I've never been able to even try liver. My grandmother used to make it frequently and I'd always have a reason not to eat it. I shudder to think of the things that I did eat when I was younger and didn't realize what they were. The first one that comes to mind is a Hungarian specialty called "blood sausage".
What is that even supposed to be? I mean, from the title it sounds like Macaroni 'n' Cheese with Ham/Spam, but from the instructions, it begins to sound like someone tried to make chili but became seriously confused about the order of things.
The British weren't nearly as fond of putting everything in gelatin as the Americans were, although I think this virtue was negated by their fondness for suet.
I have never even tried kidneys, but I think this probably isn't the way to go with them.
(I made the lamb chili you recommended earlier this weekend, albeit with a ton of changes, and it was soooooo good. Man, I keep forgetting how great lamb stews can be. Thank you for the link!)
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Man am I glad that I wasn't alive and eating when these recipes were being made. I have the funny feeling that I would have starved to death.
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I'm actually quite fond of properly cooked liver, but I've never been able to warm up to kidneys.
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(I made the lamb chili you recommended earlier this weekend, albeit with a ton of changes, and it was soooooo good. Man, I keep forgetting how great lamb stews can be. Thank you for the link!)
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Glad the lamb chili worked well for you. Lamb really does take well to stewing and strong spicing.
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