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The Nasty Bits: Dulet, the Ethiopian Dish of Beef, Liver, and Lamb Tripe
I have eaten dulet (an Ethiopian combination of beef, liver, and lamb tripe) for four straight meals in a row. This is a record, even for me. The first of those meals took place at Lalibela, a popular Ethiopian restaurant in the Logan Circle neighborhood of Washington, D.C. They were out of beef tripe, but they had lamb tripe in the kitchen. The waitresses ask me every time I order a dish containing organs if I am sure that's what I want. Yes, I always reply without hesitation.Notes from the South: Chitterlings from Busy Bee in Atlanta
Our Nasty Bits columnist is on a road trip down south! Today she checks in with us with thoughts on a Southern offal delicacy. [Photograph: Chichi Wang] "I'll take a plate of your chit-ter-lings, please," I told my waitress. "What was tha', sugar?" she replied. I paused, then thought better. "I mean, your chit-linz," I said. "Oh, the chiltlins!" she said in a moment of recognition. "Sure thing, hon." Chitterlings, or chitlins, are pork intestines in Southern soul food cookery. And that conversation? Just took place in the South. Atlanta, Georgia, to be exact. I'm on a quest for the most barbeque-lickin', pie-dishin', offal-lovin' joints across the grand old American south. I've dived into plates of deep-fried chicken livers, gnawed...Cooking with Blood
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...Snapshots from Vietnam: Cháo Lòng, Awfully Good Offal
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...Cook the Book: 'Beyond Nose to Tail' Contest
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....It Doesn't Grab Me Either
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."...It's Tough and Oozes a Weird Gray Substance
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....Wish We Were There: Head to Tail Dinner in SF
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....Hello? I'd Like to Make a Hot Pot Reservation for a Party Of 100,000
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!...Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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