During the years I’ve been food writer for The Roanoke Times, I’ve been afraid to admit that I hate offal.
I guess I figured food writers should be adventurous, and the fact that I don’t like to eat organ meat would peg me as unadventurous or unworldly.
Well, I now know that’s pretty ridiculous of me. After all, I’ve tried the hearts, liver, kidney, thymus and pancreas glands, stomach lining, cheeks and intestines of various animals during my lifetime. With the exception of the glands, which were battered and deep fried, I didn’t like any of them. To me, organs always taste faintly like the substances they processed while still part of a living, breathing animal.
Adventurous means trying things; it does not necessarily mean liking them. However, one of the aspects of this job that I will absolutely NOT miss is feeling obligated to try “variety meats.” You offal eaters can have at it.
But there are folks near and dear to me who love certain organ meats. My father is one of them.
Often, when I head up to Bath County to visit him, he asks me to pick up a package of liver pudding at the grocery store in Roanoke because he can’t find it in his neck of the woods. I always picked up a block of Neese’s liver pudding at the Kroger in Daleville, but the last time we checked, they didn’t carry it.
My attempts to find liver pudding at other stores have been unsuccessful. Of course, I haven’t looked at every store in the area, so I will continue the hunt in the hopes of finding some liver pudding for Dad and Aunt Suz to mix into their scrambled eggs at Christmas (gag).
If anybody happens to know where I can find liver pudding in the Roanoke area, I would be so grateful for a heads-up. It is generally stocked near hot dogs, sausage, scrapple and other products that probably contain their fair share of mystery meat.
While we’re on the subject, I’m interested in how many of you are organ meat lovers. When you are offered offal, do you say “Ew” or “Mmmmm”?