Author Topic: Offal: Nose to Tail Cooking (NOW WITH PICTURES PER REQUEST OF SD) (Read 17507 times)

Cire · « **Reply #150 on:** March 13, 2014, 09:08:45 AM »

Quote from: ShellShock on March 13, 2014, 07:49:01 AM

Quote from: KST8FAN on March 06, 2014, 10:50:50 PM
Always fought the "lips n assholes" perception of bologna and hot dogs. They must contain skeletal muscle/fat. Organ meats (ie beef hearts in salami) must be declared. You create an emulsion where the meat protein encapsulates the fat during cooking. Its basically a finely ground version of hamburger.

Tom

I can agree with most of your statement except for the fact that you compared the compositions of hotdogs to hamburgers, which I don't agree with at all.

Pretty much exactly like hamburgers.

Bloodfart · « **Reply #151 on:** May 12, 2014, 11:54:22 AM »

Alright Asava tell me what you would do with this.

HerrSonntag · « **Reply #152 on:** May 12, 2014, 12:51:22 PM »

Quote from: Bloodfart on May 12, 2014, 11:54:22 AM

Alright Asava tell me what you would do with this.

Bath robe.

puniraptor · « **Reply #153 on:** May 12, 2014, 01:00:02 PM »

Quote from: HerrSonntag on May 12, 2014, 12:51:22 PM

Quote from: Bloodfart on May 12, 2014, 11:54:22 AM
Alright Asava tell me what you would do with this.

Bath robe.

jfc i saw this image right as i was cramming a mouthful of lunch into my mouthhole

asava · « **Reply #154 on:** May 12, 2014, 03:13:19 PM »

Quote from: Bloodfart on May 12, 2014, 11:54:22 AM

Alright Asava tell me what you would do with this.

looks primed for some sausage, imo.

Mr Bread · « **Reply #155 on:** May 12, 2014, 03:18:49 PM »

Tacos. First thing that popped into my head, delicious tacos.

asava · « **Reply #156 on:** May 12, 2014, 03:34:56 PM »

probably a pretty good start to some salad, btw.

SkinnyBenny · « **Reply #157 on:** May 29, 2014, 05:30:31 PM »

you guys are weird

asava · « **Reply #158 on:** May 30, 2014, 10:53:00 AM »

Quote from: SkinnyBenny on May 29, 2014, 05:30:31 PM

you guys are weird

Don't even.

kslim · « **Reply #159 on:** May 30, 2014, 11:04:42 AM »

tis is a re post but you guys should try this, its amazeballs cooked it the other night

i blacken my shrimp but you can cook yours however you like

also you can go with whatever pasta/elbow noodle you want

do the shrimp first

obvi boil the mac and whisk in some softening cream

mix with whatever cheeses you like and spread it out in a casserole dish, mix in shrimp

cover in another layer of cheese with some cloves, lime juice and onions/chives

spread some bread crumbs over the top

bake for 35 minutes at 350

win

puniraptor · « **Reply #160 on:** May 30, 2014, 11:07:07 AM »

Quote from: kslim on May 30, 2014, 11:04:42 AM

tis is a re post but you guys should try this, its amazeballs cooked it the other night

i blacken my shrimp but you can cook yours however you like

also you can go with whatever pasta/elbow noodle you want

do the shrimp first

obvi boil the mac and whisk in some softening cream

mix with whatever cheeses you like and spread it out in a casserole dish, mix in shrimp

cover in another layer of cheese with some cloves, lime juice and onions/chives

spread some bread crumbs over the top

bake for 35 minutes at 350

win

i don't see any noses or tails in here, so you may have intended this for the cooking thread

kslim · « **Reply #161 on:** May 30, 2014, 11:08:59 AM »

sorry puni i thought shrimp would count as nose to tail. but alas im wrong again

puniraptor · « **Reply #162 on:** May 30, 2014, 11:20:39 AM »

Quote from: kslim on May 30, 2014, 11:08:59 AM

sorry puni i thought shrimp would count as nose to tail. but alas im wrong again

looks like it would be pretty good with some noses and aholes instead of shrimp

8manpick · « **Reply #163 on:** December 06, 2018, 06:59:43 PM »

I just read this thread start to finish after having some braised, panko crusted, and fried beef tongue for dinner tonight. Was so good. Like same texture as slow cooked pot roast almost.

Anyway, I wish this thread had just started now when my cooking and eating tastes are far more adventurous than they were 5+years ago.

Can we fire this up again?

wetwillie · « **Reply #164 on:** December 06, 2018, 07:03:38 PM »

You gonna eat liver or do you have your limits?

8manpick · « **Reply #165 on:** December 06, 2018, 07:18:46 PM »

I've had and will again eat liver. It's brain that gets me

DaBigTrain · « **Reply #166 on:** December 06, 2018, 07:32:42 PM »

This thread should have been deleted a long time ago

Cire · « **Reply #167 on:** December 06, 2018, 07:39:39 PM »

I love beef tongue. Kind of expensive and lots of prep though.

Also really like liver, kidneys and heart but don't eat a lot of that stuff.

No bueno on tripe.

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Spracne · « **Reply #168 on:** December 06, 2018, 11:11:51 PM »

I wouldn't personally eat, say, monkey brains, but I'd let my aids do it.

Katpappy · « **Reply #169 on:** December 07, 2018, 02:47:48 AM »

Quote from: 8manpick on December 06, 2018, 06:59:43 PM

I just read this thread start to finish after having some braised, panko crusted, and fried beef tongue for dinner tonight. Was so good. Like same texture as slow cooked pot roast almost.

Anyway, I wish this thread had just started now when my cooking and eating tastes are far more adventurous than they were 5+years ago.

Can we fire this up again?

Did you know the bison tongue was about the only eatable part kept when they slaughtered them around 150 years ago.

Cire · « **Reply #170 on:** December 08, 2018, 11:53:10 AM »

They were pickled

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KST8FAN · « **Reply #171 on:** December 10, 2018, 10:05:19 PM »

Just polished off some braunschwigger on Ritz crackers.

Tom

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Spracne · « **Reply #172 on:** December 10, 2018, 10:26:44 PM »

Is this the thread to discuss the new men's football coach?