Wet lung
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Absolutely not! When I went to England, Scotland, and Wales in 1996, I made the mistake of trying that when it was served with our first dinner in Scotland. I couldn't even get it to go down. That's truly some nasty, vile, disgusting stuff! Out of the 32 people in our tour group...only 2 would/could eat it.
I've never tried haggis, but I did try scrapple (once) and that was enough for me. I also take issue to the term "Blood sausage," merely by its name alone and the images it evokes.
To be fair, in some parts of the country you just have to eat whatever part of the animal you can get your hands on. Turning it into a delicacy? Well, I guess if I were born and raised on Haggis, I'd try to convince myself it was delicious too. "Try" being the operative word.
Anna
To be fair, in some parts of the country you just have to eat whatever part of the animal you can get your hands on. Turning it into a delicacy? Well, I guess if I were born and raised on Haggis, I'd try to convince myself it was delicious too. "Try" being the operative word.
Anna
On the other hand people tend to ignore "not prime" parts of the animal like ham hock, belly, feet, cheeks, ears, snout/lips etc that can be incredibly tasty if done right. Entrails/organs are more difficult but even there I'd argue everyone can find at least one they like to eat (keep in mind there's more than one way to prepare those). Eg people who don't like foie gras should be randomly shot into space with a "you can have this" sign bolted on
Nobody has to like haggis (I know I don't) but being overly picky isn't a virtue (and you'll 100% miss out on something great)
The weird thing is I find Pho delicious especially tendon. If I could get a tendonburger one day I'm pretty sure I'd be delighted.
But some people can just cook and the Vietnamese are among that number, and also if I had the patience I would drink ONE cup of Vietnamese coffee every morning.
Anna
But some people can just cook and the Vietnamese are among that number, and also if I had the patience I would drink ONE cup of Vietnamese coffee every morning.
Anna
When i used to hang out in Detroit, i visited a Polish deli and had duck blood sausage. Its not as bad as it sounds but it does have a very unique flavor all its own. And as for other lesser parts of animals, i do like livers. I absolutely will eat deer hearts too. I might try haggis just once if ever the opportunity arises but for the record, thats one ive not done. Im not too picky when it comes to food but i do have a mental list of "no way no how am i ever eating that" foods. Tripe, souse, chitlins, mountain oysters, and brains are high on that list of no go's.
I have never had "blood sausage" but I have had "blood boudin". Neither of which have actual blood in them. The "blood" in the name just means they used intestines instead of artificial sausage casing, which are usually made from the collagen in animal skins.
For those that don't know, boudin is basically Cajun dirty rice stuffed into a sausage casing and is AMAZING.
Asa far as eating other parts goes, I'll try nearly anything at least once. Especially since I am pretty much a non-discriminatory carnivore. The list of animals from earth, air, and sea that I have NOT eaten is a MUCH shorter list than the ones that I have. For now at least, I do draw the line at insects. I have seen chocolate covered crickets, ants, and even roaches and .... just no.
I will add that I do tend to like "skins". Chicken skin, especially off of a rotisserie chicken is awesome and I LOVE "cracklins" (seasoned deep fried pork skin).
For those that don't know, boudin is basically Cajun dirty rice stuffed into a sausage casing and is AMAZING.
Asa far as eating other parts goes, I'll try nearly anything at least once. Especially since I am pretty much a non-discriminatory carnivore. The list of animals from earth, air, and sea that I have NOT eaten is a MUCH shorter list than the ones that I have. For now at least, I do draw the line at insects. I have seen chocolate covered crickets, ants, and even roaches and .... just no.
I will add that I do tend to like "skins". Chicken skin, especially off of a rotisserie chicken is awesome and I LOVE "cracklins" (seasoned deep fried pork skin).
Cracklins baked in cornbread. My grandmother used to make this. The cracklins i grew up with still had a fair amount of fat attached to the skin. And the skin part was almost too hard to eat. But roasted off in the oven helped.
Here in Germany pig's blood is actually one of the main ingredients in those, they're considered to be one of the oldest kinds of sausages ever made.
In Britain and Ireland they have "black pudding" which is the same family of sausage. France and Poland also have their own versions. Maybe in the US it indeed means something completely different, I can't tell, but I find it hard to believe the name got bent out of shape to the point there's no more actual blood in it.
Gross things I have eaten. Tongue. My mom was all cagy about what it was until I scraped off the gravy and noticed the bumps and said, "You lie. This is tongue." Because we were ALL eating it up until I did that and it was during one of my family's poor periods and my mom really needed us to eat the tongue. I got "extra" tongue the next day. I did not enjoy it.
Breaded and fried BRAIN. I will admit that apart from the texture (it was like... dissolved in your mouth in a weird way) it wasn't BAD. My grandmother served it to me and my sis when we were staying there. When I scraped away the breading to investigate, I whispered to my little sister, "This is brain." (I did not want to be alone in my discovery) and I followed it up with, "But you have to say nothing, we are guests here, we have to be polite."
Escargots but I don't remember it my family gave them all to me when I was a toddler and they decided they were gross. Apparently I liked them because I ate all of them (per my parents) and well yeah, I probably DID like them or just was like, "This is food, I like food, I'm going to eat it." That's often my general MO with food.
I love that an ECF thread on a fictional health condition can turn into "what grossness have you eaten?"
Also, I am clearly a horrible person and you don't want me around if you are trying some sort of offal for the first time. Additionally, I have not eaten lung but I bet SOMEONE has and now I want to know what it is like. LOL.
Anna
Breaded and fried BRAIN. I will admit that apart from the texture (it was like... dissolved in your mouth in a weird way) it wasn't BAD. My grandmother served it to me and my sis when we were staying there. When I scraped away the breading to investigate, I whispered to my little sister, "This is brain." (I did not want to be alone in my discovery) and I followed it up with, "But you have to say nothing, we are guests here, we have to be polite."
Escargots but I don't remember it my family gave them all to me when I was a toddler and they decided they were gross. Apparently I liked them because I ate all of them (per my parents) and well yeah, I probably DID like them or just was like, "This is food, I like food, I'm going to eat it." That's often my general MO with food.
I love that an ECF thread on a fictional health condition can turn into "what grossness have you eaten?"
Also, I am clearly a horrible person and you don't want me around if you are trying some sort of offal for the first time. Additionally, I have not eaten lung but I bet SOMEONE has and now I want to know what it is like. LOL.
Anna
I have never had them cooked into anything sounds like it could be good. Yes a fair amount of fat is left attached but if the skin is too hard then maybe they were a bit over cooked, or maybe they were left to dry too long. They should be crisp but edible.
Here in Germany pig's blood is actually one of the main ingredients in those, they're considered to be one of the oldest kinds of sausages ever made.
In Britain and Ireland they have "black pudding" which is the same family of sausage. France and Poland also have their own versions. Maybe in the US it indeed means something completely different, I can't tell, but I find it hard to believe the name got bent out of shape to the point there's no more actual blood in it.
Well what I ate had no discernible difference in the stuffing. The only thing I could "tell" was different was the casing, but I could be wrong. It was good either way.
It was because of blood sausage and haggis that America declared independence. No one here wanted to eat that stuff anymore.
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