/ck/ - Food & Cooking

[kuzu(｡◕‿‿◕｡)kuzu No.4917181]

I would like to broaden my appetite with offal. So far I've only tried beef tongue.

What are some entry-level, and ideally healthy, offal that I can try ? Chicken livers ?

[Anonymous No.4917183]

Please die of AIDS already, kuzu

[kuzu(｡◕‿‿◕｡)kuzu No.4917187]

>>4917183
Who are you ?

[Anonymous No.4917217]

Haggis!

[Anonymous No.4917222]

veal liver. Cooked correctly, with a red fruit (raspberry most often) and some caramelised onions it's awesome...

[Anonymous No.4917224]

Chicken hearts are easy to cook and very tasty.

[Anonymous No.4917228]

cod tongue is delicious

not sure it counts as offal though, seeing as it's not really a tongue

[Anonymous No.4917255]

>>4917181
The best meat in the entire fish is found in the cheeks.
Eyeballs are also tasty.

Duck tongues are delicious.
Duck feet and chicken feet done right are exceptional.

Lambs fry with mint is a classic.

Tripe is probably the single most versatile offal in the world and is used in both Western and Eastern cuisine and should be used much more frequently than it is.


3 good places to try offal.
Chinese Yum cha.
Italian restaurant specialising in regional home cooking
A good French restaurant.

If these can't make you love offal come out if the closet and go vegan

[Anonymous No.4917270]

[Anonymous No.4917273]

Cook some faggots.
500g skinless pork belly.
200g pork heart
200g pork liver
100g skinless smoked pork bacon
Half tbsp salt.
Fucktonne of fresh-cracked peppercorn.
A handful of dried sage leaves, powdered.
1-2 medium onions minced, sautéed until soft and translucent, then cooled.
Combine.
Add two eggs and enough bread crumb so that it holds together.
Form into 6-10 balls. I like making ten because each is 100g of meat and I can have a small portion to eat as a meal.
Wrap balls in caul and roast until mostly cooked through. Time will vary depending on how many balls you made (more balls = shorter cooking time).
Cover in a gravy (ask for my recipe for roasted onion pork gravy, if you'd like; I warn you, though, it takes a while) and roast the rest of the way.
Serve with mash, easter peas and glazed carrots (ask for recipes, if you'd like).

[Anonymous No.4917275]

[Anonymous No.4917278]

>>4917275
the fuck is that

[Anonymous No.4917282]

>>4917278
Read the file name.

>>4917273
I forgot to mention that all the meat and offal should be minced/ground.

[Anonymous No.4917286]

Eating offal is like denying the progress of humanity and rejecting society. We have evolved as humans to the point where we only need to eat the finest processed foods, the highest quality of cuts, the most easily edible and most easily cooked things.

Trying to eat every part of an animal is barbaric and you should be ashamed, all of you.

[Anonymous No.4917288]

>>4917282
I meant it in a more 'what the fuck is tripe' kind of way. I guess it would be easy enough to look up but I want one of you co/ck/s to tell me.

[Anonymous No.4917291]

>>4917288
stomach lining.

[Anonymous No.4917292]

>>4917288
tripe = intestine

[Anonymous No.4917296]

>>4917288
Stomach lining. It needs to be boiled then cooled then boiled then cooled then boiled then cooled then eaten or warmed again and eaten. It's not my favourite, but others like it. My mother eats it cold dressed with salt, lemon juice and sliced garlic, occasionally with fish sauce instead of salt and some basil.

[Anonymous No.4917302]

>>4917292
Intestine != stomach lining.

[Anonymous No.4917312]

gizzards

some people like 'em breaded & fried

i like 'em slow cooked 'til very tender

[Anonymous No.4917318]

Roman style tripe

[Anonymous No.4917322]

>>4917302
sorry, my brain was thinking in French... where the word "tripe" means "gut", as in "having a gut feeling" kind of thing... hence linking to intestines in my brain.

But you are quite right, the picture was of the rubbery lining of the stomach of cattle or other ruminants, used as food.

[Anonymous No.4917328]

>>4917273
MOAR!

[kuzu(｡◕‿‿◕｡)kuzu No.4917326]

>>4917286
That's retarded. Only people with shit cuisines like Northern Europeans and anglos are closed to the idea of eating offal - which in many cases is very nutritious.

[Anonymous No.4917330]

>>4917328

[Anonymous No.4917331]

>>4917326
>look ma, i'm being retarded on the internet and no one can stop me!

[Anonymous No.4917332]

>>4917322
... but I speak French. 'Tripes,' means tripe as in stomach lining in French, as well. Maybe you're Belgian or Northern French where tripe isn't so common a food? It's very popular in the south.

[Anonymous No.4917338]

sweetmeats (thymus glands)

[Anonymous No.4917339]

>>4917312

thats way too many apostrophes for one post anno

[Anonymous No.4917340]

>>4917326
>Anglos
>what is haggis?
>what are sweetbreads
>what is hot dog meat?

[Anonymous No.4917343]

>>4917332
from Québec, Tripe is not very popular as food, hence being used mostly as a figure of speech.

[kuzu(｡◕‿‿◕｡)kuzu No.4917345]

>>4917331
Cool ad hominem there bro

[Anonymous No.4917352]

>>4917326
But... I gave you a recipe for faggots... and that's about as Anglo as it gets. I think they're the spiciest native English food there is, likely the large amount of peppercorn being used to cover the flavour of the liver. Personally, I rather like faggots. The food, anyway.

>>4917328
More what? Offal recipes?

[Anonymous No.4917362]

>>4917343
Ew. You're the Alabama of the Francophone world.

[Anonymous No.4917369]

>>4917181
If you buy whole chickens, sometimes they come with the heart, liver, and kidneys. The heart tastes good like it is, similar to beef. Cook it like you would cook lean beef.

The kidneys and liver have a stronger taste. I found these hard to eat at first, but then I started soaking them in salt water. This removes any blood I think? But, it makes the taste milder. You'd probably like the liver and heart, though the kidney has an odd texture compared to meat. It's kind of crunchy/chewy.

[Anonymous No.4917374]

>>4917362
>implying quebec french isn't glorious

http://www.youtube.com/watch?v=a6m9KY_4UH8

[Anonymous No.4917391]

>>4917374
He's kind of unintentionally right, though. At least linguistically. Quebec was settled by peasants who spoke a rural variant of the language that died out in France after the revolution but continued to evolve as a semi-distinct language in Quebec

[Anonymous No.4917401]

>>4917374
Your "French" sounds like you're speaking standard French whilst simultaneously trying to gargle aquarium gravel.
And that's saying something considering standard French sounds like a northern Italian who had a stroke trying to speak with hiccups.
It's barely even a dialect, just poorly pronounced French. Québécois, if anything, is a basilect.

[Anonymous No.4917415]

>entry-level

Liver with bacon and onions, especially calf and lamb's liver which don't have such a strong, metallic flavour as other types of liver. Not too difficult to prepare and pretty good comfort food heaped over fluffy mashed potatoes with lots of green veg and gravy.

[Anonymous No.4917517]

>>4917181

I feel so destructive, I have to try and contain myself.

[Anonymous No.4917535]

>>4917401
>>4917391
I currently live in Quebec and speak Parisian French (my father is from France). Quebec French is quite different and I would consider it a dialect.

Saying "basilect" is simply stupid. Languages evolve and become isolated to form dialects. It is a process. To choose one form of a language in a certain time and claim it is the "pure" or "correct" one is simply the result of poor education or ability to think critically.

[Anonymous No.4917545]

>>4917391
>Quebec was settled by peasants
Pretty much every colony ever settled consisted primarily of what you would call peasants (although this is an incorrect usage of the word).

Do you the the upper echelon of society risked their lives to set off into the unknown to start a new colony? Do you think they even had the necessary skills?