[Wizard]

Jackie if you look in recipes you will see I have posted several for using pig offal You cannot make a good souse without a brace of good trotters and a slice of shin of beef.

[Wizard]

Dixie round here chitterlings /chiterlins are made from the stomach of the pig and its a labour of love to prepare them Its Known as cleanin the s**t out before cooking them I am sure in the Southern States they are called Hog Maws.Its to much bother to prepare for me but the are extremely edible and many would say an acquired taste

[Wizard]

Sagehen I like all pate and make a lot but not FISH I find chicken livers are a good place to start Pig livers are a bit strong and Ox liver very strong The variations are countless and I eat mine on toast.

[Jackie]

Jackie is off to the recipe section.

[marigold]

Chitterlings are one of my Dad's favourite dishes in the middle of France. Last time I tried them I could not chew them up - my teeth kept bouncing off them. Way too rubbery for me. Maybe it was the cooking but it put me off.
Nastiest thing that I ever ate was a ten year old huge pickled fish egg in Japan. My host had saved it for a really special occasion. I felt very guilty that I just could not rise to the occasion -

[Wizard]

Marigold dear I keep telling you I HATE FISH I am told Caviar is the thing but the smell puts me right off. Jackie I will post some pate recipes if you tell me what you like. Game -  Liver - Pig - Beef. Muther used to do one vith only veg. Now that is real crap before you digest it  

[Sylvia]

I can eat anything except tripe!! I have tried it but whichever way it's cooked I can't get it past my teeth. I think it may be the texture as I have limited sense of taste and smell. Swallow it, I can't!
I was once given tripe, beautifully cooked at a friends house "as a treat". I had to cut it in tiny pieces and swallow it whole to get it down!

[jameslindsay]

I can eat anything except tripe!! I have tried it but whichever way it's cooked I can't get it past my teeth. I think it may be the texture as I have limited sense of taste and smell. Swallow it, I can't!
I was once given tripe, beautifully cooked at a friends house "as a treat". I had to cut it in tiny pieces and swallow it whole to get it down!

Isn't that just the worst when you go to a friends for dinner and you get something put in front of you that you just hate but you can't say No!

[doganjo]

Don't you think that if they are good friends you could tell them?  "I'm really sorry, I know how much you've put into making this lovely food but I'm afraid I just can't eat tripe.  I have tried before and I just cannot get it down.  I hope you don't mind if I leave it"  I'm afraid i wouldn't make myself ill for anyone.  Most of my friends ask before I go if there's anything I really hate.

[Wizard]

Hello Annie We don't go anywhere to eat they come here then I know what it is Never had anyone turn their nose up and say don't want that.Liar I hear you mutter You went to your 50th Wedding anniversary Celebrations last December.OK sorry but I cannot think the time before that

[Jackie]

George I like most things just not trotters and prawns. 

[Wizard]

Hello Jackie Yes and no You cannot make a good souse oh sorry brawn with out a couple of trotters but I agree they are next to kippers for being boney. Prawns = Tibetan Cow or worse

[Jackie]

I like pigs head brawn made with lots of black pepper. 

Ill try your recipe for it too George, I know I can get the trotters round here very cheaply so what do I lose and I may even love it, you never know.

[Wizard]

Jackie hello  There seems to me I think started by Delia to use up none rated food There was a pratt posted a slatting on Delia for using some food out of a tin.To which I replied with a Ken Dodd saying "If only" I am sorry if we fancy a corned beef hash I cannot make one with out opening a can.Oh yes C****** I know how to and do make corned beef if Wiz lets me have a nice piece of flank but its a month project and I fancy corned beef fritters NOW so I'll open a tin.Not bothering to go to recipes.If you like corned beef chill a can over night in the fridge and then peel a good size potato and slice it into 6m/m slices and dry the slices on kitchen paper.Open the can and slice the corned beef into 6m/m slices.Make your favourite batter fairly thick.get a potato slice a corned beef slice on top and a potato slice on top to make a sandwich secure with cocktail sticks stuck right through at 45 degrees to keep them together dip and coat all over with batter and deep fry.Not a weight watchers recipe this but then again none of mine are.Bugger it I'll get Kath to do some for lunch I'll pop a tin in the deep freeze for an hour So you know whats for  lunch if you are going past

[sagehen]

Oooh I love corned beef hash! You've made me hungry now  Ooh corned beef sammich *drool* Don't you just hate it though when the key snaps the metal thing to open it - I've been desperate enough to use a drill to open the sodding can!!