#organ-meats

#organ-meats

But when you pull off that tail section, you will reveal inside the cavity something that stands out against all of the pink and white flesh - a strange green paste. For many bib-clad lobster eaters, this green stuff ends up in the bin along with the scraps of cracked and empty shells, but they don't know what they are missing. That green paste is called tomalley, and despite its potentially off-putting appearance, it's a part of the lobster experience begging to be savored.

Liver is a controversial cut, but Fieri's reason for hating it is straightforward. "Liver is nasty," he told People. Now, it is definitely an acquired taste for many. If you were a '90s kid, chances are you grew up haunted by the idea of liver and onions, just like Doug Funnie. The meat can be quite gamey in flavor and somewhat grainy in texture. Not to mention that common cooking mistakes can make liver tough and unappetizing.