Dh is very skeptical. I need tasty recipes/ideas where they are not giant whole organs (a chicken heart is bigger than I thought!) and LOOK like hearts and livers. Like hidden hearts/livers! I'm not opposed to splitting them up into hearts in one recipe and livers in another or grinding them--should I just grind it all up and sneak into rice or ground beef or gravy? It must taste good!
Rinsing them gagged me out a little and I had to keep telling myself, "it's just meat, it's just meat" I am still an organ meat newb!
Edited by craft_media_hero - 7/2/12 at 12:30pm