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Comments

Candy

Um...eww?

My dog is heavy into something innocuously called a "bully stick" at the moment. I don't have the heart to tell her that's as close as she'll ever get to one.

sue

Daughter used to work at a place like that only not that... and was quick to point out the dried bull dicks (I couldn't MAKE this stuff up) for chew toys. I mean, really... who even thinks up this stuff?

Autumn

Ick.

Friend #3

Have the lambs stopped screaming, Clarisse?

Oh, I suppose being lung-free they have.

Thanks for the belly laugh.

TheQueen

Candy - OH MY GOD. I just had to look that up on Wikipedia. That certainly would inspire more Porno poo.
Sue - OH MY GOD I WAS HOPING WIKIPEDIA LIED BUT NO! Sue confirms it!
Autumn - Well, certainly the "ick" isn't for the lungs when there are dried bull member out there being gnawed on.
Friend #3 - I looked a little more at why we don't eat lungs, and found that Individuals of the Jewish Persuasion evidently do. See http://en.wikipedia.org/wiki/Offal#US_and_Canada

Friend #3

Okay, never EVER heard of THAT! *shudder* In fact, I'm inclined to think this is really, really um... incorrect. Tongue, yes. Lung, no. *shudder*

I'll get a second opinion from Michelle, cuz that's news to me. And then maybe a third from my St. Louis aunt.

Friend #3

Okay, okay. It's real. *cringe* It's disgusting, but it's real. *retch*

TheQueen

Friend #3 - Salt and pepper pieces of lungs and fry them in butter until well browned. Sprinkle with flour, stir well, and cook for a few minutes more (or thicken with blood). Cover with dry red wine or a mixture of wine and stock. Add a bouquet garni and some crushed garlic. Cover and bake in a moderate oven for 1 1/2 hours. Transfer the pieces of lung to a shallow baking dish and add some chopped and fried bacon, diced or whole mushrooms, and a number of small onions (and/or carrots) fried in butter or with the lean bacon. Cover with the strained cooking liquid and return to the oven for an additional 30 minutes. Garnish with croutons.

I know you don't like croutons, though. (Recipe courtesy of Uncle Phaedrus, Finder of Lost recipes (http://www.hungrybrowser.com/phaedrus/m0128W04.htm#2)

Friend #2

I suppose we can put the lungless lamby-kins in the same room with those earless pigs they started maiming a few years back.

What's next? Goat-skin jerky?

Friend #3

Um... Just a wild guess here, but given that the recipe calls for bacon, Uncle Phaedrus never experienced the touch of a mohel.

TheQueen

Friend #3 - a) lung stew without bacon? That's just gross. b)You may have been wrong about lung stew, but you are right: the Big n Tasty is the Quarter Pounder.

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