Serious Eats - seriouseats.com

Scape a bit of dirt from a pig's knuckle and throw that in too will ya. Jeez!

with you all the way, chichi.

the only editorializing going on here is naming the column "The Nasty Bits" so as to ward off close-minded people and make it sound "good" to be "bad"; otherwise, there is no trend going on here, just a newfound (and hopefully long-lasting) respect for the food and animals that we consume.

some of the earliest comments on this thread are laughable and Lorenzo's comments about offal being a trend as opposed to eating primal cuts just means that he's fallen for the very long, mainstream and profitable trend of trimmed chicken breasts, pork tenderloins, and steaks being the only acceptable protein, easily purchased in vacuum-sealed packs at costco.

this banter is cracking me up. i kind of agree w/ both sides - this offal craze is annoying (only b/c i hate 'crazes' and anything resembling 'foodie trendy' - gag me) and also necessary. every single one of our ancestors used offal often in their dishes and, for some reason, we all kind of stopped. Americans just don't eat much offal unless it was passed down from their heritage. I grew up hearing the word "pigs feet" often - but I'm Italian and that was a main ingredient in my grandma's sunday gravy. Had I ever eaten duck tounge before last year, no. Had I ever realized how amazing veal liver is for dinner until 5 years ago? Nope. How about how to clean a kidney? Not since eating it in France for the first time 6 years ago. Once I was exposed to and convinced of how great these lesser cuts could be (usually b/c i trust restaurants when traveling), I started using them in my dishes more and more. I no longer fear things I didn't grow up with - I embrace them. I think that's the point of all this (kinda - but, let's be honest, the name of this blog is SERIOUS Eats - they want a bit of shock factor) - to trust them on how delicious something could be.

oh, and w/ these crispy pig ears, they are really good. i made these from fergus' book. first ate pigs ears a la plancha style in Madrid. but you really do have to go easy on eating them b/c they are very rich. paired w/ the salad is a great thing to do.

I don't get the negative comments. But, then I don't get the people who get upset when I make negative comments about Sandra Lee (no one here, btw. Just an internet observation).

I really like this column because even if the recipe is something I wouldn't make (mostly just because it's more difficult to procure items and BF will only eat offal that he can easily identify as "muscle" - tongue, heart, etc.), it still lets me think about food preparation and technique. I purchased a whole oxtail the other day to braise and I thought about this column. I keep hoping the store in question gets in some duck feet and/or tongues. I'm pretty sure I can get BF to try the tongues. The feet might have to wait until my mom visits.

Honestly, the comments denouncing this column just make me go: what the hell? It's just a person, who knows how to enjoy and cook offal, teaching you how to enjoy and cook offal. Do you guys get this angry about eggplants or pastries?

@DanielJ - ever heard of that saying that no one can make you feel like a lesser man but yourself?

What's not to love about toasted sammies? Reubens, patty melts, yummy stuff...

@fitzowicz80, i am marinating tempeh for a reuben as we speak.

1/2 oz dried shiitakes, soaked in 1/2 cup water
1/2 t oregano
2 garlic cloves, minced
1/3 c soy sauce
2T olive oil
1/3 cup red wine vinegar
1/3 cup red wine
1 t cloves
1/2 t cracked pepper

boil all, reduce and simmer for 10, then pour over tempeh, cover, and refrigerate for a day. when you're ready to go, just drain, grill and slice.

this from the excellent rebar modern food cookbook.

Reuben's have a way of hitting the spot everytime. Quick and satisfying.

Am here in the Florida Keys having a lobster Reuben. Enjoy.

Kimchee should be made with Napa (Chinese) cabbage. The more common variety (Brassica oleracea) is not as tender and doesn't absorb flavors as easily.

I definitely agree that Reuben's are so, so delicious. I live on Long Island, and there's some mighty fine delis out here that make 'em; but, if you're like my Brooklyn-born mom, you'll only trust the boroughs of Manhattan and Brooklyn to make this sandwich for you.

The idea of making my own really appeals to me. My girlfriend's Irish grandmother corns a great beef. I've had that on a sandwich with some mustard. Next time she makes it, I'll have to try following this Russian Dressing recipe, get me some sauerkraut & swiss, and turn it into a Reuben!

What do you eat with kimchee?

Cajun boudin!

when i was in grad school, one of my classmates was a woman from seoul. she brought me some of her homemade kimchee. i'm afraid i opened up the container and inhaled it right then and there. it was so much better than any i'd ever had.