Niggers Eating Cornstarch - And any other weird nigger food related shit

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Lord Of Shit said:
Strangely, I've not yet had sweetbreads, despite having eaten just about any other organ I can name, so I'll make it a point to get some when next I'm at the supermarket.
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99% sure you're going to be head over heels :)
Best part is you don't need to add much in terms of herbs or flavors. A little salt is already enough. It's complex and fantastic by itself.

I'm interested in your culinary adventures, I also decided to kowabunga it years ago after realizing I could be missing out on so much. I'll go to your profile later and we can sperg :heart-full:
 
While I objectively know it's all just protien anyway and offal is no better or worse to digest and process then anything else, I just cannot help some ingrained bias from memory (people say liver is DELICATE? My mother used to broil it to shoeleather toughness and the surface was gritty and mealy and the whole thing revolting to me as a kid) and just the fact that it IS organs which are usually discarded and not "proper" muscle meat.

I guess coming down to it I'm alot more picky then I realized. I loathe seabugs, fungus and organ meat as much for what they are as their flavour or texture. I don't think it's something I can change at this point or even want to. I'll leave more organs and giant insects for those of you who like them and more power to you.
 
Sebben Crudele II said:
Best part is you don't need to add much in terms of herbs or flavors. A little salt is already enough. It's complex and fantastic by itself.
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You've already sold me on it, but it's sounding even better now, as I particularly appreciate more delicate flavours.

Sebben Crudele II said:
I'm interested in your culinary adventures, I also decided to kowabunga it years ago after realizing I could be missing out on so much. I'll go to your profile later and we can sperg
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By all means! I spent quite some time abroad in Asia ー mostly Japan ー but have long made it a rule to try anything at least thrice, and have found that I can enjoy effectively any food in at least one form: I just can't enjoy pan-fried liver, but love pâté and have made it myself from chicken livers more than once; I had almost given up on sea urchin until finally getting the freshest possible article and then falling in love with the (expensive, goddamnit) stuff; sea squirt can be good in small quantities, but I had to learn that it contains a kind of natural ammonia which has to be neutralised first to make it palatable.
 
The Un-Clit said:
(people say liver is DELICATE? My mother used to broil it to shoeleather toughness and the surface was gritty and mealy and the whole thing revolting to me as a kid)
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It is delicate. With all respect to your moms, she probably didn't bother removing all membrane. It WILL make the liver curl up. And overcooked liver will turn dry and rubbery. Liver is incredibly easy to prepare, but equally easy to fuck up
 
Eternal Gopnik said:
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I'm a little late, but DaBaby's new restaurant No Knife Chicken & Waffles has been really intriguing me recently. The concept of paying $45 dollars for this shit is insane, yet tons lined up for it in Charlotte when the store first opened. These people waited 2 hours and spent over $200 for this shit.




There were reports of Bones in the fish.


It looks like the normal seating arrangement is just an outside area with shitty tables and fake grass. Sometimes DaBaby himself might even sit at your table!


For whatever reason the restaurant also hosts workouts and events by this seating arrangement. Imagine the smell of all these sweaty people working out while you're trying to eat a $45 dollar waffle.


DaBaby defended himself by saying they used some sort of special homemade cornbread mix, not store bought. He said they really should be charging $100 per waffle.


That's right whitey! You're gonna pay $45 for your waffle, and you're gonna fucking like it bishhhhhhhhhh
 
souschef said:
It is delicate. With all respect to your moms, she probably didn't bother removing all membrane. It WILL make the liver curl up. And overcooked liver will turn dry and rubbery. Liver is incredibly easy to prepare, but equally easy to fuck up
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While she was generally a good cook when I was growing up, certain dishes I now know she fucked up horribly. But unless overcooking liver changes it's flavor radically, even the memory of the iron, bitter taste of liver and it's mealy texture makes me gag.

I'll take your word for it and if the chance comes up I will try some 'correctly prepared' liver again, but I do not have great expectations. I'll be the first to report it should it turn out to be good however.
 
The Un-Clit said:
While she was generally a good cook when I was growing up, certain dishes I now know she fucked up horribly. But unless overcooking liver changes it's flavor radically, even the memory of the iron, bitter taste of liver and it's mealy texture makes me gag.

I'll take your word for it and if the chance comes up I will try some 'correctly prepared' liver again, but I do not have great expectations. I'll be the first to report it should it turn out to be good however.
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It's understandable, you can't be good at everything. I'm not either

The stages of liver cooking i already explained on the thread: cut it up -> remove membranes and ducts -> soak in milk for one hour -> drain and pat dry -> sautée in butter with claquer garlic and thyme

Properly done liver has a seared outside, but is fork tender. You should be able to cut it through with a spoon! Of course i'm *not* talking about having it rare or anything like that. It just cooks really fast is all. Cut it into strips, it'll make it easier. Around here people enjoy preparing liver sauteeing it with onions but i don't, i think it adds too much moisture. So i go with just butter, garlic and thyme
 
The Un-Clit said:
(people say liver is DELICATE? My mother used to broil it to shoeleather toughness and the surface was gritty and mealy and the whole thing revolting to me as a kid)
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The same shit kept happening in my family home. I still have that mouthfeel that I remember more than I'd like to every time there is a discussion about organ meat.
It seems like our families were preparing those livers the same way, so the only thought I'll leave you with is
Remember the ungodly stink?
 
Lord Of Shit said:
Liver makes great pâté, and beef tongue can contribute astonishing amounts of flavour, but yes, most offal requires immense work to make edible, and therefore simply isn't worth the time for those whom can afford better.
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I can't really tolerate liver. The one offal I'll eat as a main ingredient is chicken hearts (or heart in general). Beef tongue is okay for adding mouthfeel and fat, but I only really want it as one of many meats in one of those foot thick deli sandwiches.
The Un-Clit said:
I guess coming down to it I'm alot more picky then I realized. I loathe seabugs, fungus and organ meat as much for what they are as their flavour or texture. I don't think it's something I can change at this point or even want to. I'll leave more organs and giant insects for those of you who like them and more power to you.
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One mild danger (more with predator meat than beef) is it's really high in Vitamin A. Even the other organ meats are packed full of purines that can trigger gout, among other things. So it's best eaten sparingly.
 
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AnOminous said:
I can't really tolerate liver. The one offal I'll eat as a main ingredient is chicken hearts (or heart in general). Beef tongue is okay for adding mouthfeel and fat, but I only really want it as one of many meats in one of those foot thick deli sandwiches.

One mild danger (more with predator meat than beef) is it's really high in Vitamin A. Even the other organ meats are packed full of purines that can trigger gout, among other things. So it's best eaten sparingly.
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I eat all but the guts or the gonads.
 
Dante Alighieri said:
There are starving kids in Africa!
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Those little nigglets ain't getting the leftovers, so why should I care?
Sebben Crudele II said:
Plus I believe you should honor the animal that gave up its life to lengthen yours by using everything from it as you possibly can, be it as food, soap, clothing, whatever. Being wasteful is a sin.
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I'll turn those cuts into compost then.
whatsupwthat said:
I present to you, Aunt Ruckus.

aunt ruckus.mp4
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That eye twitch truly shows how much of this she eats.

souschef said:
What? They ACTUALLY DO it? I thought it was just a joke

Why? What the fuck
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Welcome to reality.
 
Retreaded Tire said:
I'm firmly in the "shrimps is bugs" category 🤮
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Would.

I might need a few drinks first, and should refrain from watching any Alien movies either before or after the experience, but, yeah, I would.

I've already eaten deep-fried scorpions-on-a-stick (a subtle flavour, and a good, crunchy texture) as well as stewed locusts (a specialty of Nagano prefecture; an unremarkable protein source, really, but the little legs kinda stick in your throat, so I'll give it a miss in the future), so what is essentially the André the Giant of shrimp won't faze me.

Besides, when some culture tries to troll the foreigner with food they fully expect will horrify him, only to watch him eat it with relish, that guy tends not to have to buy his own drinks for a while.

I will draw a bright line at cruelty, though. The food should be dead first, so no drunken shrimp or its like.
 
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