Six weeks left!

I realised today that I had six weeks and four days left in my offal adventure. I’m pretty amazed that the end is drawing so close so quickly. I still have posts to write up and projects in the pipeline. I even still have offal to try! The offal freezer drawer is two thirds full still. Decisions, decisions …

What I am doing today is sharing the things I’m going to try and make in December (once I have my job applications, lectures and articles out of the way). Really I want to pick your brains, avid reader, and see if there’s anything I’ve left out.

• BRAINS … I’m not a zombie (and I not sure I get the zombiefication of popular culture), but I do want to eat some brains. I think maybe a venison brain? If not it will have to be a pig brain.

• PIG STOMACH: the Tripe Shop in Leeds market sells them. You’re meant to eat them dressed in salt and vinegar. That seems like ultimate offal to me. I do however, enjoy a challenge. If I eat them all can I call myself a Yorkshirewoman?*

• CURED KIDNEY – so I am made pancetta, and am clearly now a curing goddess. I’m going to try and salt some kidney. I don’t know where that will take me, but I’m willing to find out.

• Real MINCEMEAT. I don’t think that’s particularly offal, but it is pretty medieval. And festive. And I love Christmas. I *will* get unbearable; I like the John Lewis adverts; I own TWO Christmas jumpers (not even ironically).

What else? What else have I discussed and tweeted and forgotten to write down? What would YOU do, if you were me?
And just to get you in the mood, here’s a photo from two years ago, of me getting intimate with the YULETIDE BEEF …

 

*I would never do that. I am totes Lincolnshire, through and through.**

**I hope my insides don’t look like the inside of Lincolnshire which would be mostly brussel sprouts, sausages and illegalr migrant workers.

 

A condemned woman …

So, my visitation to the world of offal formally began on January 1st. Now I have just another 365 days (stupid leap year) to carry out this life experiment (does that make me sound like an idiot?) to its conclusion.

On New Year’s Eve I had my Last Supper and celebrated the end of regular cuts of meat with a delicious FILLET STEAK at the Stubbing Wharf in Hebden Bridge. Unfortunately I have no photos of this beautiful, succulent piece of desire because Daz and I decided to leave our phones behind to enjoy each other company all the more. That did leave us cameraless. But, imagine if you will, a really juicy rare fillet steak – but not that bland steak you get in the supermarkets – this one was clearly from a real bovine that had been in the outdoors. Lightly peppered it was delicious. A bit of me remembered how much I love steak and then shrank a little at the task ahead.

During the meal (Daz had pink lamb chops) we discussed the offal challenge and quite a lot of questions came up. What about chicken – all parts of game birds are included, but not those of chicken – is any bit of chicken included i.e. only wings? What about sausages? Historically yes, as they used up the offal, but nowadays with these posh sausages they contain proper meat. Shellfish? Fish – you can answer that below:

I guess the main point I am trying to make is about me (and us) as consumers and if we are choosing to eat meat we shouldn’t be squeamish about all the bits we eat. Responsible carnivory, if you will!