Greetings.

So, I am thinking in bed last night, as I am wont to do, and started
wondering about the sundry delicious parts of animals that so many of us
like to eat. The bulk of meat consumed by us non-vegetarians tends to be
regular muscle tissue, though many of us also have a predeliction for such
parts as the stomach (tripe), thymus and pancreas (sweetbreads), blood
(blood sausage, blood pudding), intestines (chitterlings, sausages),
testicles (prairie oysters), skin (cracklins, pork rinds), liver, gizzard,
tongue, heart, bone marrow, kidneys, brain, and fat. While some people
consider these organ meats and tissues fit only as dog food, pretty much
any supermarket or private butcher will be happy sell them to you for
human consumption.

However, I have noted a distinct lack of some rather well-known organs from
the supermarket and butcher shelves. The largest two I can think of are
udders and lungs. What gives here? Are they really so foul-tasting that
no one in his or her right mind would want to eat them, or is there some
other reason that I have no recipe for Udder Fricasee or Soufflé de Lungs
in my many cookbooks? Wikipedia claims that the United States' food
safety laws forbid the sale of animal lungs for human consumption. Why?
Are they poisonous?

Other organs which I've never seen for sale or as part of a recipe include
the spleen, uterus, eyes, ovaries, thyroid, gall bladder, and bladder
(hey, if they can get the urine out of kidneys, they should be able to do
the same with the bladder). Does anyone ever eat these except perhaps
ground up into sausages?

And while we're at it, why is it that it's only land animals we tend to
harvest organ meats from? With fish, you're pretty much stuck with the
muscles (including sometimes tongues) or caviar/roe. I bet some of the
bigger fish, like tuna, must have pretty sizeable hearts and livers. How
come I never see shark liver pté at my local fishmonger's?

Regards,
Tristan

--
_
_V.-o Tristan Miller [en,(fr,de,ia)] >< Space is limited
/ |`-' -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= <> In a haiku, so it's hard
(7_\\ http://www.nothingisreal.com/ >< To finish what you

Tristan Miller wrote:

> Greetings.
>
> So, I am thinking in bed last night, as I am wont to do, and started
> wondering about the sundry delicious parts of animals that so many of us
> like to eat. The bulk of meat consumed by us non-vegetarians tends to be
> regular muscle tissue, though many of us also have a predeliction for such
> parts as the stomach (tripe), thymus and pancreas (sweetbreads), blood
> (blood sausage, blood pudding), intestines (chitterlings, sausages),
> testicles (prairie oysters), skin (cracklins, pork rinds), liver, gizzard,
> tongue, heart, bone marrow, kidneys, brain, and fat. While some people
> consider these organ meats and tissues fit only as dog food, pretty much
> any supermarket or private butcher will be happy sell them to you for
> human consumption.
>
> However, I have noted a distinct lack of some rather well-known organs from
> the supermarket and butcher shelves. The largest two I can think of are
> udders and lungs. What gives here? Are they really so foul-tasting that
> no one in his or her right mind would want to eat them, or is there some
> other reason that I have no recipe for Udder Fricasee or Soufflé de Lungs
> in my many cookbooks? Wikipedia claims that the United States' food
> safety laws forbid the sale of animal lungs for human consumption. Why?
> Are they poisonous?

Nope. I have a health food cookbook from the early '70s which
recommends grinding 10 pounds of chuck with a pound each of heart and
lung, so clearly they're edible, and have been available in the past.
However, when I asked the local butcher shop to do this for me, they
said they couldn't get beef lung. Of course, they also can't get
freakin' cabrito, or mutton, so how good are they?
>
> Other organs which I've never seen for sale or as part of a recipe include
> the spleen, uterus, eyes, ovaries, thyroid, gall bladder, and bladder
> (hey, if they can get the urine out of kidneys, they should be able to do
> the same with the bladder). Does anyone ever eat these except perhaps
> ground up into sausages?

A gall bladder would be unbearably bitter; surely you've heard the
phrase "bitter as gall?" Googling on spleen beef turns up recipes and
nutritional data. Thyroid is used for thyroid tablets; I take a teeny
bit of dessicated pig's thyroid every day; eating it as a food would
cause a hormone overdose. Many cultures eat sheep's eyes; the
independant grocer in my mother's old, *very* multicultural neighborhood
carried split sheep's heads complete with eyeballs. Bladder wouldn't
have a lot of meat; it's a fairly thin membrane. Uterus I don't know
about, but it seems to me that you could make a heckuva haggis in it --
you could keep stuffing and stuffing and *stuffing* it...
>
> And while we're at it, why is it that it's only land animals we tend to
> harvest organ meats from? With fish, you're pretty much stuck with the
> muscles (including sometimes tongues) or caviar/roe. I bet some of the
> bigger fish, like tuna, must have pretty sizeable hearts and livers. How
> come I never see shark liver pté at my local fishmonger's?
>

I take cod liver oil regularly. Fish liver is too high in vitamin A to
eat as a food; you could overdose.

Dana

Tristan Miller wrote:

> However, I have noted a distinct lack of some rather well-known organs from
> the supermarket and butcher shelves. The largest two I can think of are
> udders and lungs.

http://times.hankooki.com/lpage/cult...7471665480.htm

"Obokchaengban is a wide shallow platter filled with pine mushrooms,
slices of beef brisket and cow udder, crown daisy, leeks, hard-boiled
eggs, chili peppers and jujubes boiling continuously in beef broth over
a steady flame. A dipping sauce made with soy sauce and sesame seeds
rests in the middle of the tray. This dish closely resembles shabu
shabu, but the most striking difference is the sliced cow udder.
Smelling faintly of cheese with a spongy texture, it is definitely an
acquired taste."

See also:
http://www.coquinaria.nl/english/rec...histrecept.htm

http://www.free-recipes.co.uk/free-r...cipe-09045.asp

http://www.mexgrocer.com/513-milanesas.html

and
http://www.florilegium.org/files/FOO...meats-msg.html

Geed (penis of ox or bull)

500 grams penis black pepper
1 tomato, chopped cumin
1 onion chopped saffron
cloves of garlic salt
coriander

Scald the penis and clean it. Boil 10 minutes, remove and slice.
Brown the onion, garlic, coriander in oil. Add penis and fry. Mix
(and add) chopped tomato, pepper, cumin, saffron and salt. cover the
pot. Cook over low flame 2 hours, adding a little water from time to
time to prevent burning. Serve hot. Season with hilbeh.

Hilbeh is a mixture of ground fenugreek seeds that have been soaked in
water for two hours, drained, mixed with tomato puree and a little zhuq
(a spicy mixture of ground black pepper,caraway seed, cardamom, dried
red peppers, garlic, and fresh coriander)."

Tristan wrote:

> However, I have noted a distinct lack of some rather well-known organs
> from the supermarket and butcher shelves. The largest two I can think of
> are udders and lungs. What gives here? Are they really so foul-tasting
> that no one in his or her right mind would want to eat them, or is there
> some other reason that I have no recipe for Udder Fricasee or Soufflé de
> Lungs in my many cookbooks? Wikipedia claims that the United States' food
> safety laws forbid the sale of animal lungs for human consumption. Why?
> Are they poisonous?

Lungs are an ingredient in haggis; I don't know why the US food safety laws
would prohibit their sale for human consumption. On the other hand,
Wikipedia is notoriously inaccurate; much of their content is complete
fabrication. I searched through the USDA regulations and found no such
prohibition, although maybe I just didn't look in the right place.


> And while we're at it, why is it that it's only land animals we tend to
> harvest organ meats from? With fish, you're pretty much stuck with the
> muscles (including sometimes tongues) or caviar/roe. I bet some of the
> bigger fish, like tuna, must have pretty sizeable hearts and livers. How
> come I never see shark liver pté at my local fishmonger's?

Monkfish liver is a delicacy highly prized in Japan.


Bob

Dana Carpender wrote:
>
> Uterus I don't know
> about, but it seems to me that you could make a heckuva haggis in it --
> you could keep stuffing and stuffing and *stuffing* it...

Is it wrong that I find that sentence arousing?

--
Russell Stewart | E-Mail:
UNM CS Department | WWW: http://www.swcp.com/~diamond

The greatest tragedy in mankind's entire history may
be the hijacking of morality by religion.
--Arthur C. Clarke

On Sun, 03 Jul 2005 17:18:21 -0600, Russell Stewart >
wrote:

>Dana Carpender wrote:
>>
>> Uterus I don't know
>> about, but it seems to me that you could make a heckuva haggis in it --
>> you could keep stuffing and stuffing and *stuffing* it...
>
>Is it wrong that I find that sentence arousing?
Yes, now go seek help.

Bob wrote:

>Tristan wrote:
>
>
>
>>However, I have noted a distinct lack of some rather well-known organs
>>from the supermarket and butcher shelves. The largest two I can think of
>>are udders and lungs. What gives here? Are they really so foul-tasting
>>that no one in his or her right mind would want to eat them, or is there
>>some other reason that I have no recipe for Udder Fricasee or Soufflé de
>>Lungs in my many cookbooks? Wikipedia claims that the United States' food
>>safety laws forbid the sale of animal lungs for human consumption. Why?
>>Are they poisonous?
>>
>>
>
>Lungs are an ingredient in haggis; I don't know why the US food safety laws
>would prohibit their sale for human consumption. On the other hand,
>Wikipedia is notoriously inaccurate; much of their content is complete
>fabrication. I searched through the USDA regulations and found no such
>prohibition, although maybe I just didn't look in the right place.
>
>
>
look under as lungs consumption in the usda search bar.

I did find some mention of lungs not for human consumption. it was in a
section for complying with Malaysia's Halal policy


>
>
>>And while we're at it, why is it that it's only land animals we tend to
>>harvest organ meats from? With fish, you're pretty much stuck with the
>>muscles (including sometimes tongues) or caviar/roe. I bet some of the
>>bigger fish, like tuna, must have pretty sizeable hearts and livers. How
>>come I never see shark liver pté at my local fishmonger's?
>>
>>
>
>Monkfish liver is a delicacy highly prized in Japan.
>
>
>Bob
>
>
>
>

"Russell Stewart" > a écrit dans le message de news:
...
> Dana Carpender wrote:
>>
>> Uterus I don't know
>> about, but it seems to me that you could make a heckuva haggis in it --
>> you could keep stuffing and stuffing and *stuffing* it...
>
> Is it wrong that I find that sentence arousing?


Get a grip on yourself, man !

Take yourself in hand whenever you have doubts in that domain of the
inavowable side of your private life.

Else, call a specialist ...



<g>
> --
> Russell Stewart | E-Mail:
> UNM CS Department | WWW: http://www.swcp.com/~diamond
>
> The greatest tragedy in mankind's entire history may
> be the hijacking of morality by religion.
> --Arthur C. Clarke

I think mainstream (ie. non-ethnic) US grocery stores don't sell organs
because few people buy them, just like mainstream restaurants don't serve
spicy foods. They just aren't popular with the average customer. Myself, I
don't care for organ meat, but if a meal isn't spicy, it is just bland.

"Tristan Miller" > wrote in message
...
> Greetings.
>
> So, I am thinking in bed last night, as I am wont to do, and started
> wondering about the sundry delicious parts of animals that so many of us
> like to eat. The bulk of meat consumed by us non-vegetarians tends to be
> regular muscle tissue, though many of us also have a predeliction for such
> parts as the stomach (tripe), thymus and pancreas (sweetbreads), blood
> (blood sausage, blood pudding), intestines (chitterlings, sausages),
> testicles (prairie oysters), skin (cracklins, pork rinds), liver, gizzard,
> tongue, heart, bone marrow, kidneys, brain, and fat. While some people
> consider these organ meats and tissues fit only as dog food, pretty much
> any supermarket or private butcher will be happy sell them to you for
> human consumption.
>
> However, I have noted a distinct lack of some rather well-known organs
> from
> the supermarket and butcher shelves. The largest two I can think of are
> udders and lungs. What gives here? Are they really so foul-tasting that
> no one in his or her right mind would want to eat them, or is there some
> other reason that I have no recipe for Udder Fricasee or Soufflé de Lungs
> in my many cookbooks? Wikipedia claims that the United States' food
> safety laws forbid the sale of animal lungs for human consumption. Why?
> Are they poisonous?
>
> Other organs which I've never seen for sale or as part of a recipe include
> the spleen, uterus, eyes, ovaries, thyroid, gall bladder, and bladder
> (hey, if they can get the urine out of kidneys, they should be able to do
> the same with the bladder). Does anyone ever eat these except perhaps
> ground up into sausages?
>
> And while we're at it, why is it that it's only land animals we tend to
> harvest organ meats from? With fish, you're pretty much stuck with the
> muscles (including sometimes tongues) or caviar/roe. I bet some of the
> bigger fish, like tuna, must have pretty sizeable hearts and livers. How
> come I never see shark liver pté at my local fishmonger's?
>
> Regards,
> Tristan
>
> --
> _
> _V.-o Tristan Miller [en,(fr,de,ia)] >< Space is limited
> / |`-' -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= <> In a haiku, so it's hard
> (7_\\ http://www.nothingisreal.com/ >< To finish what you

Tristan Miller wrote:
..
>
> However, I have noted a distinct lack of some rather well-known organs fr=
om
> the supermarket and butcher shelves. The largest two I can think of are
> udders and lungs. What gives here? Are they really so foul-tasting that
> no one in his or her right mind would want to eat them, or is there some
> other reason that I have no recipe for Udder Fricasee or Souffl=E9 de Lun=
gs
> in my many cookbooks? Wikipedia claims that the United States' food
> safety laws forbid the sale of animal lungs for human consumption. Why?
> Are they poisonous?


Ever been to an Argentinian restaurant? I have.....and fried cow's
udder, criadilla, is on the menu.

Here's one recipe for fried udder

Gebackenes Euter

500 g Cow's udder (a generous lb.)
1 Egg, beaten
Plain breadcrumbs
100 g Butter (7 tbsp.)
Salt
Pepper

In order to remove all traces of milk, put the udder into lukewarm
water and let soak for 2 to 4 hours, permitting the water to cool off.
Then cook the udder in a 2-percent to 3- percent salt water solution
until tender. Remove from the cooking liquid and cut into 1/2-inch
thick slices. Let the slices dry a bit. Season on both sides, dip into
whisked egg, and then into breadcrumbs. Fry in butter, turning once,
until golden brown on both sides.
Serve with lettuce. Makes 4 servings.

Sandi

Tristan Miller wrote:

> I bet some of the bigger fish, like tuna, must have pretty sizeable
> hearts and livers. How come I never see shark liver pté at my local
> fishmonger's?
>
> Regards, Tristan
>

Sharks have huge oily livers, and the livers are processed commercially
to extract the oil and vitamin A. They *might* be so high in vitamin A
that they are poisonous, I don't know; polar bear livers can kill you.

Best regards,
Bob

zxcvbob wrote:

> Tristan Miller wrote:
>
> > I bet some of the bigger fish, like tuna, must have pretty sizeable
> > hearts and livers. How come I never see shark liver pté at my
> > local fishmonger's?
>
> Sharks have huge oily livers, and the livers are processed
> commercially to extract the oil and vitamin A. They might be so high
> in vitamin A that they are poisonous, I don't know; polar bear livers
> can kill you.

Which, of course, is why they're not kosher


--
Dan Goodman
Journal http://www.livejournal.com/users/dsgood/
Clutterers Anonymous unofficial community
http://www.livejournal.com/community/clutterers_anon/
Decluttering http://decluttering.blogspot.com
Predictions and Politics http://dsgood.blogspot.com
All political parties die at last of swallowing their own lies.
John Arbuthnot (1667-1735), Scottish writer, physician.

On Sun, 03 Jul 2005 23:12:48 +0200 Tristan Miller
> wrote:

:>However, I have noted a distinct lack of some rather well-known organs from
:>the supermarket and butcher shelves. The largest two I can think of are
:>udders and lungs. What gives here? Are they really so foul-tasting that
:>no one in his or her right mind would want to eat them, or is there some
:>other reason that I have no recipe for Udder Fricasee or Soufflé de Lungs
:>in my many cookbooks?

Udders are described in the Talmud as being a kosher object having the flavor
of milk and meat. There are some special issues on how to cook it.

But I expect that I, like most meat eaters, prefer cuts that are able to be
easily cooked on a fire.

Most of these other cuts require long cooking/stewing.

--
Binyamin Dissen >
http://www.dissensoftware.com

Should you use the mailblocks package and expect a response from me,
you should preauthorize the dissensoftware.com domain.

I very rarely bother responding to challenge/response systems,
especially those from irresponsible companies.

> look under as lungs consumption in the usda search bar.
>
> I did find some mention of lungs not for human consumption. it was in a
> section for complying with Malaysia's Halal policy

Huh. I'm Malaysian and have had beef lungs. It's quite common food actually.

> >
> >>And while we're at it, why is it that it's only land animals we tend to
> >>harvest organ meats from? With fish, you're pretty much stuck with the
> >>muscles (including sometimes tongues) or caviar/roe. I bet some of the
> >>bigger fish, like tuna, must have pretty sizeable hearts and livers.
How
> >>come I never see shark liver pté at my local fishmonger's?
> >>
> >>
> >
> >Monkfish liver is a delicacy highly prized in Japan.
> >
> >
> >Bob
> >
> >
> >
> >
>

Greetings.

In article . net>, Szeyung
Yu wrote:

>
>> look under as lungs consumption in the usda search bar.
>>
>> I did find some mention of lungs not for human consumption. it was in a
>> section for complying with Malaysia's Halal policy
>
> Huh. I'm Malaysian and have had beef lungs. It's quite common food
> actually.

Cool. How are they usually prepared, and what do they taste like?

Regards,
Tristan

--
_
_V.-o Tristan Miller [en,(fr,de,ia)] >< Space is limited
/ |`-' -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= <> In a haiku, so it's hard
(7_\\ http://www.nothingisreal.com/ >< To finish what you

Greetings.

In article > , Bubbabob
wrote:

> Tristan Miller > wrote:
>
>
>> Other organs which I've never seen for sale or as part of a recipe
>> include the spleen, uterus, eyes, ovaries, thyroid, gall bladder, and
>> bladder (hey, if they can get the urine out of kidneys, they should be
>> able to do the same with the bladder). Does anyone ever eat these
>> except perhaps ground up into sausages?
>
> The local 99B market has pork uteri (and labeled as such) always in
> stock.

Really? They're labelled as "uteri"? The grocery meat packers are
sophisticated enough not to call them "uteruses", nor the more plebian
"wombs"?

Regards,
Tristan

--
_
_V.-o Tristan Miller [en,(fr,de,ia)] >< Space is limited
/ |`-' -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= <> In a haiku, so it's hard
(7_\\ http://www.nothingisreal.com/ >< To finish what you

"Tristan Miller" > wrote in message
...
> Greetings.

<Snip!>

> and bladder
> (hey, if they can get the urine out of kidneys, they should be able to do
> the same with the bladder). Does anyone ever eat these except perhaps
> ground up into sausages?

Yes, there is a famous french dish, made of chicken (a Poulet de Bresse
IIRC) stuffed into a pigs bladder. I cannot recall the French for pigs
bladder, but that is part of the recipe name. Made with black truffles in
the stuffing too, looked delicious!


Shaun aRe

zxcvbob wrote:

> Tristan Miller wrote:
>
>> I bet some of the bigger fish, like tuna, must have pretty sizeable
>> hearts and livers. How come I never see shark liver pté at my local
>> fishmonger's?
>>
>> Regards, Tristan
>>
>
> Sharks have huge oily livers, and the livers are processed commercially
> to extract the oil and vitamin A. They *might* be so high in vitamin A
> that they are poisonous, I don't know; polar bear livers can kill you.
>

Yep. I've read that Eskimos used to divide up the polar bear's liver
amongst the whole tribe, and that was their allotment for the season.
It was polar explorers who decided a nice meal of liver sounded good,
and died when their brains swelled up...

Dana

> >> I did find some mention of lungs not for human consumption. it was in
a
> >> section for complying with Malaysia's Halal policy
> >
> > Huh. I'm Malaysian and have had beef lungs. It's quite common food
> > actually.
>
> Cool. How are they usually prepared, and what do they taste like?
>
> Regards,
> Tristan

very leathery and kind of concentrated beef taste. Usually made in to kind
of a curry.

Dana Carpender wrote:
>
> Yep. I've read that Eskimos used to divide up the polar bear's liver
> amongst the whole tribe, and that was their allotment for the season.

how would they know, though? its not like they had labs and testing
equipment to figure out what part of the bear had all the recommended
daily allowance of good stuff.

SoCalMike wrote:

> Dana Carpender wrote:
> >
> > Yep. I've read that Eskimos used to divide up the polar bear's
> > liver amongst the whole tribe, and that was their allotment for
> > the season.
>
> how would they know, though? its not like they had labs and testing
> equipment to figure out what part of the bear had all the recommended
> daily allowance of good stuff.

Tradition based on trial and error.

Same way European peasants knew which mushrooms were safe to eat and
which wasn't. Same way many people all over the world know such things.


--
Dan Goodman
Journal http://www.livejournal.com/users/dsgood/
Clutterers Anonymous unofficial community
http://www.livejournal.com/community/clutterers_anon/
Decluttering http://decluttering.blogspot.com
Predictions and Politics http://dsgood.blogspot.com
All political parties die at last of swallowing their own lies.
John Arbuthnot (1667-1735), Scottish writer, physician.

SoCalMike wrote:

> Dana Carpender wrote:
>
>>
>> Yep. I've read that Eskimos used to divide up the polar bear's liver
>> amongst the whole tribe, and that was their allotment for the season.
>
>
> how would they know, though? its not like they had labs and testing
> equipment to figure out what part of the bear had all the recommended
> daily allowance of good stuff.

Dunno, but people were smarter about this stuff than we give them credit
for. I've read that when medicine started becoming a science in the
late 1800s/early 1900s, doctors scoffed at folks in the British isles
who would nibble on seaweed, believing it cured goiter. "Old wives
tales!" and "Folklore, nothing to it!" were the cry.

Turns out, of course, that seaweed is a great source of iodine, and does
indeed cure goiter.

Northern European folks have given their kids cod liver oil for
generations, sure that it was good for their health and growth. Turns
out, of course, that cod liver oil is one of the few good dietary
sources of vitamin D, which in more southerly climates people got from
sun exposure.

It's not like people suddenly got smarter a couple of hundred years ago,
you know.

Dana

"SoCalMike" > wrote in message
...
> Dana Carpender wrote:
>>
>> Yep. I've read that Eskimos used to divide up the polar bear's liver
>> amongst the whole tribe, and that was their allotment for the season.
>
> how would they know, though? its not like they had labs and testing
> equipment to figure out what part of the bear had all the recommended
> daily allowance of good stuff.



A few hundred years of trial and error is a good substitute for theory and
scientific understanding.

People who didn't eat liver got sick and/or died. People who ate too much
liver got sick and/or died.

You'll hone in on the happy medium pretty quick.

"Dana Carpender" > a écrit dans le message de news:
%8eye.120097$x96.4542@attbi_s72...
>
>
> SoCalMike wrote:
>
>> Dana Carpender wrote:
>>
>>>
>>> Yep. I've read that Eskimos used to divide up the polar bear's liver
>>> amongst the whole tribe, and that was their allotment for the season.
>>
>>
>> how would they know, though? its not like they had labs and testing
>> equipment to figure out what part of the bear had all the recommended
>> daily allowance of good stuff.
>
> Dunno, but people were smarter about this stuff than we give them credit
> for. I've read that when medicine started becoming a science in the late
> 1800s/early 1900s, doctors scoffed at folks in the British isles who would
> nibble on seaweed, believing it cured goiter. "Old wives tales!" and
> "Folklore, nothing to it!" were the cry.
>
> Turns out, of course, that seaweed is a great source of iodine, and does
> indeed cure goiter.
>
> Northern European folks have given their kids cod liver oil for
> generations, sure that it was good for their health and growth. Turns
> out, of course, that cod liver oil is one of the few good dietary sources
> of vitamin D, which in more southerly climates people got from sun
> exposure.


Well done, Dana ! .. I was given cod liver oil as a kid, just after the war
(THE SECOND WW ... What did you think?), as were most kids.

It is yucky to take but absolutely may have saved my life - as a kid of
about 3, 4 I was spindly legged and so thin that most people said I
had matchsticks for legs.

Prolly helped save my life.




> It's not like people suddenly got smarter a couple of hundred years ago,
> you know.
>
> Dana

In article > ,
Bubbabob > wrote:

> An Iranian co-worker once brought me a bowl of sheep's eye stew. I didn't
> ask where he got them. Maybe in a can sent from home. It was delicious.

When it comes to food I'll try anything once, but I'd have to work up
the nerve to try eating something that's staring at me.
--
D.F. Manno

"The work goes on, the cause endures, the hope still lives and the dream
will never die."

E.I wrote:

> "Dana Carpender" > a écrit dans le message de news:

>>Northern European folks have given their kids cod liver oil for
>>generations, sure that it was good for their health and growth. Turns
>>out, of course, that cod liver oil is one of the few good dietary sources
>>of vitamin D, which in more southerly climates people got from sun
>>exposure.

>
> Well done, Dana ! .. I was given cod liver oil as a kid, just after the war
> (THE SECOND WW ... What did you think?), as were most kids.

Yup. I remember having a daily dose of cod liver oil _during_ the war,
and for about 3 years afterwards, but only during the November through
April part of the year.

Charles

On Mon, 04 Jul 2005 17:15:39 GMT, Dana Carpender
> wrote:

>
>Dunno, but people were smarter about this stuff than we give them credit
>for. I've read that when medicine started becoming a science in the
>late 1800s/early 1900s, doctors scoffed at folks in the British isles
>who would nibble on seaweed, believing it cured goiter. "Old wives
>tales!" and "Folklore, nothing to it!" were the cry.
>
>Turns out, of course, that seaweed is a great source of iodine, and does
>indeed cure goiter.


Prevent, or cure?

Szeyung Yu wrote:

>>look under as lungs consumption in the usda search bar.
>>
>>I did find some mention of lungs not for human consumption. it was in a
>>section for complying with Malaysia's Halal policy
>>
>>
>
>Huh. I'm Malaysian and have had beef lungs. It's quite common food actually.
>
>

sorry, its what it says on the USDA search query


>
>
>>>>And while we're at it, why is it that it's only land animals we tend to
>>>>harvest organ meats from? With fish, you're pretty much stuck with the
>>>>muscles (including sometimes tongues) or caviar/roe. I bet some of the
>>>>bigger fish, like tuna, must have pretty sizeable hearts and livers.
>>>>
>>>>
>How
>
>
>>>>come I never see shark liver pté at my local fishmonger's?
>>>>
>>>>
>>>>
>>>>
>>>Monkfish liver is a delicacy highly prized in Japan.
>>>
>>>
>>>Bob
>>>
>>>
>>>
>>>
>>>
>>>
>
>
>
>

In article >,
"D.F. Manno" > wrote:

> In article > ,
> Bubbabob > wrote:
>
> > An Iranian co-worker once brought me a bowl of sheep's eye stew. I didn't
> > ask where he got them. Maybe in a can sent from home. It was delicious.
>
> When it comes to food I'll try anything once, but I'd have to work up
> the nerve to try eating something that's staring at me.

<shiver> Ditto here...

I've read that eyes are pretty good. Kinda crunchy.

Not sure I could do it without gagging. ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Tristan Miller wrote:
>
> However, I have noted a distinct lack of some rather well-known organs from
> the supermarket and butcher shelves. The largest two I can think of are
> udders and lungs. What gives here? Are they really so foul-tasting that
> no one in his or her right mind would want to eat them, or is there some
> other reason that I have no recipe for Udder Fricasee or Soufflé de Lungs
> in my many cookbooks? Wikipedia claims that the United States' food
> safety laws forbid the sale of animal lungs for human consumption. Why?
> Are they poisonous?
>
> Regards,
> Tristan

Lungs as food are known as 'lights'. See:-

<http://www.wordsmith.org/board/showflat.pl?Cat=&Board=beheadingwords&Number=12296 4&page=4&view=collapsed&sb=5>

A Google search on 'offal lights' produce a few recipes.

Noises Off