Ouch. I remember once in college my girlfriend had a juicer. We thought beet and celery juice would be a great healthy drink. Maybe it is healthy but the final product tasted just like blood, like when you bite your lip - salty and aluminum. I puked more that night than if I had drank a gallon of grandpa’s moonshine.
Beets + celery - Don’t do it kids!
I have never attempted to cook kidneys on my own. When eating out, I think I’ve only had them as elements in something larger (e.g. steak and kidney pie).
But I remember the great line from James Joyce’s “Ulysses” (1922, one of my desert island books): “Leopold Bloom ate with relish the inner organs of beasts and fowl.”
I can totally relate. Even the smell of pickled beets or celery makes me heave. I’m soooo dramatic with my taste buds.lol
However, celery I can tolerate in stew, gumbo, or even fresh with cream cheese as long as i can’t smell it lol.
started making some stir fry and half way through realized I don’t have enough noodles, so it was mainly veggies and chicken, was pretty good nonetheless
Hahaha! Refreshing to hear a pro chef speak ill of liver!
As old folks used to say, you are a glutton (or mutton? comedy!) for punishment.
Seriously though, I’m on a quest to source, buy, prep, and cook all sorts of offal these days. It ain’t easy, for many reasons. But traditional meat prices are nuts in my area. Even things like beef tongue and cheeks which were once reliable.
Hell, I’m one step away from buying a 22 rifle and harvesting squirrels.
You could start investigating legumes. Is there a good South Asian grocery store in your vicinity? There are so many… and then all the spices to make your own masalas…
I hear squirrel tastes better than rabbit. Haven’t tried it, but I’d like to!
Dude, I wish. I live in a podunk town in the Southeastern US. We are extremely lucky to have some Mexican markets and two very small but decent general Asian markets.
I could probably scrounge up some decent ingredients, but alas, my wife is allergic to any and all legumes - to the point where her throat closes and I have to stab her with an epi-pen.
So, not a lot of beans and peas cooking around here. I will scarf down a can of black eyed peas when she’s away though, like some sort of secret legume addict.
If you’re feeling frisky, try squirrel brains scrambled with eggs, like my wife’s relatives used to do. Mmmm mmm!
Bonus points if you make zombie jokes while eating.
I love them and we eat them almost weekly!
Dry rub for the grill with a little kick, simple and tasty!
1 tsp pepper
1 tsp salt
1 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
A marinade I use for pork and chicken!
I gotta go turn some leftover Thanksgiving turkey into Turkey Tetrazzini. I need to stop bombarding the thread anyways. Apologies. But I just love this thread and love talking about this stuff. Sorry if I have over-posted. The Discourse software is telling me to chill too, haha.
No apology needed. I dislike it when Discord tells me stuff like that.
Thanks! Self medicated!
I’m sorry to hear that. It’s hard enough dealing with partner/children dislikes but allergies are another level. It’s not worth the risk to find out if this particular lentil is an exception.
The general spike in meat protein prices is bad enough, but having certain cuts go through the roof for marketing / trendy reasons is infuriating. I am not a chicken wing consumer, but I remember wondering when their prices went past chicken thighs.
For a large part of my time in Canada, I lived in a modest city in an area settled by German Mennonites, and the number of offcuts at my local supermarket was remarkable. Like lung and brain. I have eaten both of these (in China and France respectively) but I really don’t want to prepare them at home (nor do I want them more than about once a year, really). What are the prices like for ground meat? Obviously not the same but stretching those with other ingredients I often find more interesting than the big slabs of protein. I note how many Asian dishes have a relatively small amount of slivered meat in them. But I also remember the Western author (a diplomatic wife) of a Vietnamese cookbook writing of how her hired cook (in Vietnam) would make all these beef-heavy dishes, and she said to her, “I want to eat the way you do”, and the cook replied, “I would eat this way if I could afford the meat.”
As this worked out so well last weekend and I still had half of the filet in the freezer, I made this small variation. This time with potato dumplings and Brussel sprouts. Of course with the tablecloth for @ViolentMeals
I love making yassified deviled eggs. These have Kewpie mayo and a touch of horseradish in the yolk filling, thin slices of jamón de bellota and fermented pickle, a dash of Tobasco, smoked paprika, anchovy, and crumbled blue cheese. Hell yeah!
Beautiful color on that roast!
And those eggs look delicious!
Also love that plate
sneaky guy found its way in anyways
i really need those little egg poacher baskets they look perfect and i wanna make that delish dish real bad
Well I’ll be damned, that little bastard photobombed my shot!
Here’s a link for the cups:
Did somebody say “mayo”?
