offaly

offaly (comparative more offaly or offalier, superlative most offaly or offaliest)

1. Alternative form of offally
   • 2011, Felicity Cloake, Perfect Christmas Day:

     I also try adding some chopped turkey liver, as recommended by Delia in another recipe, but find the offaly flavour rather strident;

   • 2012, Fereidoon Shahidi, Arthur M. Spanier, Chi-Tang Ho, Quality of Fresh and Processed Foods, page 52:

     Changes in soluble proteins, free fatty acids and free amino acids were measured, as these degradation products could be responsible for the development of 'livery/offaly' flavor and could also explain the increase meat pH during prolonged chilled meat storage.

   • 2012, Marc Abrahams, This is Improbable:

     Human volunteeers rated thirteen different commercial pet food samples, concentrating on eighteen so-called flavour attributes: sweet, sour/acid, tuna, herbal, spicy, soy, salty, cereal, caramel, chicken, methionine, vegetable, offaly, meaty, burnt, prawn, rancid, and bitter.

   • 2015, C. Webster, Southend Made Me, page 64:

     Liver and bacon was my sister's favourite; the astringent taste of offaly cow's liver, layered with strands of streaky bacon and dashed with a hint of English mustard.

   • 2021, James Suzman, Work: A History of How We Spend Our Time, page 106:

     Hunter-gatherers – and indeed most human populations before the twentieth century – eschewed lean cuts like fillets in favour of the fattier, gnarlier, offalier cuts because these were far more nutritious.