"Stewing the pig's ears affords a precious by-product: a pot of flavorful stock." [Photographs: Chichi Wang] More Nasty Bits Duck Tongue » Dashi-Simmered Eel » All Nasty Bits recipes » The Fergus Henderson meal I shared with my Serious Eats...
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When we think of eating organs, we imagine the red, glossy innards of various beasts and fowl. The skin, however, the largest organ of them all, is a boon for the cook and meat lover.
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Editor's note: Our friend and Serious Eater Cathy, who praised this week's Cook the Book selection on Monday, is back with thoughts on today's recipe, which ends our dance with Beyond Nose to Tail. But it doesn't have to end...
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The baked potato. Throw some butter on there, some salt, a little pepper, and you're good to go, right? Or maybe you load it with sour cream, bacon bits, cheese, etc. Why don't you forget those preparations for a minute...
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I'd imagine this hot chocolate pudding would be an especially welcome dessert on a chilly day. (But who knows when that may be, what with the weird unseasonably warm weather that's befallen much of the U.S. lately). As the authors...
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We're going to take it down a notch from yesterday's pressed pig's ear dish. This one's safe even for vegetarians. Who'da thought that'd be the case from a book called Beyond Nose to Tail? With its striking red and green...
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And the first recipe from Beyond Nose to Tail is go! Here's what'll do you for Pressed Pig's Ear, a dish Henderson describes as "thin slivers of joyous piggy jelly, within which there is a beautiful weave of ear."...
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