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J

I’ve been eating beef liver and chicken gizzards a lot lately. Anyone else into organs? Oh yeah, I had some brain tacos this weekend at the Mexican joint too. Delicious!

M

MMMMM, liver and onions, one of my favorites. I crave it once in a while; I think especially when I need B vitamins…

C

I just cooked a beef tongue on the weekend. It wasn’t a hit with the family but I’ve always liked it. I’m not a fan of liver, but heart is good. My grandmother used to make a great steak and kidney pie. I don’t get to have too much of that sort of thing because I’m the only one in the house that will eat it.

J

@crullers tongue is one of my favorites.

J

Yes Offal is very tasty. In Medievil times Offal was the food of the rich, now it seems the otherway round.

What is Offal?

P

Brain & tongue are among my favorite’s for Tacos. I remember my mother used to make a fabulous Kidney Stew when I was a kid. Liver and onions are a once, or twice a year treat for me. No one else in the house will eat it.

J

Definitely in favour of liver and onions. However, when I first saw the thread my immediate thought was this

T

Offally good. Love the ‘nasty bits’.

F

I love Bach when it comes to organs!

H

Offal are the bits of the animal that are usually “cast off.” They (with the exception of the few bits that are poisonous) are good eating!

H

Offal are the bits of the animal that are usually “cast off.” …

I’m sorry but I have to disagree with you there. Offal : “Offal also called variety meats or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone” In many cultures is is most definately not considered as “cast off” at all & is a valuable source of food.

Makes for a plausable story tho’… doesn’t it? When I am introduced to new people, the first thing that I usually tell them is: "Don’t believe anything that I tell you and only half of what I show you… Then again… since we are talking about things eaten by other cultures , the implication is that they are cast off by our culture , isn’t it?

C

“The Fifth Quarter” originally referred to these tasty bits. The other four quarters come from the carcass and are muscles, bones and fat. Technically the heart and tongue are also muscles, but who cares? It’s all tasty if prepared with the proper techniques. Too much of it can cause gout, so moderation is advised. Grilled kidneys make great snacks, in a pie or deviled are also good eats. Pickled smoke tongue=great tacos and sammies. When it comes to pigs the only part you don’t eat is the oink. I like pigs.

S

I was raised on organ ‘meats’. They were relatively very inexpensive and can be very tasty. Here in Montana there is the annual Testy Festy (Testicle Festival). A riotous and fun gathering in Rock Creek That features… Well your guessed it…

J

I remember my grandfather came back from the market in Melbourne many years ago, quite upset. As a central European, he was quite willing and happy to eat offal, and as a poor refugee when he first arrived in Australia, he was delighted to find his favorites available for a pittance - in the dog food section of the market, and not licensed for human consumption. He was very upset when the regulations changed and butchers were allowed to sell it. I remember him saying "Now it’s going to cost five times the price!“

T

I’m going rabbit shooting at the weekend and if I get enough I will make a rabbit liver pate. It’s amazing, as good as chicken liver pate IMO if not better.

N

Rabbit is way better than chicken and not just the liver, I love eating rabbit.

T

I eat a lot of woodpigeon too, and game in general. Better for you too.

H

I love livers, gizzards, tongue, kidneys, heart, pickled tripe and, of course, prairie oysters (testicles)! Having roots in Wisconsin, I also have a natural affection for headcheese! Other than headcheese, I never got into brain. Go figure… To make headcheese: boil the whole pig’s head until it’s “falling off the bone tender”, take the bones out, put what’s left (ears, jowls, snout, tongue, brains, the lot) through a meat grinder, add your spices, and add clear gelatin to bind it all together. YUM…

C

Dirty Rice, a Cajun classic, uses all manner of goodies not usually listed in “civilized” recipes. There’s a few recipes for things like uteri and sphincter that I’ll leave to others, but most parts are great if you do it right and the individual bits aren’t readily identifiable. I don’t know how I’d react if I found myself face to bunghole with a pork sphincter, but I don’t think it would be pretty. As for testicle festivals, there’s one in San Luis Obispo, CA that also has a T-Shirt with “I had a ball in SLO”. The best are the grilled sheep nuts followed by rooster fries, with deep fried bull nuts coming in third. All good with some hot sauce. My grandma swore I was weaned on a Tabasco bottle, and given my consumption of that nectar I wouldn’t argue.

C

If you want real haggis here in the colonies you need to know a sheep herder/farmer that will give/barter/sell the pluck: lungs, liver, heart, stomach, sweetbreads, etc. I know a few such folks and make a haggis every year for Burn’s Night festivities (January 25). Glasgow, Kentucky hosts the annual Highland Games and is only a few miles away and not far from Bourbon & Burley country. Kentucky is where many of the Scots-Irish ended up when they emigrated. This area is also the center of Angus cattle in the USA and has been since the 1700’s when they first came here from Aberdeen. Most of the Tennessee and Kentucky Angus cattle are red, not black, but are Certified Angus Beef and damn tasty critters. http://www.glasgowhighlandgames.com/

H

Skewed answer: I’ve been enjoying Eddie Dunstedter’s work on various ‘old time’ radio shows from the 50’s lately, and of course Shirley Scott, Wild Bill Davis, Milt Buckner and Bill Doggett are always worth a listen, and despite a very dull CD I’ve got, Deacon Jones (who was in Freddie King’s band) was a real groovemaster live. Straight answer: I tried haggis as a boy when Mum and Dad took us to Scotland for a holiday, and liked it. And when they told me what it was made of, much to their surprise, I still liked it. Lovely with a drop of tomato sauce on the side (though possibly that’s sacrelige) There was a Brazilian cafe in our town for a while, did a good coffee, provided with amazingly surly service by one particular waitress. One day a guy had a plate of something that looked delicious, so I asked what it was, and was told it was chicken hearts. Sadly, the place closed before I had a chance to try 'em. One another note… https://www.youtube.com/watch?v=4EV-MuZ5VQU

T

For those that don’t like beef liver, you may want to try calf liver, which has less of a “liver” taste

T

Veal liver is amazing too. Next best to foie gras.

S

Organs are OK, Piano is better…

W

The Farfisa is a nice organ.

B

Pate is as adventurous I get with organs. However, I make a mean Soul Soup with a little Hammond B3 organ…