I tried them twice, usually my rule is try things 3 times before I write them off... but organ meat just isn't my thing. I'm sure that stuff is in some sausage and other products I like, but that's different (I'm a sucker for a tin of vienna sausage, pretty sure things worse than organ meat in those)
I do enjoy raw and smoked oysters (don't like fried ones) like all sorts of cooked muscles and clams, anchovy I will eat slices with a salad but won't eat the whole fish, and oddly I really like escargot
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Jaques Pepin's book, Techniques, 2012, has a chapter on offal and charcuterie, about 50 pages. Chicken Liver Custards to Stuffed Pig's Feet. As well as Tripe with Wine and Calvados. Apparently offal is fairly popular in French cuisine.
I like Rocky Mountain oysters, but they have to be properly skinned and fried. And prefer sardines over anchovies, less salt.
Oysters, all forms, are great. But never did master, or even try, the old bar trick of snorting a raw oyster thru your nostril into your mouth. That could be an interesting Meat-Up icebreaker!
Two cuisines that have recipes for every part of every edible thing are French and Chinese. Relatedly, both countries were the most densely populated in their areas and subject to periodic famines. Who knows how to cook every damn thing? Desperate people. America is low-density, never had extended famines, and people can be pickier about what they'll eat. Non-desperate people. I've occasionally thought of writing a book on desperation cuisine.
RobertC. Interesting. Makes sense.
We have a large Mexican grocery here, as well as a large meat wholesaler/retailer. They both carry cuts of meat rarely seen elsewhere; such as beef, pig, and chicken feet. Dried bulk fava beans, popular elsewhere, are in just one store here.
She would first cook up a pound of bacon in her cast iron skillet until crispy. She would then remove some of the bacon grease and pan fry up beef liver seasoned with S&P that was dredged in flour until browned on both sides but not fully cooked. She then would add back in the remaining bacon grease and a bit of butter and brown up a couple of sliced onions. Once the onions were browned she would turn the stove top to low and pour in a beer and stack the liver on top of the onions and cover the whole thing with aluminum foil to braise / steam the liver. Once the liver was cooked, it and the onions were removed from the pan and the best gravy ever created was made from what was left in the pan.
The liver and onions were served with mashed potatoes with the liver and onion gravy on them. Then the bacon was crumbled and sprinkled on top of everything.
I don't eat organs often but I like most of it. Aside from liver I'm not going to sit down and make a meal of organ meat, but they can be used as a filler in certain recipes if you cut it up small enough.
For example, the turkey giblets all get chopped up and mixed in the stuffing at Thanksgiving.
I've had more than a couple pickled gizzards at the bar. They aren't exactly delicious but they aren't nearly as bad as they look. Actually, this is usually done as a way to win free drinks on a bet👍
Liversausage sandwiches on seeded rye with brown mustard and a slice of onion. Man when I get a hankering for one of these, nothing else will do.
Frying beef liver in bacon grease with onion is a good one but I haven't had it in years.
Oysters are all good, raw cooked or smoked. In fact now that we're talking about it I have a tin at home that I think needs to get opened up.
No - I just can't. I don't throw them away, though - I normally cook them and give them to the dogs. They go wild for them, and I'm more than happy to share.
Yes to all. I haven't yet had a part of a farm animal that I haven't liked.
My wife and I both like offal, oysters both raw and cooked, anchovies, you name it. When we buy our steer shares or hogs or lambs we always ask for the organ meat and heads. We try to eat from snout to tail. I think at this point about the only part of an animal I haven't eaten is rocky mountain oysters, and that's mainly because the opportunity has never presented itself. I'd try them.
Gas station gizzards were one of my guilty pleasures when I lived in the South. Hot out of the fryer, with a good hit of hot sauce. Pure heaven.
Years ago I hosted a BB & BM party. (May have posted about this before.)
BB, bull balls, were hard to source. A local grocer had some that had been ordered, but not picked up, so I got what turned out to be from yearlings or older, as opposed to young calves. I grilled them, but did not realize that they needed to be skinned. Total disaster.
The BM, Bloody Mary, part went swimmingly well.
When our kids were little, 8 or less, we had some in a restaurant. They really liked them.
Absolutely not. No organs, I do not eat bile ducts. No. I do like anchovies, I don't consider them organs. Like them in Caesar dressing, and the whole ones on the grill. Oysters are ok, don't search them out, but every few years I have a few, and I like them. That bag of stuff in a turkey, kidneys and a heart, remind me of anatomy lab and I will never do anything but toss in the trash.
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