Acgelok wrote:


Anyone prepare their own beef heart? Gotta be cheaper than LFS.

If so, what do ya do? I seen the size of a heart... not no little
hunk-o-meat.

Cheers
I used to do my own for my 'Oscars' I would trim off all fat and sinew,
than mash it up fairly fine depending on your fish size in the blender ,
spread it on a cookie sheet cut with a pizza cutter and freeze. After
freezing solid break it up into pieces and store in a container in the
freezer . It's great for putting some size on your fishes
Regards Art

I've found that if after trimming, I cut the heart into chunks that will fit
in my food processor, then half-freeze them (so they're not "wobbly", but
not fully frozen, about an hour in the freezer works for me), I can run
them through the cheese grater attachment on the food processor, which
gives me even sized pieces with no large chunks. (If my english teacher
had seen that run-on sentence, he'd have killed me! ).

Jeff