I worked in the SPC cannery one season - couldn't eat tomato or barbecue sauce for a few years after that!
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I worked in the SPC cannery one season - couldn't eat tomato or barbecue sauce for a few years after that!
nothing wrong with offal old mate..Quote:
Originally Posted by Pedro_The_Swift
get col.coleman to do you some of his lambs fry and bacon, if your man enough that is.....
hmmm hmm hmmmmm
A Maggot bag and dead horse, hmm could go one right now.
Yes please, hold the liver though.Quote:
Originally Posted by incisor
I have just made a batch of that up and will be having it for dinner tonight with mashed spuds and peas, Bloody marvellous stuff [thumbsupbig][bigrolf]Quote:
Originally Posted by incisor
I Most definitely won't need sauce of Any kind on it either [biggrin]
I don't mind the occasional meal of chicken livers or Lambs fry.Quote:
Originally Posted by trout1105
Being German , I love Calves liver. Where Aussie butchers cut liver in large slabs per portion, continental butchers cut Calves liver very thin and remove all sinews, veins etc. So it makes it an expensive treat in comparison to the $2.00 a tray lambs fry.
I have put a lot of cattle into the coolroom over the years But I have never tried Beef liver.Quote:
Originally Posted by Roverlord off road spares
I do keep the tong, tail, kidneys and heart when I slaughter a beast and I have always been told the livers are "nasty" before So maybe I have been throwing out some perfectly good livers over the years.
I have made liver bacon and onions many times and the Grandkids love it and always ask for seconds, I am sure that if they knew it was lambs fry they wouldn't have a bar of it.
I always skin and remove any sinews from the livers and cut them up nice and fine, I am also Not a fan of big chunks in my lambs fry.
The older kids know exactly what it is and they pig out on it every time I make it anyway.[biggrin]
I am a big fan of steak and kidney pies as well Especially when they are homemade [thumbsupbig]
But you can all shove the sheep's brains, tried it in a restaurant , mushy horrible taste sensation and why we are at it how can anyone stomach tripe.
Took me many years to come to eat a slice of tongue.
Middle Eastern people say sheep eyeballs are a delicacy.
I've watched Andrew Zimmerman's Bizarre foods, he's' one brave cookie.
love tripe!
rarely ever get it as my misus dislikes it...
well cooked tripe is a delight, badly cooked is like eating erasers :p