Thread: Stirring people up in the meat section

Liver and bacon with lots of onion gravy was a favourite as a kid. My wife hates liver, so there's little point in buying it for us.

Offal was always a standard part of our diet - beef and kidney pies, stuffed sheep's hearts (much, much tastier than it sounds!), the obligatory haggis (Scottish side to the family). Drew the line at anything involving brains or tripe. Couldn't get a taste for them at all.

Originally Posted by sheerluck

Liver and bacon with lots of onion gravy was a favourite as a kid. My wife hates liver, so there's little point in buying it for us.

Offal was always a standard part of our diet - beef and kidney pies, stuffed sheep's hearts (much, much tastier than it sounds!), the obligatory haggis (Scottish side to the family). Drew the line at anything involving brains or tripe. Couldn't get a taste for them at all.

The local Maxi supermarket has Haggis for sale some times,not game to waste money on it to try it. They also have Kanga Bangers, and other roo meat.

As for the liver, I notice Aussie butchers cut a large liver into 3 slices, and charge about $2-3.
Go to a German/Swiss continental butcher and ask for Calves liver and you get wafer thin fillets of liver, skinned and all veins etc removed and 3 thin slices will set you back over $10.A different way of preparing it and more of a treat than a low budget meal. Calves liver is the preferred offal over Lambs fry. ( ah it's the German coming out of me.)

Chicken liver is more a Jewish thing, I worked with a jewish woman and she would rave on about chopped liver, it was one of those passover things, so I asked to try some next time she got some .
It must be a Jewish thing, as I almost gagged on it, it was like eating a whole lot of SAO biscuits and trying to whistle after. It must be an acquired taste. YUK!
Each to their own I guess

Have you had lambs tongues, haven't had them since I was a kid, look disgusting but very yummy.

My teenage son is up for the holidays, might have to talk to my butcher and organise a surprise for him.

Gross

Chicken liver is fine. Better as a pâté, but i didn't find it offensive at all.

I know what you mean about about German butchers. Spent a good chunk of my formative years living in Germany, and have very fond memories of the huge meat section at the local Famka supermarket and the massive range of sausages, different meat cuts, and more sausages. Leberwurst still a firm favourite

Not tried lamb's tongue, but ox tongue is nice. Generally served cold, sliced with pickles as a sandwich filling.

At the supermarket, you have to go to the pet food fridges to get any of it.

The look of horror on the checkout girls faces when they realise it's your dinner is priceless.


Lambs fry or chicken liver, with bacon onion and gravy is yum. (chicken liver should have a creamy texture. Mario, I'm guessing she washed every trace of fluid from them, making them dry and floury)

Kalbs Leberwurst is a childhood fave. Forget the bread, I'll just suck it straight from the casing.

Grandma used to do chicken hearts, which were really nice, as were the brains she used to cook. They would end up like deep fried brie or camembert.

A good steak and kidney pie is another fave that seems to be getting harder to find in the local deli's, so you need to make them yourself....... which is better anyhow.

Only had tripe a few times. It was ok, tasted like beef, but with a different texture, but I believe there are several variants of tripe, some better suited to different cooking methods.

Only had tongues in presswurst, but when I worked in a German butchers as a kid, one of my jobs was to empty out the big copper, and strip the meat off the pigs heads, and skin the tongues. Apparently alot of people skipped the skinning step, and resulted in tough meat.

Jeez, I'm getting hungry again.


Oh, and next time you buy a canned corned beef........... check the ingredients. Many are 100% beef heart.

Chicken livers floured and lightly pan fried to med rear served with a piquant sauce[basically brown gravy with capers], learnt that on my first day at tech at the start of my chef-ing career, love them but the kids and the dog wont eat them

I like fritz.

Only south auzzies will know what im talking about