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Offal is not so awful

Thanksgiving has come and gone and I had the opportunity prepare the offal of the bird all by my lonesome. The results were, dare I say, spectacular.

After braising the gizzard, kidneys, heart, and liver at Thanksgiving dinner in a wonderful spice concoction of tandoori powder, garlic salt, black pepper, and the offal’s natural juices, I am prepared to say that offal is wonderful.
By the way, any maybe not that surprisingly, there is a wonderfully comprehensive entry on offal in Wikipedia. I take this single-sentence excerpt from that entry:

Fried-brain sandwiches are a specialty in the Ohio River Valley.

Really? Perhaps it is time for a road trip.
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About Author

My name is Michael Sean Gallagher. I am a Lecturer in Digital Education at the Centre for Research in Digital Education at the University of Edinburgh. I am Co-Founder and Director of Panoply Digital, a consultancy dedicated to ICT and mobile for development (M4D); we have worked with USAID, GSMA, UN Habitat, Cambridge University and more on education and development projects. I was a researcher on the Near Futures Teaching project, a project that explores how teaching at The University of Edinburgh unfold over the coming decades, as technology, social trends, patterns of mobility, new methods and new media continue to shift what it means to be at university. Previously, I was the Research Associate on the NERC, ESRC, and AHRC Global Challenges Research Fund sponsored GCRF Research for Emergency Aftershock Forecasting (REAR) project. I was an Assistant Professor at Hankuk University of Foreign Studies (한국외국어대학교) in Seoul, Korea. I have also completed a doctorate at University College London (formerly the independent Institute of Education, University of London) on mobile learning in the humanities in Korea.

5 Comments

    1. That is incredible. I actually have really grown to like offal, actually so that little experiment was successful. That recipe you shared looks wonderful and it is definitely something I will try. I am going to follow your blog to get some more recipes for sure. Thanks!

  1. Thank you so much; I’m rather fond of your site as well. Here are a couple more recipies you might like though admittedly I have over 100 on my site amongst other things. A big thing of mine is reducing waste & saving money without sacrificing taste or nutrition. Again thanks & keep up the good work!

    http://kingbiscuitpants.wordpress.com/2009/06/26/doms-incredibly-tiny-heart-of-targ-a-k-a-simmered-marinated-chicken-hearts/

    http://kingbiscuitpants.wordpress.com/2009/03/02/doms-cassoulet/

    http://kingbiscuitpants.wordpress.com/2009/02/22/shus-pumpkiny-chicken-dumplings/

  2. My delightful pleasure, little makes me happier than sharing good food & good recipies. Have a great day & keep up the good work.

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