Bones, Offal, and Odd Bits! Nose-to-tail eating

offal
bone-broth
nose-to-tail-eating
tasty-secrets
ancestral-traditions
#1

It’s cold winter in the northern hemisphere and I’ve been drinking daily mugs of nice, warrrrrrrmmm organic bouillon/stock (to which I add collagen, Vit. C or goji berries, butter, and maybe a titch ofThyme and Cayenne and extra sea salt). Been looking forward to making a bone-broth based soup for a convalescing friend and broth has been on my mind. I happened to come across some interesting recently published books , I’m glad more of these types of books are happening these days!

Sally Fallon Morell, President of the Weston A. Price Foundation and author of the groundbreaking Nourishing Traditions (where I first learned how to make bone broth for medicinal soups back when I was a vegetarian!), also has a book that deep dives bones and broths, and it looks so good!

Prodigious food writer Jennifer McLagan has created two fascinating books:

And this French fellow is a famous Michelin chef who in his spare time is a marathon runner in London - he focuses on a lot of traditional French approaches to nose-to-tail eating. Of course, there’s probably flour-based roux/gravies used, but that can be ketofied somewhat by using arrowroot powder, konjac, etc.

Have any others you like/recommend? Please add them!

:woman_cook:t4: :stew: :meat_on_bone::bone::herb:

(Bunny) #2

Lol I was eating raw liver yesterday and cooking some calf liver soaked in milk and onions for my roommate, his daughter almost passed out watching me (she did not stay for dinner)…lol

Cooking it, ruins the taste, and smells awful/ofal when cooked.

Pickled pigs feet are another favorite of mine.

(Bob M) #3

What i need instead is a cookbook that tells me how to cook what’s on sale. Say top round is on sale. Or bottom round. Or flank steak. How do I cook that?

I have moved towards more offal, so the books you listed might be of use, too.

Darn! I meant to pick up chicken livers to make pate. I forgot.

#4

Smells ofal, lololol…!

I’ve not yet ventured there… dehydrated raw liver capsules for me still, but someday. Do you accompany the raw liver w/ anything, like pickles or raw onion slices? Is it tasty wrapped in roasted nori squares?

Animal feet have always sort of saddened/scared me - HOWEVER - back when I was an adult ESL teacher and a vegetarian, I did cave to the cajoling of Asian students who took me out to Chinese special restaurant and encouraged me to try the deep fried chicken feet that they loved. They were yummy!

#5

Hmmm… I wonder if that is somewhere in George Stella’s cookbooks - he’s so good at practical solutions and tips for optional replacements etc. :thinking:

(Daisy) #6

Lol I literally cook them all the same. Either air fryer or pan seared in butter.

(Daisy) #7

I love this, I’ll definitely have to look into these!!

(Bunny) #8

I actually learned how to eat raw meat from a vegetarian or pescatarian believe it or not! (lots of myths about vegetarians or true orthodox vegetarians, the ones who are not trying save the animals and do eat meat, they simply eat more plants)

My friend was an awesome guy really cultured person and a carpenter and he pulled out raw hamburger for lunch and was eating it in front of me. I was kind of freaked out at first and he was telling me how to put spices in it to kill bacteria and how him and his wife and family eat raw meat. What really blew me away was he defined himself as a vegetarian. He told me when you eat meat raw it is better for you. I guess those particular type vegetarians are more in it for there health?

When you mix spices minced garlic and onions and other highly bitter spices like chili tepins (what they make pepper spray with), jalapeños etc. with the meat it actually cooks the meat when you let it chill over-night and kills the bacteria like salmonella.

I also eat raw ground beef and organ meats and ground it my self with a meat grinder.

I get the organ meats for free. (no anti-biotics, hormones, strictly grass fed)

(Daisy) #9

I just ordered this one. Got it on half.com for $11.50 :star_struck:

#10

That’s wild, and funny. In my about 25 years of vegetarianism I did flex and ate meat about a dozen times as a social grace at certain crosscultural holidays and special events. I never considered raw meat appealing except for anti-cancer medicine etc - however, the few times I had raw fish/sushi with wasabi and ginger I loved it very much, lolol. Well, times have changed, I had to confront my undernourished lean mass and nutrient levels from the feedback I got with functional medicine testing - and for the last 5 years I’ve been eating all the grassfed and wild animal foods I can, and ditching most sugar/starch and nasty oils with LCHF/keto has taken it to a whole other level of healing.

Though ground raw meat scares me, reading that you grind your own made me realize that what scares me the most is the unknown factors of potential contaminations, strangers having ground it far away, etc.

I have yet to venture into the raw liver. I do have some precious Navajo lamb liver frozen that I could use as my initiation though. :thinking: I usually have chiltepins growing, and I can see how that and mixing garlic and raw onion (and maybe also some red wine) into it would marinate and predigest any concerning critters. I will keep that in mind.

You’re so fortunate to get those grassfed organ meats!!! Thank you for the encouragement. :sunflower:

(KCKO, KCFO 🥥) #11

I go to a dim sum place and the workers just watch as I consume large amounts of chicken feet. Some of them don’t even eat those. I grew up eating nose to tail and that included the feet. Hum, I must go back there soon, haven’t been in a while.

This book is like the bible of nose to tail cooking. The Complete Nose to Tail Hardcover – October 1, 2013

by Fergus Henderson

#12

You’re right, from what I understand, it’s esp the Taiwanese that love the fried chicken feet - and you might have earned yourself your own nickname there like Chicken Feet Empress! :laughing:

It’s also interesting how nose-to-tail eating - what amounts to discounted flesh, butcher scraps in many urban supermarkets - has featured largely in the food cultures of some of the most economically disenfranchised people in the U.S. - but in some european countries, the organs and odd bits have been very gourmet.

That looks like a great book resource!