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Quote: Originally Posted by YukonJack

JLM, what I found that Hungarian butchers are not as timid using salt, pepper and especially GARLIC as creators of other head cheeses.

BTW, while haggis is stuff stuffed into a sheep's stomach, genuine Hungarian head cheese is stuff stuffed into a pig's stomach.

No need to be quesy about either, any more than being quesy about hot dogs or hamburgers.

Quote: Originally Posted by karrie

I find it amusing that people will more willingly eat stuff cooked in intestine than stuff cooked in stomach. Really, if you had to just grab upon butchering, wouldn't the stomach seem like the more likely food choice? lol.

Personally though, I avoid organ meats due to their general nature as the first carriers of infections and toxins, so, Haggis appeals to me even less than head cheese.

Quote: Originally Posted by JLM

Much as I love organ meats I too, avoid them for that reason. It is hard however to find a meal that beats tender liver & onions and spuds smothered in gravy.

Quote: Originally Posted by YukonJack

JLM, try beef tongue or stuffed beef heart prepared in a slow cooker. Or beef and kidney pie. Google and thou shall find.

And liver from any animal is a delicacy, if and when prepared properly.

Quote: Originally Posted by Nuggler

.......What the hell's wrong with steak??

Tbone, or rib, that is?

But, speaking of tongue.

Many many years ago, a very lovely French Canadian lady made some beef tongue for her family, and i was allowed, invited, if you will...........or even won't........to go to her house and partake.

Beef tongue, with potatoes, carrots, parsnips, etc., in one pot...............Damn, it was delicious!!

Since then I've experienced hot tongue and cold shoulder, but nothing to surpass that culinary masterpiece. T'was fantastic.

Every time I see a cow lick its ass, I get hungry.
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