Hi my chowhound friends,
First off, just a disclaimer: If you don't like offals or you find them disgusting, you should stop reading right here. This will not be a pleasant post for you. In fact, possible side effects might include upset stomach, nausea, dizziness, and .... Anyway, hit return and read other posts.
If you are anything like me who love pretty much any kind of offals exist (I have yet to find one that I don't eat, at least), I am curious - Which kinds of offals are your favorite?
For me, the top 3 will be:
1. Tongue - Beef tongue, lamb tongue, veal tongue, even duck tongue (well, this is a little different, of course), you name it. My favorite got to be the shioyaki kobe gyutan - Japanese styled salt-grilled premium kobe beef tongue in THICK cut (Food Porn Pic attached). Those were out of this world - and I don't use these words lightly. I will pick them over a real kobe beef steak anyday.
2. Brains - Again, cow, lamb, pig, even the little ones in squab or goose. They are all good. People said brain is like sweetbread in texture but IMO brain is so much creamier and more luscious with a unique flavor. Too bad that they are so hard to find in restaurants and I just have to settle for sweetbreads which have a similar texture but less character. (note: I do like sweetbreads)
3. Headcheese or any kind of dishes/ terrines that compose of head meat. I love the mix of gelatinous skins and fatty meat together with other bits of offals. I will never attempt to make it myself since it involves so much work, but I always order it when I see it on the menu.
Of course, I still like my share of tripes, kidneys, livers, bone marrows, pig trotters, etc etc., but the top 3 were disclosed above. What are your favorites? I would love to hear. Feel free to include the types of preparation you like associated with your favorite offals.
NOTE: To make the reading manageable, let's list out 3 of your favorites, and EXCLUE FOIE GRAS. I LOVE foie gras but I don't think it should be included in this list that we are discussing.
Let's get started!