#offals

[ausetkmt]

White Trash: The 400-Year Untold History of Race and Class in America

White Trash: The 400-Year Untold History of Race and Class in America

In her groundbreaking  bestselling history of the class system in America, Nancy Isenberg, co-author of The Problem of Democracy, takes on our comforting myths about equality, uncovering the crucial legacy of the ever-present, always embarrassing—if occasionally entertaining—poor white trash.   “When you turn an election into a three-ring circus, there’s always a chance that the dancing bear will win,” says Isenberg of the political climate surrounding Sarah Palin. And we recognize how right she is today. Yet the voters that put Trump in the White House have been a permanent part of our American fabric, argues Isenberg. The wretched and landless poor have existed from the time of the earliest British colonial settlement to today's hillbillies. They were alternately known as “waste people,” “offals,” “rubbish,” “lazy lubbers,” and “crackers.” By the 1850s, the downtrodden included so-called “clay eaters” and “sandhillers,” known for prematurely aged children distinguished by their yellowish skin, ragged clothing, and listless minds.   Surveying political rhetoric and policy, popular literature and scientific theories over four hundred years, Isenberg upends assumptions about America’s supposedly class-free society––where liberty and hard work were meant to ensure real social mobility. Poor whites were central to the rise of the Republican Party in the early nineteenth century, and the Civil War itself was fought over class issues nearly as much as it was fought over slavery. Reconstruction pitted poor white trash against newly freed slaves, which factored in the rise of eugenics–-a widely popular movement embraced by Theodore Roosevelt that targeted poor whites for sterilization.

These poor were at the heart of New Deal reforms and LBJ’s Great Society; they haunt us in reality TV shows like Here Comes Honey Boo Boo and Duck Dynasty. Marginalized as a class, white trash have always been at or near the center of major political debates over the character of the American identity.   We acknowledge racial injustice as an ugly stain on our nation’s history. With Isenberg’s landmark book, we will have to face the truth about the enduring, malevolent nature of class as well.

The New York Times Bestseller, with a new preface from the author “This estimable book rides into the summer doldrums like rural electrification. . . . It deals in the truths that matter.”—Dwight Garner, The New York Times “This eye-opening investigation into our country’s entrenched social hierarchy is acutely relevant.”—O, The Oprah Magazine “White Trash will change the way we think about our past and present.” —T. J. Stiles, Pulitzer Prize-winning author of Custer’s Trials

[afrotumble]

📷 Las'dish Deluxe (South Africa) - Facebook page

[askwhatsforlunch]

Whisky Cream Calf's Liver

Hearty and tasty, and a bit indulgent too, this Whisky Cream Calf's Liver makes an excellent lunch after a morning rugby practise, both feeding you well and filling your iron needs! Happy Wednesday!

Ingredients (serves 1):

1 tablespoon unsalted butter

½ tablespoon olive oil

a large onion

2 fluffy sprigs fresh oregano

1 (200-gram/7-ounce) calf’s liver

a heaped tablespoon plain flour

1/4 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper, to taste

1/4 cup good quality Single Malt Scotch Whisky

1/3 cup crème fraîche or sour cream

1 teaspoon demerara sugar

a couple of tablespoons water

In a large, deep frying pan, melt butter with olive oil over medium heat.

Finely chop the onion, and add to the pan. Cook, 2 minutes, until softened. 

Finely chop oregano, stalks and leaves, and add to the pan as well. Cook, another minute.

Increase heat to medium-high. Pat calf’s liver dry, and  sprinkle with flour on both sides. Shake off excess flour, and add to the pan. Cook, about 2 minutes on each side until just browned. Season both sides well with fleur de sel and black pepper.

Once well-browned on each side, transfer calf’s liver to a plate. Keep warm.

Add Whisky to the frying pan. Immediately and carefully ignite with a match, to flambé. Allow flames to die down, and stir in crème fraîche,until you have a nice, pale brown sauce. Add demerara sugar, cooking until dissolved. Stir in a little water to loosen the sauce, and return calf’s liver to the pan, a couple of minutes.

Serve Whisky Cream Calf's Liver hot with fluffy white rice, sprinkled with chopped oregano.

[asthegirlturns]

Barbacoa Beef Heart, Red Cargo Rice, and Roasted Daikon Radish and Brussels Sprouts. #tuesdaydinner #Foodie #ieatthereforeiam #haveaheart #offals #cruciferousvegetables #microbiomehealth #microbiome https://www.instagram.com/p/CphAJ9rOLWK/?igshid=NGJjMDIxMWI=

[pikesbasin]

assorted salted offal?

[black-and-yellow]

Lost

(minus grain)

[trillscienceofficer]

I know gagh and assorted offal dishes in Klingon cuisine are a whole can of worms (pun intended?) because they will sound disgusting to most westerners but it's not as if I've never eaten actual blood pie even if I'm from western europe or whatever. I bet gagh has a similar texture to raw mussels. I would try it

[thedreadvampy]

The thing is. Bad/gross food is rarely a DISH - when food is bad it's because it's been badly made, whether because of skills or available ingredients. but a dish p much only exists recognisably and has a name because someone likes at least one version of it.

which is to say. there isn't really a way of naming a dish, school of dishes or specific food culture and going EW ISN'T THIS DISH UNILATERALLY CONCEPTUALLY DISGUSTING without denigrating quite a lot of people.

like you don't have to like it in any form. but it's eaten and shared because it's good to a not insubstantial number of people when cooked right.

(and I don't really understand how you approach that with total incuriosity when it's a dish you haven't tried like. ARE rocky mountain oysters good? Maybe! I would very much eat some to find out!!!!)

this is actually something the British food poll did in a way the American ones I've seen haven't really - they described how the food they're imagining is, specifically, badly prepared (grey meat and veggies; unseasoned shepherd's pie). which is wildly tipping the scales by calling it British Food but. like. that is an on point definition of why that food is gross.

(this also applies to American chocolate, which like. Broad category but I think most of us understand this refers to low-cocoa high-sugar chocolate, probably with bucolic acid. so we are being invited to imagine Badly Made Chocolate not. the concept of chocolate)

personally I just think it's very rarely a good or funny idea to shittalk how gross any given food culture is. partly because food is important and culturally evocative for most people, partly because it's very...alienating? to be like WHO COULD EAT SUCH A THING? just because you wouldn't, and largely because to be frank it says more about you than about the food that you have so little imagination or curiosity that you can't imagine why a food might be enjoyable to folks who aren't you.

yes this includes jello salad, I would like to try it. ONCE. if it wasn't appealing to someone it wouldn't be so widespread.

[oh-no-its-bird]

bird. bird please. please. please write a ficlet/short oneshot for me about kakashi having raw meat cravings and how he deals with them. please. and at night he starts having dreams about the ghosts of his ancestors (including tobirama) at a feast or something where theyre eating. raw meat. or he dreams that theyre encouraging him to like 'you're so skinny because you don't have enough meat!' and kakashi thinks he's developing a mental disorder. please bird would you do it for me

Anything for you random anon in my inbox <3

Kakashi, the unfortunate lack of knowledge of the Hatake clan kekkei genkai, and his relationship with food; As seen by others over the years.

Oh also if you're brave enough to come off anon and give me ur ao3 I'll edit the fic to be gifted to you

[xinyuehui]

You'd better come back to the island quickly. Otherwise, everyone on the island, they will all have to die.

Scissor Seven S4 releasing on 23.01.18

[ebbpettier]

my favorite simon snow headcanon is "spells didn't affect simon correctly and he couldn't cast magician/human magic well at watford because it was an ugly duckling situation and the dragon wings were his swan moment before it all went to shit"

[fhtagn-and-tentacles]

OFFAL #5

by Roberto Padula

[askwhatsforlunch]

Calf’s Liver with Sage, Onion and Port Cream

I have developed an unsuspected taste for offal. Not all off them, mind you; I still steer clear of heads and tripes and trotters! But most livers and kidneys are fine by me. And this Calf’s Liver with Sage, Onion and Port Cream is a particularly tasty and warming dish to make coming home from the cold, after a walk in the snow. Calf’s liver has a rather light, delicate taste, as offals go; but it is still chocka with proteins and iron!

Ingredients (serves 1):

1 tablespoon unsalted butter

½ tablespoon olive oil

1/2 onion

4 large leaves fresh sage

1 (160-gram/5.10-ounce) calf’s liver

a heaped tablespoon plain flour

a pinch of salt and freshly ground black pepper, to taste

2 tablespoons good quality White Port

1/3 cup crème fraîche or sour cream

1 teaspoon demerara sugar

a couple of tablespoons water

In a small, nonstick frying pan, melt butter with olive oil over medium heat.

Finely chop the onion, and add to the pan. Cook, 2 minutes, until softened. 

Finely chop sage leaves, and add to the pan as well. Cook, another minute.

Increase heat to medium-high. Pat calf’s liver dry, and  sprinkle with flour on both sides. Shake off excess flour, and add to the pan. Cook, about 2 minutes on each side until just browned. Season both sides well with salt and black pepper.

Once well-browned on each side, transfer calf’s liver to a plate. Keep warm.

Stir White Port into the frying pan, to deglaze. Add crème fraîche or sour cream, and give a good stir until you have a nice, pale brown sauce. Add demerara sugar, cooking until dissolved. Stir in a little water to loosen the sauce, and return calf’s liver to the pan, a couple of minutes.

Serve Calf’s Liver with Sage, Onion and Port Cream hot with fluffy white rice.

[queer-here-and-in-fear]

hey btw if you've ever dealt with depression/feeling unloved and like psychological horror, play offal. its free, decently quick - graphics are good and characters are charming as shit.

and also, playing it for five minutes lead to me crying into my pillow like a baby. i am not a crier but FUCK. if youve ever been depressed, youve probably been moriah [the mc]. especially if your trans, as moriah is too.

(and as a bonus: if you like the concept but hate jumpscares - you'll be ok. im somebody who has screamed and cried playing roblox's piggy, and the horror part more unsettled me than scared the fuck out of me with jumpscares)

[buriedunderdaffodils]

people can be so picky about the meat they consume. take this skeletal muscle and marbled fat, maybe the smooth muscle of some internal organs; leave the rest of the offal behind. there's a sense of disgust toward the leftover remains of the slaughtered animal. fear, even, of confronting the fact that what is now dead on their plate was once alive. people cover their ears and close their eyes to it.

look at me, love. please trust me when i say no part of you could EVER disgust me. never ever. i'm not afraid of your body, even if you seem a little frightened of me right now. and you said you wanted to be completely inside me, didn't you? you can just nod, you don't need to try to speak around the gag.

yes, good. very good.

that's why i'm going to consume ALL of you. because i love you. i want you inside me too, i want you to fill me up so perfectly full, and it would break my heart to see any shred of you go to waste. the striated muscle all over your body, the skin keeping it safe, your liver, your lungs, even your stomach - i'll take it all inside my own. i won't even let your bone marrow be tossed away.

a part of me would love to keep your heart on my shelf, preserve it so it stays fresh for as long as possible. but we both know it wouldn't last. eventually it would decay. or something might happen to it - what if there's a robbery? oh, no, sweet thing, i can't risk someone else stealing your heart. and i would always know i was missing a part of you. no, dear, i want ALL of you to become all of me. that's the only place you'll be truly safe. i just want to keep you safe, and warm, and comfortable. inside me. right where you told me you want to be.

[nordic-language-love]

Conversation with my supervisor while at a Japanese restaurant the other day

Supervisor: *translating the menu* ...and then this one here is pig hormones Me: ...hormones? Supervisor: Yeah I know, but it's really popular here Me: You mean... pork meat from pigs fed with hormones? Supervisor: No, I mean like, the hormones Me: ... Supervisor: You know. The innards. Intestines and stuff Me: That's not what hormones means in English