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| I bought a lot of meat today, some of which I don't know how to cook... yet. |
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| Like tongue. It was offered to me once in a sandwich and I just couldn't do it. |
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| Makin' out with the calf tongue (being married is cool because you can blog pictures like this, where you look deranged, and you don't have to worry about being pretty). |
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| The beautiful and wise Katie, who was invited to join us here at LG given her writing flair and culinary likemindedness, but who cannot join us at this time, kindly lent me this book. You may have heard of the author over at Kitchen Stewardship regarding discussions about soaking and phytic acid. So far I'm enjoying it a lot - it's researchy but also very narrative in style in the first part, which makes it easier to go through. |
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| See? She made me. Tongue and liver. Right there on the list. |
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| So far, I agree! I have been really into reading about postpartum depression in particular since starting doula work - but so much of this info is great for everybody! In addition to buying all this meat, I'm doubling my omega-3 supplement and am starting Tony on it too. I also bought folic acid and zinc - maybe I went a little nuts? But oh, this pharmacy has such sales!! |
So stay tuned for me, cooking liver and tongue! If I find I have the courage to share!
My step father eats tongue and liver as a matter of fact, if you need recipes. I pickle the tongue for him, its his favorite way to eat it. I tried tongue before, but I just couldnt swallow the piece, it stayed there on MY tongue and I really felt like I was maiking out with this pig. UGH!
ReplyDeleteHmm I'll keep that in mind! Nourishing Traditions has lots of recipes for crazy things I didn't grow up with, so she'll probably have some hippie way to cook 'em, but I may take you up on that if liver round one goes badly - lol.
DeleteGlad you're being inspired! I'll look forward to some 'possum stew soon. :)
ReplyDeleteOk--liver is like, an egyptian staple. Very easy. Just finely chop an onion, squeeze juice of 1 lemon, pepper, and marinate for a couple of hours. Pan-fry. DELICIOUS AND NUTRITIOUS.
ReplyDeleteFried Venetian veal liver is also heavenly: http://olivesandbread.blogspot.ca/2010/03/venetian-liver.html.
I have to say, I'm curious. Tongue in a sandwich? What??? What culture??
ReplyDeleteUmmm hard to explain! Jew from Argentina who converted to Russian Orthodoxy, lived in New York for years... I think that covers all my bases? lol
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