Different meats....
- Thread starter Janne
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Haven't had them, since I was a pre-schooler. All I can really remember is that they (hog brains) are mixed into eggs before scrambling.
All of the above; very underrated is offal, and truly delicious when sourced well and cooked properly...........
BUT with the exception of tripe :yikes: One of very few foods I just can't get down my gullet, and I've tried many times and had it cooked by the best of chefs; I just can't bear it.
BUT with the exception of tripe :yikes: One of very few foods I just can't get down my gullet, and I've tried many times and had it cooked by the best of chefs; I just can't bear it.
Stuffed & roasted heart. Fried live slices with onions and bacon.
Steak & kidney pie in the years that I lived in Australia.
Steak & kidney pie in the years that I lived in Australia.
I have never tried Brain, but would love to.
Tripe? You should try mu Tripe Goulash (-soup) or Tripe Porkolt.
Porkolt is what most people call goulash outside Hungary.
Pan fried liver, with well panfried onion ( lots and lots!), steamed potatoes, Worcestershire sauce ( Lea & Perrins UK made original).
Kidneys? Panfried on butter, Creame and English mustard sauce...
Not fond of Sweetbreads, any of them.
Yeah, forgot Tongue!!
Boiled Beef tongue... AAAAHHhhhhhh. Here they cost over 45 USD for one frozen beef tongue.....
Tripe? You should try mu Tripe Goulash (-soup) or Tripe Porkolt.
Porkolt is what most people call goulash outside Hungary.
Pan fried liver, with well panfried onion ( lots and lots!), steamed potatoes, Worcestershire sauce ( Lea & Perrins UK made original).
Kidneys? Panfried on butter, Creame and English mustard sauce...
Not fond of Sweetbreads, any of them.
Yeah, forgot Tongue!!
Boiled Beef tongue... AAAAHHhhhhhh. Here they cost over 45 USD for one frozen beef tongue.....
Can't beat the exotic meats (as they're called in the US, lol). Had Anduillete (not sure on spelling), a french sausage made from intestines and all sorts of goodies. when you cut it open its like dropping an old fob watch, bits sproing everywhere. Really tasty though.
My fav though is just pan fried sweetbreads (lambs for preference) and spaghetti with a nice garlic and herb butter drizzled over.
My fav though is just pan fried sweetbreads (lambs for preference) and spaghetti with a nice garlic and herb butter drizzled over.
My gran used to make me tongue sandwiches all the time. and liver and bacon casseroles, steak and kidney pies, faggots, all kinds of stuff. I could really go for come calf's liver and onions right now...
Lambs liver and onions in a rich gravy topped with a few rashers of crisp smoked streaky bacon, on a bed of mash and some shredded spring greens or kale is the food of champions.
Chicken liver parfait is another great love of mine, topped with green peppercorns.
Kidneys, a bit strong tasting, but lovely to add flavour to a steak pie. The rest, nah.
Chicken liver parfait is another great love of mine, topped with green peppercorns.
Kidneys, a bit strong tasting, but lovely to add flavour to a steak pie. The rest, nah.
Oof, Andouillette is horrible. Well the ones I tried were. It tastes of, polite word, manure. Quite literally.
All of the above plus tongue. Tripe though is an abomination.
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I do not like chicken liver. I am not sure why. Consictency?
Tripe has to be prepared correctly even before we buy it. Not sure what they do to it, but it should be 'clean' and very pale. If it is dark or has black areas = very strong flavor. Very.
I have tried the Andalwhatever. French sausage from pig intestines. Had good ones and bad ones. In France.
Remember when Pork Belly was a cheap 'for the dogs' cut? Then came one of those pesky TV chefs and made it popular. Expensive now.
Tripe has to be prepared correctly even before we buy it. Not sure what they do to it, but it should be 'clean' and very pale. If it is dark or has black areas = very strong flavor. Very.
I have tried the Andalwhatever. French sausage from pig intestines. Had good ones and bad ones. In France.
Remember when Pork Belly was a cheap 'for the dogs' cut? Then came one of those pesky TV chefs and made it popular. Expensive now.
SGL, you are surrounded by reindeer liver and kidneys.....
You do not like them?
I forgot to mention blood. Swedish or Norwegian Blodpudding, German Blutwurst, even the British Black pudding.
You do not like them?
I forgot to mention blood. Swedish or Norwegian Blodpudding, German Blutwurst, even the British Black pudding.
Janne...indeed surrounded....and with Saami lineage...but, noooo. The occational dinner sporting Marrow, blood dumplings (palt) etc never did fuel my apetite...
I never liked palt bröd ( a kind of dried blood bread you soften in hot water) or bone marrow.
Decades ago I had to drink a kåsa of reindeer blood of the reindeer I just killed. Did it. It all came back out 30 seconds later faster than anything.
