Forum

I eat meat but have not tried the other stuff yet. I am not against it, but the one time I tried liver was in the Marines and I quickly spit it out and gave it to someone else. My parents grew up on a farm and love liver and onions. I thought it sucked!!!!

Now, I eat grilled meats and roasted chicken, canned tuna, fruits, vegetables, good types of nuts and berries. Do you really have to go as hardcore? I mean from the variety I eat I feel great and my definition is pretty hardcore. I do cheat and have beer or wine sometimes, and coffee sweetened with honey or Agave. But my Allergies are for the first time almost non-existent.

So as a guy we think very easy with food. If it tastes good, fills us up we will eat it. So instead of the tough stuff, try a big fat juicy London Broil Round steak on the grill, a salad with oranges, spinach leaves, sliced banana, blue berries with Olive oil and some almonds too.

I bet you, he will eat it and will most likely want to grill it. My kids love my steaks, chicken breasts, roasted chicken from the grocery store etc. I bet your kids will. I usually grilled Zucchini and Squash as well with it.

FYI(We think easy for sex too, Cosmopolitan magazine's 70 ways to turn on a man…Gee wiz we only need 1!! But that is a different subject!)LOL

I like to get Pork Neck Bones (from a local farm store/non feed lot stuff) and put them in a crock pot. The stew with chunks of meat and fat are really tasty, or you can simply dip off some broth to drink. The bones are super cheap. An entire crock pot full of meat, fat, bones, and broth for a few dollars. The dogs can have the bones after they are almost disintegrated (I can literally mash the bones with my fingers after about 48 hours). My cat gets the fatty broth over her food and she is now a gorgeous cat. She used to be ratty and dirty all the time. I still use cat food because I haven't decided on how to supplement taurine into her diet yet (plus I'm a tad lazy). I can spot a "dietar-ily lacking" animal when I see them now. The bones are definitely an alternative meat. Sneak in a few veggies and call it stew and maybe the kids will try it.

Wow. I'm sorry. I don't have much advice but I'm sorry you are dealing with this.

Kudos to you for still sticking with it and sticking to your guns for your health.

I eat meat but have not tried organs yet. Not sure if I will for awhile….lol. I have to build up so courage.

Wednesday is offal in this house. No exceptions. My husband had to CHOKE his liver (in ginger and tamari sauce) down this week, but he does it because he knows I'll castrate him if his anti-offal attitude infects any child of mine! There is no better source of so many things a body needs; I can't allow our lack of history with variety cuts to dictate our childrens' future.

Currently chicken livers are our daughter's favourite food – fried quickly in ghee with onions, garlic, bacon and green bell peppers, and served (to the adult trying to mask their flavour) with jalepenos. That's a recipe off Cheeseslave. Chicken liver pate is super easy (check Nourished Kitchen f.ex.), but I just can't get used to eating it without crackers. Beef heart makes fanTAStic chili – heart is a muscle, not an organ like kidney, so the texture is more "normal" but it tastes "beefier than beef" and lacks that bitter flavour some innards can have (soak liver overnight in something slightly acidic to mitigate that, and for maximum avoidance flash cook it then drain off the blood before continuing with cooking). Sliced thin, heart marinates and grills well – see Food Lover's Primal Palate. There's a whole string on organ meats on Paleo Hacks. I live in Bavaria and here bloodwurst and liverwurst that you cook in water and then squeeze out of the casing is a traditional autumn dish (slaughter time). I served them last week over celeriac/apple mash and real saurkraut. A friend who eats full SAD told me recently that the heart is the tastiest part of a chicken – try chicken liver recipes (except pate) to start. And I seem to recall that the guy who was the catalyst for the story arc in Amelie particularly savoured chicken kidneys. I agree with the other posters about mixing heart and liver in with regular ground beef – do not exceed 25% of the total amount if you want to hide the taste completely, and remember that liver is wetter than ground beef, so adjust your recipes accordingly. I'm not hot on kidney or lung because of the texture, so can't help there.

If it's just cheaper cuts of muscle meat, a slow cooker will make anything delicious – and the more cartiledge and connective tissue, the better the broth will be! Shanks are fantastic for this, as are ox tails (similar effect, I assume, to the pig necks mentioned above). I got turkey necks – of all things! – on vacation in northern Italy, a "local tradition and delicacy". I stewed the daylights out of them with tomato and herbs and it made a nice meat sauce. Just be warned that part of the prep is shredding it with a fork and pulling ou the vertebrae. I hear marrow is good on toast, but I've never tried it (not just a toast problem), however I do make sure it gets mixed into any soup or stew I'm making with bone-in meat.

Speaking of traditional delicacy, check out humble pie – I kid you not – which is a real thing and is made from venison heart and liver. There's a recipe on powertothebauer.blogspot.com/2009/11/humble-pielettes.html which I haven't tried yet (not ready to think about paleoifying pastry).

Other posters are right about bone broth (an absolute backbone of any real food kitchen, primal or otherwise). It also has the handy effect of stretching the protein absorption of any meat you eat with it, so it lowers the grocery bill twice – thrice if you count the savings on face and cellulite cream you won't need due to bone broth's collagen Check Nourished Kitchen for a chicken foot soup recipe that should knock any looming cold or flu out of the way.

Fish stock is also free if you go to a fish monger for their off-cuts, and gives a great boost (f.ex to my low thyroid) from the glandular matter that cooks with the heads. At about 6 hours to cook, it's also the fastest stock to make. Strain it, add lime leaves, lemon grass, white pepper and coconut milk, and whatever veg and cubed fish, shrimp or chicken you want; we call it "dragon lady soup" after the neighbour in Gran Tourino.

Tongue can be poked all over and the holes filled with whole cloves and slivers of garlic, and then gently boiled. Slow cooked, it looks like pulled pork – would probably make a good version, too. Like heart it's a "muschle organ". Unlike heart it looks like what it is, even when cooked (if whole), so that can be an issue. And you have to peel it.

The food prep part is doable; clearly you've also got the foraging under control. I'd say a smack upside the head (in the most loving way, of course) is all that's missing! If the kids are on board, would that be enough to get him to at least zip his lip and eat? Good luck!