Sounds like gefilte fish, only with meat instead of fish.
Pondering the inedible
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Sounds like gefilte fish, only with meat instead of fish.
shereads
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I haven't seen blood sausage mentioned yet. It's just what it sounds like-congealed pig's blood, spices, and natural casings. Even if you can get past the blood oozing out of the sausage, you can't get past the taste.
Someone mentioned Black Pudding, an Irish dish. Isn't that blood sausage?
cantdog
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I haven't seen blood sausage mentioned yet. It's just what it sounds like-congealed pig's blood, spices, and natural casings. Even if you can get past the blood oozing out of the sausage, you can't get past the taste.
The trouble with blood sausage is when it's dry.
Then, it really isn't good eats.
cantdog
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It's a British dish. It's usually served dry. What traditional British food (which is basically shooting tasty animals, hanging them, and eating them, beyond bread and cheese and kisses) needs is a French-trained chef. Black pudding can be very good, if treated well by the cook.
damppanties
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Don't get hyper, sh. It will only look like it's asleep. Peaceful, asleep half of a squirrel. Not a big deal...
shereads
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There was nothing peaceful about the scream I heard on the roof when it, um, went to sleep.
DesertPirate
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liver in any form
keeblercrumb
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Penis Envy AV
True.... except, for me, liverwurst. I love the stuff and I have no idea why. But then, there are probably lots of things about myself, I do not care to understand.
-KC
True.... except, for me, liverwurst. I love the stuff and I have no idea why. But then, there are probably lots of things about myself, I do not care to understand.
-KC
Yes, the pictures look just like the blutwurst that's been inflicted upon me.
Can anyone explain why the British use the word pudding to describe a sausage? Isn't pudding a bit sweeter and eaten with a spoon?
lesbiaphrodite
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The way you make me close my eyes and see another world when you make love to me. Je t'aime.
SlickTony
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I don't care much for calf liver, but I like chicken livers. Unfortunately, if you get them at some chicken place, they're usually overcooked. I like to broil or pan-fry them just so that the raw livery texture is gone and it's like a soft pate. Unfortunately nobody likes them except me. I submit that most people's hatred of liver comes from bad handling. Nevertheless, it seems to be self-evident and almost universal.
only_more_so
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Actually, historically the liver has been the most prized of cuts. I googled liver eating and found this article. Althought, more disturbing was the article on Liver Eating Johnson.
SlickTony
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How interesting! The dislike of liver must be an American thing then. For some reason, the eating of any kind of specialty meat has fallen into disfavor. Of course, sometimes there is a perfectly good reason for it. My ex-MIL liked mutton lungs, and I found them to be a complete waste of time, unless you really like mutton-flavored martial arts padding.
I know how nutritious and good it can be. When I was coming up, we had terrapins (red-eared sliders). This was back in the days before they were discovered to carry salmonella. It was just understood that you went to a pet store and bought one of these quarter-sized baby turtles and the dinky, inadequate little bowl-with-island-and-plastic-palm-tree that came with it, and the little tin of dried flies and ant eggs, and eventually the poor little thing died.
We fed ours on diced raw pork liver, drizzled with cod-liver oil, once a week. Usually on Thursdays. In fact, one time my mother came home from a Thursday night meeting of some kind and passed by the turtle tank, figuring she'd feed them the next day, she was too tired tonight. The turtles all hissed in disappointment, and she had to feed them. You wouldn't think a turtle would be smart enough to know when it was Thursday, but these must have.
The turtles all grew to be bigger than the palm of your hand, which was pretty good for terrapins kept in confinement (we put them in an aerated tank about 9 cubic feet). The growth of terrapins is influenced by the size of their quarters. Had they grown up in a pond or bayou they'd have been as big as plates.
My favorite form of liver is still chicken livers, the Price report notwithstanding. But, as I said, I never get to eat many of them. I'll buy a chicken, it will come with a liver. I'll extract it and eat it while I'm cooking the rest of the bird. I thought that if I ever became pregnant, I'd have a simon-pure excuse to eat chicken livers once a week. Strangely, though, when I did become pregnant, I had no desire for them. The thought didn't actually make me sick--they just didn't appeal enough for me to go to the trouble of buying them and cooking them, so I didn't. I'm still annoyed at Nature for this.
I know how nutritious and good it can be. When I was coming up, we had terrapins (red-eared sliders). This was back in the days before they were discovered to carry salmonella. It was just understood that you went to a pet store and bought one of these quarter-sized baby turtles and the dinky, inadequate little bowl-with-island-and-plastic-palm-tree that came with it, and the little tin of dried flies and ant eggs, and eventually the poor little thing died.
We fed ours on diced raw pork liver, drizzled with cod-liver oil, once a week. Usually on Thursdays. In fact, one time my mother came home from a Thursday night meeting of some kind and passed by the turtle tank, figuring she'd feed them the next day, she was too tired tonight. The turtles all hissed in disappointment, and she had to feed them. You wouldn't think a turtle would be smart enough to know when it was Thursday, but these must have.
The turtles all grew to be bigger than the palm of your hand, which was pretty good for terrapins kept in confinement (we put them in an aerated tank about 9 cubic feet). The growth of terrapins is influenced by the size of their quarters. Had they grown up in a pond or bayou they'd have been as big as plates.
My favorite form of liver is still chicken livers, the Price report notwithstanding. But, as I said, I never get to eat many of them. I'll buy a chicken, it will come with a liver. I'll extract it and eat it while I'm cooking the rest of the bird. I thought that if I ever became pregnant, I'd have a simon-pure excuse to eat chicken livers once a week. Strangely, though, when I did become pregnant, I had no desire for them. The thought didn't actually make me sick--they just didn't appeal enough for me to go to the trouble of buying them and cooking them, so I didn't. I'm still annoyed at Nature for this.
only_more_so
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I've actually never had liver. I'm a pretty picky eater, and so I've never tried it on my own and it wasn't served in my home growing up. Maybe now I'll have to give it a shot.
Anyway, I've started reading up a bit on liver, and it actually says you shouldn't eat liver if you're pregnant. Something to do with the high levels of vitamin A. So maybe you're body was telling you something instinctively.
shereads
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specialty meat.
