Is there a special term for cooking with "spare parts" ?!
Is there a special term for cooking with "spare parts" ?
Aside from the obvious adjectives of gross, disgusting, etc...
Is there a special culinary term for using spare parts of meats, as well cooking with them? Spare parts would be things like pig's feet, beef tongue, chitterlings, liver, poultry gizzard, etc. Example: Haggis is a dish made from sheep's heart, liver, and lungs, all stuffed into the sheep's stomach. (pardon me while I gag)
Why in the world anyone would want to eat "spare parts" is beyond me and the thought is almost enough to make me turn vegan.
Answers:
Every culture has contributed recipes and food styles to modern cooking, and every culture has some form of "waste not, want not", in which every possible use is made of a slaughtered animal. There are many words (in many languages) that represent this. For example, "andouille", which is a popular type of spiced sausage, actually means "pig intestines" in French.
"Why...anyone would want to eat (such things)" is out of necessity. Or at least, it USED to be. There was a time when all the foods (meats, vegetables, whatever) consumed by a particular family were grown or produced by that family. They didn't have any choice (which is to say, they had little money, and there wasn't a supermarket nearby) but to make all possible use of the food available to them. Nowadays, people typically have a choice. If they consume a dish consisting of entrails, it probably represents their family/cultural tradition.
I can't think of a blanket term that represents this practice in general, but I think there must be one.
Cajun cooking.
The term that comes to mind is "frugality."
http://en.wikipedia.org/wiki/offal...
hot dogs