Guest guest Posted August 22, 2002 Report Share Posted August 22, 2002 Hi, After having some grass fed calf liver and heart I've really gotten into the organ meats - they are so strengthening when they come from a healthy animal. Tripe is from the stomach, and can be good when prepared well. Tongue is really delicious. Both are eaten in many parts of the world. I haven't had the others that you mentioned. Lamb lungs are a traditional element in ish haggis (in addition to liver, heart, fat, oats & scotch all cooked in a sheep's stomach - they don't eat the stomach). I've heard of someone eating calf pituitary glands. I'm trying to get both of these to try. Of course sweetbreads are the thymus gland but they are mentioned in the book. I find them to be strengthening to the entire glandular system and it sounds like that is what you are getting at. Lastly, I don't mean to gross anyone out here, but Alice Waters of Chez Panisse writes: " For an offal experience that rivals the best sweetbreads, try the testicles, euphemistically sold as 'lamb fry' in most butcher shops. " 'Rocky Mountain Oysters' are not uncommon in the Western US. I haven't tried these yet but I think sometime I might! Regarding preparation it depends on what you are cooking. Best wishes, > Hi all, > Does any one here eat organ meats not mentioned in NT, adrenal, pancreas, > thyroid, spleen and if so how do you prepare it? > Thanks, > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2007 Report Share Posted November 2, 2007 Having sampled heart from a grown cow, I'd say it is pretty strongly flavored, and might put them off of the ground beef. I'd use that in the sausage, with plenty of fat. Maybe not try to hide the liver in anything because it is sooo strong. If you slice it thinly and dry it in a dehydrator, it makes the very best dog treats. My daughter eats them too. What about the thymus, adrenals, thyroid? I've never tasted them but they might do in the sausage and would contribute vitamins. --- In , " labelleacres " <bilherbs@...> wrote: > > As the time to butcher our animals draws near I am faced with the fact > that we do not consume organ meats much at all. My thought this year, > as I am the hamburger/sausage maker, is to put some heart and kidney > in the hamburger and possibly some liver in the sausage. > > The gang here is pretty fussy so if I get caught I'm doomed which is > why I thought to ask if anyone here has tried this. The spices in the > Italian sausage should cover the liver flavor but what about the odor > when I fry it up? Heart and kidney are pretty mild so it should work > in hamburger, or what? > > Any and all opinions are welcome. > > Belinda > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2007 Report Share Posted November 2, 2007 I don't find kidney mild-tasting at all. Heart, yes, almost like muscle meat so that should be easy to hide. Not so sure about hiding the kidney. > > As the time to butcher our animals draws near I am faced with the fact > that we do not consume organ meats much at all. My thought this year, > as I am the hamburger/sausage maker, is to put some heart and kidney > in the hamburger and possibly some liver in the sausage. > > The gang here is pretty fussy so if I get caught I'm doomed which is > why I thought to ask if anyone here has tried this. The spices in the > Italian sausage should cover the liver flavor but what about the odor > when I fry it up? Heart and kidney are pretty mild so it should work > in hamburger, or what? > > Any and all opinions are welcome. > > Belinda > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2007 Report Share Posted November 2, 2007 Thanks folks. Think I'm going to put it all into sausage of one sort or another. Should take care of the taste. If anybody says anything about it tasting funny I'll just tell them I tried something new! Belinda > I don't find kidney mild-tasting at all. Heart, yes, almost like muscle meat so that should be > easy to hide. Not so sure about hiding the kidney. > > --- In , " labelleacres " <bilherbs@> wrote: > > > > As the time to butcher our animals draws near I am faced with the fact > > that we do not consume organ meats much at all. My thought this year, > > as I am the hamburger/sausage maker, is to put some heart and kidney > > in the hamburger and possibly some liver in the sausage. > > > > The gang here is pretty fussy so if I get caught I'm doomed which is > > why I thought to ask if anyone here has tried this. The spices in the > > Italian sausage should cover the liver flavor but what about the odor > > when I fry it up? Heart and kidney are pretty mild so it should work > > in hamburger, or what? > > > > Any and all opinions are welcome. > > > > Belinda > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2007 Report Share Posted November 9, 2007 I can't stomach organ meat so I take Dr Ron Schmid's " Organ Delight " that way I get all the benefits w/o the taste. Plus he throws in things that unless we are butchering our own animals we would have a hard time getting hold of. Diane www.drrons.com --- In , " haecklers " <haecklers@...> wrote: > > Having sampled heart from a grown cow, I'd say it is pretty strongly > flavored, and might put them off of the ground beef. I'd use that in > the sausage, with plenty of fat. Maybe not try to hide the liver in > anything because it is sooo strong. If you slice it thinly and dry it > in a dehydrator, it makes the very best dog treats. My daughter eats > them too. What about the thymus, adrenals, thyroid? I've never tasted > them but they might do in the sausage and would contribute vitamins. > > > > > Any and all opinions are welcome. > > > > Belinda > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2007 Report Share Posted November 13, 2007 OK, have to ask. What is " Organ Delight " ? A pill? Jerky? Belinda > I can't stomach organ meat so I take Dr Ron Schmid's " Organ Delight " > that way I get all the benefits w/o the taste. Plus he throws in > things that unless we are butchering our own animals we would have a > hard time getting hold of. > Diane > www.drrons.com > > > > > > Having sampled heart from a grown cow, I'd say it is pretty strongly > > flavored, and might put them off of the ground beef. I'd use that in > > the sausage, with plenty of fat. Maybe not try to hide the liver in > > anything because it is sooo strong. If you slice it thinly and dry it > > in a dehydrator, it makes the very best dog treats. My daughter eats > > them too. What about the thymus, adrenals, thyroid? I've never tasted > > them but they might do in the sausage and would contribute vitamins. > > > > > > > > > Any and all opinions are welcome. > > > > > > Belinda > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2007 Report Share Posted November 14, 2007 http://www.drrons.com/organs-glands.htm On Nov 13, 2007 9:10 PM, labelleacres <bilherbs@...> wrote: > OK, have to ask. What is " Organ Delight " ? A pill? Jerky? > > Belinda > > > I can't stomach organ meat so I take Dr Ron Schmid's " Organ Delight " > > that way I get all the benefits w/o the taste. Plus he throws in > > things that unless we are butchering our own animals we would have a > > hard time getting hold of. > > Diane > > www.drrons.com > > > > > > > > > > Having sampled heart from a grown cow, I'd say it is pretty strongly > > > flavored, and might put them off of the ground beef. I'd use that in > > > the sausage, with plenty of fat. Maybe not try to hide the liver in > > > anything because it is sooo strong. If you slice it thinly and > dry it > > > in a dehydrator, it makes the very best dog treats. My daughter eats > > > them too. What about the thymus, adrenals, thyroid? I've never > tasted > > > them but they might do in the sausage and would contribute vitamins. > > > > > > > > > > > > > Any and all opinions are welcome. > > > > > > > > Belinda > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2007 Report Share Posted November 14, 2007 Dr. Ron sells them in pills. Allyn _____ From: [mailto: ] On Behalf Of Alan Sent: Wednesday, November 14, 2007 9:24 AM Subject: Re: Re: Organ meats http://www.drrons. <http://www.drrons.com/organs-glands.htm> com/organs-glands.htm On Nov 13, 2007 9:10 PM, labelleacres <bilherbsaol (DOT) <mailto:bilherbs%40aol.com> com> wrote: > OK, have to ask. What is " Organ Delight " ? A pill? Jerky? > > Belinda > > > I can't stomach organ meat so I take Dr Ron Schmid's " Organ Delight " > > that way I get all the benefits w/o the taste. Plus he throws in > > things that unless we are butchering our own animals we would have a > > hard time getting hold of. > > Diane > > www.drrons.com > > > > > > > > > > Having sampled heart from a grown cow, I'd say it is pretty strongly > > > flavored, and might put them off of the ground beef. I'd use that in > > > the sausage, with plenty of fat. Maybe not try to hide the liver in > > > anything because it is sooo strong. If you slice it thinly and > dry it > > > in a dehydrator, it makes the very best dog treats. My daughter eats > > > them too. What about the thymus, adrenals, thyroid? I've never > tasted > > > them but they might do in the sausage and would contribute vitamins. > > > > > > > > > > > > > Any and all opinions are welcome. > > > > > > > > Belinda > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2007 Report Share Posted November 14, 2007 <<I can't stomach organ meat so I take Dr Ron Schmid's " Organ Delight " >> Diane, I use Dr. Ron's here also, but I always wonder if it is inferior to making an attempt to use organ meets somehow disguised like blended in chicken soup... it certainly is much easier than cooking up chicken livers, etc. I just always wonder about the absorption of a supplement capsule v. the " real " thing. Millie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2007 Report Share Posted November 14, 2007 How much can you get in a capsule? It would have to be pretty darn big to be any good. I always wonder about quality control and stay away from capsules and pills. Belinda > Diane, > > I use Dr. Ron's here also, but I always wonder if it is inferior to making an attempt to use organ meets somehow disguised like blended in chicken soup... it certainly is much easier than cooking up chicken livers, etc. I just always wonder about the absorption of a supplement capsule v. the " real " thing. > > Millie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2007 Report Share Posted November 15, 2007 It's Dr Ron's mix of freeze dried organs in a pill form He also sells separate freeze dried organs, but I take the organ delight which has many organ meats for the specific disease I have. HTH Diane www.drrons.com > > > > > > Having sampled heart from a grown cow, I'd say it is pretty strongly > > > flavored, and might put them off of the ground beef. I'd use that in > > > the sausage, with plenty of fat. Maybe not try to hide the liver in > > > anything because it is sooo strong. If you slice it thinly and > dry it > > > in a dehydrator, it makes the very best dog treats. My daughter eats > > > them too. What about the thymus, adrenals, thyroid? I've never > tasted > > > them but they might do in the sausage and would contribute vitamins. > > > > > > > > > > > > > Any and all opinions are welcome. > > > > > > > > Belinda > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2007 Report Share Posted November 15, 2007 Hi Millie & Belinda, I guess you have to read for yourself about Dr Ron's supp's . The freeze dried organs aren't supp's really they are the real deal, but freeze dried. And none of his stuff has any preservatives or additives! I'm sure anything is best eaten in it's orginal form, but how many of us will even consider eating chicken testicals or ovaries????? And because we need the organ meat for whichever organ is sick w/in us, this is the best way for me. So, I take " organ delight " ! And no, they aren't BIG. You do need 6/day though. I just found a great way to get fresh raw grassfed liver down without chewing it. First cut it into small tsp pieces and then cut into pill size. Freeze and then swallow frozen with raw milk! I just bought some fresh today to try it this way and to also eat cooked w/ onions. I will learn to love liver! Diane --- In , " labelleacres " <bilherbs@...> wrote: > > > How much can you get in a capsule? It would have to be pretty darn big > to be any good. > > I always wonder about quality control and stay away from capsules and > pills. > > Belinda > > > Diane, > > > > I use Dr. Ron's here also, but I always wonder if it is inferior to > etc. I just always wonder about the absorption of a supplement > capsule v. the " real " thing. > > > > Millie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2007 Report Share Posted November 15, 2007 I've been experimenting with adding organ meats from beef and buffalo into the bone broths. Cooking the bones for at least 24 hours (usual bone broth recipe) before adding the organ meats for another few hours. The broth can also be reduced (boiled to remove water content) for a nutritious and tasty " reduction sauce " for cooking meats and veggies, adding to soups, etc. Manaole U Manaole ~ from my heart to the heart of mother earth to your heart ~ JoAnne JoAnne Dodgson www.PathwaysforHealing.net Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2007 Report Share Posted November 16, 2007 I'm going to have to show my ignorance here and say that I have no idea who Dr Ron is but I'm betting he's not making " his " supp's. If that's the case then he has no idea what is actually going into them and neither do any of us. I've been that route with herbal pills, the person buying in the herbs didn't always know what they were buying but put a label on it anyhow. Your idea with the frozen liver sounds a whole lot better than taking a pill. Belinda > > Hi Millie & Belinda, > I guess you have to read for yourself about Dr Ron's supp's . The > freeze dried organs aren't supp's really they are the real deal, but > freeze dried. And none of his stuff has any preservatives or > additives! I'm sure anything is best eaten in it's orginal form, but > how many of us will even consider eating chicken testicals or > ovaries????? And because we need the organ meat for whichever organ > is sick w/in us, this is the best way for me. So, I take " organ > delight " ! And no, they aren't BIG. You do need 6/day though. I just > found a great way to get fresh raw grassfed liver down without chewing > it. First cut it into small tsp pieces and then cut into pill size. > Freeze and then swallow frozen with raw milk! I just bought some > fresh today to try it this way and to also eat cooked w/ onions. I > will learn to love liver! > Diane Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2007 Report Share Posted November 16, 2007 That's not a bad idea, Diane - as long as the freezing doesn't destroy something ? Without knowing a thing about it, I'd have thought that freeze drying was a pretty severe process and I'm wondering whether the ordinary dehydrator wouldn't be better for making one's own pills. Jane Re: Organ meats Hi Millie & Belinda, I guess you have to read for yourself about Dr Ron's supp's . The freeze dried organs aren't supp's really they are the real deal, but freeze dried. And none of his stuff has any preservatives or additives! I'm sure anything is best eaten in it's orginal form, but how many of us will even consider eating chicken testicals or ovaries????? And because we need the organ meat for whichever organ is sick w/in us, this is the best way for me. So, I take " organ delight " ! And no, they aren't BIG. You do need 6/day though. I just found a great way to get fresh raw grassfed liver down without chewing it. First cut it into small tsp pieces and then cut into pill size. Freeze and then swallow frozen with raw milk! I just bought some fresh today to try it this way and to also eat cooked w/ onions. I will learn to love liver! Diane > > > How much can you get in a capsule? It would have to be pretty darn big > to be any good. > > I always wonder about quality control and stay away from capsules and > pills. > > Belinda > > > Diane, > > > > I use Dr. Ron's here also, but I always wonder if it is inferior to > etc. I just always wonder about the absorption of a supplement > capsule v. the " real " thing. > > > > Millie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2007 Report Share Posted November 17, 2007 Dr. Ron is Ron Schmid, author of book The Untold Story of Milk. here's his website http://www.drrons.com/ > > I'm going to have to show my ignorance here and say that I have no > idea who Dr Ron is but I'm betting he's not making " his " supp's. If > that's the case then he has no idea what is actually going into them > and neither do any of us. I've been that route with herbal pills, the > person buying in the herbs didn't always know what they were buying > but put a label on it anyhow. > > Your idea with the frozen liver sounds a whole lot better than taking > a pill. > > Belinda > > > > > Hi Millie & Belinda, > > I guess you have to read for yourself about Dr Ron's supp's . The > > freeze dried organs aren't supp's really they are the real deal, but > > freeze dried. And none of his stuff has any preservatives or > > additives! I'm sure anything is best eaten in it's orginal form, but > > how many of us will even consider eating chicken testicals or > > ovaries????? And because we need the organ meat for whichever organ > > is sick w/in us, this is the best way for me. So, I take " organ > > delight " ! And no, they aren't BIG. You do need 6/day though. I just > > found a great way to get fresh raw grassfed liver down without chewing > > it. First cut it into small tsp pieces and then cut into pill size. > > Freeze and then swallow frozen with raw milk! I just bought some > > fresh today to try it this way and to also eat cooked w/ onions. I > > will learn to love liver! > > Diane > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.