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(Paste Magazine)   Quit not liking something I like. I mean, I don't really like it, but the lecture requires you to assume I do   (pastemagazine.com) divider line
    More: Spiffy, Offal, Agriculture, United States, Food waste, Liver, World War II, Meat, Tripe  
•       •       •

627 clicks; posted to Food » on 13 May 2022 at 7:46 PM (9 days ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



40 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2022-05-13 6:06:18 PM  
duh and/or hello, the stuff is farking delicious. but also becoming stupidly pricey.
 
2022-05-13 6:26:03 PM  
Gizzards ftw!!!!
 
2022-05-13 6:52:54 PM  
Get gout today!
 
2022-05-13 7:02:40 PM  

Jake Havechek: Get gout today!


oblig.

King of the hill Love hurts
Youtube TmuSkBqq6lw
 
2022-05-13 7:29:11 PM  
Or, you know, less meat entirely.
 
2022-05-13 7:32:02 PM  

nmrsnr: Or, you know, less meat entirely.


Heh heh heh heh.  No.
 
2022-05-13 8:04:56 PM  
So, on the food waste front, eating meat is already problematic.

stoppedreadingthere.jpg
 
2022-05-13 8:35:10 PM  
If you're going to go through all of the doublethink and self-delusion involved with killing an innocent animal so you gnaw on its flesh, you may as well put every part of it to use rather than only consuming some parts of it while throwing the rest away.

Bad enough to be a murderer, you don't need to also be a gleefully wasteful glutton as well.
 
2022-05-13 8:45:12 PM  
Hey, this seems like the perfect food tab thread to ask if anyone has ideas for cooking pork heart.

We get half a hog from a small farm and have it processed by a local butcher a couple of times a year, and the butcher has learned that we will take any part of the hog they feel like giving us. It started off by giving us all the liver and jowl. Lately we've been getting big bags of bones and fat that we use for stock and lard, respectively. This last time, they threw in a heart.

It's currently sitting in the freezer, daring me to figure out how to eat it. Suggestions? Temple of Doom jokes? What have you farkers got?
 
2022-05-13 9:22:59 PM  

Telephone Sanitizer Second Class: Hey, this seems like the perfect food tab thread to ask if anyone has ideas for cooking pork heart.


Scrapple?
 
2022-05-13 9:23:45 PM  
Foie gras and andouille?  Bring it on.
 
2022-05-13 9:25:19 PM  

Telephone Sanitizer Second Class: Hey, this seems like the perfect food tab thread to ask if anyone has ideas for cooking pork heart.

We get half a hog from a small farm and have it processed by a local butcher a couple of times a year, and the butcher has learned that we will take any part of the hog they feel like giving us. It started off by giving us all the liver and jowl. Lately we've been getting big bags of bones and fat that we use for stock and lard, respectively. This last time, they threw in a heart.

It's currently sitting in the freezer, daring me to figure out how to eat it. Suggestions? Temple of Doom jokes? What have you farkers got?


no personal recommendations, since my only experience were childhood yearly pig-roasts at the "rich" Aunt+Uncle's farm, but...

(and this will be entirely unhelpful, which is exactly why I will shareinflict, lol)

the whole (mostly*)ungutted hog would be done slow from early morning to night, on a vaguely-mechanized spit over welded 55gal split drums. mainly wood, charcoal at times to keep tempo.

so the heart/lungs/liver/etc. were somewhat internally-fire-kissed but still not cooked through. at some point, they'd be ripped out, roughly sliced, charred on a grill until considered edible? (look, I said this would be unhelpful!)

*poop-tubes removed and cleaned for later cooking, but that's about it

so, while iono, maybe try a reverse sear?

/mostly what I remember is how my little sister loved chewing on pig ears
 
2022-05-13 9:27:52 PM  
20 years ago I worked with this woman that would help me eat fried calamari from this restaurant I ordered from sometimes because it was a huge portion and damned tasty.  One day she asked me what calamari was so I told her and she never ate it again.
 
2022-05-13 9:54:04 PM  
https://clovegarden.com/ingred/ap_uteruz.html
Pig Uterus
Fark user imageView Full Size


https://en.wikipedia.org/wiki/Pig_fallopian_tubes - 生肠

I haven't bothered to figure out if these two dishes are the same thing


豬生腸
 
2022-05-13 10:05:14 PM  

Oneiros: Telephone Sanitizer Second Class: Hey, this seems like the perfect food tab thread to ask if anyone has ideas for cooking pork heart.

Scrapple?


Ah, good call. I've never made scrapple before, but it's been on my list for a while. Would also probably be a great way to use up some of my extra pork liver. I've used liver to make boudin and pate before, with mixed success. The last couple of livers I seared on a grill and then boiled down to make ridiculously rich stock which went into some of the most decadent chili I've ever made.

Any tips or recipes for scrapple you can share?
 
2022-05-13 10:07:24 PM  

tintar: (look, I said this would be unhelpful!)


Hey, laughter is a kind of helpful.
 
2022-05-13 10:34:29 PM  

Shaggy_C: If you're going to go through all of the doublethink and self-delusion involved with killing an innocent animal so you gnaw on its flesh, you may as well put every part of it to use rather than only consuming some parts of it while throwing the rest away.


I eat meat. I like meat. But Americans do throw away huge amounts of absolutely edible food. I once checked the price of lamb chops at our butcher and after I regained consciousness he explained that the chop was virtually the only part of the lamb his customers ate. So, it was priced to reflect that.

When I was young and in school, I was -- though I didn't know it -- really really poor. A big pot of brown rice and adzuki beans cost almost nothing then and got me almost through the week. Complete protein. Add in some greens and fresh fruit through the week and it was as close as I ever got to a balanced diet until I got married. We really don't need meat.
 
2022-05-13 10:41:03 PM  

HairBolus: https://clovegarden.com/ingred/ap_uteruz.html
Pig Uterus
[Fark user image image 440x316]

https://en.wikipedia.org/wiki/Pig_fallopian_tubes - 生肠

I haven't bothered to figure out if these two dishes are the same thing


豬生腸


The second is intestines. Raw pig intestines.
 
2022-05-13 10:54:11 PM  
this is ALL:

https://www.seriouseats.com/chichi-wang-5118603

dudes, she's so awesome
 
2022-05-13 10:54:31 PM  
Anyone who says they don't like organ meat is welcome to say that after eating lengua tacos.

/you gonna finish that?
 
2022-05-14 12:11:29 AM  

Jake Havechek: 20 years ago I worked with this woman that would help me eat fried calamari from this restaurant I ordered from sometimes because it was a huge portion and damned tasty.  One day she asked me what calamari was so I told her and she never ate it again.


You gotta look up the 2013 This American Life episode about fake calamari. Aka pig bung. Don't read the transcript. The thirty minute audio is worth every second.
 
2022-05-14 2:44:00 AM  
Pass the sweetbreads please!
 
2022-05-14 3:11:02 AM  

tintar: duh and/or hello, the stuff is farking delicious. but also becoming stupidly pricey.


Growing up poor? Yeah, you eat a lot of offal.
 
2022-05-14 4:01:39 AM  
I agree with the premise, but I think I'm a bit too squeamish. I've tried liver and kidney and not been a fan, and this year I tried duck heart in a moment of madness and didn't like that either, and I don't know if I just really don't like the taste and texture or if there's something squeamish in my head biasing me to hate it all.

I'd also like to like eating insects. But I don't.
I support those who do, and think we should make more of it available.
 
2022-05-14 5:04:29 AM  

Shaggy_C: If you're going to go through all of the doublethink and self-delusion involved with killing an innocent animal so you gnaw on its flesh, you may as well put every part of it to use rather than only consuming some parts of it while throwing the rest away.

Bad enough to be a murderer, you don't need to also be a gleefully wasteful glutton as well.


This.

Now hand over the crispy fired guts.
 
2022-05-14 5:07:56 AM  

Telephone Sanitizer Second Class: Hey, this seems like the perfect food tab thread to ask if anyone has ideas for cooking pork heart.

We get half a hog from a small farm and have it processed by a local butcher a couple of times a year, and the butcher has learned that we will take any part of the hog they feel like giving us. It started off by giving us all the liver and jowl. Lately we've been getting big bags of bones and fat that we use for stock and lard, respectively. This last time, they threw in a heart.

It's currently sitting in the freezer, daring me to figure out how to eat it. Suggestions? Temple of Doom jokes? What have you farkers got?


I'd do this
https://diethood.com/slow-cooker-beef-barbacoa/
 
2022-05-14 7:27:33 AM  

Telephone Sanitizer Second Class: Oneiros: Telephone Sanitizer Second Class: Hey, this seems like the perfect food tab thread to ask if anyone has ideas for cooking pork heart.

Scrapple?

Ah, good call. I've never made scrapple before, but it's been on my list for a while. Would also probably be a great way to use up some of my extra pork liver. I've used liver to make boudin and pate before, with mixed success. The last couple of livers I seared on a grill and then boiled down to make ridiculously rich stock which went into some of the most decadent chili I've ever made.

Any tips or recipes for scrapple you can share?


Sorry, no, I've never made it myself

I remember seeing comments online to use buckwheat and not just cornmeal in it, but I have no practical experience in that.
 
2022-05-14 7:45:22 AM  

yakmans_dad: I eat meat. I like meat. But Americans do throw away huge amounts of absolutely edible food. I once checked the price of lamb chops at our butcher and after I regained consciousness he explained that the chop was virtually the only part of the lamb his customers ate. So, it was priced to reflect that.

When I was young and in school, I was -- though I didn't know it -- really really poor. A big pot of brown rice and adzuki beans cost almost nothing then and got me almost through the week. Complete protein. Add in some greens and fresh fruit through the week and it was as close as I ever got to a balanced diet until I got married. We really don't need meat.


I would totally buy legs, soup bones, or shoulders off that butcher.  And I'd be willing to try my hand at other cuts... but  it's crazy how what used to be considered "trash cuts" are now priced.

I can get decent shank prices at an international market that I sometimes visit, but at some places it's priced like it's a premium cut.

Meat in most other countries is a flavoring, not the whole meal.  Heavy meat consumption makes sense when you're a nomadic group and hunting.  But raising food just for some animal to eat is wasteful.  Pork makes sense as it can be fed what's considered food waste.  Goats are useful for clearing vacant lots, and sheep could be used  better for keeping down weeds in areas (near airports, wineries, solar farms, etc.  Chickens help to keep down insects.

Meat doesn't need to be the main component of every meal.

/but that doesn't mean I'm willing to cook with cricket flour quite yet
 
2022-05-14 8:45:07 AM  

Telephone Sanitizer Second Class: Hey, this seems like the perfect food tab thread to ask if anyone has ideas for cooking pork heart.

We get half a hog from a small farm and have it processed by a local butcher a couple of times a year, and the butcher has learned that we will take any part of the hog they feel like giving us. It started off by giving us all the liver and jowl. Lately we've been getting big bags of bones and fat that we use for stock and lard, respectively. This last time, they threw in a heart.

It's currently sitting in the freezer, daring me to figure out how to eat it. Suggestions? Temple of Doom jokes? What have you farkers got?


Jokingly I'd say pickled heart
Seriously no clue.
 
2022-05-14 11:31:35 AM  

Telephone Sanitizer Second Class: Hey, this seems like the perfect food tab thread to ask if anyone has ideas for cooking pork heart.


I texted a buddy who lived on a farm, he recommended making a stew with it or marinating it and sent along this recipe.

luna1580's recommendation to check out Chichi Wang (no offense!) is spot on also.
 
2022-05-14 12:08:04 PM  
I put pig and calf hearts in my landjäger, along with back fat and lean beef
 
2022-05-14 1:14:10 PM  

Telephone Sanitizer Second Class: Hey, this seems like the perfect food tab thread to ask if anyone has ideas for cooking pork heart.

We get half a hog from a small farm and have it processed by a local butcher a couple of times a year, and the butcher has learned that we will take any part of the hog they feel like giving us. It started off by giving us all the liver and jowl. Lately we've been getting big bags of bones and fat that we use for stock and lard, respectively. This last time, they threw in a heart.

It's currently sitting in the freezer, daring me to figure out how to eat it. Suggestions? Temple of Doom jokes? What have you farkers got?


i don't see why this wouldn't work on pork. i make it with beef heart and it rocks

https://tarasmulticulturaltable.com/anticuchos-de-corazon-peruvian-beef-heart-skewers/
 
2022-05-14 1:29:11 PM  

Telephone Sanitizer Second Class: Hey, this seems like the perfect food tab thread to ask if anyone has ideas for cooking pork heart.

We get half a hog from a small farm and have it processed by a local butcher a couple of times a year, and the butcher has learned that we will take any part of the hog they feel like giving us. It started off by giving us all the liver and jowl. Lately we've been getting big bags of bones and fat that we use for stock and lard, respectively. This last time, they threw in a heart.

It's currently sitting in the freezer, daring me to figure out how to eat it. Suggestions? Temple of Doom jokes? What have you farkers got?


I did actually have it grilled once. In Malaysia. God that's a weird memory
 
2022-05-14 2:32:52 PM  
Best offal dish I know of: Jacques Pepin's duck liver pate. Holy hell is it good.
 
2022-05-14 3:49:46 PM  

NINEv2: Best offal dish I know of: Jacques Pepin's duck liver pate. Holy hell is it good.


Our cooking teacher taught us how to make a great pate. Chicken livers, port, and some onions. (ingredients from memory) Louisville is greatly a German city and when we grew up braunschweiger and crackers were a staple snack. So, that's two liver dishes. When I was in my 20s, I had an anemia problem and couldn't take iron tonic so I grew to tolerate calf liver with apples and bacon. (Fortified cereals now handle that onerous chore.) So, that's 3.

-change topic-

Leopold Bloom ate with relish the inner organs of beasts and fowls. He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liverslices fried with crustcrumbs, fried hencods' roes. But most of all, he liked grilled mutton kidneys which gave to his palate a fine tang of faintly scented urine.

We're around a month from Bloomsday so get your offal self in gear for a celebratory feast.
 
2022-05-14 4:17:46 PM  

yakmans_dad: NINEv2: Best offal dish I know of: Jacques Pepin's duck liver pate. Holy hell is it good.

Our cooking teacher taught us how to make a great pate. Chicken livers, port, and some onions. (ingredients from memory) Louisville is greatly a German city and when we grew up braunschweiger and crackers were a staple snack. So, that's two liver dishes. When I was in my 20s, I had an anemia problem and couldn't take iron tonic so I grew to tolerate calf liver with apples and bacon. (Fortified cereals now handle that onerous chore.) So, that's 3.

-change topic-

Leopold Bloom ate with relish the inner organs of beasts and fowls. He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liverslices fried with crustcrumbs, fried hencods' roes. But most of all, he liked grilled mutton kidneys which gave to his palate a fine tang of faintly scented urine.

We're around a month from Bloomsday so get your offal self in gear for a celebratory feast.


I think we're overdue for another cannibal sandwich thread too.
 
2022-05-14 6:39:35 PM  

NINEv2: yakmans_dad: NINEv2: Best offal dish I know of: Jacques Pepin's duck liver pate. Holy hell is it good.

Our cooking teacher taught us how to make a great pate. Chicken livers, port, and some onions. (ingredients from memory) Louisville is greatly a German city and when we grew up braunschweiger and crackers were a staple snack. So, that's two liver dishes. When I was in my 20s, I had an anemia problem and couldn't take iron tonic so I grew to tolerate calf liver with apples and bacon. (Fortified cereals now handle that onerous chore.) So, that's 3.

-change topic-

Leopold Bloom ate with relish the inner organs of beasts and fowls. He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liverslices fried with crustcrumbs, fried hencods' roes. But most of all, he liked grilled mutton kidneys which gave to his palate a fine tang of faintly scented urine.

We're around a month from Bloomsday so get your offal self in gear for a celebratory feast.

I think we're overdue for another cannibal sandwich thread too.


cannibal sandwich, or cannibal sandwich.

/sorries not-sorries, still getting language-kick from all those pedogrifter threads
//terrine of any kind is good
///sometimes even vegetals
\\/but not always
 
2022-05-14 7:31:23 PM  

tintar: NINEv2: yakmans_dad: NINEv2: Best offal dish I know of: Jacques Pepin's duck liver pate. Holy hell is it good.

Our cooking teacher taught us how to make a great pate. Chicken livers, port, and some onions. (ingredients from memory) Louisville is greatly a German city and when we grew up braunschweiger and crackers were a staple snack. So, that's two liver dishes. When I was in my 20s, I had an anemia problem and couldn't take iron tonic so I grew to tolerate calf liver with apples and bacon. (Fortified cereals now handle that onerous chore.) So, that's 3.

-change topic-

Leopold Bloom ate with relish the inner organs of beasts and fowls. He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liverslices fried with crustcrumbs, fried hencods' roes. But most of all, he liked grilled mutton kidneys which gave to his palate a fine tang of faintly scented urine.

We're around a month from Bloomsday so get your offal self in gear for a celebratory feast.

I think we're overdue for another cannibal sandwich thread too.

cannibal sandwich, or cannibal sandwich.

/sorries not-sorries, still getting language-kick from all those pedogrifter threads
//terrine of any kind is good
///sometimes even vegetals
\\/but not always


Cannonball sangwich?
 
2022-05-14 7:42:14 PM  

Fourstring: Anyone who says they don't like organ meat is welcome to say that after eating lengua tacos.

/you gonna finish that?


I had my lengua tacos this past Thursday.
Yum!
 
2022-05-14 7:53:55 PM  

NINEv2: tintar: NINEv2: yakmans_dad: NINEv2: Best offal dish I know of: Jacques Pepin's duck liver pate. Holy hell is it good.

Our cooking teacher taught us how to make a great pate. Chicken livers, port, and some onions. (ingredients from memory) Louisville is greatly a German city and when we grew up braunschweiger and crackers were a staple snack. So, that's two liver dishes. When I was in my 20s, I had an anemia problem and couldn't take iron tonic so I grew to tolerate calf liver with apples and bacon. (Fortified cereals now handle that onerous chore.) So, that's 3.

-change topic-

Leopold Bloom ate with relish the inner organs of beasts and fowls. He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liverslices fried with crustcrumbs, fried hencods' roes. But most of all, he liked grilled mutton kidneys which gave to his palate a fine tang of faintly scented urine.

We're around a month from Bloomsday so get your offal self in gear for a celebratory feast.

I think we're overdue for another cannibal sandwich thread too.

cannibal sandwich, or cannibal sandwich.

/sorries not-sorries, still getting language-kick from all those pedogrifter threads
//terrine of any kind is good
///sometimes even vegetals
\\/but not always

Cannonball sangwich?


eeenteresting... GIS is kind of split on that term between meatball parm subs, and raw meat.

/prolly 'cos it thinks I ain't know how to spell
//and it could be right
///could be, could be
 
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