re: #385 Blueheron

A friend described to me the making of Scottish haggis in great detail. Believe me you won’t miss anything by not eating it.

But then again I love Rocky Mountain Oysters :)

Yeah, it’s all the nasty bits. Not something I’m particularly interested in.

But in fairness, the habit of tossing that stuff away and only eating the muscle - and only certain muscles, at that - is pretty recent. Even as a kid, there were butcher stores all over the place where I grew up, and they all had hearts, livers, kidneys, tongues, brains and every other part of all the animals they dealt with not just available, but on display. In the past, raising livestock was a large investment of resources, and nothing went to waste. the ability for the average person to be able to purchase beef sirloin, or even tenderloin, on a regular basis is very new.

There’s something of a resurgence of interest in those less common bits and pieces among top chefs worldwide. I suppose if this continues one of their greatest features - their cheap price - will vanish as they become trendy.

I’m not proselytizing here - I wouldn’t go out of my way for any of it, except - maybe - liver, which is OK except for being a filter organ that gets loaded up with all the weirdness we feed and inject food animals with these days. But if offered, I’d try it, maybe even learn to like it.