[Sca-cooks] "Soul food" that others can't stand... (Was Re: [Sca-cooks] GIFILLTE FISH )

[Ted Eisenstein]

>You know, I've heard the same things about tripe and haggis, and I
>wonder if there's a correlation between foul odors, digestive organs,
>and inadequate cleansing of the organs before cooking, because I have a
>particularly sensitive nose (as my local fellow cooks will attest; I
>walk into other people's kitchens from outside and tell them their stew
>is _about_ to burn) and I've never noticed any particularly powerful
>odor to them (although I confess I've never cooked or even eaten
>chitlins; my experience is with Cantonese red-cooked pig's intestines,
>stomachs, etc.), apart from a very slight organ-meat gaminess/bitterness.
My sister used to love steak-and-kidney pie, until the first time she
prepared it herself. Along about the fifth change-of-water for the
kidneys, she wasn't sure she liked the idea; about the tenth she knew
she'd never be able to eat kidneys ever again. . .

Alban