Post: #1

I have heard bad things about eating TOO much liver, but what about eating chicken gizzrds and chicken hearts? I almost never see them mentioned. Any notable positives or negatives of your experiences with these meats, or similar organ meats from Chicken, pork, beef, etc?

Post: #2

Bump. This thread was buried deep somewhere.

I just ate beef liver cuts fried with onion and small amounts of pepper. Acquired taste maybe, but I'm considering starting to eat less red meat, so whenever I do, I might as well make it the most nutrient-dense type available, which is organ meat.

the value of organ meats is being recognised more and more it seems. Organs have more nutrients and vitamins than muscle meat. Muscle meat is very common in a Western type diet. Organ meats are more commonly consumed in 'traditional' societies
Carnivores in the wild eat the liver first apparently. Big clue there.

Found a couple of links:
https://www.t-nation.com/diet-fat-loss/t...rgan-meats

http://www.mensfitness.com/nutrition/wha...mal-organs

Post: #3

More power to you guys for having the ability to stomach the taste.

I've tried all sorts of organ meats and cooked them so many different ways. They're all uniformally disgusting.

Liver pills are the only way I can take them.

Post: #4

Protip:

Duck gizzards taste very good compared to chicken ones.

Post: #5

Korean style fried chicken gizzards has been the most palatable way to intro organ meat to my squeamish friends. TheBeast1: there's a place called Mazinga Z in Ktown that serves a really good version of this that's crispy without any of the irony/bloody taste that people who hate organ meats seem to complain about. I know you're in LA, give it a shot if you're in the area (https://www.yelp.com/biz/mazinga-z-los-angeles-2)

Obviously, being coated in batter and deep fried isn't the optimal way to eat it from a health perspective, but I've found that sometimes you need a bridge to get you to that culinary end goal. They also make it in a spicy chili saute which is pretty damn good too.

Post: #6

(04-07-2017 03:03 PM)booshala Wrote:  Korean style fried chicken gizzards has been the most palatable way to intro organ meat to my squeamish friends. TheBeast1: there's a place called Mazinga Z in Ktown that serves a really good version of this that's crispy without any of the irony/bloody taste that people who hate organ meats seem to complain about. I know you're in LA, give it a shot if you're in the area (https://www.yelp.com/biz/mazinga-z-los-angeles-2)

Obviously, being coated in batter and deep fried isn't the optimal way to eat it from a healthy perspective, but I've found that sometimes you need a bridge to get you to that culinary end goal. They also make it in a spicy chili saute which is pretty damn good too.

The only way I eat chicken ones these days is if it is Hunan style and very spicy. Everytime I get some there it never fails to impress. It's like it is a different meat all of a sudden. Deep fried ones are typical in the American South, so that is nothing new to me, because I grew up eating them on occasion, but they are never spicy. Oily food without spice kinda makes me feel queasy nowadays.

Post: #7

(04-07-2017 03:19 PM)TravelerKai Wrote:  

(04-07-2017 03:03 PM)booshala Wrote:  Korean style fried chicken gizzards has been the most palatable way to intro organ meat to my squeamish friends. TheBeast1: there's a place called Mazinga Z in Ktown that serves a really good version of this that's crispy without any of the irony/bloody taste that people who hate organ meats seem to complain about. I know you're in LA, give it a shot if you're in the area (https://www.yelp.com/biz/mazinga-z-los-angeles-2)

Obviously, being coated in batter and deep fried isn't the optimal way to eat it from a healthy perspective, but I've found that sometimes you need a bridge to get you to that culinary end goal. They also make it in a spicy chili saute which is pretty damn good too.

The only way I eat chicken ones these days is if it is Hunan style and very spicy. Everytime I get some there it never fails to impress. It's like it is a different meat all of a sudden. Deep fried ones are typical in the American South, so that is nothing new to me, because I grew up eating them on occasion, but they are never spicy. Oily food without spice kinda makes me feel queasy nowadays.

Hah man, you are more Chinese than most of the ABC's I know, TK...

Post: #8

(04-07-2017 01:32 PM)TravelerKai Wrote:  Protip:

Duck gizzards taste very good compared to chicken ones.

Amen. I love pate' and foie gras. The latter takes minutes to make (but it's pricey)



Chicken liver pate on the other hand is extremely low cost, easy to make and very tasty. Serve with caramelized onions (also cheap) and you have a fancy looking appetizer for literally $5. Here's a recipe.

Post: #9

No drawbacks from eating too many organ meats though? Like gout or something else?

Post: #10

Beef heart has a pretty similar taste to muscle meat (at least when you cut out all the arteries, valves and other semi-edible tissue). You can slice it and prepare it like a steak, roast it, or grind it and make a burger or a ragu. It's also very cheap and has a lot of CoQ10 in it, as well as collagen.

Post: #11

Not a big fan of gizzards but have always liked liver and hearts. Only have had poultry liver, hearts and gizzards and them deep fried and in stews.

Post: #12

Liver and onions....:drools:

Kidneys are tasty too, also brains and tongue. And cow gizzard is a delicacy.

Post: #13

Liver tastes great. Loved it from the first bite I've taken. And very nutritous.

Not a fan of hearts and am not interested in trying gizzards or other organ meats.

Post: #14

(04-11-2017 10:14 AM)CleanSlate Wrote:  Liver tastes great. Loved it from the first bite I've taken. And very nutritous.

Not a fan of hearts and am not interested in trying gizzards or other organ meats.

Have you tried roasted cow gizzard?



I always considered a shame how people discard this in Europe and the USA...

Post: #15

Delicious stuff. Most Northern Europeans eat liver, kidneys, offal etc (although how regularly varies massively) apart from the metropolitan elite types who like to look down on those who have 'inferior' meat. In Britain it's a legacy of rationing during the second world war where every scrap of edible meat was used. I'd imagine the Germans and Swedes it eat it too.

Post: #16

Chicken liver is easily the cheapest source of protein here. The taste is strong, but the secret for me is to cook it really well or mix it with chicken breast.

Post: #17

(04-11-2017 12:24 PM)britchard Wrote:  Delicious stuff. Most Northern Europeans eat liver, kidneys, offal etc (although how regularly varies massively) apart from the metropolitan elite types who like to look down on those who have 'inferior' meat. In Britain it's a legacy of rationing during the second world war where every scrap of edible meat was used. I'd imagine the Germans and Swedes it eat it too.

Germans tend to mince all the organs and cuts to make sausages. When i learned that i tought it was criminal. If you want to eat some really nice meat cut and organs you are forced to go to arab meat shops. At least in the Dusseldorf area.

Post: #18

In Louisiana we have Dirty Rice which is ground up liver mixed with rice. We stuff it inside sausage casings to make Boudain (regular or smoked) sometimes as well. You would never know you were eatin liver because it is sooo damn good.

Post: #19

I've always loved liver and onions. And yes, heart is delicious and can be prepared such that no one would know, especially if you slowly introduce it mixed with regular ground beef and over time, alter the mix.
I feel like, though I'm not a food scientist at all, that it would be even more important to be aware of your meat sources... where and how the critter was raised...if you're going to make a regular habit of eating organ meat.

Post: #20

(04-11-2017 12:58 PM)Hendrixian Wrote:  Chicken liver is easily the cheapest source of protein here. The taste is strong, but the secret for me is to cook it really well or mix it with chicken breast.

Most places / grocery stores in US throw them out (except in the South) so you can buy a bunch for a couple bucks

Post: #21

I generally like all offal, even minimally prepared. But then I'm European and I'm not squeamish. It is good measure for a man to participate in a rural culling of an animal--one must know where his food comes from.
Besides all that, it is entertaining as hell to see others around you turn green when they see you eat all kinds of weird and wonderful foods and animals.
Anyone of you had pigeon? How about frogs? kidneys? blood sausage?

Post: #22

MOVSM Wrote:Anyone of you had pigeon?

Tasty with polenta (grounded corn).

MOVSM Wrote:How about frogs?

Taste like chicken!

MOVSM Wrote:kidneys?

Also tasty, but you have to know how to prepare them for cooking.

MOVSM Wrote:blood sausage?

At least a couple of times every month.

Post: #23

(04-11-2017 11:54 AM)Mekorig Wrote:  Have you tried roasted cow gizzard?



I always considered a shame how people discard this in Europe and the USA...

That's pretty funny. I'm surprised no one caught this yet. I wanna try deer gizzards next.

Post: #24

I'm not a fan of gizzards / tripe because of their strange texture, but I love liver and occasionally hearts or kidneys. I'll also eat every fish organ except for the intestines and gills - they can be delicious when fried (also breaded if you so prefer), especially when mixed with tiny sand smelt fish. Eat them with either potato salad or bread.



I also love eating frogs and would like to try a snake sometime.

On a side note, my dad told me that brain is the most disgusting food ever. His mere description made me recoil in disgust. Never touching that.

Post: #25

(04-13-2017 04:25 AM)Handsome Creepy Eel Wrote:  On a side note, my dad told me that brain is the most disgusting food ever. His mere description made me recoil in disgust. Never touching that.

You ever tasted a penny? That's what brains taste like. Very metallic. But mixed with eggs, the brains aren't bad. I suppose you could just mix in some pennies with your eggs but they would be chewy.