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Offal - your favourite bits
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gillypanda
06-04-2008
Originally Posted by swingaleg:
“Yeah..........I used to like a bit of skirt............”

You little devil, swing

The best offal is still inside the living animal, running round a field!
swingaleg
06-04-2008
Originally Posted by gillypanda:
“You little devil, swing

The best offal is still inside the living animal, running round a field! ”

Yeah........that's the freshest...........
Midiboy
07-04-2008
I don't do offal ever...

...I don't eat vital organs
BlitZace
07-04-2008
I'll eat Liver and Kidneys. But that's where I stop with my Offal tastebuds.

Never been too keen on the Brain. Perhaps I'll acquire a new-found taste for it when the inevitable Zombie Apocalypse comes rolling round the corner!
Corin
07-04-2008
Les rognons au moutarde

Take pig or beef kidneys and chop into slices.

Arrange slices in small baking dish.

Mix Dijon mustard with olive oil and spread over kidneys.

Sprinkle some marjoram or thyme, according to your preference, over kidneys.

Put aluminum foil over baking dish and insert into preheated oven at 220 degrees Celsius.

After 15 minutes, turn pieces of kidney over in dish, replace foil and continue cooking for approximately 7 minutes.

Turn off oven, remove foil, and allow to continue cooking for further 5 minutes or so.

Serve with baked potato, and steamed carrots and or green beans.
BlitZace
07-04-2008
Originally Posted by Corin:
“Les rognons au moutarde

Take pig or beef kidneys and chop into slices.

Arrange slices in small baking dish.

Mix Dijon mustard with olive oil and spread over kidneys.

Sprinkle some marjoram or thyme, according to your preference, over kidneys.

Put aluminum foil over baking dish and insert into preheated oven at 220 degrees Celsius.

After 15 minutes, turn pieces of kidney over in dish, replace foil and continue cooking for approximately 7 minutes.

Turn off oven, remove foil, and allow to continue cooking for further 5 minutes or so.

Serve with baked potato, and steamed carrots and or green beans.”

Cheers Jamie!
555
07-04-2008
I'll stick with my chicken fillets, fillet steak, leg of lamb, and high quality meat goods thanks. If you want to eat the stuff that's just above dog food, that's up to you!
Orangebathwater
07-04-2008
Love offal, favorite might just be sweetbreads.
Espresso
07-04-2008
I like liver and kidneys, that's about it in the offal realm.
I've had heart, but I wasn't too keen.
Liver is delicious, though. I like it with loads of onions and mushrooms, baked in the oven with a tin of chopped tomatoes, garlic, basil and oregano. Then dished up with mash.
I was out with freinds recently at a fairly upmarket eatery and there was liver with sage butter on the menu. It came with what they called bubble and squeak, but which seemed to me to be more like a very thin rosti that someone had once briefly shown to a cabbage.
Anyway, the liver was just perfect. My pals were all a bit agog at anyone ordering liver and all asked to try a bit.
They did and were not convinced.

Do any of the offal haters on here eat pate?
whoever,hey
07-04-2008
Originally Posted by Midiboy:
“I don't do offal ever...

...I don't eat vital organs ”

Not even skinned chicken breast? Skin is pretty vital too.
kazz59
07-04-2008
I enjoy all offal

Has anyone got a good recipe using Kidneys - apart from Steak & Kidney pie that is ?
TheFirstCut
08-04-2008
I don't like tripe and that's about it, I try it now and again to see if my tastes have changed, but no, still don't like it.

It's a shame offal has fallen out of favour with some.
Tinkerbell1
08-04-2008
Liver, lambs liver with bacon and onions and mash - yum!
Lemonhunny
08-04-2008
Liver and bacon together is revolting. I just cannot understand people putting the two together.

Ox liver makes the most wonderful casserole, with lots of onions and a rich gravy. Cook it slowly for a couple of hours and it's wonderful. My daughters won't touch the liver, so I cook steak in with it sometimes, and they love the gravy with their steak mash and gravy.

Lambs liver, floured and lightly fried (NEVER grilled) is melt in the mouth with plenty of fried onions and mushrooms.

Lamb's kidneys - devilled and on toast are simply divine. Even floured and fried as with lambs liver, they are delicious.

I would never eat pig's liver because the texture is "spongy". I don't know what it tastes like because of the texture putting me off.

Other than the above, I don't eat other offal. When I worked in the butcher's shop for 12 years, I refused point blank to handle tripe, sweetbreads and lungs (can't remember what they were called off hand).

Ohhh but as as born-Scot, I absolutely adore haggis!
stumblebum
08-04-2008
Lambs liver, Sherried kidneys, chicken liver pate, sweetbreads & lambs tongues.....all yummy
Espresso
08-04-2008
Originally Posted by Lemonhunny:
“Other than the above, I don't eat other offal. When I worked in the butcher's shop for 12 years, I refused point blank to handle tripe, sweetbreads and lungs (can't remember what they were called off hand).”

For lungs (in the edible sense) I've heard them called lights, but I think in Scotland they sometimes get called pluck, don't they?
Lemonhunny
08-04-2008
Originally Posted by Espresso:
“For lungs (in the edible sense) I've heard them called lights, but I think in Scotland they sometimes get called pluck, don't they?”

That's it! Lights........disgusting revolting objects!

People would come and ask for them for their dogs (RSPCA should have been called!), and all the butchers knew to go in the fridge (they were kept WELL out of view!) and put them into a carrier bag and bring it to me to take the money.
Sambda
08-04-2008
Can anybody tell me what sweetbreads taste like? I've smelt them cooking and they really smell nice, but wondered what the taste is?
Lemonhunny
08-04-2008
Can anyone tell me what Chitterlings are??

Despite all the time I spent in the butchers, we rarely had them for sale, and when we did, I always asked, and always was told loads of different equally disgusting answers (usually accompanied by raucous laughter!)

When we did have them in, they were cooked and in an obviously pressed loaf shape. Older customers snaffled them up as soon as they saw them!
Last edited by Lemonhunny : 08-04-2008 at 21:19
Lemonhunny
08-04-2008
Reply to myself........I googled it
goldberry1
08-04-2008
I like the smell of liver and bacon or onions cooking but that's all - I ate a kidney once and think they taste and smell of Urine
Sambda
08-04-2008
Originally Posted by Lemonhunny:
“Can anyone tell me what Chitterlings are??

Despite all the time I spent in the butchers, we rarely had them for sale, and when we did, I always asked, and always was told loads of different equally disgusting answers (usually accompanied by raucous laughter!)

When we did have them in, they were cooked and in an obviously pressed loaf shape. Older customers snaffled them up as soon as they saw them!”

AFAIK chitterlings are intestines of (usually) the pig. In other words, sausage-skins.
black orchid
08-04-2008
Tongue and kidneys.
Orangebathwater
09-04-2008
Originally Posted by Sambda:
“Can anybody tell me what sweetbreads taste like? I've smelt them cooking and they really smell nice, but wondered what the taste is?”

They are actually not too offally, mild sort of creamy flavour, little sweetness - maybe a good place to start if you want to dip your toe into the world of offal.
SHAFT
09-04-2008
Offal is what you feed to your pets not what you have for dinner. Vile.
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