Nope, no beef liver, sorry. Bird liver is fine: whole, battered and fried
(gizzards too), wonderful; pate, love it. Pig's ears, not a problem (snouts
and lips are good too, how else would you make hash to go on rice?);
intestines, OK too. Been eating chitterlings since I was a child. As we say
in SC, "We eat everything but the oink." Seafood, all good: bony or
cartilaginous fish, crustaceans (salt & fresh), gastropods (land and sea),
oysters (preferably raw and cold but that's living dangerously due to
hepatitis); amphibians, only had frogs, most salamanders are too small and
the only big one (hellbender) is covered in ammonia-tinged snot, besides, I
think they are protected. Haggis I've never tried but will give it a go.
The recipes I've seen look like it could use a little spicing up, but that
may be heretical.
Mom has gone on, but Dad has signed off so I'm good to go. One way
ticket please, and no steerage.
Charlie
On Mon, Jan 27, 2014 at 3:10 PM, Andrew Fildes <afildes@xxxxxxxxxxxxx>wrote:
> Calf's Liver surely!
> You'd need a signed release from your parents of course.
> Be advised - sliced Pig's Ears, Mixed Intestines in Mandarin Sauce…
> Anything but fast and industrial food.
>
> Andrew Fildes
> afildes@xxxxxxxxxxxxx
> www.soultheft.com
>
> Author/Publisher:
> The SLR Compendium:
> revised edition -
> http://blur.by/19Hb8or
> The TLR Compendium
> http://blur.by/1eDpqN7
>
>
>
> On 28/01/2014, at 6:35 AM, Charles Geilfuss wrote:
>
> > Sad, but you are welcome to adopt me, Andrew. I eat anything except beef
> > liver and I'll try anything. Hell, we might even be related; I'm sure
> there
> > is a Scot in my woodpile.
>
> --
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