organ meats

[Guest guest]

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,

[Guest guest]

Less is more, at first. My daughter has a discerning palate. We start

with a little of any stealth health item. When it is introduced as a

very subtle back flavor, she doesn't notice. Then I use more the next

time, then the next. I also do this in reverse with sweeteners- make it

with all the sugar, then take some out the next time and so on.

Obviously you make big batches of sausage, but you could put some in

increments and label them with a code so that you knew where the greater

liver amounts were. There are many German liver sausages (and other

nationalities as well) and not all taste of liver. Perhaps a quick

perusal of their recipes or techniques might aid your mission.

Desh

[Guest guest]

This is a great idea, and one I've used myself. I'm currently working my

spouse off of her " nonfat " milk and into whole milk, in the same way.

--- De Bell-Frantz <deshabell@...> wrote:

> Less is more, at first. My daughter has a discerning palate. We start

> with a little of any stealth health item. When it is introduced as a

> very subtle back flavor, she doesn't notice. Then I use more the next

> time, then the next. I also do this in reverse with sweeteners- make it

> with all the sugar, then take some out the next time and so on.

> Obviously you make big batches of sausage, but you could put some in

> increments and label them with a code so that you knew where the greater

> liver amounts were. There are many German liver sausages (and other

> nationalities as well) and not all taste of liver. Perhaps a quick

> perusal of their recipes or techniques might aid your mission.

>

> Desh

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