Originally Posted by Akrnaf2
Originally Posted by attimus
Originally Posted by perchie.girl
thanks.... after i posted I spatch cocked a small turkey in order to get it into the crockpot... set it to cook to temperature... then all the peices parts that didnt go in the crock pot went into a small pot on the stove. I fried up the liver though in butter and Yummm....
I will turn off the small pot when I go to bed.
for what its worth... I bought that turkey in November... By one get one.... deals. Nice butter ball Huge breasts... bout about 12 pounds Dang thing took four days to defrost enough to get the Giblets out.....
Me and vodka hve an understanding.
you and my mom. Lol, was never a big fan of turkeys organs. Make a great gravy but were always cooked to death as a kid.
With as much hatching as I've been doing and with the ducks on s free for all basis, I'll be processing alot soon. Still looking at getting some turkeys to raise up for the holidays too.
I know that you in America don't usually eat the internal organs, and in my point of view it is one big stupidity! Because IMO they are the best tasting morsels! We eat EVERYTHING ! Did you ever try veal pancreas and lymph nodes? I think tgat you call them sweetbreads, or beef diagrame, the Butcher cut or unggle', BBQ turkey or veal tes....? Liver? Spleen ? Stuffed veal spleen Marrucan style is wonderful! Stomach and intestine lyibian dishes are incredible! You should open your mind and you will find an incredible world of tastes!
Chicken breast marinated in filfel chouma and chiken livers on the gas BBQ( I prefer the charcoal but didn't want to deal with it ) for lunch
Mom hated liver but remember I had to learn to cook out of self preservation. Her liver would be cooked Sooooo long you could barely cut it with a knife.
My family is from the south.... so offal was on the table for sure. Funny thing Mom hated liver but lived cow stommach....
Her recipe was to boil the stommach for a very long time .... My guess was about five hours. She started in the morning. The other option would be to pressure cook it. then you drain and let cool enough to handle. then its cut into strips about two inches wide and six inches long.... Breaded in corn meal and fried in oil.... Seasonings of your choice. For us it was salt pepper and garlic.
It was fried till crispy but it still had some chewy parts to it.....
Dad was fond of Chitlins which is a southern dish, mom refused to cook those at all. Chitlins are intestine. I have though had a Mexican version called Tripas.... Pork intestines.... the recipe I am sure would work for any... they have to be cleaned very very good. You can buy them in the store already cleaned. They are cut into manageable lengths for cooking then boiled as well but as they boil they render out their fat and eventually the water boils away . I have never cooked them but at some point they are cut up into small bite sized pieces seasoned and finished off till they are crispy. They are then served in small soft tortillas..... VERy rich, I cant eat but one or two Tripas filled Tortillas.
I had them at a birthday party where they brought out a huge copper kettle and had them cooking over a wood fire.... and he never took them out of the pot.
The video below is in Spanish.... but it shows the steps.
There are very few full on butcher shops here in the US. And even fewer that do slaughtering as well. Most commercial meat processing is done on production lines... so about all you can get in stores are Liver, Heart, intestines, and sometimes Kidneys. Not all grocery stores will keep those items available. Only ones that have ethnic clientele...
As you know Offal must be processed first. because it spoils....
I have had heart, Tongue, stomach, liver, and intestine. Oh and head... Street tacos with Cabeza meat.
Head Cheese is not cheese but a kind of salami sorry the recipe below is for pork but it can be done with any meat.
I am certain that Butcher shops that also do their own slaughtering will have those extra bits.
By the way the tongue I had was beef and it had been processed like corned beef. Yummy and very tender.
I will always give a new food a try.... even if I dont like it I will try it again other places.