27

There is a Puerto Rican dish called "Cuajito". It's basically Gizzard stew. Because of the way it's cooked and the spices it tastes really, really good. Can't recommend this dish enough, especially if you have a cold. It's sort of a working man's lunch in many rural cafes and eateries around Puerto Rico. Eat this stuff if you have the chance gentlemen!

Post: #28

I'm slowly getting back into organ meats. Liver has been hit or miss for me as it depends how it is prepared. I don't like it chewy and over cooked but it needs some spice or good flavour to cut the gamey mineral taste. I've head that soaking it in milk or buttermilk will cut out some of that "off" taste and mild it down a bit. I usually just eat page though or liverwurst type spreads which are cheap and you can just add them to toast in the mornings.

I've tried chicken hearts but I can't find a good way to cook them and not make them chewy while still getting some flavour in.

Beef heart is fine but it's a bitch to prepare as the tendons don't cook down well.

I think Duck organs sound like my speed but I have never seen them in the immigrant markets here.

Post: #29

One time in a Farm I was in, a bunch of chickens got butchered at the same time.
One of the visiting guys who was much into trying a recipe book decided to cook all the collected blood in a pan with some herbs and made a rather tasty dish

Post: #30

You brave souls. I am not at the level yet to consume blood in food.

It does not help that blood sasuage looks like turds as well.

Post: #31

Kosko,
Beef heart you can cut into strips and sear like steak. Chicken hearts and gizzards you can make into a chicken soup.

Easy way to get into blood--go to a Russian/Ukrainian deli and ask for krovyanka, blood salami. lmao, it does NOT look like turds.

El_Gostro is talking about Ñachi, I believe, a Chilean dish. And I want to go to that farm.

Post: #32

As for liver, and specifically chicken liver, there is a most famous Jewish recipe:

Jewish-Style Chicken Liver Pate

What You'll Need
4 hard-boiled eggs, reserving 1 for the garnish
1 large sweet onion, finely chopped
1 medium clove garlic, crushed
1/3 cup soft margarine or 5 Tablespoons rendered chicken fat (schmaltz)
1 teaspoon sea salt or kosher salt
1 pound (450 g) cooked kosher chicken livers
20 grinds black pepper
Generous pinch of ground nutmeg

How to Make It
Gently saute onion and garlic in the fat over low heat until browned, but not burned. Sprinkle onions and garlic with salt as soon as they begin to wilt.

Slice 3 of the hard-cooked eggs in half. Refrigerate the remaining egg to be used for garnish.

Scrape the sauteed onion, garlic, and drippings into the bowl of a food processor fitted with the metal blade. Blend until smooth. Add hard-cooked eggs, cooked chicken livers, black pepper, and nutmeg.

Process until smooth. Taste and adjust seasoning, keeping in mind that flavor will increase during refrigeration.

Scrape chicken liver mixture into plastic wrap-lined decorative mold or bowl. Cover with another layer of plastic wrap, pressing wrap to touch the top of the pate. Refrigerate at least 12 hours or overnight.

When ready to serve, take pate from refrigerator and remove plastic wrap covering. Invert onto a decorative dish and remove bottom layer of plastic wrap. Let rest at room temperature 30 minutes to 1 hour, then grate remaining hard-boiled eggs over the top before serving.

Serve with warm French bread or challah, melba toast, or saltines.

May be refrigerated up to 5 days or frozen up to 1 month.

Post: #33

(04-23-2017 02:28 PM)kosko Wrote:  You brave souls. I am not at the level yet to consume blood in food.

It does not help that blood sasuage looks like turds as well.

I've found that blood sausage very much depends on the quality of the product. The UK version tends to be very delicious, whereas in Colombia it's just bland (like most of their food).

And if your turds look like blood sausage, there's a reason. There's blood in your stool. I'm very sarcastic around here, but I mean this... if you have black turds, you have internal bleeding.