Gullet

[Orleander]

What the hell is a gullet??

http://www.buyamag.com/skull_models.php
Its teh 15th one down.

[cosmictraveler]

The oesophagus (also spelled esophagus/œsophagus, Greek οἰσοφάγος), or gullet is an organ in vertebrates which consists of a muscular tube through which food passes from the pharynx to the stomach. In humans, the oesophagus is continuous with the laryngeal part of the pharynx at the level of the C6 vertebra.

WIKI

[Read-Only]

What the hell is a gullet??

http://www.buyamag.com/skull_models.php
Its teh 15th one down.

Heh! I see you decided to look at skulls and find out why I said the eyes don't sink in when the brain is removed. :D Satisified now? :)

[Orleander]

Heh! I see you decided to look at skulls and find out why I said the eyes don't sink in when the brain is removed. :D Satisified now? :)

hee hee. Yes I did. You said look, so I did. :D
Then I saw gullet and I thought only animals had a gullet. When did we quit calling it a gullet?

[Read-Only]

hee hee. Yes I did. You said look, so I did. :D
Then I saw gullet and I thought only animals had a gullet. When did we quit calling it a gullet?

Some older people still do. It just sort of fell out of fashion when people learned the terms esophagus and trachea.

[Fraggle Rocker]

We still refer to gullets when talking about poultry.

[Captain Kremmen]

We still refer to gullets when talking about poultry.

That's a pullet, Fraggle :D

[Spud Emperor]

That's a pullet, Fraggle :D

Now, now Kremmen, I'm sure if Fraggle said it, it does indeed refer to poultry.
What, you think he would just pullet out of arse?

[Captain Kremmen]

Now, now Kremmen, I'm sure if Fraggle said it, it does indeed refer to poultry.
What, you think he would just pullet out of arse?

Now you are being paltry. :D

Regarding poultry. Most animal offal is sold by butchers.
Mainly to pensioners, who are rewarded by their lifetime of work by eating
the parts of animals rejected by their younger betters.
(who in fact are getting the worst end of the deal, but that's a different matter)

But I have never seen a butcher selling Gizzard.
This internal organ in a bird, grinds up food, in a mill using ingested stones.
It was prized by my Irish aunt as a delicacy.
So much so, that I can't remember anyone else eating one.
Yet I never see it offered for sale.

[Spud Emperor]

Now you are being paltry. :D



*wipes egg from face*

[Read-Only]

Now you are being paltry. :D

Regarding poultry. Most animal offal is sold by butchers.
Mainly to pensioners, who are rewarded by their lifetime of work by eating
the parts of animals rejected by their younger betters.
(who in fact are getting the worst end of the deal, but that's a different matter)

But I have never seen a butcher selling Gizzard.
This internal organ in a bird, grinds up food, in a mill using ingested stones.
It was prized by my Irish aunt as a delicacy.
So much so, that I can't remember anyone else eating one.
Yet I never see it offered for sale.

Then you aren't in the U.S. Here, they are not only offered for sale but are included, along with the liver with just about every whole chicken you buy at the supermarket.

I happen to like them myself though they can be a bit chewy at times. ;)

[Orleander]

gullet is a part of a chicken or not?

I know a gizzard is, I've cleaned enough of them. I don't know how people can eat those little tough pockets of muscle, with barely a speck of meat on them, but my husband loves them as well. :shrug: To me they are the hardest part of a chicken to cut up.
You can even buy them from some fast food chicken places (http://www.leesfamousrecipe.com/). He gets the gizzards, I get the livers.

[Captain Kremmen]

gullet is a part of a chicken or not?

I know a gizzard is, I've cleaned enough of them. I don't know how people can eat those little tough pockets of muscle, with barely a speck of meat on them, but my husband loves them as well. :shrug: To me they are the hardest part of a chicken to cut up.
You can even buy them from some fast food chicken places (http://www.leesfamousrecipe.com/). He gets the gizzards, I get the livers.

In Cameroon, women are forbidden to eat gizzards.
Only men should eat them.
http://lucy.ukc.ac.uk/Chilver/Paideuma/paideuma-Gizzard.html

They must be addictive.

[Orleander]

Yeah, they can have them. Its like eating rubber bands.

[Fraggle Rocker]

Regarding poultry. Most animal offal is sold by butchers. Mainly to pensioners, who are rewarded by their lifetime of work by eating the parts of animals rejected by their younger betters."Offal" is not an American English word, probably because of its unfortunate phonetics. Over here, the pronunciation is identical to "awful." It's now known as "meat byproducts," and is used in the lowest-quality sausage. It can even include beaks and claws, although that usually only shows up in pet food, where it might actually be a decent and natural source of nutrition, especially for dogs who have been bred for fifteen thousand years to be scavengers rather than hunters.
But I have never seen a butcher selling Gizzard.As another post points out, in America it's tied up in a paper package with the heart, liver and other organs and packed inside the body cavity of a chicken, turkey or goose. (Perhaps other birds but I don't like duck so I don't know how it's sold.) People chop it up and put it in the stuffing, or make soup out of it, or just give it to their pets. We make our own dog food by pressure-cooking chickens or a turkey to soften up the bones, then toss the whole mess into a food processor and grind it into a calcium-rich paste that we mix with rice and pumpkin. The little critters get them gizzards.
gullet is a part of a chicken or not?Yes, the throat.
I know a gizzard is, I've cleaned enough of them. I don't know how people can eat those little tough pockets of muscle, with barely a speck of meat on them, but my husband loves them as well.What we call "meat" is primarily flesh, which is muscle by definition. If we specifically want to refer to livers, kidneys, etc. the precise term is "organ meat." That would probably also refer to the heart, even though it is muscle tissue.

[Myles]

That's a pullet, Fraggle :D

Nice one. Do we still have capons ?

[Myles]

Then you aren't in the U.S. Here, they are not only offered for sale but are included, along with the liver with just about every whole chicken you buy at the supermarket.

I happen to like them myself though they can be a bit chewy at times. ;)

Goose gizzards are regarded as a delicacy in some parts of France. I have seen them on sale in jars of goose fat. I tried some in a restaurant but found them chewy and not particularly tasty.

[Read-Only]

Goose gizzards are regarded as a delicacy in some parts of France. I have seen them on sale in jars of goose fat. I tried some in a restaurant but found them chewy and not particularly tasty.

Just like many foods, the trick is in the preparation. One common method that results in something that many people like is to first boil them for a long time until tender, then batter them with flour which contains spices (two of the spices are usually celery salt and powdered chicken bullion - but there are many variations - including rosemary, thyme and others) and then lightly fry them to a near-golden brown.

[Fraggle Rocker]

Do we still have capons ?When I was a kid my parents raised chickens and my father caponized all the males. But in the age of factory farming, capons are regarded as boutique meat. Chickens have been selectively bred and are industrially fed so that they are ready to slaughter in five months. This is not only too early for their sexual characteristics to manifest, but it is even within the far end of the effective timeframe for castrating a male chick. So caponization is pointless except in small-scale traditional farming operations.

[Myles]

"Offal" is not an American English word, probably because of its unfortunate phonetics. Over here, the pronunciation is identical to "awful." It's now known as "meat byproducts," and is used in the lowest-quality sausage. It can even include beaks and claws, although that usually only shows up in pet food, where it might actually be a decent and natural source of nutrition, especially for dogs who have been bred for fifteen thousand years to be scavengers rather than hunters.As another post points out, in America it's tied up in a paper package with the heart, liver and other organs and packed inside the body cavity of a chicken, turkey or goose. (Perhaps other birds but I don't like duck so I don't know how it's sold.) People chop it up and put it in the stuffing, or make soup out of it, or just give it to their pets. We make our own dog food by pressure-cooking chickens or a turkey to soften up the bones, then toss the whole mess into a food processor and grind it into a calcium-rich paste that we mix with rice and pumpkin. The little critters get them gizzards.Yes, the throat.What we call "meat" is primarily flesh, which is muscle by definition. If we specifically want to refer to livers, kidneys, etc. the precise term is "organ meat." That would probably also refer to the heart, even though it is muscle tissue.

In the Uk and Ireland the innards are known as giblets. You frequently get them inside geese and turkeys, but only in freerange chickens.

PS have you heard of Gaenseklein ?

[Read-Only]

In the Uk and Ireland the innards are known as giblets. You frequently get them inside geese and turkeys, but only in freerange chickens.

PS have you heard of Gaenseklein ?

I'm not too certain of exactly where Fraggel was going with all that but they are called giblets in the U.S. as well. And offal IS indeed used in the U.S. also. I'm not sure of the pronunciation in other parts of the world but here we say the word as O'-ffal and it refers to the parts at the slaughterhouse that are NOT sold for human consumption - chicken intestines AND their contents, the oil bag (the nib at the base of the fowl's tail where oil is produced for feather grooming), feathers, head and feet.

Traditionally, the giblets - wrapped in absorbent white paper and inserted into the body cavity - consisted of the liver, gizzard, heart and neck. Today, I believe the neck has been excluded pretty much everywhere. Here (U.S.) all that applies to chicken, turkey, duck, Cornish hen and a few other fowl (like goose and pheasant) depending on your location - the latter ones not being offered in stores everywhere.

[Myles]

I'm not too certain of exactly where Fraggel was going with all that but they are called giblets in the U.S. as well. And offal IS indeed used in the U.S. also. I'm not sure of the pronunciation in other parts of the world but here we say the word as O'-ffal and it refers to the parts at the slaughterhouse that are NOT sold for human consumption - chicken intestines AND their contents, the oil bag (the nib at the base of the fowl's tail where oil is produced for feather grooming), feathers, head and feet.

Traditionally, the giblets - wrapped in absorbent white paper and inserted into the body cavity - consisted of the liver, gizzard, heart and neck. Today, I believe the neck has been excluded pretty much everywhere. Here (U.S.) all that applies to chicken, turkey, duck, Cornish hen and a few other fowl (like goose and pheasant) depending on your location - the latter ones not being offered in stores everywhere.

Interesting. When I was a kid in Ireland all butchers sold some sort of offal known as "Lights" which people bouight to feed their dogs. I'm not sure what it was,

[Read-Only]

Interesting. When I was a kid in Ireland all butchers sold some sort of offal known as "Lights" which people bouight to feed their dogs. I'm not sure what it was,

Since I'm quite sure you know what sweetmeats are - and the fact that they are eaten throughout the U.K. - we can be certain it wasn't that. ;)

My guess would be it was things like bird's oilbag that I described and intestines and their contents. Other possibilities are sheep and goat eyeballs, hooves and just simple meat scrap trimmings.

Off topic: Since you are an Irish lad by birth, I'm sure you're familiar with the places I visited in Ireland while there on business. Athlone in County Westmeath on the Shannon, Galway - during the worst storm in 50 years, Carlingford in County Louth, and of course, Dublin.

Very nice place to visit. I often thought of moving there to retire.

[tablariddim]

I think offal refers to the same parts everyone here is talking about, but in animal products not poultry.

[Myles]

Since I'm quite sure you know what sweetmeats are - and the fact that they are eaten throughout the U.K. - we can be certain it wasn't that. ;)

My guess would be it was things like bird's oilbag that I described and intestines and their contents. Other possibilities are sheep and goat eyeballs, hooves and just simple meat scrap trimmings.

Off topic: Since you are an Irish lad by birth, I'm sure you're familiar with the places I visited in Ireland while there on business. Athlone in County Westmeath on the Shannon, Galway - during the worst storm in 50 years, Carlingford in County Louth, and of course, Dublin.

Very nice place to visit. I often thought of moving there to retire.


Know all very well. I'm a Dubliner. Left in 1957.

What you say about lights rings true. I only ever saw a mass of something piled up on butchers trays. Next time I phone my sister in Dublin I'll ask whether she knows anything

If retiring there, bring umbrella and lots of money. Cost of living very high.

[Orleander]

I think offal refers to the same parts everyone here is talking about, but in animal products not poultry.

I think you're right. chicken liver is giblets, cow liver is offal.

[Fraggle Rocker]

I'm not too certain of exactly where Fraggle was going with all that but they are called giblets in the U.S. as well.Sure, we call them that. Sorry for the misunderstanding. Everybody's got an old family recipe for giblet gravy. I was merely trying to emphasize that muscle tissue, including the tissue around the gizzard, is very synonymous with "meat." The meat on the gizzard, heart, etc. would be called "organ meat" if there is reason to make the distinction.
And offal IS indeed used in the U.S.Interesting. In my few years of my father being a member of the "gentleman farmer" community I never heard the word used.
also. I'm not sure of the pronunciation in other parts of the world but here we say the word as O'-ffalI assume that's a short O is in "otter." The dictionary says that one (which I've never heard but I tried to stay out of the "gentleman farmer" business) is preferred in the U.S., but my way "awful" is also standard American.
and it refers to the parts at the slaughterhouse that are NOT sold for human consumption - chicken intestines AND their contents, the oil bag (the nib at the base of the fowl's tail where oil is produced for feather grooming), feathers, head and feet.Hmmm. Wiki runs more toward my definition: Everything that's not "meat." Even "organ meat" is offal. Many of the offel parts are eaten, sometimes as delicacies. Many go by their anatomical name, like heart, tongue and kidney. Others have euphemisms, like "lights" for lungs (somebody asked about that word), "sweetbreads" for a couple of glands, chitterlings or chitlins for hog intestines, and tripe or menudo for stomach. Apparently there's no semantic conflict between the words "offal" and "food."
Traditionally, the giblets - wrapped in absorbent white paper and inserted into the body cavity - consisted of the liver, gizzard, heart and neck. Today, I believe the neck has been excluded pretty much everywhere.I usually find the neck inside a turkey. It's good for soup. My father (the same guy who taught me to eat raw hamburger) used to painstakingly disassemble the neckbones and eat the meat.
Interesting. When I was a kid in Ireland all butchers sold some sort of offal known as "Lights" which people bouight to feed their dogs. I'm not sure what it was,Ah, it was you. Yes, lights are lungs. I have a line running around in my head that might be from Skakespeare, that includes the phrase "liver and lights" as applied to a human.
I think you're right. chicken liver is giblets, cow liver is offal.Liver (mammal or bird) is probably the one piece of offal that the greatest number of Americans eat. On purpose and knowingly, anyway. Most people don't like to read the labels on sausage. I think I recall my mother telling me that intestine was the traditional sausage casing "back in the old country." Makes sense, perfect shape.

Of course Schleeb will pop in soon and tell us all about haggis. Not for the squeamish!

[Orleander]

I like real casings. It has a snap when you bite into it.
I've watched intestines be cleaned out before. Not pretty. It looks like poop....probably cuz it is, huh?

[Myles]

Sure, we call them that. Sorry for the misunderstanding. Everybody's got an old family recipe for giblet gravy. I was merely trying to emphasize that muscle tissue, including the tissue around the gizzard, is very synonymous with "meat." The meat on the gizzard, heart, etc. would be called "organ meat" if there is reason to make the distinction.Interesting. In my few years of my father being a member of the "gentleman farmer" community I never heard the word used.I assume that's a short O is in "otter." The dictionary says that one (which I've never heard but I tried to stay out of the "gentleman farmer" business) is preferred in the U.S., but my way "awful" is also standard American.Hmmm. Wiki runs more toward my definition: Everything that's not "meat." Even "organ meat" is offal. Many of the offel parts are eaten, sometimes as delicacies. Many go by their anatomical name, like heart, tongue and kidney. Others have euphemisms, like "lights" for lungs (somebody asked about that word), "sweetbreads" for a couple of glands, chitterlings or chitlins for hog intestines, and tripe or menudo for stomach. Apparently there's no semantic conflict between the words "offal" and "food."I usually find the neck inside a turkey. It's good for soup. My father (the same guy who taught me to eat raw hamburger) used to painstakingly disassemble the neckbones and eat the meat.Ah, it was you. Yes, lights are lungs. I have a line running around in my head that might be from Skakespeare, that includes the phrase "liver and lights" as applied to a human.Liver (mammal or bird) is probably the one piece of offal that the greatest number of Americans eat. On purpose and knowingly, anyway. Most people don't like to read the labels on sausage. I think I recall my mother telling me that intestine was the traditional sausage casing "back in the old country." Makes sense, perfect shape.

Of course Schleeb will pop in soon and tell us all about haggis. Not for the squeamish!

You are right in thinking that intestine was used for sausage casing. It was also used for black and white pudding. Some of the gristly bits in sausages are pigs' lips.
As I understand it, the casing for haggis was/is made from sheeps' intestines. They also contain bits of lung.

[Read-Only]

You are right in thinking that intestine was used for sausage casing. It was also used for black and white pudding. Some of the gristly bits in sausages are pigs' lips.
As I understand it, the casing for haggis was/is made from sheeps' intestines. They also contain bits of lung.

Although not a common as it was 50 years ago, sheep gut for sausage casings are still available here in the U.S. They aren't readily stocked and have to ordered in advance.

[Orleander]

what is menudo made of? And what are chitlins?

[Captain Kremmen]

what is menudo made of? And what are chitlins?

I don't know what chitlins are,
just that when you are served them
you have to say:

"Mmh Mmmmm. Them's mighty fine chitterlins"
"I don't know how you cook them so good"
"You must give me the recipe"

[Orleander]

aren't they chewy?

[Captain Kremmen]

aren't they chewy?
No you definitely don't say that:

"These chitterlins is chewy
You must be cookin' 'em wrong"

If you say that you are going to be thrown out on your ass, Orleander.