wtf apparent mincemeat is . . . Raisins???
-
-
-
Replying to @danlistensto @eigenrobot
Comes from an era when actual meat would have been scarce, hard to store, and expensive. Lots of "euphemism" involved. Like "sweetbreads" (not sweet) (nor bread)
1 reply 0 retweets 8 likes -
Replying to @SaucercrabZero @danlistensto
but isn't "sweetmeats" brains? aaaahhhh
3 replies 0 retweets 2 likes -
in WWII the gov tried to encourage housewives to cook offal (liver, heart, brain, etc.) bc all the meat meat was being shipped to the troops, and coined the marketing-tested term "variety meats" to make it sound more palatable
3 replies 2 retweets 9 likes -
Replying to @MorlockP @eigenrobot and
Wait .. so the reason my mom made liver, now and then, was because *she* had it as a child in the 40s? FDR has a *lot* to answer for.
1 reply 2 retweets 13 likes -
Replying to @bdunbar @eigenrobot and
liver can be good as pate chop, fry w some onions, season w salt and pepper, a splash of cognac, add to food processor with a LOT of cream cheese, process, refrigerate serve as a spread on crackers
4 replies 0 retweets 10 likes -
I would only trust liver from a critter than I knew or trusted the farmer. Perhaps irrational, but I see what I've done to my liver and I'm _trying_ to live.
1 reply 0 retweets 6 likes
reasonable except they slaughter beef steers so young that they typically don't have time to accumulate anything in their liver besides excess fat
-
-
Replying to @danlistensto @MorlockP and
Yeah, but the things that happen to them in order to get them to market weight that young have gotta have consequences. I don't even trust chicken livers.
0 replies 0 retweets 2 likesThanks. Twitter will use this to make your timeline better. UndoUndo
-
Loading seems to be taking a while.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.