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  #16   ^
Old Sun, Mar-18-18, 00:04
PilotGal PilotGal is offline
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Posts: 43,136
 
Plan: Maintenance since 2007.
Stats: 206.6/178/178 Female 5'7
BF:awesome
Progress: 100%
Location: USA
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cow's tongue is delicious. many a spanish recipe for tongue.
calf's liver.. when cooked in butter and garlic with a squeeze of lemon.. can make the liver taste mild.. very good.
chicken gizzards/heart packages are good for the crockpot. make a savory gravy and cook until tender.
oxtail is expensive.. it tastes like brisket meat, because it's cooked up against the bone, which makes it very tender.
another one for the crockpot and a savory gravy..
beef cheeks. two ways to cook this. in a crockpot. BUT, timing is everything. after 4 hrs, it can have the texture of brisket. longer and you can shred it and make beef tacos or enchiladas..
pig's head.. roasted. this was a delicacy in the early centuries.. can be a delicacy now, but labor intensive. full of collagen. make head cheese out of the meat from the head.
pig's feet.. so good and full of collagen. many spanish recipes have "trotters" cooked with beans.. ham and bean soup is one.. or cook down and add greens.

so many good parts of the animal.. so many good recipes. usually the cheaper cuts of meat - or used to be.

and these cuts of meat usually have more fat, which America shy's away from, now.
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  #17   ^
Old Sun, Mar-18-18, 00:36
Mama Sebo's Avatar
Mama Sebo Mama Sebo is offline
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Posts: 4,977
 
Plan: lc, highish fat,
Stats: 224/151/124 Female 64 inches
BF:44%/29%/20%
Progress: 73%
Location: Gaborone, Botswana
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We have always had a farm, goats, sheep, chickens, turkeys, ducks. geese...so we always ate all the animal that we didn't sell. Also, my mother was Australian, and she had much broader acceptance of exotic body parts (that's our name for them), our favorite breakfast was scrambled brains, generally sheep -- yes, for our own reassurance we only eat brain when we an be absolutely sure where they come from and what they are being fed. Austria (DH is Austrian) has a traditional kind of stew they make during hunting season -- wonderful for cold days -- its heart, lungs -- can be made with any ruminant's heart and lungs. We always saved the hearts and lungs from our lambs and kids for the winter. Restaurants in the countryside tend to have venison beuschel on the menu in fall and winter. Kids (the human ones) never really got into it, but I loved. Its called beuschel. Happy exotic body part eating!!
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  #18   ^
Old Sun, Mar-18-18, 07:16
Bonnie OFS Bonnie OFS is offline
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Posts: 2,185
 
Plan: Dr. Bernstein
Stats: 188/160/135 Female 5 ft 4 inches
BF:
Progress: 53%
Location: NE WA
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Quote:
Originally Posted by Verbena
I am now considering blood sausage... We had an excellent type in Spain for which I found a recipe, and would really like to give it a shot. Not sure how to do it without rice or oatmeal, but feel it might be worth a try.


I have a low carb recipe for polish kiszka that calls for coconut flour. Haven't tried it yet. I was wondering if it really needs to put put in casings, or if it could be put in a loaf pan, then sliced & fried.
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  #19   ^
Old Sun, Mar-18-18, 10:51
Verbena Verbena is online now
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Posts: 817
 
Plan: My own
Stats: 186/155/150 Female 5'4"
BF:
Progress: 86%
Location: SW PNW
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Bonnie, I have a vague recollection from my researching recipes some time ago that one did suggest doing just that, using a pan instead of casings. I often make liver pate in canning jars - cook in a water bath in the oven without the lid, and then put on the lid before freezing the extra (my recipe makes 4 or 5 of the jars that I use). I should think that blood sausage would work just as well.
I have found a number of European recipes (well, Swedish from dietdoctor, and German from various sites) that use psyllium husk powder as a binder/thickener. It has no taste of it's own, and works very well. I use it in meatballs and the like, as well as certain baked goods. Don't have the recipe right at hand, but I believe I put some in the liver pate as well.

ETA: Just looked up Polish kiszka; looks good

Last edited by Verbena : Sun, Mar-18-18 at 11:00.
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  #20   ^
Old Sun, Mar-18-18, 10:56
Verbena Verbena is online now
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Posts: 817
 
Plan: My own
Stats: 186/155/150 Female 5'4"
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Location: SW PNW
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"pig's feet.. so good and full of collagen. many spanish recipes have "trotters" cooked with beans.."

Pilotgal - I always put smoked ham hocks in my pea soup, but have never tried pigs' feet. DH loves his pea soup, so I might need to give that a try. He can have the peas, and I can have the trotters
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  #21   ^
Old Sun, Mar-18-18, 11:08
Meme#1's Avatar
Meme#1 Meme#1 is offline
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Posts: 8,934
 
Plan: Atkins DANDR
Stats: 210/183/160 Female 5'4"
BF:
Progress: 54%
Location: Texas
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All of the old time beer joints use to have jars of pickled pigs feet and also pickled eggs.. I remember seeing them in old stores that were 1/2 bar and 1/2 groceries.
here are some:https://www.ebay.com/sch/i.html?_fr...s+feet&_sacat=0
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  #22   ^
Old Sun, Mar-18-18, 11:40
Mama Sebo's Avatar
Mama Sebo Mama Sebo is offline
Senior Member
Posts: 4,977
 
Plan: lc, highish fat,
Stats: 224/151/124 Female 64 inches
BF:44%/29%/20%
Progress: 73%
Location: Gaborone, Botswana
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Love tongue (ccoked beef or other ruminant tongue -- boy that looked weird when I wrote it) and trotters -- but they might not take the palce of ham hocks -- of course they'd needto not be pickled -- other wise I guess they would work!! Lots of collagen truly.
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  #23   ^
Old Sun, Mar-18-18, 17:15
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ImOnMyWay ImOnMyWay is offline
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Posts: 3,662
 
Plan: OWL
Stats: 177/149.4/135 Female 5'2"
BF:50.5/39/25
Progress: 66%
Location: Oregon, Los Angeles
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I love beef tongue; it's my #1 choice if a deli has it (not many around here do); with chopped chicken liver a close second. However, lots of hispanic joints around here have tongue as a a choice of meat for whatever you're ordering (tacos, burritos, tostadas...). My favorite preparation is when they chop it up and reheat it in salsa verde.
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  #24   ^
Old Sun, Apr-15-18, 09:13
Susan70 Susan70 is online now
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Posts: 79
 
Plan: LC, IF
Stats: 256/210/190 Female 66 inches
BF:
Progress: 70%
Location: Upper Midwest
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I buy a 100% grass-fed braunschweiger. It's 60% beef and 40% beef liver. Tastes great, especially with mayo on it. Plus, I don't have to cook anything.
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  #25   ^
Old Sun, Apr-15-18, 10:08
SilverEm SilverEm is offline
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Posts: 1,018
 
Plan: VLC Pastoral
Stats: 137/136/136 Female 67"
BF:
Progress: 100%
Location: Maintenance since 2001
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Susan, that braunschweiger sounds really nice.

I quite like chicken livers, and also veal brains. Veal brains are nice alone, or mixed with scrambled eggs.

I sometimes order mixed, ground organ meats, to be mixed with the ground, muscle meat. Then I just make small hamburgers with the mixture, or cook it with vegs.

I also use marrow bones.
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