Re: Chickens and Offal questions

[Guest guest]

> I happened to locate some chemical-free grass-fed beef from a farmer

> here that delivers for what I hope is a reasonable price. Offal is not

> specifically on the order form but can be supplied. Bones are a

problem

> as the cuts are vacuum packed and the bones puncture the bags. Anyway,

> does beef liver have a stronger taste compared to lamb's liver? And

> same thing for kidneys? Spose my question is really, which animal

would

> be your preference for the " best or tastiest " in organ meats? I've

seen

> chicken livers at the supermarkets, too, but no lamb's. Is this

strange?.

>

> Ok, next I started a search for chickens. I thought I should be

looking

> for free-range more than organic, but maybe I am confused. In

reading a

> FAQ on free-range chickens they said that the chickens spend the

> daylight hours outside but were fed indoors. Huh? Wouldn't this mean

> that they were fed grain? Is this ok? Obviously I'm confused, here.

>

> Haven't even started on lamb yet.

>

> And a question totally unrelated to this post - why do I continually

get

> my messages out of order by several hours? I see many many messages

> where someone is quoting a message that I don't get until several hours

> later. Was slightly annoying, now starting to be very annoying. Do I

> need to get up my ISP for this? Or is this a anomaly?

,

blows. Some say Gene invented it--but I don't believe them!

Chicken labeling can be deceptive (!) and unless you are buying from a

WAP vendor, most likely fed grain--and soy at that. And free range

can mean IIRC they have a small, disco dance-floor to *potentially*

spend time outside should the mood ever strike them. I don't know that

it guarantees grass of any kind, but I'm not up on the labeling. I

think you may want to prioritize " organic " as it probably means they

are not given hormones/antibiotics. At least look for that claim on

any label.

Next, make stock out of one and see if the stock gels; that's a

chicken you want to keep buying.

Re: beef organs. The beef liver and kidney are notoriously

strong-tasting; soak in lemon or vinegar-water overnight.

Re: lambs liver. I bet they taste wonderful. I don't get much

choice in organ animal-of-orgin. I eat bison organs because that's

all I trust; they taste terrific. Sometimes chicken livers, too.

Lambs and other young and tender little creatures would have the best

organs, I reckon. Lambs are usually safe, I think, because they are

grass-fed by default, uh, more or less.

Oh yeah, get some bones--especially marrow. Very useful.

B

[Guest guest]

-

>Anyway,

>does beef liver have a stronger taste compared to lamb's liver? And

>same thing for kidneys?

I find that beef liver has a mealy texture which I just can't abide. I eat

bison liver raw, and it's much more workable for me. There's none of that

mushy mealiness going on unless the liver isn't nearly fresh enough. As to

kidneys... beef kidneys can have a wonderful flavor (though it's very

strong and unique and you might not like it) but they are, in my limited

experience, a massive pain in the neck to prepare. Lamb kidneys are

supposed to be milder and easier to prepare, though I haven't gotten ahold

of any yet myself.

BTW, I can post what I think must be the most delicious kidney recipe in

the history of history if you'd like.

>Spose my question is really, which animal would

>be your preference for the " best or tastiest " in organ meats? I've seen

>chicken livers at the supermarkets, too, but no lamb's. Is this strange?.

Chicken livers can be quite nice if cooked or made into pate. I can't get

them down raw. Since I eat raw liver for nutritional purposes, I stick to

bison for the flavor and texture reasons mentioned above, but I also love

liverwurst, which I make (and which is traditionally made) with pork liver.

Sweetbreads are also a tasty treat, and brain is marvelous if you don't

mind the soft-cheese/custard texture (and of course if you can get clean

brains from a good source).

>Ok, next I started a search for chickens. I thought I should be looking

>for free-range more than organic, but maybe I am confused. In reading a

>FAQ on free-range chickens they said that the chickens spend the

>daylight hours outside but were fed indoors. Huh? Wouldn't this mean

>that they were fed grain? Is this ok? Obviously I'm confused, here.

Essentially, all chicken is fed grain. That's one reason I don't eat that

much chicken. But you definitely want pastured chicken, because that means

the chickens should have been able to eat bugs, which is important.

>And a question totally unrelated to this post - why do I continually get

>my messages out of order by several hours?

That's for you.

-

[Guest guest]

-

>Spose my question is really, which animal would

>be your preference for the " best or tastiest " in organ meats?

I can't believe I forgot heart! Heart is delicious! Heart is

yummy! Heart is super-nutritious! Briefly boil a big mess of chicken

hearts, salt them and eat them like popcorn. You can treat ruminant heart

the same way, or you can grind it into burger by itself or mixed with

muscle meat. Put it in soups and stews and heck, maybe pates too. Make

kofta with lamb hearts and ground lamb.

-

[Guest guest]

On 7/23/05, <harringtonwa@...> wrote:

> I happened to locate some chemical-free grass-fed beef from a farmer

> here that delivers for what I hope is a reasonable price. Offal is not

> specifically on the order form but can be supplied. Bones are a problem

> as the cuts are vacuum packed and the bones puncture the bags. Anyway,

> does beef liver have a stronger taste compared to lamb's liver? And

> same thing for kidneys? Spose my question is really, which animal would

> be your preference for the " best or tastiest " in organ meats? I've seen

> chicken livers at the supermarkets, too, but no lamb's. Is this strange?.

Beef liver is stronger than other organ meats. I don't like it at all.

Calves liver is better but it has to be fresh and once/if you cook it

all bets are off. IMO, your best best for organs meats is lamb organs,

they are mild and quite good.

I would rank organ meats (from ruminants) in this manner:

1. Lamb

2. Bison

3. Beef

Sweetbreads are my favorite organs to eat. If organs meats simply put

you off you might try Pottengers organ meat cocktail, an easy way to

get raw organ meats into your diet (including brain) without having to

worry about the taste.

I like chicken livers and hearts if they are deep fried but I love

chicken gizzards the best.

> Ok, next I started a search for chickens. I thought I should be looking

> for free-range more than organic, but maybe I am confused. In reading a

> FAQ on free-range chickens they said that the chickens spend the

> daylight hours outside but were fed indoors. Huh? Wouldn't this mean

> that they were fed grain? Is this ok? Obviously I'm confused, here.

Forget the labels. Free range, organic, etc. aren't going to tell you

much. Find a supplier who has chickens that are actually out at

pasture, eating bugs, worms, and in some cases even small animals.

Chickens are definitely not vegetarian. And make sure the grain they

get doesn't contain any GMO crap.

Ask, ask, ask. Don't buy the health sloganeering. Be a pain in the

butt. It's your money and your health.

> Haven't even started on lamb yet.

Nice naturally fatty meat. My favorite red meat. And even when

conventionally raised they still eat mostly grass.

> And a question totally unrelated to this post - why do I continually get

> my messages out of order by several hours? I see many many messages

> where someone is quoting a message that I don't get until several hours

> later. Was slightly annoying, now starting to be very annoying. Do I

> need to get up my ISP for this? Or is this a anomaly?

. I have taken to having the website open right next to my inbox

(I use Mozilla which has tabs that allow you to do this) so I can see

the messages as they come in, even though they might not reach my

inbox until hours later and often out of order.

[Guest guest]

--- In , <harringtonwa@b...>

wrote:

Anyway,

> does beef liver have a stronger taste compared to lamb's liver?

Hi

I LOVE beef liver - it's delicious. It should be quick fried and

served while still pink in the middle. NT has a couple of tasty

recipes.

I don't like lamb or pigs liver - the taste is too strong

and " livery " !

And

> same thing for kidneys?

Can't comment as I can't stand kidney!

>I've seen

> chicken livers at the supermarkets, too, but no lamb's.

Mmmm, chicken liver is my favourite. It's a very different flavour

to beef liver. Much milder. I follow the recipe in NT for frying it

in flour although I use almond flour as I am gluten intolerant. Also

the chicken paté recipe is good, although I don't like it with

mushrooms so I leave them out, and sub the butter with VCO as I am

dairy intolerant.

HTH

Jo

[Guest guest]

On 7/29/05, jopollack2001 <jopollack2001@...> wrote:

>

> Anyway,

> > does beef liver have a stronger taste compared to lamb's liver?

>

>

> Hi

>

> I LOVE beef liver - it's delicious. It should be quick fried and

> served while still pink in the middle. NT has a couple of tasty

> recipes.

>

> I don't like lamb or pigs liver - the taste is too strong

> and " livery " !

Lamb liver too strong??? You must not live in the US. You are probably

getting mutton liver :-)

[Guest guest]

Jo-

>I don't like lamb or pigs liver - the taste is too strong

>and " livery " !

Apologies if I've asked you this in the past, but have you tried liverwurst?

-

[Guest guest]

--- In , Idol <Idol@c...>

wrote:

> Jo-

>

> >I don't like lamb or pigs liver - the taste is too strong

> >and " livery " !

>

> Apologies if I've asked you this in the past, but have you tried

liverwurst?

>

No, never seen it for sale here in UK. Having just checked some

recipes to see what it is, I'm not likely to make it either!

I do like pork liver paté though

Jo

[Guest guest]

jopollack2001 wrote:

> Hi

>

> I LOVE beef liver - it's delicious. It should be quick fried and

> served while still pink in the middle. NT has a couple of tasty

> recipes.

>

> I don't like lamb or pigs liver - the taste is too strong

> and " livery " !

>

> And

> > same thing for kidneys?

>

> Can't comment as I can't stand kidney!

>

> >I've seen

> > chicken livers at the supermarkets, too, but no lamb's.

>

> Mmmm, chicken liver is my favourite. It's a very different flavour

> to beef liver. Much milder. I follow the recipe in NT for frying it

> in flour although I use almond flour as I am gluten intolerant. Also

> the chicken paté recipe is good, although I don't like it with

> mushrooms so I leave them out, and sub the butter with VCO as I am

> dairy intolerant.

>

> HTH

>

> Jo

>

>

I hope you aren't pulling my leg, Jo. This is the opposite to what I

thought. I will give them all a try I think. I used to have liver and

other vile stuff as a kid. I hope I can overcome this cringeing that I

feel! Guess it will all depend on what I try first. Fingers crossed.

Thanks to everyone who made comments on this.