Oh you are offal, but I like you
 

They were discussing the new found popularity of offal products in the food chain on TV this morning, mainly because its cheap, but also because its good for you. From my own point of view, I've never really had a problem with offal, I like liver (cooked not raw) kidney, tongue, trip (prefer it raw not cooked, pigs trotters, oxtail, black pudding haggis, but never had lamb fries though:D. whats your take on offal, do you love it our hate it

Re: Oh you are offal, but I like you
 

That could have been me writing that post, my tastes on this are exactly the same as you Jay, but then we are both Bugs Bunnies so why should I be surprised?

PS you have made me very hungry - my mouth is watering at the thought!

Re: Oh you are offal, but I like you
 

You've also got to remember we're also from the same generation too Susie, most of the kids I played with when I was young didn't have problems with this type of food either, but having said that my Father hated it, but for some reason he was very fussy about his food anyway

Re: Oh you are offal, but I like you
 

I eat most of it, in fact just bought a black pud this morning, Never had Trip though, tried Tripe but not keen on that.:D

Re: Oh you are offal, but I like you
 

No....I don't like offal at all, any of it....and would never knowingly eat it.

I'm from the same generation too, but when Ma cooked liver for the family I didn't eat it. I hated it. Tripe........YeuuuuK, tastes like snot......if you put vinegar on it...vinegary snot. Elder.....baaaad, horrible(my dad used to make elder butties, and ate them as if it was nectar of the gods - how could he?) He liked fried lamb brains on toast too(retches loudly).......I know that offal is nourishing, but it does nothing for me. You can have my share between you.

Re: Oh you are offal, but I like you
 

Whats the lambs brains Margaret?:confused: Always thought Lambs Fries was the Balls?:confused:

Re: Oh you are offal, but I like you
 

Yummy yummy thanks Margaret:D

Re: Oh you are offal, but I like you
 

There isn't much I won't eat, but offal's one of them.

I've tried it done nouvelle fancy, but it's still horrible, and really should all be sent to dog food factories.

Re: Oh you are offal, but I like you
 

I'm a big fan of offal but there are plenty of other cheap cuts of meat which are sorely overlooked and I've been using them for years. Neck end, breast of lamb, blade, skirt...saved myself a fortune buying those and I always eat well.

There are some great dishes that can be made with offal and my local butcher in Rishton sells me some amazingly cheap cuts that can be turned into lovely meals. Black pudding remains a favourite and lamb's liver is wonderful with onion gravy and mash, there's pretty much nothing I won't touch. For those that won't knowingly eat offal I fully understand why but try not to spend too much time poring over your next sausage.

Have to draw the line at fries though.

I'm just not a big fan of nuts.

Re: Oh you are offal, but I like you
 

The general consensus is that lamb fries are testicles. You've also got sweetbreads, which to some folks are also balls but are usually pancreas.

Fried lambs brains on toast is a well known way of preparing and serving them.

Testicle Cooking Championship in Serbia | Oddity Central - Collecting Oddities

Re: Oh you are offal, but I like you
 

I feel sick reading this, offal - awful more like, disgusting

Re: Oh you are offal, but I like you
 

Haven't had tripe in years but the thought of it covered in vinegar (with a few chips)has got my mouth watering. Love black pudding,haggis and liver but can't stand the thought of eating tongue. My grandfather used to eat pigs trotters and the sight of that made me feel sick.

Re: Oh you are offal, but I like you
 

Lambs Brains are just that Cashy....brains taken from lambs.
Dad liked them fried and then put onto thick slices of toast.......he sprinkled them liberally with salt and pepper and tucked into them like they were caviar.

I don't eat stuff that I can't recognise......black puddings, faggots...also known as savoury ducks(you don't really know what is in these products - yes I know there is legislation about food labels, but do I trust it? - not a lot). I do eat sausages(occasionally), but only from one reputable butcher who makes his own.
I would rather be shot than poisoned.

Re: Oh you are offal, but I like you
 

funny isnt it how one min were been told we will be killed if we eat ofal because of things like mad cows dissease and soon as theres a financial disaster were been told its good for us

dont get me wrong i like my black pudding but rather than tell people to eat cheaper waste meats how about lowering fuel prices so that decent cuts of meat are more affordable because they wont have had to absorb the extra delivery costs from extortionate fuel costs to delivery waggons etc.

i dont buy into the hype about what will and wont kill you i just find it laughable that all of a sudden ofal is good yet not so long ago when times were good eating as much as a cheap burger could kill you lol

Re: Oh you are offal, but I like you
 

All of it Jay - especially lamb's fries, but haven't had that for a very long time. Like liver - lamb/calf/pig, thinly sliced and flash fried:alright:

Re: Oh you are offal, but I like you
 

Some of it I like, some of it I don't. I can happily live without tripe, elder and black puddings but love liver, kidney, ox tail and ox cheek, and can happily eat the odd slice of tongue. I draw the line at brains.

I do love some of the cheaper cuts of meat and find that they are lovely done in the slow cooker. Brisket and ox tail always come out really tender.

I used to be really fussy with food but my tastes have changed as I have got older. I think living with Sparks has a lot to do with it, as the only thing with legs he won't eat is the table...:D

I am particular about my sausages though and always go to David in Ossy Mills or at the Black Horse. The lamb kofta sausages and the venison ones he does are excellent. I wouldn't touch a supermarket pack of sausages, don't fancy eating all the bollocks and arseholes and stuff that goes in them..:cool:

Re: Oh you are offal, but I like you
 

Yuk yuk yuk yuk yuk!!!!!

Re: Oh you are offal, but I like you
 

Can do without offal thank-you very much.

The thought of eating tongue -couldn't swallow it;) Eugh!

Re: Oh you are offal, but I like you
 

Love offal but won't eat tongue. The idea of french kissing a cow........

Had brains when I was a kid and would again if we were allowed.

Re: Oh you are offal, but I like you
 

Oh come on Ian I'm not having that one, I'm sure your a bit like most blokes really, turning in with Marilyn Monroe at midnight and waking up with Old Mother Riley at 7am:D:D

Re: Oh you are offal, but I like you
 

Hot tongue & cold shoulder frequently, but usually not on a plate. :D

Thinking about it, it's also from a Cow. (Can you tell she's not in :s_aim1: ;))

Re: Oh you are offal, but I like you
 

you do remember Julie posts and reads on here don't you! :D

it was nice knowing you mate.....

Re: Oh you are offal, but I like you
 

:rofl38::rofl38::rofl38:sorreeeeeeee:o:o:o:D

Re: Oh you are offal, but I like you
 

loved elder but you cant buy it now :cursing: llll

Re: Oh you are offal, but I like you
 

I love liver cooked with onions and strips of bacon with thick gravy and mashed potatoes. I love kidneys in steak and kidney pies and occaisionally lightly fried for breakfast. But there I am afraid I draw the line. The much beloved Grandmother once tried persuading me to eat tripe and elder; she only tried once.

Re: Oh you are offal, but I like you
 

Get some tripe down your neck Bob it'll put hairs on your chest:D

Re: Oh you are offal, but I like you
 

:microwave:cook38::cook38::cook38::DYes please everything except the brains

Re: Oh you are offal, but I like you
 

Ughhh! I did used to quite like cooked tongue, but just the thought of Pig's Trotters.....gasp.....retch.:(:(:(:(:(:(

Re: Oh you are offal, but I like you
 

Isn't it those you need most Dave??? ;):rolleyes:

Re: Oh you are offal, but I like you
 

Oi cheeky:D

Re: Oh you are offal, but I like you
 

Lovely Jubbly Bob, getting stuck into a trotter on a saturday tea time aftert footy

Re: Oh you are offal, but I like you
 

Cheeky but right Dave:D:p

Re: Oh you are offal, but I like you
 

Ughh, that sounds just offal, jay!

Re: Oh you are offal, but I like you
 

Great wi a bit of salt a vinigar Bob yummy yummy:D

Re: Oh you are offal, but I like you
 

That makes me feel OK about eating a bit of raw liver when I'm cutting it up for frying. ;)

Raw liver apparently is the best form of meat you can eat.

In His hands The benefits of eating RAW LIVER

Re: Oh you are offal, but I like you
 

Eating raw liver was the treatment for pernicious anaemia until cyanocobalmin was formulated.

Re: Oh you are offal, but I like you
 

It is widely known by all ancient societies that liver is the most nourishing food on the planet. Liver contains more nutrients, gram for gram, than any other food including:

• High-quality protein
• Vitamin A – nature’s most concentrated source
• All the B vitamins in abundance, particularly vitamin B12 if consumed raw
• One of our best sources of folic acid
• A highly usable form of iron
• Trace elements such as copper, zinc and chromium; liver is our best source of copper
• A yet unidentified but proven to exist anti-fatigue factor
• CoQ10, a nutrient that is especially important for cardio-vascular function if consumed raw
• A good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA

This is taken from that link on Liver!

Re: Oh you are offal, but I like you
 

That all may be true, but there isn't enough money in the world to pay me to eat it cooked...never mind raw.

Re: Oh you are offal, but I like you
 

Cyanocobalmin is one of the 3 forms of vitamin B12
The other two are methylcobalamin and dibencoside - I take these two sublingually.

Cyanocobalmin leaves molecules of cyanide in the body after it is absorbed so i don't use it. The reason it is used by medical practioners is due to its longer 'shelf life'. Methylcobalamin needs dark cool conditions to ensure no loss of potency and is impractical for chemists to stock.

Vitamin B12 deficiency is common amongst vegetarians and they mistakenly think they can get it from spirulina.

PS I also use co- enzyme Q10.
(note to anyone on statins- statins reduce your body's own capacity to produce it, and also you produce less as you age.) Deficiency leads to heart problems.

Re: Oh you are offal, but I like you
 

A bit of a chemistry lesson coming up here - this is not meant to be patronising, but informative. Margaret, apologies if you know this already but others may not.

Cyanide itself is not a molecule. In inorganic chemistry it is known as an ion, CN-, which can form compounds with various metals. In organic chemistry it is known as a radical, which can form molecules with all sorts of other organic groups to form compounds such as cyanocobalamin. The inorganic cyanides are far more toxic than the organic cyanide compounds.

Hydrogen cyanide, HCN, also known as prussic acid, is one of the most toxic cyanide compounds and is found is all sorts of smoke from organic substances including tobacco smoke, as well as in the stones of fruits such as almonds and plums - the compound is well known for its bitter almonds taste and smell.

The amount of cyanide liberated when cyanocobalamin is converted to Vitamin B12 is so small that its toxicity is negligible apart from concerns that heavy smokers should not be given cyanocobalamin since they may already have higher CN levels from tobaco smoke.

Forty years ago I did a PhD in organic chemistry. Part of my research involved reactions using hydrogen cyanide in the form of a liquefied gas. I had to wear a respirator and there had to be someone outside the room, also wearing a respirator, standing by with the antidote in case it were needed.

I also had an ex boyfriend who committed suicide by ingesting one of the inorganic cyanides, not sure which, which he had taken from his lab.

So I think I know a little bit about the subject!

Re: Oh you are offal, but I like you
 

Thanks for the useful info.

Is the hydrogen cyanide in cigarettes an additive during manufacure or does it occur naturally in unprocessed tobacco leaves?

Re: Oh you are offal, but I like you
 

I would have thought it was naturally occurring or produced during burning as cyanide occurs in smoke produced from burning other organic substances - such as cannabis!

Re: Oh you are offal, but I like you
 

I was right for the wrong reasons:o
I have found this which explains why methylcobalamin is better than cyanocobalamin
Cyanocobalamin Versus Methylcobalamin

Re: Oh you are offal, but I like you
 

That might be so, but I do draw a line at eating it raw :eek:A rare steak yes raw liver ugggg, na can't stomach that:eek:

Re: Oh you are offal, but I like you
 

It can't be that bad- didn't Hannibal recommend it?

Re: Oh you are offal, but I like you
 

Ya Gordon, but wasn't he a tad insane:rolleyes: