Great video. My Mom was a nursing student in Hamilton, Ontario in the 50's. They lived in residence. She always talked about eating offal, the cheapest meats. Tongue, heart, kidneys, and liver. Cheap proteins can be made delicious.
Greetings from Norway. We always have pan-fried venison heart as a starter on Christmas Eve. I usually pan-fry it for a minute on each side with oil, butter, garlic and thyme. I recommend washing the heart well and spending time cutting away the heart threads. Keep up with the good work :))
Hey happy to hear a few from freaking NORWAY. Very cool. I aspire to be as happy as you folks. As for the recipe, it sounds divine. Thanks for sharing.
What a...hearty meal. Love the behind the scenes view! I'm also proud of the callus has developed on my right index finger from the pressure of the back of my knife.
I live in KY and love to hunt deer in the fall...every time I shoot one the first meal is always the heart...with a little red wine to wash it down. Fun video...the vlog style was a nice change of pace.
You're supposed to cut out all the tubes out all of them and as much of the white fat from the outside as possible that was the problem with the texture also may seem weird but if you soak it in milk for an hour or two it completely removes the blood after taste, you can do the same with liver beef or lamb
Bringhurst. There is no substitute in South Jersey. But I don't think I'd even try this one, so you get a lot of credit for not only trying it, but also EATING it! Anthony would approve for sure...
Btw I imagine it’s a while away but you could also start a series looking at Bourdain’s second cook book “Appetites” it is less orthodox than his Les Halles cook books but has some beauties like his Iceberg Salad wedge with Pancetta and Stilton? Like I said a way off but whatever you do I’ll stay tuned!
Hey thanks for the comment! I actually did a few of his recipes already from that book. I love the diversity of the ingredients. If you've got er... 20 minutes I did his entire Thanksgiving from that book on my channel. Along with his tomato sauce I tweaked a bit. Cheers.
Just discovered your channel. And, not an expert here, but I feel like hitting that heart with the hot sear might have been the primary cause of the toughness/chewiness. Perhaps the reason for his instructions to jus pop it in the oven was to keep the heat from turning it into a rubber ball? I've never had pig heart, but I've eaten heart before, and not had it be overly chewy. But that is a tough, hard working muscle - so I gotta think a more gentle approach should be better? Cool channel tho!
My holiday wish for you Mitch is that you might start to consider going for a culinary degree. I know SRJC in Santa Rosa, CA (Sonoma county) has an excellent, affordable program. They are organic and use local ingredients. It is probably the cheapest way to go. I got a degree in Restaurant Management from them 13 years ago and do not regret it at all.
I appreciate the nice wish. I’d already be a grad if I was physically capable to tear it up on the kitchen. For now it’s learning on my own and making videos :)
As of late I'm certainly acquiring a taste. I have always lovedddd chopped chicken liver pate however. I could eat that with a spoon. Glad you like the videos.
The heart, followed by some other organs like the liver, are the most praised food for predators like lions. In fact, only scavengers eat the muscles. You just cooked a lion's favourite meal right there. ( no metaphor about alpha, predator male personality intended ) It seems crazy to me that most of us eat the less nutritional part of the animal, when as you showed in your videos, organs can be pretty tasty.
Haha thanks for the comment. I agree the overlooked cuts can certainly be made delicious, really cooking these has just made me curious to try different methods
@@mitchmai In colombia, and i'm sure that in many other countries, we eat fried lungs "bofe" and it is really delicious. You should try it some time. But from a non smoker cow ; )
Check out that BEAST of a pheasant dish I prepped here 👉 tinyurl.com/38svt28y
Great video. My Mom was a nursing student in Hamilton, Ontario in the 50's. They lived in residence. She always talked about eating offal, the cheapest meats. Tongue, heart, kidneys, and liver. Cheap proteins can be made delicious.
Glad you like it. Yeah there’s no doubt the offal is cheap, but I think underrated as well.
Loved seeing more of the process of purcashing produce and your routine. Great work. Keep it up. :D
Glad you liked it :) next video will be a little more like the norm but I like to switch it up
I've been binging your videos. You give such a down to earth homey/relaxed vibe, I love it!
Awesome :) Glad you found me. Fun one coming this Monday
Loved the vlog style of this video + the cooking aspect. Really enjoyed. Keep up the good work, Mitch!
Thanks! Fun one to put together :)
Quality of your production is top notch. Keep going!
Thanks! You're in for a surprise next video my friend.
Greetings from Norway. We always have pan-fried venison heart as a starter on Christmas Eve. I usually pan-fry it for a minute on each side with oil, butter, garlic and thyme. I recommend washing the heart well and spending time cutting away the heart threads.
Keep up with the good work :))
Hey happy to hear a few from freaking NORWAY. Very cool. I aspire to be as happy as you folks. As for the recipe, it sounds divine. Thanks for sharing.
What a...hearty meal. Love the behind the scenes view!
I'm also proud of the callus has developed on my right index finger from the pressure of the back of my knife.
Hahoooo you sir have found my weakness. Puns
I live in KY and love to hunt deer in the fall...every time I shoot one the first meal is always the heart...with a little red wine to wash it down. Fun video...the vlog style was a nice change of pace.
Glad you liked it brother. Very cool to hear you hunt and eat what you kill as well. Definitely on my list one day. How do you prep the heart?
Opened up...laid flat into hot cast iron with butter...salt, pepper, garlic...Spanish Rioja in a short bistro tumbler..done.@@mitchmai
I like the way you roll. that rioja is something I need to look into. The spanish do wonders with their spices@@adamrussell9117
You're supposed to cut out all the tubes out all of them and as much of the white fat from the outside as possible that was the problem with the texture also may seem weird but if you soak it in milk for an hour or two it completely removes the blood after taste, you can do the same with liver beef or lamb
Noted. Thanks for the comment!
Bringhurst. There is no substitute in South Jersey. But I don't think I'd even try this one, so you get a lot of credit for not only trying it, but also EATING it! Anthony would approve for sure...
Haha thanks!
I grew up with my grandparents making beef heart. I've never even thought of pig heart. But I'll give it a try.😊✌️
Amen. Try anything (ya know that won’t harm you)
😊@@mitchmai
Great vid! Never cooked pig heart - but tons(literally) of beef heart. Seems a bit similar!
Thanks! It was unique for me
i just discovered your channel via my recommended
lol
subscribed
the vids are great :) and so are you chef
Hey thanks I appreciate it. Glad you found me
for sure, hope your channel grows a lot 😄
I'll be here for it :)@@DanTheSpearton
Btw I imagine it’s a while away but you could also start a series looking at Bourdain’s second cook book “Appetites” it is less orthodox than his Les Halles cook books but has some beauties like his Iceberg Salad wedge with Pancetta and Stilton? Like I said a way off but whatever you do I’ll stay tuned!
Hey thanks for the comment! I actually did a few of his recipes already from that book. I love the diversity of the ingredients. If you've got er... 20 minutes I did his entire Thanksgiving from that book on my channel. Along with his tomato sauce I tweaked a bit. Cheers.
Just discovered your channel. And, not an expert here, but I feel like hitting that heart with the hot sear might have been the primary cause of the toughness/chewiness. Perhaps the reason for his instructions to jus pop it in the oven was to keep the heat from turning it into a rubber ball? I've never had pig heart, but I've eaten heart before, and not had it be overly chewy. But that is a tough, hard working muscle - so I gotta think a more gentle approach should be better? Cool channel tho!
Welcome aboard and that's a good insight. I think in general such a tough cut could really benefit from a nice braise.
My holiday wish for you Mitch is that you might start to consider going for a culinary degree. I know SRJC in Santa Rosa, CA (Sonoma county) has an excellent, affordable program. They are organic and use local ingredients. It is probably the cheapest way to go. I got a degree in Restaurant Management from them 13 years ago and do not regret it at all.
I appreciate the nice wish. I’d already be a grad if I was physically capable to tear it up on the kitchen. For now it’s learning on my own and making videos :)
Solid video! Are you a fan of organs in General?
As of late I'm certainly acquiring a taste. I have always lovedddd chopped chicken liver pate however. I could eat that with a spoon. Glad you like the videos.
Hahaha the paula deen comments made me laugh. She is indeed probably still racist
Lol glad you enjoyed. Presumptive of me to assume she's still racist, but in the moment I said what I said 🤷🏻♂️
Any of the white on the inside of the heart that looks like silver skin you need to remove on large animal hearts.
Word thanks for the comment!
The heart, followed by some other organs like the liver, are the most praised food for predators like lions. In fact, only scavengers eat the muscles. You just cooked a lion's favourite meal right there. ( no metaphor about alpha, predator male personality intended ) It seems crazy to me that most of us eat the less nutritional part of the animal, when as you showed in your videos, organs can be pretty tasty.
Haha thanks for the comment. I agree the overlooked cuts can certainly be made delicious, really cooking these has just made me curious to try different methods
@@mitchmai In colombia, and i'm sure that in many other countries, we eat fried lungs "bofe" and it is really delicious. You should try it some time. But from a non smoker cow ; )
Lmao that sounds like something I'd def try@@chacho7728
First
Damn it. Second.