overgeeked
Open-World Sandbox
That's basically the story of my relationship with most food. I was a super picky eater as a kid but as an adult I try a lot more variety of stuff. Turns out most of my family just can't cook.
Today I learned +
- Thread starter Reynard
- Start date
Scribe
Legend
As someone who already battles chronic inflammation, and I really dont even know why, that settles the 'will I ever get a tattoo' question.
Re: organ meat
I eat beef liver & onions at least a few times a year, but I do not cook it.
I occasionally get fried chicken livers at Golden Chick and a few other places.
I know I’ve had chitlins in gumbo before, but I don’t use it in mine.
I did have thymus gland at an event. It was tasty.
The only kidneys I’ve knowingly had are the ones that are found attached to the back of chicken thighs.
I’ve eaten a few chicken hearts at a Brazilian churrascaria. It was good; but that place went out of business, and I haven’t seen it anywhere else.
Chicken gizzards are a traditional ingredient in Creole dirty rice. They’re prepped by cutting the meaty part from the chewy part- easy but time consuming- then chopping/grinding them up.* Depending on availability and how lazy I’m feeling, I sometimes don’t use them.
* BONUS: our dogs of the past 40 years love it when we zap the gristly part in the microwave and add it to their food. We also often do likewise with the organ meats from our frozen turkeys.
I eat beef liver & onions at least a few times a year, but I do not cook it.
I occasionally get fried chicken livers at Golden Chick and a few other places.
I know I’ve had chitlins in gumbo before, but I don’t use it in mine.
I did have thymus gland at an event. It was tasty.
The only kidneys I’ve knowingly had are the ones that are found attached to the back of chicken thighs.
I’ve eaten a few chicken hearts at a Brazilian churrascaria. It was good; but that place went out of business, and I haven’t seen it anywhere else.
Chicken gizzards are a traditional ingredient in Creole dirty rice. They’re prepped by cutting the meaty part from the chewy part- easy but time consuming- then chopping/grinding them up.* Depending on availability and how lazy I’m feeling, I sometimes don’t use them.
* BONUS: our dogs of the past 40 years love it when we zap the gristly part in the microwave and add it to their food. We also often do likewise with the organ meats from our frozen turkeys.
I’m glad to know this. But FWIW, I’d already changed my mind about personal tattoos earlier this year when I found out I have a mild allergy to thimerosal- one of the preservatives used in tattoo ink.
It’s used in other things, too. I stopped wearing contacts because it’s in some contact lens comfort drops- it made my eyes itch, which is the exact opposite of the result you’d want from eye drops. It’s also common in injected pharmaceuticals. Fortunately, my sensitivity is SO minor, it’s medically irrelevant.
But I’m not going to expose myself to it for entirely voluntary reasons. Besides, if I reacted to it like I did in the eye drops, it would make the aftermath of tattooing so much worse.
Ryujin
Legend
When I was growing up our cats always got the "goodie bag" out of our Christmas turkeys.
Reynard
aka Ian Eller
My mother would put the "goodie bag" in the stuffing.
this came as a surprise to my vegetarian (now) wife.
Thomas Shey
Legend
I've never had any tolerance for organ meats, but then, I was a picky eater growing up, and arguably I'm only somewhat better now.
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