Hello, Ian, and All, Right on the money, Ian!! =D> I guess it's not always easy to be diplomatic, or kind, when discussing something that's important to you, like spaghetti sauce!! Take care, and God Bless! Every Good Wish, Doc Mark
Your talking bollocks Ian, you know what I meant, and my post was a dam sight nicer than some of the S**t I've taking off certain members in the past, so you can quit being rude as well mate
And speaking of bollocks, here's an informative article; and it's multicultural too: http://www.westonaprice.org/foodfeatures/rockymtoysters.html Interesting, the recipes for bollocks from all over the world! As for myself, though, I prefer the tinned ones; too much trouble to make up a Persian batch from scratch.... 8)
Great link Ed. I prefer the name Cowboy Cavier myself. I am surprised anybody bothers to study this topic in any great detail, then again others would retch at the thought of eating blood sausage.
Hello, As for my own personal tastes I live by this credo. Nothing that was filtering Urine, making Bile, or secreting Digestive Juices or Insulin. Basically if it is an organ I am not one to eat it. Now with that being said I am not closed mined enough to not try it. If someone makes it I may give it a go. But, flat out 'Reproductive Organs' are out for me. Chuck
Sheesh, Chuck, seems that leaves out liver, kidney, tripe, what else? Do you go for sweetbreads (thalmus) or heart? Tongue? I haven't tried a RM oyster myself.... That was the great thing about growing up in the fifties; nobody could afford steak, except maybe chuck (the steak, that is). My mom was great at baked stuffed heart, and we often had liver and onions. Good calves liver cooked pink is still a favorite. Tongue sandwiches were a standby. Steak and kidney pie, to me: so so. That little bit of urea taste is there... Love sweetbreads; have 'em oncet every few years. The Brits have been more into organ meats than the Yanks, but we have 'em, depending on your family custom. But you sure see much, much less of them on the menus nowadays....
I have to say I do enjoy liver and onions. I'm not certain I could get myself to eat bull penis; that would require a fair bit of pre-medication with Guiness or something similar.
Now don't get me wrong as it is not all Lobster Tails and Filets over here at the Wilkins' compound. But, just the though of any of those mentioned body parts is not a pleasent one. However, with that being said if I was presented with kidney pie or liver and onions I would gladly try it. Chuck
Hey, Gastronomes, Ian's right! Tripe is outstanding, if done correctly. The Mexicans make a fine soup, called Menudo, and I dearly love it, if fresh and made as it was intended to be made. Also, the very best liver I ever had was in Chicago, at a very nice, upscale Jewish restaurant. The Executive Chef served it medium-rare, or not at all!!! At first, I was a bit put off. But, one bite convinced me the Chef knew, exactly, what he was doing!! MAN, that was fantastic liver!! Soft, moist, and super flavorful!! (The way my Mom made it, when I was growing up, you could use it for shoe leather!!) Thuggy can chime in on this next one, as it's much more his time period than mine. But, if I recall correctly, the original Mountain Men used to love a dish about which they learned from the Indians. They would take the intestines from a winter-killed, or drowned, buffalo, and roast them with whatever their contents were, still inside!!! I believe they called this "delicacy" boudin, or boudine. One way, or the other, it was quite a popular dish amongst Le Homme de Mountaine!! Guess that gives new meaning to the term, "shite sausage", eh??!! 8) Take care, and God Bless! Every Good Wish, Doc Mark
Errrr, Boudin or 'boudie' is stuffed intestine, sausage, in other (french) words. very popular in cajun teritory ! The mountain men put in bits of meat, liver, blood and onions/garlic to make a delicacy !
Hey, Baja, Thanks for that info. I'll have to do some checking in my literature, because, as I wrote, this is not my time period. But, I'm about 85% certain that I've read about them just taking out the intestines, tying the ends closed, and roasting them with whatever was inside. I'll have to do some checking..... Take care, and God Bless! Every Good Wish, Doc Mark
I cheated... I do that a lot, I'm a Baaad boy ! http://en.wikipedia.org/wiki/Boudin I like this better than Sh*t sausage..... Bring some to the meet, but I have the same caveat, downwind please
Hey, Baja, "Cheater, cheater, boudin eater"!!!!! 8) I'll have to dig out some of my old Mountain Man books, which were written during the actual time period. Again, I'm pretty sure it was done, at least by the Indians and some MM, the way I described. But, I got out of the MM game, before I'd really done a ton of research. So, I could well be wrong, too. Been known to happen....once in a while..... OK, every day....ALRIGHT, pretty much all the time....!!!! 8) Take care, and God Bless! Every Good Wish, Doc Mark
Hi, this thread has taken a strange twist.. I am dubious about the contents of an intestine ever being palatable. However, I was once told that in survival situations in Winter the inhabitants of lands inside the Arctic circle would eat the partly digested mosses from reindeer or caribou stomachs as a side-dish with the meat. Apparently they needed the nutrients from the vegetation and deer have the neccesary enzymes, which humans lack, to break down mosses. You never know what you are capable of until you are really starving! Regards, Kerophile.
Liver and onions???? Yikes i've given up on that one long ago. Now liver quick fried and then simmered in a nice gravey made from the jucies in the fry pan. (BTW) they start with bacon fried first, and then the bacon and liver served together, don't forget the potatoes and brockley and califlower and carrets ----------Oooooh my, that will make the glands secrete jucies for a week or so. lance
True from the program I seen. The crop from ducks wild rice or farmed is nice to or from Galahs and quail and......
It was not just for a servival situation but rather a matter of form as that is the only source of vit. "C" in the artic to starve off ( no pun intended )the effects of scurvy. Quite good too, when properly done. lance
Yeah thats it the sweedish army reanactment of the blowing up of the heavy water thing in the alps. Or something. More about the jurney and how the local mountain fellas made do and survived for ages. When they were caught between not getting back at all.No supplies and doing what they went to do with out getting seen as well. Boiled moss and weeds with a rabbit or two thrown in. Even caught a fish but was blizzrds etc.
