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Interesting - is it the taste, or the thought that it is 'offal' that puts you off?Quote:
Originally Posted by Marco
I love liver, but don't really like kidney, though I will eat steak and kidney pie. And I never eat tripe, tongue, 'lights' or any of the other forms of offal.
inert gas is the best method as its heavier than air it pushes oxy away from wine. works very well on coffee beans too, but expensive
Would you use it with your vintage whisk(e)y collection?
Both, but especially the smell when it's cooking!:bog:Quote:
Originally Posted by Barry
The thing is, I'm not really a massive fan of meat, especially the red variety.
Aside from lamb, which I love, I could quite easily give it up, if I could still have chicken, and replace it with fish, rice and pasta, plus I also love nearly every from of veg, (and salad leaves) save aubergine, as they tend to be slimy. Del also cooks veg extremely well and in a way that's always tasty/interesting and enjoyable to eat.
However, even when she's cooking meat (ironically herself a veggie who isn't bothered at all by what I'm about to describe), especially pork and some forms of poultry, the smell of it being 'browned off' in its raw form makes me gag! Often I have to run in with an air-freshener, to combat the smell, lest it would put me off my meal!
Now it's a different ball game altogether once it's been nicely cooked with a tasty sauce poured on top (one of the reasons why I like a sauce with meat dishes and don't really have them plain), but I hate smelling or touching any form of raw meat - even the smell of such at the butchers puts me off.
However, often foods that smell bad when they're cooking, don't taste like that when they're cooked (or otherwise) and eaten, and are actually very nice. Sardines come to mind, as well as any number of stinky cheeses!
So there you go!:D
Interestingly, I quite like devilled lamb kidneys (on toast), but only because they're smothered in a spiced cream sauce, lol! Also, I like kidneys in a steak and kidney pie, but only to make the gravy richer and tastier, (add another layer of flavour) so I'll fish out the kidneys, once they've done their job, and enjoy the rest of the pie that way, as it really does improve the gravy!:)Quote:
I love liver, but don't really like kidney, though I will eat steak and kidney pie. And I never eat tripe, tongue, 'lights' or any of the other forms of offal.
Marco.
I find that surprising Marco, given your love of food - however, each to their own :)Quote:
Originally Posted by Marco
I love liver (lamb by preference, too many "tubes" in pigs), kidneys and my favourite at primary school was braised heart, although I'm not sure if I could still stomach it now.
One thing that I didn't enjoy in France was andouillette - too chewy and smelly (pig colon sausage!), but I felt that I had to try it as it was part of a "petit dejeuner Anglais" - they try to blame us for everything :lol:
My father in law loved pigs trotters and my youngest used to ask for chicken feet whenever we went out for a Chinese meal. I didn't enjoy either, but I suppose that if an animal has to die then you may as well use all of it - definitely draw the line at eyes and brain though.
I'd probably stretch to a tenner a bottle? (I know, I know, last of the big spenders..) but let me know if there's anything you consider really good that's a wee bit more. Reds I like - Merlot, Shiraz, Malbec & Chianti. Whites - Pinot Grigio, Soave, Sauvignon Blanc & (one I haven't had in a while) Gewurztraminer.Quote:
Originally Posted by Marco
Thanks Marco.
I can only eat cold chicken with a salad, or have it a curry, as the smell of roasting chicken makes me want to retch. I really do find the smell nauseous, and in London when passing a butcher that has a chicken rotisserie operating near the door, I have to hold my breath as I approach and pass.
i would if i was leaving the bottle for a while, yes. whisky doesnt react badly to air in bottle tho, in fact it usually likes a bit of air. But it depends how long you plan leaving it. Whisky is a different animal to wine. its usually argon you get tbh, not nitrogenQuote:
Originally Posted by Barry
my dad liked pigs trotters too; his fav was tripe and onions.. stank the house out so mum only made it once a year for himQuote:
Originally Posted by guy