Disclaimer: Don't read on if you are not offally interested. I don't want to traumatize anyone.
This is the part where Motorbreath would say only the French would appreciate the stuff Chinese eat. (Our cultures appreciate good food). Even B1 refused to touch offal. I muttered that I bought this at his favorite supermarket Meidi-ya (land of natto for both of us).
B1 was a bit disbelieving that Japanese would eat offal.
Oh please, I was introduced to the joys of offal by a Japanese Yakiniku restaurant in Ang Mo Kio when I was 11 years old. =D Trust me, the Japanese know their beef.
Anyway I dumped into three slices of striploin for Mr Fussy, but he complained that the striploin is tough. Cheap cuts *shrug*. Instead I was intrigued by why the offal tasted even more rough and rubbery after so many hours of boiling. I am suddenly reminded of the bloody pig intestines I boiled trying to mimick Ah Zhong Mian xian. I got down the mian xian phlat, but wasn't able to make the pig intestines soft like the shop's.
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