September 22, 201114 yr comment_115097 Or Ox tail (or coos arse as my pal calls it) I LOVE liver Report
September 22, 201114 yr comment_115101 Yip, liver bacon and onions, top stuff. Don't mind ox liver but lambs liver is very much the way forward. Stick yer mushrooms right up yer arse. Report
September 22, 201114 yr comment_115118 disgusting jellified gadz I like it as weel and Duck liver! Report
September 23, 201114 yr comment_115178 Takes me back to my youth, my mother (god rest her soul ) loved liver and served it up to us regularily, which was alright for abody aprt from me, as I fucking hated it. Scarred me for life, can't even stand sitting aside someone eating it nowadays Report
September 23, 201114 yr comment_115181 Takes me back to my youth, my mother (god rest her soul ) loved liver and served it up to us regularily, which was alright for abody aprt from me, as I fucking hated it. Scarred me for life, can't even stand sitting aside someone eating it nowadays I'm with you there. It's nae fine. The texture is awful. Report
September 23, 201114 yr comment_115182 I'm with you there. It's nae fine. The texture is awful. livers texture is fine - but kidney texture (shudders) Report
September 23, 201114 yr comment_115185 livers texture is fine - but kidney texture (shudders) They're both shite. Report
January 25, 201214 yr comment_122677 I've only had the sheeps bawz as part of a mixed grill... nae summoned the courage to buy them raw and cook 'em myself yet! You surely will have had more than enough practise at disecting them yourself? Report
January 25, 201214 yr comment_122685 Texture is a state of mind. Taste is the main criteria for eating. We had oysters yesterday in Cafe Royal, Edinburgh to start a wonderfully decadent 3.5 hour "meeting". Not everyone's cup of oatcakes. They were awesome. First time I've had them for over 20 years, since the Rocks under the Sydney Harbour bridge. Followed that with Mussels. First time I've ever had them in my life. They were excellent too. Complaining about food texture as anything other than a very secondary observation is absurd. Report
January 26, 201214 yr comment_122758 The visual aspect, both colour and presentation, has a bigger effect on the dining experience. Those who are put off oysters or lambs liver or grilled crickets by texture alone are sacrificing the primary consideration for secondary ones. I had moneky's brains once. It was presented in this wee criss cross pastry job. It was fucking shite. It looked grey, unappealing and slithery. It was indeed slithery but I hated it because it tasted disgusting. The fact that it didn't look too appetising did not affect my taste experience. The texture didn't matter by the time it slipped down the back of my throat. It's magic when you get a good surprise and superb taste comes from something visually odd or undefinable. Sucking the fat and gristle off chickens feet in Chinatown in Melbourne wasn't visually appealing but by fuck it tasted fine. Report
January 26, 201214 yr comment_122788 Food is food. Haggis is apperntly "disgusting" because it is offal, but folk heree eat "chitlins" which seems to me to be worse (and smells fuckin awful when cooking!) Report
January 26, 201214 yr comment_122789 Food is food. Haggis is apperntly "disgusting" because it is offal, but folk heree eat "chitlins" which seems to me to be worse (and smells fuckin awful when cooking!) This mean you've left the country or something? Report
January 26, 201214 yr comment_122799 They're both shite. I would eat it ahead of a pot noodle but thats about it Report
January 26, 201214 yr comment_122817 This mean you've left the country or something? *yawn* smiley! Report
January 29, 201214 yr comment_123001 Love liver but prefer Ox liver and good stuff fae the butcher rather that supermarket stuff. Been informed Re. the suggestion on deep fried liver that as liver is already quite dry when cooked that its not the best thing for deep frying. On a side note my peckish and theres liver in the fridge, its tempting after reading this but its a wee bit late for cooking..... Will have to wait til Monday, got a nice joint of gammon for imorn Report
January 29, 201214 yr comment_123018 I have quite a broad palette which I expanded greatly when working abroad. A night out wouldn't be complete without a bag of grasshoppers and some chicken c*nts somewhere along the way. I drew the line at bugs with 'soft parts' when being consumed but that was about all. Pork ears, chicken hearts, all sorts, not a problem, chicken heads, feet,all manner of offal etc... Loved every minute of that stuff. But liver, kidney and sweetbreads make me f'kn barf and its specifically the texture. Report
February 3, 201214 yr comment_123512 The visual aspect, both colour and presentation, has a bigger effect on the dining experience. Those who are put off oysters or lambs liver or grilled crickets by texture alone are sacrificing the primary consideration for secondary ones. I had moneky's brains once. It was presented in this wee criss cross pastry job. It was fucking shite. It looked grey, unappealing and slithery. It was indeed slithery but I hated it because it tasted disgusting. The fact that it didn't look too appetising did not affect my taste experience. The texture didn't matter by the time it slipped down the back of my throat. It's magic when you get a good surprise and superb taste comes from something visually odd or undefinable. Sucking the fat and gristle off chickens feet in Chinatown in Melbourne wasn't visually appealing but by fuck it tasted fine. Aye and all that being said... the fact about texture remains... It's a major part of the eating experience. Report
