Angel ,'Sleeper'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
ita, I'm sorry for the nausea and the general feeling lousy. May it dissipate quickly.
Matt, I forgot to say thank you for the Nashville restaurant recs in Minearverse, so thank you. It's on the agenda for dinner, day TBD.
edit: I like bacon AND sushi, though there isn't much I don't like. Except tripe, eww.
Sorry for the ick, ita. All around feel better to you.
I will eat (raw fish) sushi, but I am not a huge fan. I've never raved over sushi - raw fish sushi is the only kind I've had.
Funny thing is, I have TGIFriday potato skins in the freezer, since I felt like having bar food a couple of weeks ago, but never ate it.
Maybe that's what I'll have for dinner. It's easy to knock off the bacon while they are frozen.
You're welcome Maria. I think everything there is good, but when they've had coriander-encrusted blue marlin it was particularly memorable.
What is tripe anyway? I wasn't able to recognize an animal source from the dish they showed in Monster-in Law.
From here: [link]
Tripe is the name given to the stomachs of various animals, but most recipes that call for it intend for you to use beef tripe. Cows have four stomachs, and the first three yield merchantable tripe. Blanket tripe = plain tripe = flat tripe = smooth tripe comes from the first stomach, honeycomb tripe (pictured at left) and pocket tripe from the second, and book tripe = bible tripe = leaf tripe from the third. Honeycomb tripe is meatier and more tender than the other kinds and considered to be the best, but all these kinds of tripe can be used interchangeably in recipes. Tripe is almost always sold bleached and partially cooked. This saves a lot of work, since unprocessed tripe would need to be cooked for many, many hours to make it tender enough to chew.
mmm....stomach...
I've got to say, I have little or no interest in "variety" meats.
Sounds like the fact that it takes hours and hours of cooking to make it edible probably should have been a clue to somebody back when....
Tripe is the edible portion of the stomachs of cows, sheep, or pigs.
For your viewing pleasure: [link]
High Fives Maria, who does an excellent job of googling.
Heee! Disgusting and timely x post with the lovely Perkins. If I have to share a brain, I'm glad it's with you.