Offal sounds awful!

I wish I had the courage to delve into the world of offal-cookery, beyond the obligatory chicken livers crostini... :yum:

A restaurant where I worked as a lad was famous for deep fried chicken livers. They were pretty good.

I've also had deli sliced tongue on a sandwich. It was pretty good too.

I think that's the limit of my venture into offal.

I had tongue soup at the student cafeteria in my study abroad program in Germany. It was a half of a tongue (cut lengthwise) in a bowl of broth. A little on the chewy side. And the taste buds were a weird texture in my mouth.

Had it sliced on sandwiches before too. It's just like any lunch meat then.

"So buy some f***ing lunch meat. It's the cheapest f***ing meat you can buy." [/paraphrase bobcat goldthwait]

It's all about the texture. I will never eat a tongue. Ew.

French-kissing that which I am eating. :yelsick:

I've had tendon, tripe (and not just what they taught me in Religion class!) and liver. Had gizzard gravy...

On second thought, I've eaten a SlimJim, so I suppose I've eaten every bit of the critter whether I knew it or not.

Tongue used to be my favorite lunch meat at nana and Grandad's house when I was a kid..... until I learned it wasn't just coincidence that it sounded just like the word for the thing you lick with. :eek: never ate it again. i think it was quite expensive too, because we never ate it at home...

I can't believe how clean this thread has stayed.

Friday is yet young on this side of the world....

I quite disagree with you there, Cloud, but then I've hit more than one SCA feast, too. Medieval type meat+fruit dishes all over the place, particularly if the feast is middle-eastern. No fruit with meat seems to have been a fairly recent affectation of the French. Nobody else got that way about it.

Recall, too, the origin of mincemeat pies.

Ham & Pineapple, Turkey & Cranberries, Pork Chops & Applesauce, ad infinitum.

Yeah, I don't reckon that's good either for the maple syrup or the bacon. While de gustibus non disputandum est, I don't, unlike some people, like syrup on the scrambled eggs either. It just plain gets in the way of the proper eggs experience. Custard's plenty good when it's sweet, but scrambled eggs don't need it.