Liver, brains, heart

[treesmacker]

I was thinking the title was all about the body parts we're working on destroying!

[gcdmd]

@texastweeter
Nerve tissue, especially the white matter does have a high lipid content.

[pkadare]

Creutzfeldt-Jakob disease.

[Oak Smoke]

Beef heart trimmed and marinated makes good jerky. Liver is great catfish bait. I'll trade liver for catfish any day! Much as texastweeter mentioned brains and Limburger cheese mixed and left for a few days will catch catfish, but it smells so bad I won't go near it. There's also the issue of prions in brains that cause mad cow in cattle and chronic waisting in deer. I don't recall the proper name of the condition in humans, but it's bad. It's just different tastes for different people. I love oysters, my wife won't even watch me eat them.

[Beefchop]

Organ meats are supposed to be great for you, but I've always struggled with finding savory ways to enjoy them. Re: liver, I like classic chopped liver and liverwurst sausage made from chicken or beef livers with beef suet.

[fzxdoc]

Very clever.

K.

[texastweeter]

had sheep brains once. Was pretty good. Not at all what I expected. Tasted very fatty.

[texastweeter]

what kind of critter? Beef brained can go in barbacoa, and make it very creamy like. Squirrel brains fried go well with scrambled eggs (my papaw taught me that) or can be mixed with chews and left to ferment for some dynamite catfish punch bait. Lots liver recipes out there. eaten deer, beef, and chicken heart many ways.

[FireMan]

It’s what’s fer breakfast, liver fried, onions fried, with a couple of cacklebarries lookin at ya. Like the touch with a little bacon, yessir. My momma didn’t raise no wienie.
It probably takes a little longer for the folk at the top of the post to pitch it cuz it takes a few seconds to say eewwwwwwww ickkkkkk! 🕶

[grantgallagher]

sorry, couldnt resist for any indiana jones fans out there

[IowaGirl]

If you like chicken gizzards (ones that aren't cooked to death, that is), heart has a similar firm, chewy texture. My mom used to simmer it in stock, trim off any tough bits, refrigerate, and slice thin for sandwiches. Very nice.

I'm not as fond of tongue because I think it has an odd fatty texture. On a sandwich with other fixin's, it's not too bad though, and I'll eat it without complaint. Just sayin' if given a chance, I'd would choose heart over tongue. Cook tongue the same way, peel off the outer covering, refrigerate, slice thin.

I've never eaten brains. My grandmother used to gently scramble them with eggs. They spoil quick so use 'em soon. Can't say too much more about them.

Liver - not my cuppa tea at all unless it's in braunschweiger or some kind of pate.

[MBMorgan]

More than a few years ago (when I still had nothing to grill on but an old Weber kettle) I used to grill liver and onion slices after the burgers, steaks, etc., were done. It all went into the refrigerator for a day or two then reheated in the microwave. It wasn't bad ... although a great deal of ketchup was always needed to make sure that was really the case.

No personal experience with either brains or heart (feel free to insert joke here).

[surfdog]

ComfortablyNumb Same at my house. My parents gave up on that MANY years ago. In fact, when I was a bit older...they would warn me early so that I might stay over at friends house...knowing the reaction that I would have. They forgot one day, while I was in high school...I pulled into the driveway...and as I walked to the front door could smell it. Immediately got back into my car and drove off. I called them once I reached a friends house. That is still brought up occasionally. LOL

[JGo37]

Sometimes just because you CAN doesn't mean you should. Fried Liver and White Onions with two jumbo eggs for breakfast today - I just saw it on sale getting beer yesterday and grabbed it on a whim. My dad used to take me to truck stops for it as a kid.

I can't see getting liver anywhere near anything outside but a Blackstone.

[JGo37]

I think so - when I get these three replaced myself I'll be as good as new...