Haggis sounds interesting; I'm fond of heart, gizzard, and tongue; kidney is a pain, has great waste to its preparation with the fat and tubes inside the structure, and tastes nasty unless it's in a steak-and-kidney pie, which is a 3 hour project, so no thanks after the two or three meals I've prepared of it. Liver is great with onions and just barely cooked so that it looks like it might recover and get well, otherwise it's leather. All the rest of the list, well, I'm not adventurous anymore. It's okay.
Tee hee at the billboard. :)
EAD: lamb and goat, oh my yes! Rabbit is so so; I've not discovered a way to make it as tender as I like. Otherwise it's okay, all white meat.
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dancing_serpent
(no subject)
Date: 2018-02-13 12:47 am (UTC)Haggis sounds interesting; I'm fond of heart, gizzard, and tongue; kidney is a pain, has great waste to its preparation with the fat and tubes inside the structure, and tastes nasty unless it's in a steak-and-kidney pie, which is a 3 hour project, so no thanks after the two or three meals I've prepared of it. Liver is great with onions and just barely cooked so that it looks like it might recover and get well, otherwise it's leather. All the rest of the list, well, I'm not adventurous anymore. It's okay.
Tee hee at the billboard. :)
EAD: lamb and goat, oh my yes! Rabbit is so so; I've not discovered a way to make it as tender as I like. Otherwise it's okay, all white meat.