User Controls
Large intestines thread
-
2020-01-12 at 3:13 AM UTCi used way too many drugs all day every day and mu girlfeiend n me are worried about the heat bill but thays ok cuz i bought a bunch of shit i dont need
i <3 u guysThe following users say it would be alright if the author of this post didn't die in a fire! -
2020-01-12 at 3:42 AM UTCidk man idk
-
2020-01-12 at 3:53 AM UTC
-
2020-01-12 at 4:33 AM UTCIt smells like shit in here.
-
2020-01-12 at 4:53 AM UTC💩
-
2020-01-12 at 5:32 PM UTCThe following users say it would be alright if the author of this post didn't die in a fire!
-
2020-01-12 at 5:36 PM UTCintestine is really good fried up
-
2020-01-12 at 5:40 PM UTC
-
2020-01-12 at 5:49 PM UTC
Originally posted by Technologist No, no, just no.
I really shouldn’t say that, I’ve never tried it. Just doesn’t sound right to me🤢
You'd like it if you tried it. Super flavorful and it has a good texture. The best carnitas have it mixed in like this:
It's also really good in soup like Taiwanese beef noodle. -
2020-01-12 at 5:52 PM UTCYou can't tell me these don't look good
-
2020-01-12 at 6:02 PM UTC
-
2020-01-12 at 6:18 PM UTCCasings 101 | 2018-12-17 | MEAT+POULTRY
https://www.meatpoultry.com › articles › 20631-casings-101
Dec 17, 2018 - Some casings function as edible transparent skins, while others are inedible coverings that are either removed during manufacturing or by the consumer prior to eating. Historically sausage makers have used natural collagen casings, which are the cleaned and fat-stripped intestines from cows, hogs or sheep. -
2020-01-12 at 6:19 PM UTC
Originally posted by Technologist It kinda does, just looks like ramen with parsley.
Texture is a big thing for me. I can only imagine them to be rubbery to chew on.
If you zoom in you can see a piece of intestine.
They're really not rubbery. It has a nice bite but if it's cooked properly it won't be tough like that. It's really pretty soft.
You should visit your local carniceria and pick up some of those carnitas with intestine. Whenever we get some I eat them out of the pan as it's cooking. They're the best part.
I've tried a lot of organs like liver, brains, tongue, penis, stomach, and they all either have a weird texture or no flavor. Liver is okay grilled sometimes. But intestine is king imo.
Really craving some now. -
2020-01-12 at 6:23 PM UTC
Originally posted by stl1 Casings 101 | 2018-12-17 | MEAT+POULTRY
https://www.meatpoultry.com › articles › 20631-casings-101
Dec 17, 2018 - Some casings function as edible transparent skins, while others are inedible coverings that are either removed during manufacturing or by the consumer prior to eating. Historically sausage makers have used natural collagen casings, which are the cleaned and fat-stripped intestines from cows, hogs or sheep.
I think they're mainly cellulose now. It's cheaper and more reliable. Also the same stuff they wrap cigarettes and CD's with, but I think it undergoes a different treatment, so you can't just eat cellophane. -
2020-01-12 at 7:33 PM UTCLarge intestine? Love it, wouldn't want to do without it.
-
2020-01-12 at 10:14 PM UTC
Originally posted by MexicanMasterRace If you zoom in you can see a piece of intestine.
They're really not rubbery. It has a nice bite but if it's cooked properly it won't be tough like that. It's really pretty soft.
You should visit your local carniceria and pick up some of those carnitas with intestine. Whenever we get some I eat them out of the pan as it's cooking. They're the best part.
I've tried a lot of organs like liver, brains, tongue, penis, stomach, and they all either have a weird texture or no flavor. Liver is okay grilled sometimes. But intestine is king imo.
Really craving some now.
yea u would eat dik
did u suk it of first -
2020-01-12 at 10:17 PM UTC
-
2020-01-12 at 11:16 PM UTC
-
2020-01-13 at 3:29 AM UTC
-
2020-01-13 at 3:34 AM UTC
