General Chat

http://www.telegraph.co.uk/comment/6425129/Liver-brains-kidneys-its-offal-but-I-like-it.html

Liver YUM all varieties (including chicken) same with kidneys (including rabbit).

Hearts stuffed and baked or slow cooked in broth.

Ox tail and tongue.

I still cook all the above.

The only two things I avoid are tripe and brains (can't see the point in either...lol)

Sue

DET, I think they're just beef heart. Like ox tail, is just a beef tail.

Oh how I lust for a chop with liver on it!

You're right, the BSE probably did cause problems, but lamb and pig ofal was till safe. I expect it put a few restrictions on importing/exporting meat, too.
Mind you, the aftermath of BSE is probably why ox heart is a scarce as hen's teeth!
During the BSE outbreak, The 'driver' and I used to try to find pubs that still sold beef & horseradish sandwiches :-)

Sue, tripe has an 'interesting' texture :-D :-D :-D

The mad cow affair was very annoying if you lived elsewhere in the EU.
British beef is much better to eat than French Charolais. There are a few French farmers going in for beef Hereford but they are few in number. The French took years to lift their ban even though Brussels had given the all clear.

My French OH has a high opinion of English food (before English cooks get hold of it) inc beef and offal. She is also v keen on cheddar, Stilton, proper pubs and craft bitter. The French bars mostly shut at 7 or 8pm!

A local restuarant we are fond of has plenty of "offal" on the menu and lots of customers so maybe there are more people who find it delish. thah MW thinks.

The chief chef (Italian) threatened to leave this week for a job in Germany. He gave his written contract offer to the mgr. who cried before matching the offer - a 50% pay rise. The chef then is one man who is happy with both offal and brexit :-)

The UK exports a massive amount of nosh to the EU inc lots of offal (not to pets4u at Melton Mowbray) and 80% of the landed fish. If DD does not get his trousers up the rest of Europe are going to suffer major deprivation of good things to eat. They will then come here en masse for cheap holidays as the £ tumbles and strip the supermarket shelves of lamb kidneys, fillet beef and so on. Just what brexit was supposed to halt, lots of EU types in supermarket car parks.

BSE well I'm a mad cow anyway so it did not stop me eating it ;-) :-D :-D

I feel fick.reading the list of likes.....

I didnt have liver growing up as mum never cooked it no one liked it.

yummy

https://www.thedailymeal.com/tripes-la-mode-de-caen

We had a stewed rabbit a week ago.
OH removed all the bones :-)
luvverly

Lambs’ brains are probably the easiest to source - try butchers, particularly ethnic butchers, or go directly to the meat markets.

www.bbc.co.uk/food/brain

Mmmmm bunny wabbit I love it. Plenty around here and it does help that my son is a butcher and prepares it for me though I am not adverse to doing it myself

We still enjoy liver and kidneys. Always liked heart but not seen it around so not had it for ages. Have had and liked sweetbreads, used to love pigs fry when Mum cooked it that included chitterlings. Miss the neck etc inside chicken, great for gravy. Mum used to make brawn but not eaten it since I found a tooth in it as a child!! Miss the pork chops with kidneys attached.
Maggie daughter used to go to a great butcher not far from you I could get there but can’t remember the name of the place sort of on the road from Bambridge to Eastleigh and by a river.

I'm afraid I don't like wabbit - but love hare.
...something else I haven't had for a long time....

*starts list of things to look out for*

Ann, I'll look out for it *searches online*
We don't normally go that way, but could make a detour

:-D

We've a jointed rabbit in the freezer! It was sold at the annual food fayre, a bit like a farmers market.

The previously mentioned butcher sells them when a local butcher has been culling wild ones.

LJ Smith Bishopstoke Maggie

Thanks






http://www.sausages4all.co.uk/about.asp


Sent from my iPad

Being a child during the war and meat ration was so small,we ate a lot of offal.
Always chose lambs liver as it wasn’t as strong a taste.kidneys also were nice.I still like liver and Onion in gravy.

Had brawn occasionally,loved tongue,but went into the pantry one day and on the cold slab(no fridges,) was a great big tongue with skin on,,a bit frightening and after loving it was not so sure after.

Never fancied tripe,but used to go to the tripe shop on way home from school and get honeycomb or thick seam for mother .she loved it raw with a salad in the summer and with loads of vinegar.

Still like steak and kidney pie or pudding.

Mum also used to make stew with rabbits legs but roasted the breast and that was nice.dad grew all our veg so lots of nice stews....guess we had a very healthy diet!

I thought Mad Cow Disease was PMT. Oops.

Ann - just found it!!! Thank you :-D

Brenda - someone else who ate raw tripe!!
I really must try it.

We used to grow our own veg - strange that the runner beans never had any beans below 2ft, the mange tout were always scarce, and carrots would have tops - but no carrot :-(
....the children loved helping themselves!! :-D
We kept ducks too. killed them ourselves and ate them.
Shop one's aren't nearly as nice.

When I was small I remember going to the indoor market with my Grandma - where she would buy tripe .... honeycomb, thick seam and I think the one that looked like an old window leather was called 'slutt', or something similar. My Grandad ate it with, I think, vinegar and a sprinkle of pepper. I remember trying it but wasn't impressed at that age.
She also did a mean casserole with a cow heel chucked in! Made you lips stick together.
Can't remember whether she used pigs trotters or not.
This thread has brought back a lot of culinary memories.
Did any of you ever have cheese dip? cheese cooked in milk which went really soft and stringy? I know it was yummy ... well from what I remember.
Thanks Maggie :-)

Solrosen - yes, now you mention it - I too remember two types of tripe.
I wonder which one my mum used? Will have to discuss with my siblings :-D

My sister used to eat pigs trotters when she lived in a bedsit.
There's an image of times gone by :-D

Mind you, she only ate them so she had more money for clothes and going out!!!

Love tongue and usually buy one from the local abattoir, then do it in the pressure cooker. I used to cook them on the hob, long and slow fantastic.

I also enjoy lambs liver, very lightly fried so that is still rare in the centre, so usually slice it thin then fry for about 30 seconds on each side.

I did like kidneys but as OH doesn't and can't stand the smell I no longer eat them. I did try telling her that by soaking them in milk the smell is removed.

Braised stuffed heart , again a favourite from years ago.

And yes lamb testicles fried for breakfast.

Having done meat inspection for most of my working life I've had access to most offal and 'cheaper' cuts of meat, all of which, if properly cooked, are delicious