They're cheap and delicious. (I had them at Fergus Henderson's restaurant in London.) But I have no idea what to do with them. All I've read appears to say to
It's Burn's Night and I want to cook some Haggis. I froze my Haggis over a week ago. The packet advises to 'fully defrost before cooking'. After which it advise
I was just in Santiago, Chile and had a mixed grill. One of the tasty items was "Tripa gorda" or fat tripe. But, I wasn't able to get a clear answer about exa
So I've boiled a couple lamb tongues -- as per this recipe -- and have them cool enough to handle, however I'm having difficulty peeling the skin/film off them
Simple enough question. What is the difference between offal and tripe? I think they are both made from the less desireable parts of the animal but would like
It is very easy to find quick references for the various doneness temperatures (rare, med. rare, etc.) of different animal meats, but not so easy when it comes
There's a few places in the world that really don't waste any part of an animal when it comes to cooking, but I've yet to see any form of cooked bladders. Is
Do you need to gut sprats before cooking & eating them? i.e. is it safe to eat them (so long as they're cooked). do they taste ok (to the average non-sque
Tonight I cooked a dish involving chicken hearts and gizzards, but I found conflicting instructions on the internet, so I essentially parboiled the offal, diced
I googled many forums listed in google and found people just say that cooked renal pelvis in lamb kidneys are stringy and chewy. That sounds to me like people a
I know that the liver is the organ that produces bile. I also know that it has a lot of bile ducts leading to a hepatic duct. Given that all of this bile duct a
Haggis, though considered purely Scottish could possibly have originated in the North of England. It appears that the earliest known recipe/method is from the
Wheat is frequently included in chicken feed. Partially-digested wheat, therefore, would likely be present in chickens' gizzards before butchering. However, th
Most instructions detailing how to prepare ox heart often say something along the lines of "discard any fat and sinew". Is there any reason why I shouldnt keep
I have some dried pig's blood (fresh is not at all easy to buy in my country), which I wish to use in recipes where fresh blood is called for. How much dried bl
I had a quite large female snapper, it had large amount of fish roe, but nearby it was an interesting piece looking like pure piece of fat, quite hard and solid