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May 2013 - Offal Challenge - Page 4

post #91 of 99

Considering I don't like offal I'm surprised I'm making a second post to this thread geez!

 

A very traditional Kretan dish made with chitterlings (pork intestines) is called "Omathies"  They are stuffed with a mixture of rice or cracked wheat, liver (usually chicken or pork?), white wine, olive oil and lots of black pepper and cumin.  They are then boiled, served drizzled with lemon.  This is my Mother and Grandmother making them last time I visited.

 

 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #92 of 99

And a third post!

 

The king of all organ dishes from Greece!  I'm sure you've all heard of kokoretsi, a dish that is entirely made of offal of goat or lamb.  All the organs are skewered on a large spit and then bound with caulfat.  Slowly cooked on a spit and served in slices drizzled with... you guessed it, lemon juice :)

 

These photos are not mine, I couldn't find pics of my family's kokoretsi but will try to dig them up.

 

 

 

 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #93 of 99

The omathies....That does look....interesting eek.gif Maybe they have inner beauty.

 

BTW - do they taste well?  I'm guessing the recipe's been around a long long time, so there must be something of a saving grace.  You must have tasted them to make your mother and grandmother happy, at least, even you have offalphobia.  (Hmm, new word for Wikipedia)

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #94 of 99
Quote:
Originally Posted by DC Sunshine View Post

The omathies....That does look....interesting eek.gif Maybe they have inner beauty.

 

BTW - do they taste well?  I'm guessing the recipe's been around a long long time, so there must be something of a saving grace.  You must have tasted them to make your mother and grandmother happy, at least, even you have offalphobia.  (Hmm, new word for Wikipedia)

 

Well, they are interesting and quite good if I do say so.  I don't know if they are more or less interesting than any other chitterlings recipe posted.  They are what they are.  I grew up eating them and they are quite spicy with lots of pepper and cumin.  And I wouldn't say I have offalphobia, I've been around lots of offal in my lifetime as many cultures (greek included) practice head to tail cooking.  It's not my preferred food but I can find happiness in a plate of fried chicken livers.

 

In fact there are lots of restaurants in Greece that specialize in offal and serve things like tripe soup.  These are by no means fancy restaurants, by and large they look more like rundown diners and usually only men hang out there drinking and eating offal.  Can't remember ever seeing ladies eat there.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #95 of 99
Quote:

In fact there are lots of restaurants in Greece that specialize in offal and serve things like tripe soup.  

I've eaten calf's brains, liver, kidneys, deep fried intestine, and bone marrow (hmmm) but one thing guaranteed to make me barf is tripe soup.

 

Head cheese isn't something I'm fond of either. 

post #96 of 99

only way I'll eat head cheese is in a bahn mi.  I think that the pickled veg kill the taste as well as smell, or was it the pate?

well, it's in there somewhere... and it was ONO (delicious) !!

post #97 of 99
Thread Starter 

Well, the month is over, and the challenge is herewith closed. Thank you all for the great contributions! I think we can safely say that this round was highly successful and very inspiring - I hope we get many more of those!.

 

It was very hard to decide on the host for the next round, let me tell you that. Well, without further speeches: I really like the effort put it by petalsandcoco for her multiple entries, and in particular the presentation of the veal tongue. Simply beautiful!

 

Petals has already agreed on hosting the next round, so, get ready folks!

post #98 of 99

Congrats petals for sticking your tongue out at us!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #99 of 99

LOL.

 

KK, keep your eyes out for the June challenge, it's all good.

 

@ GM: Thank you for your kind words, you are a very good host !


Edited by petalsandcoco - 6/1/13 at 10:03am

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
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