On Wednesday, Apr 13, 2005, at 21:12 US/Pacific, Cas Kearse wrote:

> What about nutrients in others organs.  I know liver is high in many
> nutrients but what about heart?

I treat heart as lean steak, broiling it with butter. You can eat it as 
rare as you like. One can also roast whole hearts.
>   Isn't it the same as other muscles?  Then
> there is the intestines and then what else?  Are innards other than 
> liver
> worth the time to find and then learn how to prepare?

Spleen and pancreas have a weird mushy texture; about the best I could 
do with these is to make paté out of them with liver added.
Tongue is a wonderful muscle. Brains are pretty unavailable these days, 
but I eat pork and lamb brains lightly sauteéd in butter.
Kidneys are a bit of an acquired taste, but good broiled, too, or 
sauteed with onions or mushrooms. Lamb kidneys are milder than beef.
Tripe as it is offered to humans is virtually denatured and sterile, 
and hardly worth the bother, although ethnic tripe recipes are all 
pretty good, if not Paleo.

ginny


All stunts performed without a net!