It Doesn't Grab Me Either
Fergus Henderson, is there any animal part you won't eat?: "Not many. I’m not crazy about lung—though we use it in faggots, which works very well. And I suppose a pig’s penis doesn’t really grab me. But the ingredients we use, we use because they’re yummy. Nothing is in the book for shock factor. I don’t search out weird organs for the thrill of it. Everything has to be delicious."
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4 Comments:
I am not eating offal. I can afford good non organ meat. We got cash yall buy some meaty flesh. When I was a child I used to say to my grandmother, "Hey we are not poor put some meat on the table."
I stand by those words.
JerzeeTomato at 2:57PM on 10/17/07
I'm willing to try anything that is made well by someone who cares about what is on my plate. My wife is of the "No guts please" variety but I am changing her with organs that are in paté form. Liver scares the be-jeebies out of people but it's one of the tastiest things there is - when cooked well.
Bunnyman at 3:35PM on 10/17/07
I'm with you, Bunnyman. Offal can be some of the tastiest food on the planet.
Cathy at 5:20PM on 10/17/07
Whenever I think of Fergus Henderson, I also think of the rather awesome Jane Grigson - the author of Charcuterie and French Pork Cookery, published in 1967.
Jane also offered ways to eat the pig from head to tail, and in introduction to the section on offal, she says:
I suggest that the next time you buy some pig's pluck, you prepare it for the family in the various French ways I've listed at the end of this section.
Interesting recipes here, including (!) one for Pithiviers aux Rognons.
Apparently a pig's penis did not grab her either. There are no recipes listed. She does however discuss pig testicles, which there are three recipes for. Unfortunately, as she notes:
Unless you breed and rear your own pigs, the testicles are a delicacy unlikely to come your way
I guess that's okay with me in general.
Karen Resta at 5:56PM on 10/17/07