RE: Re: Buffalo Heart

[Guest guest]

Hi, !

Great suggestions! I'm going to try those with the next heart. I do have

NT but for whatever reason did not see the heart recipe. I'm trying to not

wear my glasses and so I think that'll be my excuse.

I ended up winging it, slicing it like you mentioned, braising it buffalo

stock, and then serving with a merlot/blueberry/mustard glaze that I threw

together figuring it would cover up some of the stronger flavor. Making

the sauce also helped to mask some of the Cooking Organ Meat smell that

drives everyone out of the kitchen.

I decided to take the " Up Front It's For Your Own Good Approach " and am

proud to say they were " troopers " . Grimaces turned to half-smiles of,

" well, this isn't bad at all - I wish liver tasted this good " comments.

Great idea about grinding it - going to do that!! I have to say, the dog

was very confused by it all. I feed him ground organs every single day so

he recognized the smell. When he saw the plate of heart move from the stove

to the table, and onto our plates instead of his, there was a very visible

questioning cock to his head. Instead of sitting quietly by my side, he

kept slapping me with his paw. LOL.

-Sharon, NH

Deut 11:14 He will put grass in the fields for your cattle, and you will

have plenty to eat.

I prefer the meat cut into strips, like satay, instead of cubed.

Perhaps your family will enjoy the little meat kabobs with a dipping

sauce? might keep them distracted from asking what type of meat

they're eating. The other way I eat heart is ground and just mixed

into ground meat, which I season, form into burgers, and sear.

If you can grind it, you can add to any ground beef recipe.

B.

[Guest guest]

On 11/15/05, downwardog7 <illneverbecool@...> wrote:

> At the WAPF conference, was a wonderful lecture on the fantastic

> benefits of CoQ10--with which heart is loaded--and it turns out it is

> less heat-labile than we supposed, but I'll let someone else describe

> the specifics, other than that supplements are very dear, and heart

> and liver quite cheap, so please, everyone, eat them regularly.

I wrote to the list a couple weeks ago about this I think, when I

updated my article

(http://www.cholesterol-and-health.com/Coenzyme-Q10.html) with the

food table and to reflect the real data I saw on heat lability. In

the lecture, Langsjoen said maybe 10% loss for boiling and 30% for

hardcore grilling. In my article I cite a study that said in the

abstract (I haven't recovered the full-text yet) that there wasn't a

significant effect for boiling and that there was 14 to 32% loss for

frying.

Heart has *much* more CoQ10 than liver, by the way, according to the

data I've seen.

Chris

--

Dioxins in Animal Foods:

A Case For Vegetarianism?

Find Out the Truth:

http://www.westonaprice.org/envtoxins/dioxins.html

[Guest guest]

Chris-

Do you have any idea how much would be lost in long, slow stewing?

>I wrote to the list a couple weeks ago about this I think, when I

>updated my article

>(http://www.cholesterol-and-health.com/Coenzyme-Q10.html) with the

>food table and to reflect the real data I saw on heat lability. In

>the lecture, Langsjoen said maybe 10% loss for boiling and 30% for

>hardcore grilling. In my article I cite a study that said in the

>abstract (I haven't recovered the full-text yet) that there wasn't a

>significant effect for boiling and that there was 14 to 32% loss for

>frying.

-

[Guest guest]

Hi, !

Thanks for the encouragement! Really was a big step for everyone and I'm

greatly relieved they're willing!! I'll be sure to tell them that Auntie T

says Keep on Eating the Good Stuff. They do have very discerning palettes

- very fun to watch other people react to them during the rare eating-out

occasion where the 10-year-old is eating from the adult menu snuffling at

the " poor, poor children's menu, and don't they know that none of that is

good food? " . She's bewildered by the world being so very upside-down.

What's IIRC? And is Heidi no longer on this list? I dearly miss her posts

- learned a great deal from her.

Crockpots and hearts - interesting idea. If the CoQ10 isn't affected by

the heat, that would be a great way to tenderize heart. I was thinking

today, maybe a buttermilk soak for a few days might also help? Typically,

with crockpots, I heat the liquids and veggies for several hours, usually

tossing in a beef or buffalo bone to add another layer to the stock, then

throw in the frozen 4-6 pound roast, letting it cook for 2-3 hours. By that

point, the meat is in the 140-range and I remove it a plate, then reduce the

liquids. I suppose with the heart, I'd skip the frozen step, and just throw

it in at the beginning, letting it sit for 6-8 hours on low?

Thanks for the CoQ10 information. I'm going out to my buffalo farmer to

stock up on organs again this weekend so I'll make sure we're stocked for

weekly heart. Just can't do the liver yet. The only way I can do it is the

way my Mom made it - smothered in (please sit down) Lipton's Onion Soup Mix.

I've created my own version using healthy ingredients, but it still doesn't

have the tongue-deadening ability of Lipton's.

-Sharon, NH

Deut 11:14 He will put grass in the fields for your cattle, and you will

have plenty to eat.

-----Original Message-----

Sharon,

Poor befuddled poochie! I know exactly this behavior and your

description cracked me up. Congratulations on a well-executed dinner

with no deceptions! And so refined--braised with a luscious glaze--

your children are so fortunate to dine with you--they will grow up

with such intelligent palates--I forbid them from complaining!

I forgot to mention that the last time this subject came up, there

were a number of suggestions and Heidi, IIRC, cooks heart in a

crockpot, which probably makes it right--or at least near--tender.

At the WAPF conference, was a wonderful lecture on the fantastic

benefits of CoQ10--with which heart is loaded--and it turns out it is

less heat-labile than we supposed, but I'll let someone else describe

the specifics, other than that supplements are very dear, and heart

and liver quite cheap, so please, everyone, eat them regularly.

B.

[Guest guest]

Running right over to read that one, Chris. I missed it somehow. I

appreciate the information and work you put into your articles. Thank you!

Glad to hear about the heart having more CoQ10. Unless the liver is

liverwurst (found a great smoked brand in Wisconsin during a trip that had

pretty decent ingredients!), I just can't " do " liver yet.

-Sharon, NH

Deut 11:14 He will put grass in the fields for your cattle, and you will

have plenty to eat.

Re: Re: Buffalo Heart

On 11/15/05, downwardog7 <illneverbecool@...> wrote:

> At the WAPF conference, was a wonderful lecture on the fantastic

> benefits of CoQ10--with which heart is loaded--and it turns out it is

> less heat-labile than we supposed, but I'll let someone else describe

> the specifics, other than that supplements are very dear, and heart

> and liver quite cheap, so please, everyone, eat them regularly.

I wrote to the list a couple weeks ago about this I think, when I

updated my article

(http://www.cholesterol-and-health.com/Coenzyme-Q10.html) with the

food table and to reflect the real data I saw on heat lability. In

the lecture, Langsjoen said maybe 10% loss for boiling and 30% for

hardcore grilling. In my article I cite a study that said in the

abstract (I haven't recovered the full-text yet) that there wasn't a

significant effect for boiling and that there was 14 to 32% loss for

frying.

Heart has *much* more CoQ10 than liver, by the way, according to the

data I've seen.

Chris

[Guest guest]

Chris-

>When I get ahold of the full

>study, I'll see if there's a time-dependent component to the

>degradation at boiling level and that might give us a clue. Hopefully

>they measured it but I have no idea.

I look forward to finding out. In the mean time I guess I'll make

more heart soups and stews.

-