A Salute to Steve's Food Polls

[steve-in-kville]

Somehow, mass produced food has sensitised the younger generation. I have noticed some children and adults squeal about cutting up a chicken from the store.[/b]

Let me ask you Maz, are you a liver & onion type of person?

[MaxPC]

Somehow, mass produced food has sensitised the younger generation. I have noticed some children and adults squeal about cutting up a chicken from the store.[/b]

Let me ask you Maz, are you a liver & onion type of person?

It would not be my first choice but if hungry I would not turn it down. In my family, offal was minced and blended with cereals and spices to make pud or some form of pâté. Puds and sausages helped to extend meats and offal as a budget saver.

[steve-in-kville]

Somehow, mass produced food has sensitised the younger generation. I have noticed some children and adults squeal about cutting up a chicken from the store.[/b]

Let me ask you Maz, are you a liver & onion type of person?

It would not be my first choice but if hungry I would not turn it down. In my family, offal was minced and blended with cereals and spices to make pud or some form of pâté. Puds and sausages helped to extend meats and offal as a budget saver.

Chicken hearts are almost a delicacy at our house. Chicken liver... I may be the only one that'll eat it. Gizzards, made right, are okay every once and again.

[MaxPC]

Let me ask you Maz, are you a liver & onion type of person?

It would not be my first choice but if hungry I would not turn it down. In my family, offal was minced and blended with cereals and spices to make pud or some form of pâté. Puds and sausages helped to extend meats and offal as a budget saver.

Chicken hearts are almost a delicacy at our house. Chicken liver... I may be the only one that'll eat it. Gizzards, made right, are okay every once and again.

I have had fried gizzards, quite chewy. Not my first choice either. My wife will sometimes put chicken offal into stuffing for baked chicken.

[JimFoxvog]

Gizzards, made right, are okay every once and again.

Here's what I think "made right" means.

Gizzards, when pressure-cooked, lose their odd texture and are almost indistinguishable from other muscle meats when cut into small pieces.

[MaxPC]

Chicken feet: I have never been tempted to even try them.
Pickled pig's feet: once was enough. Starvation would be the necessary sauce for another go.
Beef tongue: had it, liked it well enough. It would depend on the chef.
Haggis: not my cuppa. I suppose that is a Scot's DNA that would make it palatable.

[steve-in-kville]

Beef tongue: had it, liked it well enough. It would depend on the chef.

I had tongue as a child and it was not prepared right. I would like to have the chance of doing it myself, though. Crockpots are your friend. Many years ago, I was gifted a beef heart and I made it for Christmas dinner. Took my time and it was a family hit. My dad tells me that leftover beef heart makes for great sandwiches. Didn't have enough left to find out.

[ohio jones]

Leftover tongue makes decent sandwiches, too.

[QuietlyListening]

I grew up with smoked beef tongue and it is good hot or cold. Back in those days it was a cheap meat- today it is quite pricey if you can even find it.

[ohio jones]

I do not recall ever having had scrapple. What is it?

Scrapple consists of meat or pork trimmings, cooked off the bone. Many times the meat used are from places of the animal that cannot be trimmed unless cooked, such as cow tail or the heads. Then the meat is mixed with a mixture of cornmeal and various spices. After it is cooked the mixture is put into oblong pans and cooled. When it is thoroughly cooled it forms a nice loaf that can be dumped out of the pan and sliced. The slices are then fried until the outer part has a crispy crust. People eat it with either ketchup, gravy, syrup, etc.

I ran across this gem of irrational exuberance just now:

Oh flower of all the flavors, O Queen of all the savors
That e’er to happy nostrils deliciously have rolled!
My soul with rapture shivers when I see the perfect slivers
Of kidney blent with livers, the scrapple hot or cold.