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Rhonda Anderson[_1_]

(Victor Sack) wrote in
:

>
> Ears are not to everyone's taste, as they tend to be cartilagineous.
> Testicles tend to be bland. Trotters, if served by themselves, rather
> than used as a gelatinous ingredient, are a rather fussy dish and one
> requiring long cooking. Cheek is very good for gelatinous stews akin
> to oxtail ones.
>
> You seem to have missed the best part of them all, offal or no offal:
> tongue. Nothing is better in the whole wide world, meatwise.
> Nothing.
>
> Then there are those delicate sweetbreads... And Tammy's kidneys in
> mustard sauce... And menudo or sopa de mondongo... And
> andouillettes... Ah!
>
> Victor

I'll have to look around to see if I can find cheek. Don't think I've
ever seen it at the local butchers. I didn't miss the tongue on purpose!
Not sure about it - what's the texture/taste like? Any possible
comparisons you can give me?

Now, I do like mustard! Tammy can have the kidneys and I'll have the
mustard sauce :-)

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904