Originally Posted by
mecabq
Lamb brains are common in Lebanese cuisine, especially as a cold starter. It's awful in my opinion -- sort of like soft, spongy scrambled eggs with a not-very-distinctive flavor.
I had a good "mosh pit" (the texture, that is) of sheep's brain in Marrakech, at Djemma el-Fna. Probably went down ok since cumin was present.
Originally Posted by
LAXative
I am NOT a fan of offal, but many are and there seems to be a recent uptick of things being prepared snout/beak-to-tail. Recently I went to a yakitori joint and had some pretty tasty things, but on the whole, it's just not for me.
(Do we include foie gras in this?)
The few things I've enjoyed:
FOIE GRAS (since, technically, it's an internal organ I suppose).
Chicken heart - Aforementioned yakitori place not only served us chicken hearts, but separated the atria and ventricles out onto separate skewers... and they were damn tasty!
Liverwurst, especially Braunschweige - don't ask, I just like it.
Other than that, everything else just tastes gamey to me. I can't handle the liver and onions, and chicken gizzards and livers are just... no thank you!
Maybe if I pour Sriracha on everything...
At a restaurant in Palermo, I thought I ordered a vegetable-laden focaccia dish. Turns out it was
u pani ca meusa, or bread with spleen. Guess I should practice my English...