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but they wouldn'y have been >>>> :hungry: ___ lol
You sure? Salad is salad you know.
but they wouldn'y have been >>>> :hungry: ___ lol
I loved heart meat as a kid -- heart sandwiches with mustard and ketchup, yum. Tripe was also no stranger to our table, even though it looked like something you'd use to scrub out the bathtub.
One of the most popular brands of hot dogs here when I was young -- Tasty Bite -- was made with offal (or "variety meats" as they euphemistically called it on the label ) but most of the national brands are actually made with good meat. I've actually made sausages for a living, and never saw sawdust, stale bread, floor sweepings, ears, tails, eyeballs, or any other of the horrific ingredients people imagine actually going into them.
However, if you buy those modern "snack" sausages sold at gas stations and bars, you better read the label close. There's a pretty good chance "beef lips" will be listed as one of the major ingredients. Yummy.
We used to have a "barbacoa de cabeza" as a tradition from the old days. A fire pit was dug, a bed of coals established, a wet burlap wrapped beef head was placed and covered with more coals and capped with soil overlayer. Hours later the head recovered, cracked open and the brain scooped out and mixed with the meat off the neck and face. Served on yellow corn tortillas.
Prions put an end to this.
How would you recommend cooking heart? I have at least 5 lamb's hearts in the freezer. Normally I cook them up for the cats (boiling them) but I'd like to try heart meat. I just can't figure out how to cook it well so it is tasty and not tough.
I used to love heart meat as a kid - my Mum used to make it for my Dad a lot - from what I can recall she used to stuff it (with the same stuffing you would put into a turkey or chicken) and wrap it in greaseproof paper and tie it with string and put it in the oven. It was really tasty - then again, I don't mind eating liver and kidney so eating heart isn't too much of a stretch for me.
Oh, I gotta try this! *puts heart on shopping list*
I still avoid that, actually. I like the fatty, wobbly, purple parts much better! I was probably a dog in my former life.
With that said, I never met a Swedish kid who didn't like bloodpudding. Slather it in lingonberry jam and most kids will gobble it down.
:eeek: Those are the bit that I cannot stomach - this is coming from the same person who carefully picks the fat off proscuitto and parma ham! I will take forever to cut any fatty bits off meat - probably why I liked heart so much - no fat or gristle to cut off. If you buy some heart do let us know what you think of it!
I take it that is like what we call black pudding? I like it but prefer white pudding. Can you tell me what lingonberry jam is - I've never heard of it!
You know, I never could understand why it's more gross to eat lips than butt (ham, anyone?). I eat tounge, heart, liver, pigs trotters at christmas(though I never made that one), a Swedish dish called 'pölsa' similar to haggis that is tradtionally sometimes called 'mashed lungs' (says all you need to know, right?). I don't eat kidney because I don't like the flavour but ox cheek is a delicacy. I love blood pudding. I've had lamb's testicles and my Thai friend's aunt's curry with wobbly cubes of duck blood. When I was a poor student, I cooked chicken and lamb heart quite often (btw, Lizzie had it right, slice them, turn them in flour and fry in butter - whisk out the pan with red wine afterwards and you have a great sauce) It's all dead. Let us not fool ourselves. We're eating corpse.
To me it's about respect and ecological sustainability. I think it's madness to raise a pig and not eat everthing but the squeal or how the saying went. Meat should, in my opinion, be more expenisive which in turn would mean better treatment of animals. Have you seen the way they keep chickens? I'd rather eat lips from a happy cow than filet from one of those chickens, I'm telling you.
In the Era (at least here) meat was a delicacy. People ate every bit and piece of animals and made them go a long way. I think that is something we need to return to. Frown at sausages because of lips? Really. You'd kill an ox and eat the filet and do what with the rest?
I'm actually doing an experiment with only cooking the kinds of food they ate back then, in the same amounts too. I'll report back on how it goes. I'm surprised how well it echoes what people say when they tell us to eat 'greener' and more ecologically sustainable.
OMG, I'm going to be sick...
I have a feeling that it's gonna get worse.
Yup it is. I'm getting real queasy....
OMG, I'm going to be sick...
Those dishes bring such warm and loving memories of my grandmother whose values were instilled in me and I hold very high today. It is not the necessarily the ingredients that comprised the dish, it is the ingredients that made up the Love.
They're small. You mash 'em up and spread the paste onto the food. Or, if the food itself is sticky and pasty (like rice balls or mashed potatoes), you can stick the insects right into it.
On purpose?
You know, I never could understand why it's more gross to eat lips than butt (ham, anyone?). I eat tounge, heart, liver, pigs trotters at christmas...