Entries tagged with 'offal'
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[Photograph: Michael Nagrant] Call me the Fergus Henderson of food writers or the Chris Cosentino of culinary scribes—I'm mad about offal. But it wasn't always so. As the first generation son of a close-knit Polish family, I regularly turned my nose up at the ubiquitous Czernina (duck blood soup), head cheese, and various tripe at our holiday celebrations. Having the stuff around so much eventually took the fear factor out of such foods, and I started to experiment to the point where I'm now only a few tarantula nugget bites away from transforming into Bizarre Foods host Andrew Zimmern. As such, I'm always on the lookout for a good deal on organ meats, and with the opening of Folklore in...
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Vice Magazine enlists a Swedish friend to cook with blood: Whenever I say, “Eeeeeeeeew” from seeing the big, bloody boogers they try to pass off as food in the supermarkets, my Swedish friend Kristoffer gets all defensive and starts talking about how blood contains tons of iron and vitamins and that students eat it with noodles because it’s so cheap and nutritious. To prove a point, I decided to force him to actually cook the stuff. Related The Nasty Bits: Cooking with Cow's Tongue The Nasty Bits: Lamb's Neck Stew...
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One of the aspects that I appreciate most about Vietnamese cuisine is that nothing goes to waste. From bones to meat to blood and guts, each and every part of an animal is put to good culinary use. Cháo lòng turns piggy odds and ends that most butchers would toss out with the garbage into hearty and soothing rice porridge. Cháo Lòng is one of the rare offerings in Saigon that is served from morning until evening. The dish is hot, satisfying and easy on the pocket at only 6,000 VND a bowl. Street vendors dishing up cháo lòng can be easily spotted with their giant metal vats and glass display cases filled with piles of offal and stacks...
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As promised, here's the place where you can throw your hat in the ring to win a copy of Fergus Henderson's Beyond Nose to Tail, which Serious Eater Cathy just weighed in on. The first recipe from the book will be up in a few minutes, but for now, if you'd like to win a copy, just tell us what your favorite offal dish is. We'll be giving away ten (10) copies, choosing the winners at random from among the comments below. Commenting will close at noon ET Saturday, October 27. The standard Serious Eats contest rules apply....
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Fergus Henderson, is there any animal part you won't eat?: "Not many. I’m not crazy about lung—though we use it in faggots, which works very well. And I suppose a pig’s penis doesn’t really grab me. But the ingredients we use, we use because they’re yummy. Nothing is in the book for shock factor. I don’t search out weird organs for the thrill of it. Everything has to be delicious."...
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Although testicles—euphemistically referred to as "prairie oysters" and "fries" in edible form—are usually served battered and deep-fried, Angela Garbes of The Stranger was underwhelmed by the heavily breaded testicle slices she ate at the 25th Annual Testicle Festival in Clinton, Montana. She describes her attempt to prepare testicles in a non-deep fried manner in order to fulfill her craving for the overlooked offal. Sadly, the result was not very appetizing....
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A head-to-tail dinner thrown at San Francisco's Incanto by chef Chris Cosentino was documented in glorious multimedia detail on Hungry Magazine by Michael Harlan Turkell. The children of Fergus Henderson (the original head-to-tail chef) are popping up at restaurants all over Europe and the U.S., and, from our vantage point, that is indeed a good thing....
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OK, so as a visual spectacle of hot pot cooking, nothing beats the world's largest hot pot I posted about last month, but this 1.5 mile-long hot pot table that sat 100,000 people is still pretty amazing, especially when you consider they "ate about 30 tons of tripe and 20 tons of duck intestines." I do not envy the clean up crew!...
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Au Pied de Cochon operates as a kind of commune, taking in artists, cooks, and the variously offbeat. In two years' worth of Mondays, while the restaurant was closed, chef Martin Picard and sidekicks put together and published a cookbook-cum-scrapbook.
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Chris Cosentino, executive chef of San Francisco's Incanto, is a well-known fan of offal: he serves dishes like pig’s trotter cake and salt-cured pork liver in his restaurant, is working on an offal cookbook, and runs a site called Offal Good, "a guide and informational source for proper handling and cooking techniques for working with these lost cuts of meat. You will find recipes, food porn, and places to buy and eat offal." On April 22, he'll be on Iron Chef battling Mario Batali, offal's most famous proponent and afficionado in America. Ladies and gentlemen, set your TiVos!...
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