wow. you ever cook BEEF TRIPE?

[masraum]

Originally Posted by scottmandue

I ended up with a bowl of tripe (mind you I am very adventitious with food but tripe would be on the bottom of the list) long story short it was delicious!

Right, I'm with you, adventurous. I'll try most things, but I'm certainly not running out trying to find tripe to try. I've seen it in the grocery store. It doesn't look gross, but it also doesn't look like something that you'd eat unless you were pretty hungry. I have to assume it was peasant food. I've also never had brains, and they are farther down the list than tripe. I did have tongue (sliced thin) while in the Amazon. It had a good flavor, but I didn't much care for the consistency or something. I grew up eating liver (chicken or calves) which I think is kind of similar. When tongue looks like tongue, that's a pretty major turn-off. I don't know if I've ever eaten heart, but I'd try it. I think even further down the list from brains would be eyeballs and, well, just balls.

[look 171]

Originally Posted by masraum

Right, I'm with you, adventurous. I'll try most things, but I'm certainly not running out trying to find tripe to try. I've seen it in the grocery store. It doesn't look gross, but it also doesn't look like something that you'd eat unless you were pretty hungry. I have to assume it was peasant food. I've also never had brains, and they are farther down the list than tripe. I did have tongue (sliced thin) while in the Amazon. It had a good flavor, but I didn't much care for the consistency or something. I grew up eating liver (chicken or calves) which I think is kind of similar. When tongue looks like tongue, that's a pretty major turn-off. I don't know if I've ever eaten heart, but I'd try it. I think even further down the list from brains would be eyeballs and, well, just balls.

Chicken heart is pretty damn good. I ate it a few t ime as a kid, but I'm sure it high in fat and cholesterol

Oh no, no eyeballs or balls for me. I think N Americans do not eat organs, but people from all the old countries do due to the lack of food from theold days.

[masraum]

Originally Posted by look 171

WTF do you do with the Paw? That sound interesting and love to have a taste.

I don't think I can get myself to eat live octopus like the Koreans. I wouldn't eat sushi. Tried it and just dislike it

Live Octo, no. Dead, cooked octo sushi, sure. Sushi in general, yep, just about anything. At least, anything that I've ever been presented with so far. Sea Urchin, not my favorite, but yes. ama ebi which is raw shrimp, when it's good and fresh is amazing. Otherwise, it's just edible. Then you usually also get the head tempura fried and eat that brains, eyeballs, legs and all (best when it's small shrimp). On the subject of ama ebi, I was in a sushi restaurant in Seattle called Shiro's. I was at the bar and saw the chef set two shrimp on the bar. They were live. about 60 seconds later, the two guys that were sitting there had an order of ama ebi. I immediately ordered the same. It was the best that I've ever had. On many menus it's called "sweet shrimp" but it had never seemed sweet before. That order at Shiro's was like eating candy.

[masraum]

Originally Posted by look 171

Chicken heart is pretty damn good. I ate it a few t ime as a kid, but I'm sure it high in fat and cholesterol

Really, I would assume it would be just about the leanest muscle in the body.

Oh no, no eyeballs or balls for me. I think N Americans do not eat organs, but people from all the old countries do due to the lack of food from the old days.

Yep. We are lucky here, that's for sure.

[vash]

Originally Posted by GH85Carrera

Back in my single days I learned to NEVER turn down other people's cooking. If they were eating it, I could too. Some were great cooks and I went for seconds and begged for leftovers to take with me. Some were horrible cooks and I ate as much as an anorexic model and lied my ass off and said it was good, but I was just not feeling hungry.

One lady I dated was Italian and her mom was right out of central casting for an Italian grandmother. She did not speak much English but that lady could cook. She would put something in front of me and say something in Italian and it was always wonderful. I had to resist licking the plate since my mom taught me it was bad table manners. I would weigh 400 pounds if she was my mom.

I had one chick I dated serve me what she called tuna casserole. I am pretty sure it was cat food. It was horrid. It was tough to get a second fork-worth down. Blech.

And yes I dated a lot of different women. I did not get married until I was 38. 22 years of the catch and release program is a lot of fishing in the ocean of women. Only a few relationships got to the meet the relatives stage.

hahah..great stories.

[wdfifteen]

Originally Posted by Don Ro

Ever had Scrod?:

The only way I would eat a scrod is if it was stuffed with tripe.

[Evans, Marv]

I never cared for tripe at all. I was at a Mexican celebration once where they had deep fried chicken intestines. I didn't eat any and found out the next day several people spent the night throwing up. My mother used to make mince meat pie from hog's head. She'd get a cut in half hog's head from a butcher. She'd scoop the brain out and boil the head up in a huge pot. The meat from the head went into making the mince meat for the pies. She'd make mush in blocks solidified in bread pans. The mush had left over bits of the head meat, along with diced up lips, snout, tongue, & other things I can't remember. She'd feed my dad scrambled brains & eggs for breakfast. I didn't like that. I did love the mush, she made of the juice from cooking the head, for breakfast fried up in slices with maple syrup.

[look 171]

Originally Posted by Evans, Marv

I never cared for tripe at all. I was at a Mexican celebration once where they had deep fried chicken intestines. I didn't eat any and found out the next day several people spent the night throwing up. My mother used to make mince meat pie from hog's head. She'd get a cut in half hog's head from a butcher. She'd scoop the brain out and boil the head up in a huge pot. The meat from the head went into making the mince meat for the pies. She'd make mush in blocks solidified in bread pans. The mush had left over bits of the head meat, along with diced up lips, snout, tongue, & other things I can't remember. She'd feed my dad scrambled brains & eggs for breakfast. I didn't like that. I did love the mush, she made of the juice from cooking the head, for breakfast fried up in slices with maple syrup.

That's interesting but not sure if I dig it? I am sure it taste great only if you don't tell me what it is. Do people know how to make stuff like it anymore in their household? I know you can't get that in restaurants. How did they learn how to make that? Pass on down from their parents?

[look 171]

Sorry for the dumb question, Marv. I don't do any cooking, just know how to eat so I must ask.

[WPOZZZ]

I get this tripe appetizer from my Korean store. Tripe with sesame oil, salt and chopped red peppers. You eat it like that, cold, and can dip it into some more sesame oil and salt.

Looks kinda like this, but with sesame oil and red peppers on it..

[vash]

^^ that is a dim sum offering.

i dontlike it. very rubber bandy.

head cheese/loaf is on my list. i'm gonna make it. not sure i could eat it,but i'm gonna make it. prob instant gout for me.

[Evans, Marv]

Jeff. My mother was raised on a farm in southern Illinois - born in the early '20s. They used everything grown on the farms in those days. I'm sure people in rural areas and poorer areas of the world do a lot of this sort of thing.

I have an old dessert recipe for something called "surprise pudding" that uses cream that has soured. Lots of old recipes were intended to use bits and parts instead of discarding them. In the case of the surprise pudding, it was intended to use up cream that had soured. I make it periodically but don't use commercial cream by attempting to let it sit long enough to sour, since the modern stuff won't sour over time but just goes bad. So I use Mexican soured cream, which works out pretty well. It's a basic batter topped by brown sugar with the sour cream poured on top. As it bakes, the brown sugar and soured cream mixes somewhat as they cook and mostly sink into the batter. It's pretty sweet and tasty.