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Cook the Book: 'Beyond Nose to Tail' Contest
Tacos de cesos and fried pigs feet have to be my favorites.
Mussels for beginners?
Throw away any that are open before you start cooking them and throw away any that are closed when you're done cooking them.
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Recent Comments | Response to Comments
Sack Lunch: Chili-Rubbed Hanger Steak Wrap
I'd really recommend not wrapping the wrap at home. Warm up the tortilla at work, if you can, then wrap it all up. Nothing tastes worse to me than a cold flour tortilla. Except maybe a cold corn tortilla.
Cook the Book: 'Beyond Nose to Tail' Contest
Tacos de cesos and fried pigs feet have to be my favorites.
Mussels for beginners?
Throw away any that are open before you start cooking them and throw away any that are closed when you're done cooking them.
Sack Lunch: Chili-Rubbed Hanger Steak Wrap
Since I left a message here nearly a month ago I've seen lots of visitors coming to my page. Unfortunarely, my page is written in German only. In case someone is interested to know more about anything - just leave a comment. I'll be glad to translate the requested text or recipe.
Best regards
Rosemarie, Germany (http://hubschrauber.wordpress.com)
Sack Lunch: Chili-Rubbed Hanger Steak Wrap
I prefer fresh meals, and my today's lunch in the office was looking so nice that I took a photograph for my web site http://hubschrauber.wordpress.com
Recipe on request!
Best regards
Rosemarie, Germany
Sack Lunch: Chili-Rubbed Hanger Steak Wrap
on Sunday I usually spend the day doing some extra cooking. which usually involves a selection of chicken parts or a small whole chicken, and either a small (2-3lbs) ham or the same size beef roast. I freeze everything in single serving pkgs and s.o. has lunch all week, either as sandwiches or a full meal with leftover sides. I tried doing the leftover route but he complained constantly about eating the same thing for dinner and then lunch.
Sack Lunch: Chili-Rubbed Hanger Steak Wrap
How about something easy to pack for lunch...egg salad, or tuna salad, bake 3 or 4 bone- in chicken breasts and slice while still warm, makes a great sandwhich with lettuce & mayo, bake a small ham enough for dinner and slices for lunch...
Cook the Book: 'Beyond Nose to Tail' Contest
Thanks to everyone for commenting and congrats to our winners:
czken
Jeke
sheldel
chasgoose
clumsycook
dvchurch
digitalburro
michellelikestoeat
holybasil
Ravara
Cook the Book: 'Beyond Nose to Tail' Contest
Lengua and barbacoa tacos are definitely in the top. Sweetbreads. And it's ankimo season - one of my favorite liver dishes ever.
Cook the Book: 'Beyond Nose to Tail' Contest
I'd have to go with the haggis myself
Cook the Book: 'Beyond Nose to Tail' Contest
Bulls foot soup and ice cold hieneken at 2pm , roadside in St. martin
Cook the Book: 'Beyond Nose to Tail' Contest
Sweetbreads. Lovely, ethereal, just-barely-there-then gone.
Cook the Book: 'Beyond Nose to Tail' Contest
Honeycomb tripe! I've had it broiled, boiled & in a bowl of menudo. My favorite recipe is the Trippa Alla Romana I found on epicurious.com. If I won Beyond Nose To Tail I would definetly be open to trying exciting and new types of "offal foods". Ha!
Cook the Book: 'Beyond Nose to Tail' Contest
Not to be boring, but I have to say that liver pates and foie gras are pretty hard to beat in my opinion. I also really like blood sausage. I am excited to try roasted marrow, which I have a recipe for in a new cookbook I just bought.
Cook the Book: 'Beyond Nose to Tail' Contest
It's gotta be livermush. A North Carolina favorite - sliced thin and pan fried.
Cook the Book: 'Beyond Nose to Tail' Contest
My recent discovery of roasted marrow bones (yeah, so sue me) tops just about every "favorites" list I've ever constructed...
Cook the Book: 'Beyond Nose to Tail' Contest
For me, it's a tough call between scrapple and haggis. I have family from Wilkes-Barre, so I've been eating scrapple as long as I can remember, but I recently had haggis at Bethlehem, PA's Celtic Classic and it was amazingly good. I think all in all, I have to go with scrapple since it's been part of my repertoire for so long.
Cook the Book: 'Beyond Nose to Tail' Contest
It's a toss up between lingua and cabesa tacos. Also always enjoy liver onions and bacon.
Cook the Book: 'Beyond Nose to Tail' Contest
Geez... Pozole is usually made with pork roast, sometimes chicken.
MENUDO is made with tripe.
Sorry about the mistake. I love them both! :c)
Cook the Book: 'Beyond Nose to Tail' Contest
Only had sweetbreads once but it was one o the best dishes I can remember. On a regular basis, it's a tie between menudo (tripe) and chicken liver pate.
Cook the Book: 'Beyond Nose to Tail' Contest
I was born & raised in Southern New Mexico, so much of the offal I've had has been typical of the hispanic culture. I grew up eating tongue/lengua "sandwhiches" (lonches), fried chicken gizzards dusted with chile powder & scrambled egg and cow brain burritos with my Grandfather. My favorite, though, would have to be pozole. It's a kind of soup made with hominy and tripe. We eat it with New Mexican red chile sauce, diced onions, lime & oregano. My mouth waters just thinking about it.
Cook the Book: 'Beyond Nose to Tail' Contest
I don't normally eat meat, but everything that goes into Brazil's national dish Feijoada (black bean stew with sausage, different meats and several pork "parts" in it: feet, tail, ears, etc.) is delicious!
Cook the Book: 'Beyond Nose to Tail' Contest
Smoked cured tongue. My mother used to buy the whole thing, boil it, skin it, and slice it. Delicious!
I wish I could find it in Southern California.
Cook the Book: 'Beyond Nose to Tail' Contest
Ok I know you want us to post our favorite offal dish. But I truely and honestly have none! YUCK!!!
Cook the Book: 'Beyond Nose to Tail' Contest
kway chap makes good use of spare parts - clear broth with flat noodles (something like rice flour fazzoletti) that is served on the side with stewed pork offal like intestines, trotters, and my favourite, pig skin (collagen!). the most authentic stalls have pig's blood (solidified like tofu) too.
angler fish liver sashimi that melts in your mouth. does uni sashimi count? that's sea urchin ovaries right? mmm
Cook the Book: 'Beyond Nose to Tail' Contest
confits des gesiers, duck's gizzards slowly poached in duck fat. you can buy that in any crummy supermarket in france.
oh, and chopped liver, of course. with lots of gribenes and onion.
Cook the Book: 'Beyond Nose to Tail' Contest
I have to go for a classic and one of my first experiences of offal, beef tongue in brown sauce with button mushrooms, yum!
Cook the Book: 'Beyond Nose to Tail' Contest
I love my mama's smothered liver and onions. She first soaks the liver in buttermilk, then beer. So delicious.
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I'd really recommend not wrapping the wrap at home. Warm up the tortilla at work, if you can, then wrap it all up. Nothing tastes worse to me than a cold flour tortilla. Except maybe a cold corn tortilla.