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MrsWheelbarrow
January 6, 2011
My friend, Kim (www.theyummymummy.blogspot.com) and I are hosting a year of cooking from Michael Ruhlman's Charcuterie book. There will be monthly challenge recipes and, hopefully, a lot of camaraderie. Ruhlman has signed on and will chime in when he can. We're trying to scare up some prizes, too. Here's the link to the details, for all you offal supporters: www.charcutepalooza.com
Charcutepalooza. The Year of Meat.
Charcutepalooza. The Year of Meat.
Sodium G.
January 6, 2011
I love that Chris Consentino and feel so lucky to live right down the street from his offaly good restaurant in SF. Chris can make anything taste good and he was one of the first chefs to ever say "yes" to making a delicious, complex, and totally salt-free meal for me. Now if we can only come up with a way to cure meat sans salt...
Three hearty beef cheek cheers to Chef Consentino for his constant creativity and inventiveness.
Three hearty beef cheek cheers to Chef Consentino for his constant creativity and inventiveness.
cheese1227
January 6, 2011
OK, ladies and gentlemen. I have to admit that I am somewhat of an offal virgin. But I am hoping ot mend my ways and choke down the gagging reflex. I have five days in Lyon at the end of the month and I need to know what offal simply can't be missed.
pierino
January 6, 2011
Tripes would be good. They do those well in Lyon. I'm always amazed that people think they hate things they've never actually tasted.
cheese1227
January 6, 2011
I wouldn't classify it as a hatred, more of a fear of the unknown. Tripe is the one thing I have had, actually. And I was honored with the duck heart at a recent meal I had with several native Chinese cooks. Both tasted of the sauce they were cooked in, only the texture was new.
MrsWheelbarrow
January 6, 2011
I'm all for offal. Like the others who have commented, I'm doing my best to honor the animal and Cosentino's blog has been inspirational.
lastnightsdinner
January 6, 2011
One of many reasons we were so excited about the recent opening of the new artisan butcher shop here (Persimmon Provisions in nearby Barrington, RI), is that we once again have access to some less-appreciated parts, sourced from farms who are raising and slaughtering the animals in a humane way. Already we've brought home foie, trotters and sweetbreads,and we're looking forward to cooking with tongue and kidneys and more. Here's to Chris Cosentino and others who have encouraged us to honor the animal by using as much of it as we can.
Kayb
January 5, 2011
Y'know, there's parts, and there's parts. I've got no prob with the "less desirable" cuts of meat, love any kind of sausage, and will deal OK with some organ meats (though I can only deal with liver if it previously inhabited some sort of bird, and is prepared in a pate). But I've been in on too many hog-killings to deal with chittlins and souse meat. I do love a ham hock or an oxtail or a trotter, though, and cracklings rendered from lard in the big kettle over a fire outdoors are food of the gods.
betteirene
January 5, 2011
Best. Episode. Ever. of "No Reservations" was when Cosentino fed a very appreciative Tony Bourdain.The guy's got brains and balls, figuratively and literally.
pierino
January 5, 2011
Pierino says, "mighty fine. Bring me your tripes, your lambs' tongues, your sweetbreads, your pigs' ears. And your hungry, poor and cheap too."
TasteFood
January 5, 2011
Incanto is fabulous. And you can order the whole pig. Shouldn't that be on the menu for the next piglet party?
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