HOME > Chowhound > General Topics >


Food bits and parts you fight for?

- The corner pieces from lasagna

- The ends of tri tip, flank steak, or prime rib

- The bits that fall off when frying tempura or chicken fried steak

- The innards from roast chicken

- The water leftover from boiling dumplings (makes for great "peasant" soup with a little bit of sesame oil, soy sauce, scallions and s&p)

And you?

  1. Click to Upload a photo (10 MB limit)
  1. The wings off smoked turkey at Thanksgiving...or any other time. Skin is crispy and most of the fat is rendered out, and it has a great smoky taste.

    1 Reply
    1. re: steakman55

      the dark purple spot in a shark or swordfish steak, SO much tastier than the rest of the steak.

    2. The fat from the steak. Many people trim it off, scooting it to the side, so that they can enjoy the 'meat', and discard the fat. I scoot it aside, thinking, "I'll be with *you* in just a moment." My boyfriend will start to eye my plate (he who disdained steak fat before my tenure in his life), forcing me to scoot the plate from his reach.

      The roasted skin of chicken or turkey. When a pan comes out of the oven, I never think of the meat first. I see the crisp, golden sheath, with its bubbles of dried skin crispiness, and my fingers twitch. I would serve naked chicken, if I could get away with it.

      The cream on the top of the can of coconut milk. I lick it off. It's like custard, with only a slight danger of a cut on the tongue.

      In our home, the meatloaves and casseroles tend to appear as if they are shrinking. The ends and sides always go first. I frequently contemplate slicing and frying the perfectly moist interior of a meatloaf. Maybe next time.

      My boyfriend has never had a clove of overly roasted garlic. As far as he is concerned, every pn comes out perfectly, every time. And it will stay that way.

      The pile of ginger that comes with our sushi. The boyfriend has learned to give way on this. For me, it's another dish by itself.

      Our local hotdog stand does excellent hand-cut fries. It is rare to find that one deeply amber specimen that holds almost *no* potato inside it's shell. Whoever finds one such treat is likely to hold it up, and taunt, "Look what *I* found." I hate it when that person isn't me.

      16 Replies
      1. re: onceadaylily

        "The roasted skin of chicken or turkey. When a pan comes out of the oven, I never think of the meat first. I see the crisp, golden sheath, with its bubbles of dried skin crispiness, and my fingers twitch. I would serve naked chicken, if I could get away with it."


        I so hear you on this one. Once in a while my DH will pick up a roasted chicken from costco for dinner and he is now threatening to buy two just so I will leave his skin alone. And when it comes to turkey, that first breast slice never makes it to the plate. And after dinner, if there is any left it does get naked before it is broken down for the fridge.

        1. re: boyzoma

          Last Thanksgiving I finally got over my trepidation over having to flip such a large (and hot) bird, and roasted it breast-side down for the majority of the cooking time. I wanted to cry when I saw how beautifully the skin was *all the way around*.

        2. re: onceadaylily

          lily - i so love that amber french fry shell! mmmm

          in my family there's always a fight for the chicken livers and the oysters. DH likes the oysters but doesn' t like liver so I get it all to myself at home. it's just when i visit my mother that I have to hover with a sharp fork and a ready elbow! lol

          1. re: jujuthomas

            It's funny, I never eat the bits that come with the turkey or chicken. But, lately, I've been wanting to. That maybe Gordeaux's opportunity; the boyfriend has had those bits to himself for years (the bird's, I mean). The boyfriend always says, "I cannot believe you don't want any of this" while shielding his plate, prison-style.

            I anticipate trouble, come cooler weather.

          2. re: onceadaylily

            If you ever run into trouble with your current bf, drop me a note. You are my soulmate.
            Plus, you can have all of the pickled ginger when we go out for sushi.

            My family tends to think of me as some kind of monster when I peel the crackly skin off of the thanksgiving bird and munch away. I never try to convince them otherwise. More for me.

            1. re: gordeaux

              The last time I talked about chicken skin, it was. . . an incident (it was me, some thighs roasted for soup, and then the boyfriend came home early) that inspired another Chow to post a video of Cartman gorging on chicken skin.

              However, I look nothing like Cartman. But if I ditched the boyfriend for you, Gordeaux, then we'd likely have to cook two turkeys. Actually, that appeals to me.

            2. re: onceadaylily

              ohmygod, we are soulmates. the fat on steak! when i was a kid the parents would cut the fat off in the pan, the big fat pieces with the purple butcher's stamp? i would end up eating 4 portions of steak fat. BF trims his, so i get his now. chicken skin too. i could peel a chicken and live on its skin. and the pope's nose, on a roast chicken. and as a kid i would crack the chicken legs and eat the marrow.

              when i brown/sear a pork roast, or any meat, actually i end up picking at the crispy salty fatty bits before the roast or stew meat or chicken or whatever makes it to its next step.

              i lick the coconut can top too...

              any fried potato dish. the BF makes extra of his crispy potatoes that have been fried with grated garlic, because he knows i'lll go back for thirds.

              fingerfuls of condensed milk right from the can.

              and i eat all my ginger at sushi too.

              1. re: onceadaylily

                Lily, a woman who steals other people's steak fat? I think I'm in love.

                Edit: Looks like I'm not the only one!

                1. re: joonjoon

                  Only on Chow does this make me sexy. When dining with family, it merits the use of my first *and* middle names in admonition.

                2. re: onceadaylily

                  lily...every single thing you listed speaks to me.
                  Were we together in another life??

                    1. re: onceadaylily

                      Thanks...but I'm not as blue as I look in the little avatar picture.

                      BTW...the roasted poultry skin and the sushi-accessory ginger thing were particularly resonant.
                      (and I've actually done that pan fried meatloaf slice, and it is indeed as perfect a thing as you imagine it to be.)

                  1. re: onceadaylily

                    I'm with you on steak rind, chicken skin, and the coconut cream. My favorite parts from roast chicken are the wings and crispy tail. Used to crunch on chicken cartilage (made my children shudder) too but now it actually grosses me out. Ewww... and the veins in chicken legs, and the necks!!!

                    1. re: kemi5

                      Nothing gross about it. Love that cartilage...I also like to crunch on the ones that you sometimes find in pork ribs too (depending on how they're cut).
                      My late dad and I used to fight over the cartilage pieces in the meats.

                    2. re: onceadaylily

                      The subject of turkey skin is a sensitive one for me. A few years ago, my approaching-elderly dad decided to rid the Thanksgiving turkey of skin before it was served. I was appalled. I waited a few weeks and quietly informed my mom that I would have to kill him if he ever threw away the skin again. The message was partially received. The next Thansgiving he saved the skin. On a plate by itself. If he had had an evil grin, I would have thought it was funny, but he just didn't understand. We don't have turkey anymore.

                      1. re: BillyZoom

                        Bz, that is a travesty. If I were you I woulda taken the reserved skin and fried it up in a pan and turned it into a monster turkey skin cracker. yum.

                    3. The crusty ends of a decent loaf of bread.
                      The sunken middle of my mom's loaf-style pound cake, where the batter is still slightly gooey.
                      The ends of a grilled pork tenderloin, with some char on it.

                      4 Replies
                      1. re: nofunlatte

                        The outside edges of char siu, caramelly black goodness. Hungry now.

                        1. re: grayelf

                          I'm totally with you on that one.

                        2. re: nofunlatte

                          nfl, you'd have to fight my dad for the "sad" part in the middle of the pound cake :-).

                        3. Fried salted chicken backs
                          Bone marrow
                          Bone off of a great pork chop
                          Fish cheeks
                          Soup bones
                          Half popped pop corn kernals
                          And for my hubby - rice treats (the stuck on remains in the pot when you make rice - add a drop of oil and salt, cook for 10 min on low and voila rice treats)

                          1 Reply
                          1. re: juliewong


                            Puerto Ricans like myself call that bit of rice stuck to the pot "pega'o", which is the same as "pegado", or stuck. And that pegao has a polarizing effect on Ricans-- either you love it or you hate it. In my family, we're pegao haters! But at church potluck you can see folks battling over those leftovers during cleanup.

                          2. The part of the turkey stuffing that sticks out of the bird and gets crunchy.

                            1 Reply
                            1. re: beachmouse

                              My sister and I fight over the crispy parts of stuffing, we also put the stuffing that would not fit in the bird in a small bowl and put it toward the back of the stove while the turkey cooks. After it heats up for awhile, we fight over it.

                            2. Steak bone (t-bone, prime rib, etc)
                              Chicken 'oysters'
                              Chicken carcass

                                1. re: buttertart

                                  The "core"? What do you mean by that? The rind? Core to me sounds like the inner flesh??

                                  1. re: ipsedixit

                                    The inner part that runs through the center, if you cut a watermelon in quarters the top bit between the cut surfaces and the seeds (or where the seeds would be in a seedless melon).

                                    1. re: buttertart

                                      Or if you open your watermelons by dropping them or hitting them with a stick (Like the Japanese like to do, if anime is any indication) the extra pillar that sticks to one peice

                                    1. re: ricepad

                                      Yes of course, better term for it than core with its negative connotations. Also known as "the best part"!

                                  2. The oysters on a chicken or turkey have been mentioned
                                    the middle cinnamon roll when making Pillsbury cinnamon rolls in a round pan
                                    When I was a kid it was chicken or turkey hearts and gizzards, now they are all mine as the in laws think they are disgusting.
                                    The crispy bits on mac and cheese fresh out he oven
                                    The blood/juice on the plate after cutting a nice piece of meat, sopping it up with some good bread.

                                    1. Chicken and turkey tails.

                                      1. Maybe I missed it, but nobody mentioned the Pope's Nose. Best part of the chicken/turkey.
                                        Others are:
                                        - the crispy skin on a roast duck
                                        - the first bite of sashimi
                                        - that piece of bacon that never makes the plate when you're making breakfast
                                        - the leftover sauce you sop up from escargot or mussels
                                        - the burnt kernels of pop corn

                                        12 Replies
                                        1. re: jhopp217

                                          Ah, but you're wrong, jhopp217....nobody fights over that piece of bacon, because nobody but ME knows about it!

                                          (And I did mention The Last Part Over The Fence, too...)

                                          1. re: jhopp217

                                            "Maybe I missed it, but nobody mentioned the Pope's Nose. Best part of the chicken/turkey."

                                            Oh but they did, it's just not many people know that that's what it's called.

                                            1. re: jumpingmonk

                                              Isn't the pope's nose the same thing as the oyster?

                                              1. re: soypower

                                                no, the "popes nose" (also called the "parsons nose" in some families) is the end of the bird; that little pointy nub of flesh where the tail feathers were attached. The oyster (from what I understand from reading other threads, its a pair of darkish muscles/organs that are found on the birds inner thighs.)

                                                1. re: jumpingmonk

                                                  I see. I guess I learn something new everyday! :o)

                                                  1. re: soypower

                                                    Poultry oysters are the round bits of flesh on the lower back of the bird - either side of the backbone. Chickens and turkeys specifically (turkey ones can be quite big). Especially good if they've stuck to the bottom of the pan and gotten all nice and brown.

                                                    1. re: buttertart

                                                      "Especially good if they've stuck to the bottom of the pan and gotten all nice and brown."
                                                      just made me drool! lol

                                                      1. re: buttertart

                                                        They have an even better name for the poultry oysters in French - sot-l'y-laisse - which translates to "fool leaves him there" - and we all fight over these choicest of morsels in my family. But as I am chief cook and master mother - I reserve at least one for me!

                                                2. re: jumpingmonk

                                                  Pope's nose! OMG I never heard that. What a riot. I always hated the look of that thing and cut it off before cooking. Maybe because my siblings referred to it as the naughty bit when growing up. Funny. Never would I think it was edible never mind tasty!

                                                  1. re: Island

                                                    oh goodness - it is orgasmic! crispy, juicy, fatty..... you must now try it! make sure you get a chicken with a prominent one, and put plenty of salt on it before roasting.

                                                    1. re: mariacarmen

                                                      Mariacarmen "orgasmic"? So my siblings were right about calling it the naughty bit. :>)

                                                      1. re: Island

                                                        yep, 'fraid so. you can't go the rest of your life without trying it!

                                              2. The top of a banana bread loaf.
                                                The residue left on the cardboard twinkie or zinger holder.
                                                OMG, the residue left on the bottom of a cake tray? Keep the piece of cake, I just want the tray!!!

                                                brownie crusts/ edges

                                                If you eat any African foods when they serve the stews on top of the injera - the soggy injera!

                                                Ditto for Indian food. I normally only have it served this way if I'm serving it myself, but I will
                                                layer the breads (roti / paratha / naan - whatever I have) on the bottom of a tray, then ladle the gravy dishes on top. When the bread gets soaked, it's too good for words.

                                                The mango pit!

                                                1 Reply
                                                1. re: gordeaux

                                                  If you lived in the Middle ages and were a noble, the peasantry (or the dogs) would probably HATE you; you'd probably EAT all the trenchers.

                                                2. A couple of my favorites don't require much of a fight:
                                                  - crunchy tail of a whole fried catfish
                                                  - pudding skin
                                                  - rancid cheese
                                                  - wasabi paste right from the tube
                                                  - trigger fish livers
                                                  - day old overnight deviled eggs with a good crust
                                                  - my gringo friends won't touch the "grueso" part of chicharron, so it's all mine!

                                                  6 Replies
                                                  1. re: Veggo

                                                    The pudding skin would require a fight with me.

                                                    1. re: nofunlatte

                                                      Sounds like fun, and a refreshing change from Jello wrestling, which is so declasse..:)

                                                      1. re: Veggo

                                                        Oh I hope Veggo doesn't like the squidgy middle bit of the pound cake, or it's gonna be a three-way smackdown btwn nflatte, veggo and MY DAD...I'm betting on the paterfamilias here, since the fight involves food :-).

                                                        1. re: grayelf

                                                          I sense an interesting Pay-per-View opportunity!

                                                    2. re: Veggo

                                                      Can you tell me more about this rancid cheese? Is there a stage when cheese is rancid but not moldy or inedible?

                                                      1. re: Humbucker

                                                        When soft ripened cheeses reek of ammonia, and aged cheeses become mysteriously slimy and especially aromatic, it's ambrosia. Surface mold on cheese is no biggie, just slice it off. Blues require mold injections at birth.
                                                        I welcome feedback from fellow cheese mice about really ripe /rotten cheeses.

                                                    3. The peice of cake that has the most piped decoration/flowers on it.

                                                      4 Replies
                                                        1. re: mrbigshotno.1

                                                          That's funny ... cuz that's the part I hate the most. Something about all that insipid cream and I can't get over the feeling that the food coloring will give me cancer. Irrational, no doubt.

                                                          1. re: ipsedixit

                                                            Don't know if that's irrational ipse. Recently had cake at a bday party. Frosting top (must have been sprayed on, I guess) had saturated blue color that tasted bitter. Whatever happened to using food color to just give a _tint_ to your base?

                                                          2. re: mrbigshotno.1

                                                            I'm with you Mr Big. And if it's a sheet cake I want an outer corner so i can have 3 sides of frosting. Not wild about it if heavily colored though, especially if it's red dye.

                                                            Just the opposite if brownies or pie. No crusty end pieces please and I always give my pie crust edge to my husband. I'm more about pie innards than the crust.
                                                            But for bread and meatloaf I want the crusty end pieces.

                                                          3. Used to fight with brother for licking cake mixing bowl and handmixer beaters clean. Mom intervened and said one could have the beaters and the other could have the bowl. Both bro and I cried foul and ultimately set up turns. You take beaters this time and I'll take the bowl. Next time we'll switch. Salmonella you say? Never heard of it. Now, it's all mine! DH is an anti raw-egg agent and am hoping son will be too :)

                                                            1 Reply
                                                            1. re: sweetTooth

                                                              The husband has replaced the brother in my fights over licking the beaters. And we compromise it the same way your mom (and mine) made my brother and I - one gets the beater, one gets the bowl. =)

                                                              The heart of a cinnamon roll
                                                              The heart of a side of palmier
                                                              Another vote for crispiest piece of chicken/turkey skin

                                                            2. The tops of muffins, the outside edges and corners of cakes (they always have the most frosting!), fried chicken skins.

                                                              1. For my beloved it's the bit of fatty, gristly-tendon kinda thing on the outside of a piece of prime rib.

                                                                Me, I've had a couple of peak experiences at Katz's deli in NYC where the carvers give me little hunks of the brisket or corned beef that become dark and caramelized... can you believe that they actually throw some of these bits away???!!!!

                                                                1 Reply
                                                                1. re: shaogo

                                                                  Obviously haven't heard of the 11 Commandment: Thou shalt not discard the crunchy bits. Blasphemy. And now I want brisket...

                                                                2. The corner piece of lasagna, mac & cheese, and scalloped potatoes.
                                                                  The wings of the chicken or turkey.
                                                                  Roasted poultry skin.
                                                                  The crusty fat on beef.

                                                                  1. Ditto all, except for the dumpling water and most of the chicken innards- but dammit I get the gizzard.

                                                                    The ends of a loaf of bread

                                                                    Turkey skin on Thanksgiving, chicken skin other times as long as it's reallly crispy

                                                                    The fat on a nice ribeye if it isn't a huge flabby underdone thing

                                                                    The piece of cake with all the decoration/flowers on it. The corner if possible, curse me if you will. I don't even have much of a sweet tooth- I guess if you're gonna go for it, GO FOR IT


                                                                    The part of the grilled shrimp that still has the shell on, next to the tail- best meat on it, you just have to prize it out with your teeth.

                                                                    1. When my husband makes pork BBQ and he starts shredding the meat, he will sometimes threaten to cut my fingers off as I grab for those delicious end bits.

                                                                      1. The heel of a crusty loaf of bread. We like crust in my family.

                                                                        1. Has anyone else ever been the rascal who took more than their fair share of the broiled bacon strips layered over the top of BBQ baked beans?

                                                                          8 Replies
                                                                          1. re: FoodFuser

                                                                            You mean those strips of bacon is for EVERYONE???

                                                                            1. re: ipsedixit

                                                                              Are. R.

                                                                              The shift from the plural "are" to the singular "is" has great gravity when positioning in the potluck line.

                                                                              Were I right behind you in line, I would whack your wrists with my fork as you stole the broiled bacon, even moreso if you later peeled and absconded the browned portions atop the macNcheese.

                                                                              1. re: FoodFuser

                                                                                "even moreso if you later peeled and absconded the browned portions atop the macNcheese."

                                                                                I made Alton Brown's stovetop mac and cheese last night. The boyfriend assured me it was perfect, I kept thinking there was *something* missing. I couldn't quite put my finger on what it was.

                                                                                Maybe I can use my torch on the leftovers.

                                                                                1. re: onceadaylily

                                                                                  Oh yes how could I forget about the crusty top of mac n cheeses, especially if sovered in browned bread crumbs.

                                                                                2. re: FoodFuser

                                                                                  My apologies. English was my second (maybe third, if you count Klingon as a full blown dialect) language growing up ...

                                                                                  1. re: ipsedixit

                                                                                    English IS your 2nd language. You still speak it, don't you?

                                                                                    1. re: pdxgastro

                                                                                      There are those that would certainly dispuate that.

                                                                            2. The heads of freshly steamed prawns, I love sucking the juices and other yummy stuff out. I made like a fiend when I managed to catch the end of spot prawn season in Vancouver.
                                                                              The deep fried tails of the prawn tempura...I love crunching them. Oh yum!
                                                                              The fatty bits and gristle from a ribeye steak, not all of it but just a few nibbles to go with the meat so that it melts in your mouth. Ahhhh....

                                                                              3 Replies
                                                                              1. re: bdachow

                                                                                Next time you steam prawns, reserve the head and try them deep-fried. It's like eating the most crunchy savory tater tot in the world, plus if you get the right head there's a bit of "squirt" action that just tickles the tongue to no end.

                                                                                Good eating!

                                                                                1. re: ipsedixit

                                                                                  Oooohhhh...I know. When I get the sashimi, the restaurant always deep fries the head and get to crunch and munch my way through them. Still can't bring myself to eat the eyeballs but everything else is fair game. Droooollll...

                                                                                  1. re: ipsedixit

                                                                                    AMEN to fried shrimp heads...probably my favorite deep fried food period.

                                                                                2. oh man, i can go on this one:

                                                                                  corner pieces that are crispy like lasanga that have the crispy bits of cheese
                                                                                  Chicken Oysters or just the oysters of any poultry in general
                                                                                  Crispy bits of skin
                                                                                  End pieces of crusty bread like baguettes
                                                                                  the part of the pork butt right by the bone
                                                                                  and Cheeks. of fish or pork is the ultimate - i will fight a man for this

                                                                                  1. Put me down as another pope's nose lover. I love it on a chicken, but REALLY love it on a turkey. I was shocked to learn that my stepmother shares this fondness. I used to think I only had to fight my brother for it.

                                                                                    I love those browned bits stuck to the bottom of a pan after roasting a chicken.

                                                                                    I'm also a chicken skin and steak fat lover. Acutally, I'm an all-around fat lover. I have always been that way ever since I was a kid. I remember when my family started being concerned about my health and started poo-pooing my love of fat. They made me feel embarassed if I didn't cut the fat off. I started pretending I didn't like it. Times have changed.

                                                                                    1 Reply
                                                                                    1. re: Avalondaughter

                                                                                      You (and those other part that goes over the fence last lovers) might be interested to know that containerloads of turkey tails are shipped every week to Micronesia, where they are the most prized part of the bird. They're a barbecue specialty there. Next holiday in Palau or Saipan, maybe?

                                                                                    2. My sister could completely desnude a Pepperidge Farm Louisiana Crunch Cake. You couldn't even tell it was ever frosted!

                                                                                      For me it's the blood that pours out of the chicken & cooks in the fat on the bottom of the pan. If the bird is still bloody, I'll tip him butt up & let it flow into the fat & that blood will turn from red to oozy brown quickly! Oooo. Heaven!

                                                                                      1. Wow, unless I missed it, no one mentioned my favorite: after making roast chicken (whole or parts), the caramelized gelatinous fond that sits at the bottom of the pan beneath the chicken fat. When the chicken comes right out of the oven, it's too hot to eat. After 1/2 an hour, it hardens up. At about the 10 minute mark, though, it's like chicken molasses.

                                                                                        2 Replies
                                                                                        1. re: sbp

                                                                                          Spooky how similar Carolina and sbp's posts are, obviously put up at the same time!

                                                                                          1. re: sbp

                                                                                            oooh yes, both of those! cooked steak blood, cooked chicken blood, chicken molasses - all elemental yummnesss.

                                                                                          2. All things that everyone has already stated... with the addition of all the ridiculously flavorful roe and yellow gunk (I think some people call this the tamale) inside a blue crab or lobster... seriously my favorite...

                                                                                            4 Replies
                                                                                                  1. re: buttertart

                                                                                                    Is that tamale? as in "cold today, hot tamale?" ( ;

                                                                                              1. Lots of things mentioned already but in addition, the fishy oil that remains in the tin after sardines have been eaten....love to crumble a few crackers, mash in the oil, and eat. High in omega 3's, right? Practically a health food, I reckon.

                                                                                                1. Cold rare steak, turkey skin, bits of fried chicken. I will hide them in the fridge and not feel one bit guilty. Chicken livers but not the gizzard; cold roast chicken;leftover mashed or gratin with a little sour cream or gravy. : ) Great thread.

                                                                                                  1 Reply
                                                                                                  1. So I see many of my favorite naughty bits but I don't see the broiled cheese that slid off of whatever onto the cookie sheet. It's usually browned on the ends..mmmmm

                                                                                                    1. Was expecting to see a few of my favorites and am not disappointed. The yummy browned cheesy corners of baked macaroni, the chicken tail (pope's nose) and oysters, any innards, crispy skin, steak fat, gnawing on the bones, marrow, and necks are definitely fighting goodies.

                                                                                                      But a few of my faves are so far unmentioned.

                                                                                                      The wing tips on a roasted chicken ... Mmmm! I can't even wait for the sucker to cool down at all before I'm pulling them off and crunch-crunch-crunching on them bones and tasty skin. Heaven!

                                                                                                      The bit of stuffing where the turkey skin was stretched over and cooked to form a foodgasmic stuffing/skin hybrid substance of pure joy. My Mom and I still go to blows over the split on this one every year.

                                                                                                      The chicken feet straight out of the stock pot ... that's is some yummy sucky-slurpy happiness.

                                                                                                      The slice of pie with the big, thin bubble where the mozzarella has browned in a delicious crisp skin.

                                                                                                      The leave-behinds from a bag o' bagels. All the garlic, onions, kosher salt, and poppy seeds you can scoop up and sprinkle over the cream cheese. Oh yes!

                                                                                                      The weird little almost-dumplings bits that fell off during boiling. They're like dumpling beebees rolling in your mouth.

                                                                                                      Man, I could go on all day ... *hah* I'm such a food fetishist.

                                                                                                      1 Reply
                                                                                                      1. re: mangetoutoc

                                                                                                        I'm with you, I'm with you on all of these!
                                                                                                        The stuffing-skin hybrid is a special joy indeed.

                                                                                                      2. One of my favourite foods is the bone and meat next to the bone of roast lamb. Usually three days after cooking. Some salt and pepper and tomato sauce. The eldest male in three generations fought for this :)