Paper?? Bleh, I'd rather eat intestine.

I'm really surprised at the number of people that don't like brains and also liver. Both are yum if they're cooked correctly. Same with tongue. My mum used to get calf tongues and press them with aspic. Then we'd have them on sandwiches. I used to like having it all by itself though.

We have a lot of asian style food here at home including Sushi.

The food that scares me most is all the processed stuff you get. Really, if you're going to be worried about what something is doing to you, it's all that crap they put in the box.

Brains and eggs. MMMMmmmm.

I've always been curious about lung...anyone tried it?

I've eaten the lungs from a roast chicken and turkey. Kind of a musty taste.

I think I've worked out where you're going wrong - you're not supposed to eat the box.

Good sausages still have natural sausage casings (ie intestines).
I'm not mad on haggis - too crumbly and balnd and blah for me - but honestly it doesn't taste like anything grim. Then again, I grew up on cheap minced meat pies, and heavens only knows what they cut those with...

Zip I don't think you're having liver which has been cooked or prepared properly. Mum used to soak it in milk and pan fry it with bacon and onions and it was heavenly. If I was faced with a large slab of it, it might put me off too. We used to have offal at least once a week because it was a cheap form of protein. Liver was the most agreeable to me - one of the few foods that were ever fried in our house - because Mum would usually make a chocolate based dessert. I think she saw it as an iron rich meal - I've always associated the two anyway.

Maybe they were smokers. :headshake

Kidneys, liver, lungs... there's something I don't find quite right about eating filter organs that remove toxins or collect all the bad stuff from a living thing.

I agree! My ex b/f would go to KFC and get gizzards and livers and talk about how expensive they are. I'd say "you're paying that money for GUTS, dude."

I will rarely experiment with weird food. I don't like a lot of stuff that most people wouldn't live without: mayonnaise, salad dressing, tartar sauce, peppers, onions, tomatos (though I like tomato sauce) broccoli, cauliflower, shrimp...etc. I would never make it on a show where they eat eyeballs or worms.

Come on, think about it. For it to be an effective *filter*, it would have to be able to extract the bad stuff and get rid of it. It's not like the dust cup on your dustbuster that just accumulates and accumulates. It moves it out of the system. There's an argument for the position that those organs could be the cleanest places--the least tolerance for the bad stuff.

That aside, cooking thoroughly covers a multitude of sins. For example, when camping, I don't bother to filter or sterilize the water for coffee. I just get a ten tin 3/4 full of water and boil it (aha!) and toss in the coffee. Why filter what I'm going to boil?

When neither of these arguments overcome your own personal ick factor, well, we're done. That's fine. More for me. :slurp:

Okay, liver and kidneys I'll give you (I have to try these sometime soon, now that I'm in this debate. Any dish suggestions?) but lungs are still out. They are essentially the dust cup and while that pig ain't probably ain't smoking, I'm still hesitant for all the nasty its breathing it at the pesticide-ridden farm.

Do you boil your pre-coffee water for 10 minutes? :worried:

Honey, when I'm camping, we put the pot on **first thing**. I mean in pjs, water drawn the night before, and it stays on all day. Heh. It ain't even coffee in the first ten minutes. It's like sourdough starter that you drink. We just keep topping it off and throwing in a little more coffee if it gets too dilute.

Hang on. Here's a picture.

That stuff looks like it'd turn my hair white. Impressive.

I'll be thermosing in my Peet's New Guinea, along with creamers of half-n-half.

I've eaten crab "lungs," and thought they were gross--weird spongy texture and no flavor.

Beef tongue tastes exactly like bologna...so I bet bologna has a lot of tongue meat in it.

I just finished enjoying a little mousse truffée, made with pork, chicken livers, and black truffles. It was wonderful.