Now, I could try and make a haggis, or grill the liver, heart and kidneys and give the lungs to the cat, but I was wondering if anyone had any other ideas?
Thanks,
Tom
So, the 1/2 baby goat I bought yesterday came with the pluck (for free, not weighed in).
Wait for a car to stop at a traffic crossing, when it does thump the side of the car really hard and lie down, throw the gizzards all around you and play dead. Get a mate to be nearby to take photographs of the drivers face.
Works better with a car with a family in.
Post the pics here.
Haggis, HAGGIS who said that ?
Grill / fry 'em all and serve with caramelised onion rings and slices of apple. Mmm, lucky you. Plonk the carcass in a bath of milk for a few days and get the curry ingredients prepared
When's the party?
Tonight (it's Fathers Day in Ticino).
Carcass is spending currently spending four hours (or more) in the smoker, leftovers (if any) may become curry.
Tom
Lungs, too?
Tom
I'd be brave and go for the haggis - you probably already have a good selection of the required seasoning and spices - but these are essential, so get a good recipe.
Just another tip:
- just keep a small piece of (or even whole) lung in a zip-lock plastic bag and carry this with you when travelling. If you ever require a seat on a crowded bus, train or whatever, then just discretely take said piece of lung from bag and place in a handkerchief. Then pick a likely suspect in an occupied seat; turn to face their position and cough into the hankie, ensuring the contents ouse over the sides.
Now you can sit in the freshly vacated seat.
Well, I think I've got some oats somewhere, only problem is finding a stomach. Probably could use a tea-towel, though.
Tom
Rinse and dice, add onion, garlic and maybe some dill. Mix with two or three eggs as necessary to bind and fry. Serve with toast and good tea. Brunch for me, when I can find such delicacies. Shame that in Switzerland it's so hard to find good innards.
Happy Father's Day.
.
Did you get its pelt, too?
.
Indeed, though I can get sweetbreads and stuff at Manor usually.
It came in a bag, the guy asked me if I wanted it (he had two), probably figured I would as I had to stop him from cutting up the slab!
Tom
Unless you're planning on doing it this w/e, you could ask at a butchers' on Mon. If they don't have a stomach, would sausage skin (which he should have) work (maybe double or triple wrapped? (apologises to the sweatties for suggestion of sacrilege).
Actually, as my GF and I both like our liver and kidneys rare, I think I'll go for the sauteing idea (cooking the lungs well, not sure about the heart).
Thanks for the ideas!
Tom
Heart chopped fine and fried with onions, garlic. bacon bits, mushrooms and use as a filling for a omelet.
nom nom nom
You seriously would eat a baby goat ? It's called Cabri isn't it ?
I'm not brave enough to eat anything who needs its mother..... as for innards.. yuck !
And please don't say you were not expecting this kind of response at least once in this thread. It was obviously written with the aim to get a reaction from the fluffies and the faint of heart !
I should think so too big man !!!
Sausage skin should do just as well, sheep's stomach would be perfect too.
Capretto, actually.
Baby lamb is nice too (and of course, baby pig).
And no, I was actually looking for recipe suggestions, which several members were kind enough to provide.
Thanks,
Tom