Quote:
Originally Posted by I Phi 1963
I feel you. This makes sense. But how it got spread like it did is what I'm trippin off of.
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It spread because until 100 or so years ago, pretty much everyone except the very rich fell into the category of people who couldn't afford to waste any of the animal. And lots of those people had to sell (or pay as rent) the "desirable" parts, so all they had left was the organ meats and the like. Sometimes I wonder if modern American disdain for organ meats is really rooted in an association of those foods with poverty. We shun them because we've risen above them to the middle class. (Well, that and we've lost a real understanding of where our foods come from and what's involved in getting to our tables.)
Otherwise, ditto what Low C Sharp said.
Quote:
Originally Posted by ADPi95
And of course, you can never go wrong with foie gras (duck/goose liver), or pâté.
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Sorry, but blech.
Seriously, I love calf's liver. I love haggis. But I've never understood how anyone can think that foie gras (which isn't just duck or goose liver -- it's the liver of a goose or duck that had been force fed corn to make it fatter) or pâté tastes anything approaching good. I know many people sincerely like them, but I wonder if for some the opposite of what I described above is going on -- these foods are considered delicacies and are foods of the rich, so we should like them. But I just can't take the flavor or the texture.
Hybrid Mode
