JJ Virgin had organ meat trauma as a kid but now eats them almost daily using Pluck, a seasoning by Chef James Berry. Organ meats, especially liver, are nutrient-dense if sourced cleanly, but the texture is the real barrier to eating them.
All right. I know this, this kind of sparks fear in my heart with the organ meats. Like, is this something that could be great for our health? I still think back to when I was a kid, I was 16 years old and I went to London, um, with a friend's family and we sat down to eat and one of the people was having steak and kidney pie. And she asked me to have a bite of the steak. And what she'd done is tricked me and there was a kidney in there. And I have not eaten organ meat since. It was so icky, the texture of it, that like I have PTSD, organ meat PTSD. But here's the reality, they're amazing for you. So I've been looking for ways to eat them. Now the reality is, think about it, if you are eating liver, it's a filtering organ. So you wanna make sure that you're getting very clean organ meats. But I have a better way to do this. The deal with organ meats is they are so nutrient-dense with micronutrients that it's amazing. So here's what I do. I use something called Pluck, and it is this cool chef, James Berry, who's on a mission to get people eating organ meats, but he doesn't like them either. And so he made this organ meat seasoning. It sounds absolutely disgusting, I know, and it is amazingly delicious. So I use this organ meat seasoning in my stir-fried vegetables. I use it on my roasted vegetables. I use it on my air fried chicken thighs. It's amazing. So we'll put a link for that in the show notes. But that's my big take on organ meats is I've been getting it in almost every day now because I've been getting in the seasoning, which is made from organs.
So thank you, Chef James, on that one.
