Vegan

[Packbat]

I'm a little boggled by the automatic rejection, too - I mean, doesn't, oh, sandwiches act as a proof of concept for "bread + fillins"?

[GreatLimmick]

Leather and human eyeballs were where I got turned off. I don't even know how human eyeballs would get into bread.

[Globus]

You see, you grind them up first...

[GreatLimmick]

Allow me to clarify. I don't know who would put human eyeballs in bread. (I'm assuming they would only get in intentionally, and that only humans make bread.)

[Merle]

Fuck you, my tripebread is awesome.

I was more worried about the leather and human eyeballs.
I am somewhat disturbed by the idea of tripebread, but that is mostly because I have trouble with the concept of "pig" as a food animal rather than any problem with the food itself.

[doctor100]

You see, you grind them up first...

Not mashed? So we are using dried eyes?
I had though it was going to replace the eggs.

[GreatLimmick]

Fuck you, my tripebread is awesome.

I was more worried about the leather and human eyeballs.
I am somewhat disturbed by the idea of tripebread, but that is mostly because I have trouble with the concept of "pig" as a food animal rather than any problem with the food itself.

You can make tripe out of anything with a stomach. There are even a few different kinds of beef tripe, based on what chamber of the stomach it's made from. Personally, I have some trouble conceptualizing parts of the digestive tract as food, but I don't feel like i can complain too much considering how much my great grandmother liked chitterlings.

[Globus]

You see, you grind them up first...

Not mashed? So we are using dried eyes?
I had though it was going to replace the eggs.

I figured I'd add it as spice, but your way works too.

[Merle]

Fuck you, my tripebread is awesome.

I was more worried about the leather and human eyeballs.
I am somewhat disturbed by the idea of tripebread, but that is mostly because I have trouble with the concept of "pig" as a food animal rather than any problem with the food itself.

You can make tripe out of anything with a stomach. There are even a few different kinds of beef tripe, based on what chamber of the stomach it's made from. Personally, I have some trouble conceptualizing parts of the digestive tract as food, but I don't feel like i can complain too much considering how much my great grandmother liked chitterlings.

I would have had trouble with the same concept until the first time I tried stuffed derma. (It's vegetable and/or beef sausage traditionally using intestine as a casing, though they usually use synthetic casings now.)

Of course, now one of my mother's specialties is vegetarian stuffed derma made without a casing at all, so it's technically unstuffed derma, so we just get confused.

[GreatLimmick]

Right, my grandfather used to make homemade pork sausage using... some sort of tissue as the casing. Probably intestines? I'd have to ask my mother; it was back when she was a child. For some reason, I have an easier time imagining eating that than chitterlings. It probably has something to do with using the intestines as a containment and delivery system for meat rather than as meat by itself.

In case you're wondering, yes, they pretty much cooked the entire thing. Feet, fried skins, rendered fat... I'm not sure if they cooked the brain, but it wouldn't surprise me much.