[Sca-cooks] Organ meat, was OOP Bugs was:International recipe site

[Ana Valdés]

The Peruvian eat the hearts of the chickens and from the lambs. In Lima 
or in Cuzco you can eat at the streets, cutted in pieces and in a 
barbecue stick, they are called "anticuchos".
Lovely!
Ana

lilinah at earthlink.net wrote:

> I cooked brains from scratch for my Hungarian boy friend back when i 
> was a full-time ovo-lacto-vegetarian. I have since eaten brains (not 
> recently - BSE makes me worry), and they were good.
>
> I have cooked and eaten liver - not a favorite food. However, when i 
> was in Germany i had something the name of which i don't exactly 
> recall - something like Leben Sauer - which was sort of like 
> sauerbrauten, but made with liver. Now, THAT was good.
>
> Thymus and pancreas while in the animal, sweetbreads if it's getting 
> eaten - that was good too.
>
> Kidneys... well, if i wanted to eat food out of a urinal i would...
>
> Tripe - not on my list of edible foods. I've eaten it cooked by 
> Mexicans, Thai, French, and Peruvians - just to make sure i didn't 
> have a mental prejudice. I don't. I just dislike the texture.
>
> On the other hand, when i lived in Indonesia i ate chicken intestines, 
> marinated, threaded onto skewers, then charcoal grilled and i like them.
>
> Heart - too, uh, firm, for me. Probably ok if ground, but i've never 
> had it that way.
>
> Chicken giblets - i don't know why people eat them, unless they need 
> to because of economics.
> The vegetarian gravy for the non-meat non-turkey had little tiny brown 
> diced something in it to resemble giblets...
>
> I'm not a big organ meat eater, but i try to make sure it isn't just 
> mental...
>
> Just a few of my opinions,
> Anahita
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