John Geoffrey wrote in rec.food.cooking:

> On 13/06/16 15:27, graham wrote:
> > I really don't understand people's aversion to offal.
> > Graham
>
> Because people don't care preparing it properly. Liver can be
> heavenly when prepared right, or it can be a tough leathery mess. My
> wife doesn't like to eat liver, despite the fact that I made some
> chicken liver a few times and she liked it. But beef liver? Nope.
> She actually has the problem that she was given liver as school food
> back when she was living in a communist country. "They just didn't
> care" doesn't even start to begin to describe the problems here. Me
> on the other hand, I grew up in the west, and with a family that
> owned a traditional restaurant. So I always had some good
> experiences, even when my gran just decided to buy some cheap liver
> and prepare it with some roast onions and potatoes.
>
> That said, a lot of people don't even want to realize what they are
> eating when they are eating meat.

Hi John, well meant but I have heard so many times 'oh, this item is
really good but you havent had it cooked right so try mine'.

I have a very small list of things I do not eat.

- Liver, (can unhappily manage some chicken types to be polite)
- Brains, eyeballs, sexual organs (all in recognizable types, dont care
if shrimp etc.)
- Beet greens
- Turnip greens

I used to add mustard greens but then I found milder asian ones suit me
fine.

I'm not overtly fond of kale but that's when eaten straight. I just
used some in a lovely lamb stew and it worked really well.

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