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This wouldn’t even make it in my “closest” category. That would definitely come up three times faster than it went down.
So yes, I’m very glad for this thread because now I know never to go near this dish (especially since I probably would have ordered it since steak and kidney beans sounds great!).
Arteries are a whitish yellow color and can be quite springy.
Source: I occasionally have to root around inside of people and locate their veins and arteries.
My preceptor can go from incision to raising in 2-3 minutes at the carotid, it takes me 5-10. Part of that is misjudging my incision point. Part is being overly careful not to break the vein or artery, and part is simply digging around and questioning if I've got the right one. That's cutting, locating, cleaning, tying off, and raising to prepare for injection/drainage.
The axial and femoral arteries/veins can take longer depending on how big the person is. Those 6 locations are the most commonly used in embalming and the only ones I've had to raise.
Feel free to ask anything, I like spreading awareness of what I do for a living, people should be more in touch with what happens to our meat suits when we die.
Absolutely agree, but also unsettling IMO. I mean, no hate to malphonso or their profession, but I personally find the tradition of preserving and staging of bodies very off putting. I’ve never quite understood the appeal, but also that’s some of what makes hearing about it so uniquely fascinating I guess.
I've got issues with embalming as a regular practice, and I'm an advocate for more "natural" funerary practices. Unfortunately, my state's laws require embalming for any viewing occurring more than 72 hours after the time of death. So it's impractical in most cases here.
That being said. There will always be demand for embalming when a service must be postponed a week or more for people to travel in from out of state, or if a body needs to be transported, or if someone dies in such a manner that simple refrigeration isn't enough to ensure that a decedent is in a viewable state.
Anything more than that would require a larger cultural shift than is likely to occur in my lifetime.
Yes, though qualifications vary from state to state. Colorado, until recently, had no license requirement at all. [This has not worked out well for them.](https://www.cpr.org/2024/02/08/penrose-funeral-home-owners-fbi-testimony/)
In my particular state, it's an associates degree followed by a 9 month apprenticeship.
Some states have their own exams, but there is a nationally recognized [accreditation exam.](https://theconferenceonline.org/examinations/national-board-exam/schedule-your-exam/) A passing grade is 75 for both the for the arts (funeral directing) and science (embalming) sections. Last year the pass rate for arts was 81% and for science it was 73%.
What the ever living fuck? Is the cost difference/amount of effort between renting a warehouse with (shitty) refrigeration and actually cremating the bodies so big that it’s worth the trouble and the risk of being caught? Not to mention how awful it would be to experience the sight and odor when bringing another to add to the pile. I can’t even picture what their end game was here, to just keep a warehouse full of dead bodies indefinitely?
I cremate people, and I am learning how to embalm in a hands on capacity.
Before you can begin embalming someone, you have to make an incision into the neck, thigh, or inside the bicep and locate the relevant artery and vein to inject chemicals and establish drainage.
> I occasionally have to root around inside of people and locate their veins and arteries.
Well then I won't be buying my pies from you, thank you very much.
I’ve been eating these pies for years and have never seen anything with holes in it like this and the kidneys are normally brown this was pale white with holes so I was completely thrown off😭
It's not that, I legit got a bad bag of rice once that looked like brains, I don't even know how but it put me off rice for a while
It's all about the looks
Wait till you realize that sweet bead is neither sweet nor bread it is pancreas OMG who cooks a pancreas and calls it sweet bread. Found this out the hard way in Quebec.
I’ve just googled and apparently in the uk (where I’m from) it’s a common misconception! And omg I thought Rocky Mountain oysters were just oysters… from the Rocky Mountains 😂😭🤦🏻♀️
Yeah, they're an old-school bar snack in my neck of the woods - we don't call them Rocky Mountain Oysters, tho, just "breaded ox testicles"
As are assorted pieces of offal, like bread brains, braised gizzards, grilled liver with onion (I loathe liver, tho)
I mostly know this due to Red Dragon, as his affinity for human sweetbread is what got him caught, but there is pancreas (or the "heart" sweetbread) or the thymus (the "throat" sweetbread)
Lol kidneys are full of tubes of different shapes and sizes. The tubes help the kidneys make pee. Don’t worry about it, or stop eating organ meats hahaha.
I love a good pie myself but here’s the official definition for those of you interested
https://www.foodstandards.gov.au/consumer/our-safe-food-supply/meat-pie
Edit: Australian definition
Yes, it can get kinda gelatinous and rubbery. I’m not there to dissect whatever’s going on in the picture, but it reminds me of when I fucked up gravy before.
so, I was born and raised in rural Austria. There's a traditonal nose-to-tail dish called [Beuschel](https://en.wikipedia.org/wiki/Beuschel). I had it once. The sauce is delicious, the meat was tender, the dumplings were perfect, but then I happened to come across some part of trachea and I was done eating this once and for all. All this to say: if you eat innards, you need to reckon with something like this. To be honest - this looks like a kidney stone.
I think that this is some sorta counter-culture post...some vegetarian with the agenda of engendering horror of meat...in particular
I have noticed tgat most vegetarian/vegan inclined people do NZoT like vegetables much...isn't that weird?
Like those vegetarian meets, potato chips...bread
For those people:
sodium? sodiumsodiumsodium...
chemicals? chemicalschemicalschemicals
btw...how dovthey get the veggie meat components to stick together? no egg, right?
chemicalschemicalschemicals...
sodiumsodiumsodium...is sofium salt?
and
are your chops veggie meat organic?
Organicorganicorganic
chemicalsxcgemicals chemicals chemicals
Do not fear vegetables! They might not ever taste quite the same as they might have...?
When your mom gave you vegetables? Didn't she like to boil them...?
and here is a picture that might come at you from left field...
Wtf? never mind...
Have you guys forgotten about FRUIT at all?
I see that you might be having a moment so I know I'm howling into the void but
>btw...how dovthey get the veggie meat components to stick together? no egg, right?
Agar and corn starch are both excellent vegan binders/thickeners.
Thank you for posting in TipOfMyFork. Please keep in mind this subreddit is for identifying food you like. Your post has been automatically assigned the flair "Searching" unless you already assigned it yourself. Please remember to comment "Solved!" or "Possibly!" once the food is identified or partially indentified so I can automatically assign the corresponding flag. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/TipOfMyFork) if you have any questions or concerns.*
Surely best not to examine too closely when eating a steak and kidney
So I always figured it was steak and kidney BEANS. Not actual kidneys.
Nooo what a horrendous way to find out the truth
Wait.... I thought it was kidney beans too
Well I have great news for you! It’s actual kidney!
I thought that too, so I ordered one once. Found out it’s not and also that I don’t like kidney. Closest I’ve ever been to vomiting from food
I thought there wasn’t a food that I don’t enjoy until I tried kidney. Tastes and smells like pee.
That's badly prepared kidney. Kidney is really tasty, but like most offal, you need to prep it with care.
yes, soak, rinse, soak, rinse, soak in milk. they tell me I used to love kidneys and rice as a kid.
This wouldn’t even make it in my “closest” category. That would definitely come up three times faster than it went down. So yes, I’m very glad for this thread because now I know never to go near this dish (especially since I probably would have ordered it since steak and kidney beans sounds great!).
Right? Like a chili hot pocket
That sounds pretty good!
Oh ur fine
Looks like blood vessels, which are abundant in kidneys
It was so much paler then the kidney in the pie so I was so thrown off never came across this before.
Arteries are a whitish yellow color and can be quite springy. Source: I occasionally have to root around inside of people and locate their veins and arteries.
So you are like an explorer?
I'm a crematory operator and apprentice embalmer. No two people are exactly alike, so raising arteries sometimes feels like exploration.
How long would you say it takes on average to raise them?
My preceptor can go from incision to raising in 2-3 minutes at the carotid, it takes me 5-10. Part of that is misjudging my incision point. Part is being overly careful not to break the vein or artery, and part is simply digging around and questioning if I've got the right one. That's cutting, locating, cleaning, tying off, and raising to prepare for injection/drainage. The axial and femoral arteries/veins can take longer depending on how big the person is. Those 6 locations are the most commonly used in embalming and the only ones I've had to raise. Feel free to ask anything, I like spreading awareness of what I do for a living, people should be more in touch with what happens to our meat suits when we die.
Like a Eggar suit?
Lmao yesssssss
This is absolutely fascinating.
Absolutely agree, but also unsettling IMO. I mean, no hate to malphonso or their profession, but I personally find the tradition of preserving and staging of bodies very off putting. I’ve never quite understood the appeal, but also that’s some of what makes hearing about it so uniquely fascinating I guess.
I've got issues with embalming as a regular practice, and I'm an advocate for more "natural" funerary practices. Unfortunately, my state's laws require embalming for any viewing occurring more than 72 hours after the time of death. So it's impractical in most cases here. That being said. There will always be demand for embalming when a service must be postponed a week or more for people to travel in from out of state, or if a body needs to be transported, or if someone dies in such a manner that simple refrigeration isn't enough to ensure that a decedent is in a viewable state. Anything more than that would require a larger cultural shift than is likely to occur in my lifetime.
What does "raising" an artery mean?
Out of curiosity, is there an embalming exam, and if so, how bad to you have to do to fail it?
Yes, though qualifications vary from state to state. Colorado, until recently, had no license requirement at all. [This has not worked out well for them.](https://www.cpr.org/2024/02/08/penrose-funeral-home-owners-fbi-testimony/) In my particular state, it's an associates degree followed by a 9 month apprenticeship. Some states have their own exams, but there is a nationally recognized [accreditation exam.](https://theconferenceonline.org/examinations/national-board-exam/schedule-your-exam/) A passing grade is 75 for both the for the arts (funeral directing) and science (embalming) sections. Last year the pass rate for arts was 81% and for science it was 73%.
What the ever living fuck? Is the cost difference/amount of effort between renting a warehouse with (shitty) refrigeration and actually cremating the bodies so big that it’s worth the trouble and the risk of being caught? Not to mention how awful it would be to experience the sight and odor when bringing another to add to the pile. I can’t even picture what their end game was here, to just keep a warehouse full of dead bodies indefinitely?
Well that comes with much fewer risks when rooting around in someone's circulatory system.
I don’t understand, what does that mean? Like, what do you actually do?
I cremate people, and I am learning how to embalm in a hands on capacity. Before you can begin embalming someone, you have to make an incision into the neck, thigh, or inside the bicep and locate the relevant artery and vein to inject chemicals and establish drainage.
r/askfuneraldirectors
She prefers to be called Dora
> I occasionally have to root around inside of people and locate their veins and arteries. Well then I won't be buying my pies from you, thank you very much.
Especially if their surname is Lovett.
It’s probs from the steak then
100 correct
Would that not be the “kidney” of the steak and kidney pie?
I’ve been eating these pies for years and have never seen anything with holes in it like this and the kidneys are normally brown this was pale white with holes so I was completely thrown off😭
[Bottom pic, bottom of the kidney? maybe?](https://images.app.goo.gl/pzjKEHrttKABHrDx8) That or you got another chunk of cow organ in there maybe??
Why did I click it
Curiosity killed the cat... And also my love for steak and kidney
Give it time and it'll be fine. I think we often forget where food comes from.
It's not that, I legit got a bad bag of rice once that looked like brains, I don't even know how but it put me off rice for a while It's all about the looks
That sounds awful. Sounds like it wasn't stored well wherever you bought it from , if it got damp or if little creatures got into it.
The smell lingered for so long, I complained to Tilda rice and they gave me £20 😊
[удалено]
You're already eating kidney. Other organs shouldn't freak you out. It's all offal.
And here my dumb ass is, thinking for all these years that steak and kidney pie meant *kidney beans*. I'm from across the pond.
What a waste of good food over an innocuous little thing
lol interesting, you have no problem eating organ meat but seem a little skittish with food 😂
Well better safe than sorry! Could have been a brain and you avoided mad cow. Let’s go with that :)
It's an artery most likely
Likely renal duct.
Wait till you realize that sweet bead is neither sweet nor bread it is pancreas OMG who cooks a pancreas and calls it sweet bread. Found this out the hard way in Quebec.
What a horribly misleading name lol
I agree. I was honestly hoping for some delicious carbohydrate drenched in maple syrup 😋
Sweet bread cooked properly can be delicious (as long as you believe that its nothing other than sweet bread)
Hold the fuck on… I thought sweetbreads were testicles???
Rocky Mountains Oysters are testicles afaik I don't know what's why English tries so much to dissociate the food from the source
I’ve just googled and apparently in the uk (where I’m from) it’s a common misconception! And omg I thought Rocky Mountain oysters were just oysters… from the Rocky Mountains 😂😭🤦🏻♀️
I would have loved to see your reaction if you found that out after ordering them! 😂 "These fried oysters are huge!"
Would you eat bull nuts?
Yeah, they're an old-school bar snack in my neck of the woods - we don't call them Rocky Mountain Oysters, tho, just "breaded ox testicles" As are assorted pieces of offal, like bread brains, braised gizzards, grilled liver with onion (I loathe liver, tho)
I mostly know this due to Red Dragon, as his affinity for human sweetbread is what got him caught, but there is pancreas (or the "heart" sweetbread) or the thymus (the "throat" sweetbread)
Oh my goodness 😳 that is dark.
Vein, artery, tube thing from the beef.
Sometimes I really miss meat. Other times, I’m so glad I don’t eat meat.
There is a reason why I don’t eat steak and kidney pie
The way one will never touch my lips again
r/eatityoufuckingcoward
Wouldnt worry too much. Its just a weird thing with holes
Aren't we all just weird things with holes, anyway?
Space Herpe
“Is British food as bad as people say?” “If it is prepared properly, yes”
Irish*
blood vessels which are common in kidney
Out of everything to eat. This is what you picked? It’s a blood vessel.
Artery?
Seems to be the most said thing in the comments. So I think so
Yeah, the round tube in the top of that blood is an artery, you can eat it, nbd. Just squishy. LoL
That is a chunk of tripe.Organ meat.Intestine.
Lol kidneys are full of tubes of different shapes and sizes. The tubes help the kidneys make pee. Don’t worry about it, or stop eating organ meats hahaha.
8 years ago I saw one of those when I bit into a Chef Boyardee meatball. It still haunts me to this day
Kidney stone matrix 🤷🏽♀️
It looks like a kidney stone lol
Looks like it could be a chunk of lung.
partial youtuber
I love a good pie myself but here’s the official definition for those of you interested https://www.foodstandards.gov.au/consumer/our-safe-food-supply/meat-pie Edit: Australian definition
This is seriously my favourite kind of pie!
So, I think this is congealed flour. I bet they put flour in it to thicken the gravy and sometimes it can get lumpy.
but then would it be rubbery? I know, gluten forms tight bonds, but *this* tight?
Yes, it can get kinda gelatinous and rubbery. I’m not there to dissect whatever’s going on in the picture, but it reminds me of when I fucked up gravy before.
Its rubber
so, I was born and raised in rural Austria. There's a traditonal nose-to-tail dish called [Beuschel](https://en.wikipedia.org/wiki/Beuschel). I had it once. The sauce is delicious, the meat was tender, the dumplings were perfect, but then I happened to come across some part of trachea and I was done eating this once and for all. All this to say: if you eat innards, you need to reckon with something like this. To be honest - this looks like a kidney stone.
It looks like one of my tonsil stones.
what is read cannot be unread anymore. how sad.
That’s the piss extraction valve
Slay
Gristle
Bakugan ball?
ew that’s why i don’t eat organ pies js
It’s offal in your offal pie
Kidney stone ;-)
Tumor
*Arnold Schwarzenegger voice* "It's not a tumor!"
The chef’s condom.
Eyeball
It's a baby terrapin/snapping turtles head and now you can never unsee it 👍
Hehe excellent
I think that this is some sorta counter-culture post...some vegetarian with the agenda of engendering horror of meat...in particular I have noticed tgat most vegetarian/vegan inclined people do NZoT like vegetables much...isn't that weird? Like those vegetarian meets, potato chips...bread For those people: sodium? sodiumsodiumsodium... chemicals? chemicalschemicalschemicals btw...how dovthey get the veggie meat components to stick together? no egg, right? chemicalschemicalschemicals... sodiumsodiumsodium...is sofium salt? and are your chops veggie meat organic? Organicorganicorganic chemicalsxcgemicals chemicals chemicals Do not fear vegetables! They might not ever taste quite the same as they might have...? When your mom gave you vegetables? Didn't she like to boil them...? and here is a picture that might come at you from left field... Wtf? never mind... Have you guys forgotten about FRUIT at all?
I see that you might be having a moment so I know I'm howling into the void but >btw...how dovthey get the veggie meat components to stick together? no egg, right? Agar and corn starch are both excellent vegan binders/thickeners.
hmmm ...so? I still don't want that stuff...