I love bird liver pâté. I have yet to encounter any form of mammal liver that wasn’t disgusting.
Tripe is edible, provided you chop it into very small pieces, and mix it with other stuff that you do like. (Which, I suppose, is the same principle as pâté.)
I tried mountain oyster once. Not planning on repeating it.
Those are both good, but i typically get one of each with a whole bird, so i just use them to make broth.
Yeah. I had awesome fois gras years ago that I still dream about. I’ve had sweetbreads a couple of times at a rustic French bistro in Manhattan Beach – now sadly gone. I don’t know how exactly yours were prepared, @puzzlegal , but theirs were like little chicken nuggets and delicious.
Mine were at a fancy little French place in NYC. And the only two entrees that didn’t include ingredients i dislike (probably peppers of some sort) were a veal chop and the sweetbreads. And i avoid American veal due to the way it’s raised. So i decided to try the sweetbreads.
Someone near me ordered the veal chop, which looked both boring and delicious.
I have never been more disappointed in a meal. It was just disgusting. The flavor was fine, or at least, not memorable. I remember picking through the mess on my plate looking for vaguely solid bits to eat.
I used to have a fried chicken liver recipe that I liked a lot. I stopped making it because I read somewhere that chicken liver has high concentrations of pesticides or some other toxin; I don’t recall the details. However Googling around today it appears that perhaps the concern isn’t as serious as I had thought. Maybe I’ll try making it again. I haven’t eaten anything else in the offal list.
I found I liked pickled tongue when eating at a basque restaurant. And it’s good in tacos.
Especially if pickled.
Apparently I like chicken kidneys.
I’ll try anything once if someone else is paying
I crack eggs on the flat area where the handle meets the side of the pan.
I fail to understand why people find the idea of eating troubling. It is just a muscle, just like most of the animal. Cow tongue seems rather similar in texture to a spongy hot dog and tastes like however it gets cooked.
Pig’s ears, though, uh. I saw those in the store once and thought, I would rather eat a silk purse.
When I worked in a bakery I had to crack quite a few eggs, and so I crack eggs one-handed, but two at a time.
You aren’t an egg cracker until you can beat this guy:
I’ve had tripe in pho before, so I counted that.
I had blood in the form black pudding when I visited Ireland last summer. I actually liked the black pudding from a proper pub as part of a full Irish breakfast. I did not like the black pudding that was on the breakfast buffet at a chain hotel.
I liked chicken liver as a kid, but I haven’t eaten it much since then, except maybe occasionally in the form of pate.
I don’t think I’ve ever had tongue, but I would be willing to try it.
I put the lime in the coconut and drank them both up, but I got a bellyache. The doctor was no help at all.
Well you shouldn’t have woke him up.
Those heroes and villains? They were all made-up by the poster, right?
I never put the lime in the coconut that I can recall, but I do remember vendors in Costa Rica selling drinks in coconuts. They may have put lime in them, but I didn’t try one.
Assuming no woosh, yes those were the actual names. And for the first couple of iterations, the names were as deep as the characters went. Been a couple of reboots, occasionally with some actual development and twists, but still most everyone of Note in Eternia is defined by how they look or what they do.
Holy crap. I can keep up with his initial speed without leaving a bit of shell, but that sped up bit at the end? No way.
I usually crack eggs on the edge of the sink. Forutnately I have a stainless steel countertop and sink, so there’s no grout or seam between the countertop and sink.