- Joined
- 09 Sep 18
- Moves
- 20590
@the-gravedigger saidThats why we make our own, planty of a$$holes around....... beaks and clawn not so much. so geeks & clowns go in the mix.
Mechanically reclaimed meat.
Who doesn't love eating ground up a$$holes beaks and claws.
@the-gravedigger saidAh don’t knock the claws. The organic ones are great for broth. There’s also a Polish recipe Zimne Nogi which translates as Cold Legs, made with pigs trotters. Also a Welsh giblet stew.
Mechanically reclaimed meat.
Who doesn't love eating ground up a$$holes beaks and claws.
@drewnogal saidYou guys really eat that? My Dad used to give it to the dogs.
Also a Welsh giblet stew.
@badradger saidMaybe. Stunk the whole house out.
tripe
My wife was staying for her first visit as my then girlfriend and thought it was what we were having for lunch.
- Joined
- 09 Sep 18
- Moves
- 20590
@divegeester saidhave eaten tripe when my dad cooked it, he simmered it in milk, it was ok....beter than the way they served it in pubs they soaked it in vinegar it could have been anything. we seemed to eat more variety when I was a kid mussels, whelks,winkles last time I ate mussels they made me ill, the old man used to dress his own crabs, I would eat crab but I dont think the rest would stay down....still like black pudding but not fried.
Maybe. Stunk the whole house out.
My wife was staying for her first visit as my then girlfriend and thought it was what we were having for lunch.
Don't leave out such gourmet items such as escargot, menudo, rocky mountain oysters, and chittlings. I don't care where you go, someone there will be eating something weird! It makes what goes into a burger or 'hotdog' sound much better!
Vegans are trying to make vegetable matter taste like meat. Cows have already been doing that for ages!
@badradger saidWe had a village butcher who kept then slaughtered his own animals on site. We could buy sheep brains there. They were soft and sweetish. I couldn’t look at one now and eat lots more plant based foods.
have eaten tripe when my dad cooked it, he simmered it in milk, it was ok....beter than the way they served it in pubs they soaked it in vinegar it could have been anything. we seemed to eat more variety when I was a kid mussels, whelks,winkles last time I ate mussels they made me ill, the old man used to dress his own crabs, I would eat crab but I dont think the rest would stay down....still like black pudding but not fried.
@divegeester saidI’ve not made the stew but have used turkey heart & liver for the gravy at Christmas.
You guys really eat that? My Dad used to give it to the dogs.
- Joined
- 09 Sep 18
- Moves
- 20590
@drewnogal saidI relly dont mind offal my preference is pigs liver, the wife cooks it great(or did do untill she lost her sight) I have tried ....it was ok but not up to christines standard. She had been a school cook and then cook at a local nursing home finished off as a cook for Quorn (disgusting stuff)lol
I’ve not made the stew but have used turkey heart & liver for the gravy at Christmas.
- Joined
- 14 Mar 04
- Moves
- 186458
I remember my mum cooking some Scottish concoction in a newly purchased pressure cooker. Having never used one before and, obviously not reading the instructions, after a period of time on the stove it desired that it could no longer deal with the pressure and exploded, “delivering the contents throughout the kitchen. (fortunately no one was in the kitchen at the time). My dad came home a few minutes after the “explosion” and asked what was for diner. My mum opened the kitchen door and swung her arm around and said...”that”.
- Joined
- 06 May 15
- Moves
- 27445
@ogb saidIt was a little disturbing to learn there is little or no tuna DNA in Subway tuna subs. I used to eat those often on my lunch breaks, sometimes even for breakfast.
what meat byproducts and synthetic laboratory fake meat goes into your favorite fast food meal ? are they safe to eat ?
Still alive, though.