SWMBO did a lovely beef casserole (spuds, carrots, pepper, mushroom and probably a dash of garlic, etc.) the other night and after months of salads, I thought it was delicious. I thought that what it wanted was a bit of kidney. I don't recall seeing much since mad-cow-disease.
Not living here long, I called a nearby, butcher and asked, they replied they could certainly oblige. £3.50 later I had half-a- pound of steak and kidney. SWMBO baked a pie and it was delicious.
Now all I have to do, is determine if they also do diced venison, game pie mix and decent fillet steaks.
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And, of course, liver and bacon...
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I could go some liver & bacon anytime, but I'd rather eat my dog's kibble than eat kidney.
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Seared lamb’s heart is tasty. Like lean beef.
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>> And, of course, liver and bacon...
She's already on it.
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I have a fussy son-in-law who won't touch anything he sees as offal. I enjoy liver, kidney, tongue, but don't go as far as trotters or pig's ears.
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I am a fussy too.
No Offal.
No Sushi.
No sticky Korean rice (YUK)
Whatever it is it has to be cooked properly. Steaks can be medium-rare with a hint of pink.
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>> I am a fussy too.
>> No Offal.
What's wrong with offal?
What about heart and brains?
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>> What about heart and brains”
>
As above heart is tasty. It’s after all a very lean muscle so is much like steak if fried. I suspect everyone has eaten the albeit in foods like shop meat pies and sausages and haggis. Had brains once. Deep fried in batter. I seem to recall they had texture of scampi.
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>> Faggots?
How very dare you...
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I've eaten trotters and hearts decades ago. I wouldn't fancy 'em now though, unless Putin pays us a, um, visit.
My dog likes pig's ears, but then he is a bit of a pig himself.
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There's not much i won't eat,love game, offal etc, haggis is a particular favourite, wife makes a lovely stuffed chicken breast with it wrapped in streaky bacon.
Weirdly I can't stand broccoli of all things.
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Forgot to mention Scottish black pudding, better than the Lancashire variety. Have had some by mail order from Moffat once or twice, or dropped in the butcher's there on the way north.
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>> Forgot to mention Scottish black pudding, better than the Lancashire variety. Have had some by
>> mail order from Moffat once or twice, or dropped in the butcher's there on the
>> way north.
Stornoway black pudding is the best in Scotland:
www.charlesmacleod.co.uk/products/black-pudding
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Isn't there white pudding too? I recall having it when I spent quite some months working in Aberdeen and staying in a posh Aberdeen hotel. Clearly different ingredients from black pudding!!
Reminds me that me and a mate went out the front for a smoke (I don't do that any more!) and there was David Attemborough with a massive cigar on. We chatted a bit and I asked if he was up there for Question Time, no, he was filming a documentary on something and was waiting for the camera crew to pick him up - who were in a budget hotel somewhere nearby. Nice bloke, very ordinary and friendly! :-)
Last edited by: smokie on Sat 19 Sep 26 at 14:49
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>> Isn't there white pudding too? I recall having it when I spent quite some months
>> working in Aberdeen and staying in a posh Aberdeen hotel. Clearly different ingredients from black
>> pudding!!
White pudding contains suet and (usually) offal of some sort. There's also a more sweet/less savoury version with dried fruit - sultanas etc.
'Charlie Barley' Macleod referenced above does both as well as he does black pudding. Shop in Stornoway is well worth a visit. Best beef sausages I've ever had!!
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My dad loved tripe.
I hate it.
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The Portuguese do some nice dishes with tripe. I find it a bit unsettling to watch someone hauling a few square feet of slimy tripe from a large bin though.
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>> Anybody like tripe?
Ugghh no.
We had it at home either stewed or as a salad thing.
Both utterly foul.
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My wife, being Polish, sometimes hankers after the cuisine of her homeland. One of her favourites is Flaczki, which is essentially stewed tripe.
We buy it in jars and it's reheated to serve, usually in the microwave. I find the smell unbelievably awful and this, combined with the appearance of it, makes it unbearably disgusting for me.
Now, lamb's liver (not pig's, which is too pungent) I really like, preferably with lots of onion and bacon, and also steak and kidney - or even devilled kidneys.
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Veal liver, Berlin style, is delicious. Thinly sliced then fried on a medium heat for a couple of minutes each side.
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>> Now, lamb's liver (not pig's, which is too pungent) I really like, preferably with lots
>> of onion and bacon, and also steak and kidney - or even devilled kidneys.
Problem is, few people get to eat liver cooked the best way. Needs to be sliced very thinly, then flash fried 30 seconds each side, so the inside is still creamy. Served with bacon, mash and fried onion gravy its a complete delight,
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I used to feed the dogs a tripe based raw food, but it became unavailable due to increased demand, and therefore price, from eastern european countries where it is still used quite a bit for human food.
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>> Anybody like tripe?
No tripe is about the only bit I wont eat
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>> Anybody like tripe?
in the old days back on HJ, a lot of tripe used to get posted :)
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>> in the old days back on HJ, a lot of tripe used to get posted :) <<
But not now ? :-)
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>> Isn't there white pudding too? I recall having it when I spent quite some months
>> working in Aberdeen and staying in a posh Aberdeen hotel. Clearly different ingredients from black
>> pudding!!
also red which is similar but meatier - both are more east than west coast delicacies.
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I really like white pudding but prefer the type with soft meal and what amounts to a crust. Edinburgh ones are made this way. White pudding in Aberdeen and elsewhere is a firmer, grainy texture and is cooked in batter. Still good but not my favourite.
Best with the inimitable brown sauce that is unique to Edinburgh chippies.
It’s funny how regional food differences still persist despite so much national standardisation.
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Horse? I believe I ate some in Paris, described as steak to differentiate it from bifstek - lovely.
I've tried kangaroo and crocodile, but won't go out of my way for them and had escargot a couple of times. Never tried oyster, whoever thought it was a good idea to prise open a rock and swallow the phlegm looking stuff inside?
Whelks - tried them, like chewing a pencil eraser. Cockles and mussels are fine.
Devils on horseback - prune wrapped in bacon, delicious. At a military wedd they were served as canapes. The waitress kept returning to me, as she said I was the only one eating them. Had to stop myself from eating too many!
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Brains and hearts.
If we were stuck in the Andes, and I bit the dust, would you?
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Steak & kidney - Duncan
