Put your hand up if the word ‘offal’ sends you into a fit of dry retching. There we go, don’t be shy. You’re far from alone. What is it about that particular category of meat that causes so many people to run and hide their head in a cupboard until the threat has passed? Is it the texture? The flavour? The smell? All three? Or perhaps because it has undeniably come from another once living, breathing organism? You can pretend that a piece of steak is a funny looking vegetable or that the cubes of chicken in your curry are magical titbits of protein and flavour, but a brain, well that’s a different story. I’d wager a bet that if you don’t like bones in your meat, you most definitely shirk from the idea of offal. And I must admit that the concept of eating a brain is a little confronting, if not downright nauseating. I think it has something to do with fact that you yourself are able to think about the topic whilst munching away on a fellow animal’s thought powerhouse. I don’t know about you but that a) prompts the reaction “ick” and b) gives me an unexplainable (and most likely sympathy related) headache. But hang on, I actually want to delve into the good things about offal. Yes, would you believe it, there actually are. Let’s get started shall we? Continue reading
