Gertie, I have a friend who moved into a studio in Barbès, and the landlord told her she could do just about anything there but please not grow any potatoes. A previous tenant had actually done so, in a big vat of earth. Given the cost per m2 of any Paris real estate, even in more popular districts, them was mighty pricy potatoes...
I've had most types of offal except for the truly rare such as cow udder, but I'm not a huge fan of most of them; I'm not particularly much of a meat-eater in any event. I do very much like lamb's liver and kidneys, and duck livers. I've never eaten testicles (not counting the stuff that gets into sausages) but I see them all the time at Maghrebi butchers.
kerouac, obviously the pancreas is best known for producing insulin.
Oh, I just resurrected it because it's a good thread and might as well be stuck in here. (Although this thread is better. I can remove it if you think it confuses things.) As I said, the search engine is hopeless. In the Supermarket thread, LaGatta asked if there were a similar thread. I knew there had been a thread called "Where we shop", but I defy you to make it come up in the search engine.
But back to offal ............. I blathered about this somewhere else, but feel it bears repeating. I made a version of the Roman Kidney Stew (see recipe index), but with sliced beef liver. Because the beef was cooked first, then set aside to the very end of the cooking time, it retained its pink center and was extremely tender and moist. I made the stew part more elaborate, with peppers and carrots. Mushrooms would have been good, too. It also made a fine leftover.
Well, as planned, I had an offal meal tonight. Cooked some lardons in butter and olive oil and then added the kidney pieces rolled in peppered flour and butter. Sliced mushrooms were added. Once it had all sizzled properly, I added a dash of red wine and let it simmer covered.
Meanwhile, I boiled some potatoes.
Combined the two elements on a plate once the potatoes were done and added the parsley garnish which my grandmother taught me was obligatory.
I fully admit that it is difficult for most people to find the look very appealing unless they have already eaten brains. I think that if I had to serve brain to neophytes, I would preslice it, roll it in flour, and cook pieces to golden brown.
Post by cheerypeabrain on Dec 21, 2018 17:03:23 GMT
ew ew ew
I quite like pig's liver occasionally. But it has to be slow cooked.. first sign of any tubes tho and I'm done.
OH used to like lamb's liver..when he was in Saudi he liked eating a meal called kibdah or something, green peppers, lamb's liver and onions...altho I've never found the right recipe to recreate it for him.
The Moroccan butcher nearby has very good lamb's liver, and it isn't expensive. Also hearts. I find beef heart takes metallic, but not lamb's heart.
I think the brains I had - many years ago - were disguised. I still found them squidgy. I'd certainly eat them if I was hungry and there were no other choices, but see no need to eat them. Doesn't all this stuff find its way into sausages or pet food if there is no retail market?
One of the Bamboe instant bumbu (Indonesian instant spices) packets I bought is called Sambal Goreng Ati (Liver in chilly gravy). If I do make it with liver, I might buy the lamb's liver, or else duck heart and gizzard from the Vietnamese grocery. However, I might simply make it with tempeh, in case I have vegetarian guests. I like tempeh far more than tofu...
I may have said this before, but I used to be able to buy reasonable quantities of duck livers, hearts or gizzards, but now they are only sold (frozen) in very large packs suitable only for restaurants or other collectivities. I can still buy a mix of duck livers and gizzards, but find it difficult to tenderise gizzards. The duck bits are similar to chicken, but more flavourful.
My brother doesn't eat industrial sausages anymore. I asked why and he said don't ask trust me. He is a vet and works some time in a slaughterhouse. I trusted him. I only eat sausages from the butcher. Mostly. And I don't eat brains nor liver nor kidneys or andouillettes tripes tongues or even pork feet. I tried all of those one time or another though. I hope to try crickets soon.
I spent the night on a train barfing my guts out after a meal of ground tripe in Istanbul. Was so weakened by the ordeal that I couldn’t stand for more than a few minutes in the museum in Ankara, and grabbed respite in the guards’ chairs whenever I saw a vacant one.