I love those. I usually inject them directly into my coronary arteries for quicker action.
Can’t you at least think of them as job security?
I use my skin every day. I’m very attached to it. It’s my biggest organ. If I were to lose it, I’d feel flayed.
Oh, skins! No, the last time I used those was, er, a few years ago. Those don’t look as though they would roll up very easily.
I use skins on my skis, don’t think they’d fry up very well.
What about internal organs?
Do you mean like stuffed sub-mucosa or fried tripe?
Still remember one restaurant that had fried up some salmon skins for an appraiser, wish I could remember where, but I think it was one of the local Japanese restaurants.
There are some parts of a bird or other standard animal I wouldn’t eat, but it seems worse when people hack off the breast meat and other “choice” parts and trash the rest as not worth eating. Seems to me chicken cracklings and other uses of skin have had a long history prior to this mockup, but seem less common in the modern skinless/boneless offerings. Really, why fry when you can skewer and grill?
In our family grown women, some might even say elderly grown women, will chase each other around the house, inside and out, for grilled turkey, chicken, duck, goose, pheasant, or quail skin. Always reminds me a bit like gulls in a MacDonald’s parking lot after one has snitched or begged a french fry.
I like anything fried, chicken skin, pork skin, yeah boyyeeee!
I make great crackling. My favorite part of crackling is when I pull it out of the oven right in front of one of the health nut freaks who only eats small portions of lean white meat on rare occasions after they’ve run a marathon.
I love good crackling. Difficult to get it just right, though. With a lovely, golden brown and crispy outer surface, backed by a nice chewy layer and then that lovely soft, fatty layer - the one that melts in your mouth and settles further south - on the innermost part of the skin.
Slu-r-r-r-p!
Whew…far too early in the morning for that haggis photo Mute…I’m feeling decidedly unwell as I type 
..
Never too early for this kind of Haggis:
That’s the kind of haggis I wake up to all the time. Also makes a nice snack while driving.
I don’t know, I saw keyboards but no organs, can ya have haggis without organs?
Yes Paul I quite like that Haggis…a bit more ‘vegetarian friendly’ than Muteys …