Mmm... just cooked myself a incredibly tasty (am I allowed to say that about my own cooking?) liver, bacon and onions casserole. (Dredge calves liver with seasoned flour, fry until pink, put aside, fry together bacon and onions, deglazed the pan with brandy, add beef stock, reduce liquid to ½ original volume, add liver and warm through, thicken as necessary, serve topped with crème fraîche with polenta fried in olive oil. Healthy? Er...).
Anyway, as I sat eating dinner, I was thinking back to a Radio 4 Food Programme a couple of weeks ago about offal, and wondering how many people would eat what. Obviously the best way of finding out is a LJ poll. ( food pollCollapse )