Autoimmune Thyroid Disease

An Unfortunate and Lengthy Adventure in Misdiagnosis

Coeur de boeuf

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The old woman next door is watering her cats again. She has four or five cats and is constantly calling them to the back door for treats – “kittieees-kittieees-kittieees”, she sounds like the call of a bird. She doesn’t see too well and when she gets the hose out to water the plants, her beloved kitties always get in the way. They leap in front of the stream to bat it with their paws, then look astonished and wet in the aftermath.

I had coeur de boeuf (beef heart) for lunch. It’s rich in coenzyme Q10, minerals, and B vitamins. Heart food. Did you know that saturated fat is the food of the heart, that the fat around the heart is rich in saturated fat to provide fuel, that the heart runs exclusively on ketones? A medical fact little known by the public.

I bought the coeur de boeuf from Monoprix sliced, so at least it didn’t look like an actual heart – unlike the pork heart, which was whole in the tray. It looked just like normal muscle meat, apart from the occasional funny looking vein attached, and the sealed look of the muscle wall. I fried a slice in butter. I thought it would be tough, for some reason I equated toughness with strength, but of course the opposite is true, it is actually very tender and flexible. You would be forgiven for describing the texture as somewhat slimy when you first put it in your mouth. I had to fight my squeamishness. It’s actually a very smooth meat, not rough like muscle meat, perhaps down to the type of protein it is made from, such as collagen or elastin. The taste is quite pleasant, lighter, more flavoursome and more complex than beef, with a slight hint of liver flavour to it.

You can buy fromage de tête in France, even in the supermarkets. It’s a pate made out of pig’s head. Couper la tête de porc en deux… begin the recipe instructions on the internet. Place in a large pot, add the feet of the pig and cover in cold water. Add garlic, shallots and a bouquet of herbs to taste and simmer for six and a half hours. Add the tongue (la langue de porc) and cook for another thirty minutes. Add wine, de-bone the feet and head and peel the tongue, and cook for another thirty minutes. The mixture is then chopped, cooled, gelatine is poured over it, and it’s left in the fridge for 24 hours. Everything but the oink, indeed! The end result is nutritious and tasty – or so I’ve heard. I plan to try out a few more delicacies. Brains are supposed to be good for the brain. I haven’t dared try them. Goosefat, lard and offal are about my current limit.


Written by alienrobotgirl

2 June, 2004 at 10:59 pm

Posted in My History

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