Entries tagged with 'The Nasty Bits'
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"It always feels so rewarding to add another type of neck to one's repertoire of necks." [Photographs: Chichi Wang, unless otherwise noted] I like to cook stews. I have a penchant for storied, time-consuming stews with a higher-than-average rate of...
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[Photographs: Chichi Wang] Pig's stomach and beef tripe are fairly common finds in ethnic markets, but it's not everyday that I come across lamb tripe. Sitting next to an assortment of livers, the packages of lamb tripe were neatly...
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[Photographs: Chichi Wang] If beef tongue is something of a monstrosity, then pork tongue is the smaller, subtler of the two. Even so, at five or more inches in length, the tongue of a pig is not to be...
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[Photos: Greg Takayama] To those who claim there's nothing better than a juicy steak, I offer the stomach as this week's counter-argument. Nose-to-tail eating affords a whole range of enticing textures. We often judge food by its taste, but...
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"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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Duck tongues? Wait, ducks have tongues? Yes, and the organ is actually a fatty delicacy. Barely two inches long, the tongue is small and flimsy but tastes intensely ducklike. When freshly fried, duck tongues are as addictive as potato chips.
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[Photograph: Chichi Wang] This week, The Nasty Bits leaves the world of bones and innards and treks to the other side of nasty. Generally, this series chronicles the unconventional parts of conventionally eaten animals, but what if we examined...
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"The ghoulish shade of its skin, so unlike the golden-brown hue that we associate with a perfectly roasted bird, appeared more macabre than appetizing." [Photographs: Chichi Wang] I learned to speak English by watching a lot of old movies. Carey...
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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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[Photographs: Chichi Wang] To make a stew, there must be gelatin and bone. To find the highest concentration of the two, look no further than tail. I've written before on the perfection of pigs' tails, but bovine tails make...
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