Tails, ears, other offal recipes wanted.

[itsasmallfarm]

Hah! We had that over here too; but we pressed it in the shape of a lobster. But we used like 1 lobster claw (or crab); mix it with 90% white fish and some eggs. A bit like how surimi is fake crab. Maybe I'm starting a blog about that seperately. It is interesting how in many cultures people tried to "copy" what rich people ate. We had also "poor mans asparagus". And why? Often the product used to create these "fake" things are perfectly delicous on their own; and even more delicious when properly prepared. Do you think it was actually trying to recreate what fancy people had and feeling more fancy; or just being creative? (pike roasted over fire is delicious; but maybe not every day and you want to something else with it now and then? Get a bit creative in the kitchen?).

i would have to say so, back in the old days seemed everyone wanted to eat like the "rich and fancy" now a days it's either healthy or some new diet.

but i know also pike was pickled and canned (due to the y bones), the poor mans lobster i have no idea who created it maybe it was just a different why then fried fish? (nothing wrong with fried fish though)

another old way is baked fish. my great grandma loved pike, she ate the skin and all, said it added flavor, my dad once brought her some, spent quite a bit of time cleaning and filleting it only to have her upset the best part was gone (the skin)

 

[Loopeend]

i would have to say so, back in the old days seemed everyone wanted to eat like the "rich and fancy" now a days it's either healthy or some new diet.

but i know also pike was pickled and canned (due to the y bones), the poor mans lobster i have no idea who created it maybe it was just a different why then fried fish? (nothing wrong with fried fish though)

another old way is baked fish. my great grandma loved pike, she ate the skin and all, said it added flavor, my dad once brought her some, spent quite a bit of time cleaning and filleting it only to have her upset the best part was gone (the skin)

Your great grandma and me must be family.. seasoned crispy skin..yum! Most white fish are pretty bland. I used to work in a fancy fish-store; and ALL skin had to be removed (upon request I had to leave them on; instant best friends); unless it was salmon? I often felt weird; some expensive white fish taste like cheap white fish..and for both the skin makes a difference. Salom actually tastes different and more interesting then a lot of fish and thén you want to leave the skin on? =/ Weird.

 

[FoodFreedomNow]

@Loopeend, have you tried rabbit liver? It really retains none of the mineral flavor you find in beef liver, and is not as dry as chicken liver. It's top notch!

My suggestion regarding organ meat: slow cooker gizzards. This is normally a very tough organ, but with slow cooking, it becomes fall-apart tender. I save the gizzards when processing pastured roosters (those I can't rehome), remove that inner membrane and the contents, and make a delicious batch of them. If only chickens had more than one gizzard!

 

[Loopeend]

@Loopeend, have you tried rabbit liver? It really retains none of the mineral flavor you find in beef liver, and is not as dry as chicken liver. It's top notch!

My suggestion regarding organ meat: slow cooker gizzards. This is normally a very tough organ, but with slow cooking, it becomes fall-apart tender. I save the gizzards when processing pastured roosters (those I can't rehome), remove that inner membrane and the contents, and make a delicious batch of them. If only chickens had more than one gizzard!

No! I never even heard of it. It is not eaten here. I don't think I even know what it looks like =/ It's a non excitsting organ in this culture apparently =/ I will try that! I just learnerd fish-collars are a thing, from another website in a different language; we don't have a word for that piece of meat! And we also don't have a word for Gizzard. It's translated as "muscle-stomach". But we eat stomach. But this is a different part of the "stomach? if I read correcetly? Thnak you for this interesting thing!

and livers... hmm. I will take what you say with me; and try a rabbit liver when I have the chance. But I already ate livers from a lot of species; in sauce, on the the BBQ.. and the aftertaste is so vile.. just like red beets. Earthy and sandy. I think it is more my tastebuds like how I unwillengly precieve cilantro as dishwasher soap =/ Don't think the problem is that I don't want to eat liver. It is so nutritious. My tastebuds are genetically off. But I trust you and will try rabbit liver. I hope it wil taste like how people tell me how awesome liver can be It annoys me that I can't even grasps the fancyness of foie gras.

 

[FoodFreedomNow]

Hmm...I can see why "gizzard" translates that way, but it's different from the stomach. The gizzard is a very muscular organ that helps "chew" food by crushing it (grit, small rocks, are eaten by fowl to assist in the process), then it continues on through the digestive process. I've attached a photo of the cleaned gizzards (they have a very tough inner membrane that must be removed before cooking), ready to slow cook.



I understand your skepticism about liver, but I've eaten many and believe rabbit is the mildest and tastiest. Seared in a pan with thinly-sliced sautéed onions...heerlijk (hope that's right)! I hope you find it tasty, too!

 

[Loopeend]

Hmm...I can see why "gizzard" translates that way, but it's different from the stomach. The gizzard is a very muscular organ that helps "chew" food by crushing it (grit, small rocks, are eaten by fowl to assist in the process), then it continues on through the digestive process. I've attached a photo of the cleaned gizzards (they have a very tough inner membrane that must be removed before cooking), ready to slow cook.

View attachment 1989097

I understand your skepticism about liver, but I've eaten many and believe rabbit is the mildest and tastiest. Seared in a pan with thinly-sliced sautéed onions...heerlijk (hope that's right)! I hope you find it tasty, too!

Well I be dargned. I have been throwing that away all the time in "dunno what it is; better not eat it" like my grandparents that taught me how to butcher :') But then again; they are from the generation that had the luxury for the first time to NOT eat ALL parts. They still look at me crazy when I eat carrots WITH the skin on :') And more eggs then twice a week. Because eggs used to be poor-people's meat ;') Probably all teased as children that they got 1 egg everyday to eat as lunch at school from their parents by the children that had "ham"(spam) I guess it was a sign of "not being poor" then if you could choose what to eat; and they all went a bit overboard with it in the end.

 

[itsasmallfarm]

was reading about the old frontier of america, over the holidays now i don't know if this is true or not but still an interesting thought.

was reading that in the early days (like Boone days) deer where for buck skin, the really good eating was bear (not sure what cuts) and elk liver was preferred over white tail. very interesting

which now makes me think, i saw a video by meat eater talking about "bear bacon" he talks about how the old timers (back in market hunting days) hunted bears for hides, meat and fat and sold it all. brine the bear and made "bacon" out of it.

 

[FoodFreedomNow]

was reading about the old frontier of america, over the holidays now i don't know if this is true or not but still an interesting thought.

was reading that in the early days (like Boone days) deer where for buck skin, the really good eating was bear (not sure what cuts) and elk liver was preferred over white tail. very interesting

which now makes me think, i saw a video by meat eater talking about "bear bacon" he talks about how the old timers (back in market hunting days) hunted bears for hides, meat and fat and sold it all. brine the bear and made "bacon" out of it.

That is interesting. Brine and make bear bacon...I imagine people needed to be much more thrifty and creative back in those "pre-convenience" days.

 

[itsasmallfarm]

That is interesting. Brine and make bear bacon...I imagine people needed to be much more thrifty and creative back in those "pre-convenience" days.

i shot my first bear last year. and am not going to lie, it was really good. made a ham out of the back leg. tasted like pork? it was one of the best wild meats i have eaten. lol

 

[Loopeend]

i shot my first bear last year. and am not going to lie, it was really good. made a ham out of the back leg. tasted like pork? it was one of the best wild meats i have eaten. lol

So jealous. Hunting over here is a big no-no. Secretly following all kinds of reddits about hunting and am doing taxidermy on the down-low.. and am eating home-bred animals.. but could never share that because I will lose a lot of customers and credibillity because it is a BIG faux pas.

I personally hate too rich people spending way to much to shoot an endangered lion solely for a nice head on the wall (not even eating it...).. every duck in this country is endengared; so logically I can't and will not shoot them.. but being able to shoot certain animals and cater your own meat instead of going to the supermarket; that's nice. And how it is supposed to be. So sometimes a bit jealous of people living somewhere, where te local wildlife is so healthy it can take it.