What's your favorite offal?

[pokerfan]

I.E. variety meat? (Vegans may just want to skip this thread altogether.)

Heart?
Kidney?
Liver?
Gizzards?
Brains?
Sweetbread?
Testicles?
Tongue?
Tripe?
Chitterlings?
Feet?

I have to admit that I am fond of liver and onions, the way my mom used to make. It wasn't a steady part of our diet except for once or twice a year.

And I usually indulge in Rocky Mountain Oysters at the Testicle Festival each fall:
http://www.testyfesty.com/

[Lethe]

1. liver

i like the texture of it

i usually saute it with red wine and onions

[Redstone]

2. No guts of any kind for me, thank you. You're welcome to my share.

Redstone

[rug]

3. I understand that this year's moderator selections will be made at the Testicle Festival.

[pokerfan]

4. It's earlier this year

It's early August this year. Usually it's in September.

DU Summer convention at the Rock Creek Lodge in Clinton, Montana.

Trying to think of every name I've ever heard for Rocky Mountain Oysters:

Huevos de Toro (eggs of the bull?)
Cowboy Caviar
Prairie Oysters
Montana Tendergroin <== my fav
Swinging Sirloin

Remember that, while it is not seafood, at one time it did produce swimmers.

My company once took some Japanese clients to the Wolf Lodge restaurant I mentioned in the beef cuts thread. Those guys loved it! Loved the very idea of eating balls and ordered the biggest steaks on the menu. I believe that they may have some fascination with our old west as a kind of analog to their samurai history.

[mainegreen]

5. Please god no.

No.
:cry: