At the risk of driving away pretty much everyone who’s ever read my blog, I’ve taken on a little project. I’m of the camp that wholeheartedly believes we simply do not consume enough organ meat…for a variety of reasons. It’s sustainable, it’s nutritious as hell, it’s so cheap it hurts, and it’s effing delicious. At least I think so, at least, but nobody listens to me.
OK, ok. I was totally grossed out by the thought of eating organ meats, too. I mean…they’re ORGANS!!!! Have you SEEN the Saw movies?! That sh*t is just gross…except that all meat is technically an organ meat and eating skeletal muscle tissue is just as gross if we wanna get all scientific about it. I digress…
It’s OK. Despite having a very Lithuanian mother who was all about the gizzards and brains, I’d never touched the stuff until earlier this year after husband guilted me into trying liver for the first time. It’s hard to turn down Nature’s Multivitamin. And I will even admit that the texture and appearance threw me for a loop at first. Ditto with hearts and tongues. But they were all deceptively delicious…and so Offal Week was born.
Over the next five days, I’ll be posting recipes for a handful of organ meats I’d never have thought to touch before. I tried my best to mix it up a little and give you guys some ideas that will not only make said organ meat more appealing and appetizing, but also to give a little bit of a heads up–or at least as much as I can via the Interwebs–of what to expect from the taste and texture.
I will not try to tell you the stuff tastes like chicken. There are some…”unique” culinary experiences ahead of you. But for those of you up for something different (and cheap! and SO good for you!), I hope I can help you along. For the other 99.999% of you who will never visit my blog again, it’s been a pleasure…by