Odd bits - see what we had

[Royd Wood]

Just got a copy of the book Odd bits by Jennifer McLagan which has fantastic recipes for all those strange bits which tend to hit the buchers floor unless you ask for them.
We have lots of odd bits for sale in our store but end up having a friends night to clear the backlog and cook up all sorts of goodies from cows tongue and lamb testicles to sheep brain or a liver & onion dish. Pigs trotters is a fav along with cows heart. Kidneys are used in pies with steak. Its sort of laid out in a head to toe fashion on the table .
We are trying to convert a few of our reg customers but dont want to freak em out.
I have to confess that I have bypassed the sheep brain but have promised my friends that I will try it this coming Saturday night ???????
As a 50 plus I was brought up as a boy on lots of odd bits and my favs were a sandwich of sliced cows tongue with watercress or a bowl of veg soup with trotters but then like most of us I went 20 + years eating pretty crappy.

Whats your fav odd bits and any recipes would be great

 

[aggieterpkatie]

The only "odd bits" I'm brave enough to eat are scrapple, liver (now and then, don't really care for it much anymore), and turkey giblets in gravy or stuffing. I doubt I'd ever eat testicles, and I know for certain I will never eat brains. Unless for some reason I either have to eat brains or starve to death.....and then I *might* consider it.

 

[Roll farms]

I have "odd bits" phobia.

Watching my FIL crack open a squirrel's head like a walnut and eat it's brain cured me of living on the wild side when it comes to eating.

I have tasted venison and turtle...but can't bring myself to eat them on purpose now. Or goat. Or anything that's not a 'normal' cut.

 

[elevan]

I will eat bugs - but I will not eat organ meats. Those other odd bits that you mentioned would likely not hit my plate either. A person's best bet at getting me to eat something like that would be to cook it and not tell me what it is until days later.

 

[Royd Wood]

We have feasted and wow what a supper that was

Toasty pigs trotters

Devilled lamb kidneys with mushroom

Peruvian style beef heart kebabs

Stuffed lambs hearts

Oxtail ravioli

Fresh garden salads

Homemade apple pie

and washed down with some homemade wine

3 families were here and between us we provided everything from our own farms - now thats eating local, yes we bailed out on having brain and testicles

oh and the kids had a pasta dish

 

[greybeard]

Sounds like the only thing missing was Haggis. I can't do much of any of it anymore, tho I have tried just about everything you had at your community supper--at one time or another. My wife loves boiled beef tongue--I just say "No thanks--I know where those tongues have been"

If we weren't aware ahead of time what we were eating I bet most of us would like the fare. But--Brains--no--never--not gonna happen.
(unless I become a casualty in the zombie apocolypse of course)

 

[kstaven]

We have feasted and wow what a supper that was

Toasty pigs trotters

Devilled lamb kidneys with mushroom

Peruvian style beef heart kebabs

Stuffed lambs hearts

Oxtail ravioli

Fresh garden salads

Homemade apple pie

and washed down with some homemade wine

3 families were here and between us we provided everything from our own farms - now thats eating local, yes we bailed out on having brain and testicles

oh and the kids had a pasta dish

What time is dinner served!!!!

Have never tried brain. Love cow tongue.

 

[Royd Wood]

Sounds like the only thing missing was Haggis. I can't do much of any of it anymore, tho I have tried just about everything you had at your community supper--at one time or another. My wife loves boiled beef tongue--I just say "No thanks--I know where those tongues have been"

If we weren't aware ahead of time what we were eating I bet most of us would like the fare. But--Brains--no--never--not gonna happen.
(unless I become a casualty in the zombie apocolypse of course)

Oh Haggis nips and tatties is our fav - we used to buy it from a butcher in a wee Scottish town called Bigger It was the best.
A few weeks ago we tried one from a Scottish butcher who has a shop in Hamilton Canada and it was fantastic so will be going back there

 

[daisychick]

I love "rocky mountain oysters" (breaded and fried bull calf testicles). We used to collect them fresh from the pasture during branding and castrating time and then take them all home and clean them, bread them and fry them up that night, so good and tender when they are fresh.
I also love chicken hearts, gizzards and livers. My family made homemade Braunschweiger using pig liver and we would spread that on crackers.
I don't know the recipes. :/

 

[Royd Wood]

I love "rocky mountain oysters" (breaded and fried bull calf testicles). We used to collect them fresh from the pasture during branding and castrating time and then take them all home and clean them, bread them and fry them up that night, so good and tender when they are fresh.
I also love chicken hearts, gizzards and livers. My family made homemade Braunschweiger using pig liver and we would spread that on crackers.
I don't know the recipes. :/

I see some use pigs heart with the liver in Braunschweiger - might try to do some of this - sounds tasty

rocky mountain oysters - great name