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Post by nitrofishblue on Oct 27, 2008 10:56:21 GMT -5
Now, that was one offal show I never saw so many cuts of meat that I wouldn't have the nerve to put in my mouth. I can deal with liver but heart tartare is a bit over the top. And that chocolate covered liver mousse looked so appetizing (not). I guess the judges weren't overwhelmed either since the scores for taste were the lowest I have ever seen. Thank goodness I have a nice pot of chili ready for dinner tonight and it is made from just plain old ground beef.
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Post by herringchoker on Oct 27, 2008 13:41:32 GMT -5
I'm with you, NFB....
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Post by Man Alive! on Oct 27, 2008 17:18:41 GMT -5
Well, the Halloween show definitely succeeded in grossing out its audience. It was a fun battle, but one of the few I wouldn't want to judge. Going by the scores, I guess the judges shared that sentiment.
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Post by Arrianna on Oct 28, 2008 16:55:37 GMT -5
I enjoyed watching it a lot. I haven't been watching many of them lately because they are on so late here but I had to see this one. I would have loved to try the dishes but I'm probably a little strange.
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Post by musicalchef on Oct 30, 2008 21:03:30 GMT -5
Aaaggghhh that was absolutely disgusting!!
But entertaining...
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Post by Arrianna on Nov 2, 2008 13:33:55 GMT -5
What? Am I the only one who would actually LIKE trying that stuff?
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Post by ironchefcanadian on Nov 2, 2008 20:51:19 GMT -5
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Post by Arrianna on Nov 3, 2008 22:58:33 GMT -5
Do you have a recipe for that ICC?
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Post by ironchefcanadian on Nov 5, 2008 0:19:49 GMT -5
Yep:
3 lbs / 1.4 kg beef tripe 1 cup sour cream 1/2 cup sifted all purpose flour 1 stick butter 1 Spanish onion, chopped fine 3 beef stock cubes or envelopes dissolved in 1 1/2 cups water 2 additional beef stock cubes or envelopes 2 tsp cayenne 1 tsp sugar 1 bay leaf 1 tbsp black lumpfish roe 1/2 tsp dried thyme
1. Cut the tripe into 2 x 1 " strips.
2. Rinse, then place tripe and beef stock in a large saucepan. Bring to a boil and then simmer for 30-45 minutes.
3. Remove the tripe and place in a large baking dish with a cover. Crumble the bay leaf and thyme together, and add to the stock along with the beef stock cubes / envelopes, and let simmer. (At this point, preheat your oven to 325F.)
3. During this simmer, melt the butter in a large skillet and add the sugar and flour. Stir until thick, then add onions and cook until onions are translucent. Reduce heat to medium-low.
4. A little at a time, pour the stock through a strainer into the butter/onion mixture and stir to combine. When the stock is used up, pour this thickened sauce into the baking dish on top of the tripe.
5. Cover the dish and bake for 30 minutes.
6. Season to taste with salt, pepper and cayenne, then add the sour cream and lumpfish roe. Bake for a further 15 minutes.
7. Serve with bloodwine (or Sangria del Toro) or a dark beer.
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