Hearts and other delicious things

>>8697507
Man I seriously doubt anyone here has ever tried anything but the mcchicken

Well. Heart is not a popular cut at all here in Spain, I guess it was giving you the other half and being nice or throwing it. My butcherer saves me the fat he was going to throw as I use it to make soap.

How do you prepare it? What do you eat it with?

I never tried heart, but tongue is great.

>>8697539
Donde vives?

>>8697542
For roasting it I just coat it in a little oil, salt, rosemary and thyme then stick it in a preheated oven at 180 degrees for an hour/hour and a half depending on how big it is.

I tend to eat hearts on their own to be honest, I don't buy them often it's more just for a quick bit of protein after Judo.

For stewing them, just your average irish stew but using the heart.

>>8697573
Barcelona

>>8697668
How is it? I've been in Madrid, a few places in Galicia, Santander and Bilbao but never Barcelona

>>8697684
I love it. But I'm biased.

Stay away from tourist places and It's cool.

But if you are here, you are interested in food I guess, and you visited already the best places in Spain for food.

Madrid for the super professional service in tapa bars, Galicia for the seafood and the Basque country for the Fish and beef. You are not going to find anything super special in Barcelona regarding food.

But a week/couple days for the architecture, the beer and the wether, Barcelona is perfect.

File: 08.jpg (62KB, 720x960px) Image search: [Google]

62KB, 720x960px

>>8697742
Went to a sideria last week actually, pic related

Dat Txuleton

File: 1489295230053.png (61KB, 657x418px) Image search: [Google]

61KB, 657x418px

>>8697507
I like roast chicken hearts with garlic as a snack, but also stuff like the oxtail and offal faggot on the menu at my current place. I believe we use liver, heart, tongue, and a few other bits.
Quite a bit more popular these days but still very cheap are cheeks, which are prime for sous vide cooking.

>>8697507
I like heart and liver. Can't stand neck, giblet, and kidney

>>8697542

hearts are literally just muscle with some fat and vein tissue (which is also muscle)

I have never eaten heart, but I would bet money that they just cook and taste like any other tough meat.

>>8699256
A bit gameier but more or less aye

>>8697507
I like chicken heart.

>Bilbao

You live in those Le Petit Prince trees?

>>8697507
I like this thread

My family is Basque - from the French side of things though near Biarritz.

Heart is a fantastic cut of meat. I don't like liver and kidney as I generally find them too slimey, but would definitely recommend giving heart a go to anyone sat on the fence.

>>8697507
Beef tongue is next level meat mascarade deliciousness. Lengua tacos are the bee's knees

>>8697507
Not a fan of heart. It's iron-y. Kind of like my first girlfriends vag.

>>8699542
One of my friends is from London and lived in a wee basque village where they only spoke, you guessed it, basque, he picked up the language fairly easily, one of those people with a knack for them, but when he went to the French Basque Country couldn't communicate at all

>>8700467

Basque is such a bizzare language. One of the oldest in the world, but they just stick fucking Z's in everywhere.

>>8697507
meh. Too much cholesterol if you eat it frequently but it's healthy if eaten in moderation. Lot's of nutrition values in general. I only eat free ranged entrails though.

>>8697530
Then they've tried chicken feet unknowingly
>evilgrinMrBurns.jpg

I want to make pork faggots (hurr durr) but I can't find a pig's pluck anywhere.

I've called several local butcher places and they all get their pigs pre-gutted or in sides.

https://www.youtube.com/watch?v=bj-f_Uq7bcA

File: image.jpg (2MB, 3264x2448px) Image search: [Google]

2MB, 3264x2448px

Stewing up the bits I didn't use yesterday

>>8701342
Gud stew, I also realise I should have Called this thread 'hearts and minds' and posted brains

>>8697758
Wtf

>>8697507
>Anybody else /offal/ here? Anyone got based butcher/shop owner stories?

I've had liver - beef and chicken. Chicken hearts and gizzards. Beef tongue and tripe, pork tripe. Lots of random blood and bits from various Asian cuisines...

A lot of it I've had in Asian and Mexican food, to be honest. I still want to have sweetbreads.

>>8697542
boil, change water, boil with onion carrot celery peppercorns, slice thin, make sandwich with bread and mustard or pickle.

>>8701509
It's generally how it's eaten here, you have to remember some people will eat steak straight up raw, not that I'm complaining I quite like steak tartare.

>>8701599
Did not know that. I always felt rare/blue rare was an American thing. Is that just a basque thing?

File: 06.jpg (79KB, 960x720px) Image search: [Google]

79KB, 960x720px

>>8701606
As far as I'm aware, I've not seen the same replicated abroad, maybe with the exception of the French. It's a big ol' steak though.

>>8701599
Barcelona anon here. I find that chuletón a little too raw even for Basque standards, but some people like it that way.