Guest guest Posted February 18, 2009 Report Share Posted February 18, 2009 > > I'm thinking of buying a few organ meats from my deli and to ask them > to grind it for me. They have hearts, kidney, tongue, liver, stomach. > What should I specify when asking for grinding? **** Hi Carmen: They can grind them altogether. It sort of depends on what you want to use the " mystery meat " mixture for. Here are some recipes and an article from Weston Price Foundation about cooking with organ blends: http://www.westonaprice.org/foodfeatures/mystery-meat.html Hope this helps, Marissa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2009 Report Share Posted February 18, 2009 .. Here are some recipes and an article from Weston Price Foundation about > cooking with organ blends: > http://www.westonaprice.org/foodfeatures/mystery-meat.html > > Hope this helps, > Marissa > ++++ Of course, you'll have to adjust the recipes for our Candida diet! Marissa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2009 Report Share Posted February 18, 2009 Great article. Bee needs to add this to her website... Thanks again Marissa. > **** Hi Carmen: > > They can grind them altogether. It sort of depends on what you want to use the " mystery > meat " mixture for. Here are some recipes and an article from Weston Price Foundation about > cooking with organ blends: > http://www.westonaprice.org/foodfeatures/mystery-meat.html > > Hope this helps, > Marissa > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2009 Report Share Posted February 19, 2009 look what I found: sweetbreads Definition: Prized by gourmets throughout the world, sweetbreads are the ***thymus glands*** of veal, young beef, lamb and pork. There are two glands--an elongated lobe in the throat and a larger, rounder gland near the heart. These glands are connected by a tube, which is often removed before sweetbreads are marketed. The heart sweetbread is considered the more delectable (and is therefore more expensive) of the two because of its delicate flavor and firmer, creamy-smooth texture. Sweetbreads from milk-fed veal or young calves are considered the best. Those from young lamb are quite good, but beef sweetbreads are tougher and pork sweetbreads (unless from a piglet) have a rather strong flavor. Veal, young calf and beef sweetbreads are available year-round in specialty meat markets, whereas those from lamb and pork must usually be special-ordered. Choose sweetbreads that are white (they become redder as the animal ages), plump and firm. They're very perishable and should be prepared within 24 hours of purchase. Before being cooked, sweetbreads must be soaked in several changes of acidulated water and their outer membrane removed. Some recipes call for the glands to be blanched to firm them, and refrigerated until ready for use. Sweetbreads can be prepared in a variety of ways including poaching, sautéing and braising. They are also sometimes used in pâtés and soufflés. My family owned meat market/deli carries lamb sweetbread. I should have this at least once a week? Thymus - oh-yeah I could use all the good energy of immune system. Anybody having a good recipe for sweetbreads? Thank you, Carmen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2009 Report Share Posted March 27, 2009 Organ meats Brain Stomach Kidney Heart Spleen Pancreas Duodenum Adrenal Adrenal cortex Parotid Thyroid Thymus Pituitary cow feet Cow bone, cartilage, joint, marrow Liver Testical Fatless or lowfat muscle meat (I use suet for the fat source) or prime rib. I may go with the tongue instead but I would imagine muscle meat serves some purpose to nutrition. Any other organs I have not listed. Raw milk or colostrum Eggs Beef suet Raw cheese Raw liquid whey protein Raw butter What is the most concentrated source of creatine in animal flesh? Anybody knowledgeable about how much of each organ to eat or have any web-sites with good information on quantities? I was going to purchase from organic pastures but I am not sure they will have everything I need. That and their shipping is expensive for items in low quantities I am looking only for grassfed pastured stuff. Perhaps biodynamic farming if that is possible. Preferably locally, I live in Sacramento, CA. But I will buy from a distance if the shipping is not too expensive. I look to be buying from a supplier every week because I will not be freezing anything. It will set in the fridge. I'd rather just buy everything from one farm so I can support them and have a good costumer relationship with them. Yours Truly, Dan Holt Quote Link to comment Share on other sites More sharing options...
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