Mon, Nov-02-20, 11:37
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Senior Member
Posts: 1,056
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Plan: My own
Stats: 186/155/150
BF:
Progress: 86%
Location: SW PNW
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Quote:
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Originally Posted by Nancy LC
Ox tail for marrow and soup base, smoked ham hocks for soup or stew, beef tongue, calves liver, chicken liver, gizzard. As a kid we had heart and kidneys and glands (sweet breads). I liked everything except beef liver (very strong). Calves liver I grew to like, but not love. I made chili with some chicken liver once and it was quite good. Tongue is very good.
Is lamb or pig liver good? I've seen both in the Asian markets.
Whole foods usually has organic chicken livers which I buy for my cats, and myself at times.
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Lamb liver, like lamb kidney, is milder than that of older, larger beasts. I was getting that on occasion from my friend whose BIL raises sheep, but has no use for the offal, so it would get passed on to me. I have only knowingly eaten pig liver in the form of sausages and liver dumplings in Germany, but I bought some from a local pig farmer recently in order to try my hand at homemade liverwurst. Waiting in the freezer now. |