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From Recipes

The Nasty Bits: Crisp Fried Pig's Ears

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.

From Serious Eats: New York

Gourmet Magazine Will Fold This Year

i am so sad. not just because i just renewed my subscription for another three years but because the ability to read about of food/food culture/food enlightenment/international food in an intelligent, comprehensive way has gotten much smaller. there are so few good food magazines left (please don't take my la cucina italiana or saveur!!!) or food tv left (you touch my baby jacques pepin, lydia or a few others from the PBS food family - you can take that horrid martha stewart produced show). i hope just like someone recently did w/ vibe magazine that another publishing company sees just how revered and loved gourmet is and saves it. i'm w/ daryn in saying that whoever made this decision obviously doesn't know or understand the real food/food culture-lover or how annoying the dumbed-down bon appetit is.

please don't send me bon appetit and expect me to not beg for my $65 back.

RIP Gourmet.

From Serious Eats: New York

Daddy-O in the West Village Falls Short of Bar Food Greatness

i agree w/ lunapiercook... i would never accept any food i ordered medium rare as anything but. steak, fish, burgers...

i just had the burger there about 3 weeks ago and really liked it. i also had 2 martini's by then so that could have had something to do w/ it! my tater tots were a treat and i commented on them for a few days later b/c they were perfectly crisp and soft inside. maybe my cook was better on the day i was there? anyways, great post!

From Serious Eats

In Season: Fennel

when cooked down slowly it makes for a creamy-ish topping to fish or chicken. We did it with Rainbow Trout: Trout w/ a Romesco-esque Sauce and Onion/Fennel "Relish"

or in a gratin like this: Chicken with Dauphinoise Potato and Fennel Gratin

it tastes so different in its cooked form, i highly recommend trying it!

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From Recipes

The Nasty Bits: Crisp Fried Pig's Ears

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.

From Serious Eats: New York

Gourmet Magazine Will Fold This Year

i am so sad. not just because i just renewed my subscription for another three years but because the ability to read about of food/food culture/food enlightenment/international food in an intelligent, comprehensive way has gotten much smaller. there are so few good food magazines left (please don't take my la cucina italiana or saveur!!!) or food tv left (you touch my baby jacques pepin, lydia or a few others from the PBS food family - you can take that horrid martha stewart produced show). i hope just like someone recently did w/ vibe magazine that another publishing company sees just how revered and loved gourmet is and saves it. i'm w/ daryn in saying that whoever made this decision obviously doesn't know or understand the real food/food culture-lover or how annoying the dumbed-down bon appetit is.

please don't send me bon appetit and expect me to not beg for my $65 back.

RIP Gourmet.

From Serious Eats: New York

Daddy-O in the West Village Falls Short of Bar Food Greatness

i agree w/ lunapiercook... i would never accept any food i ordered medium rare as anything but. steak, fish, burgers...

i just had the burger there about 3 weeks ago and really liked it. i also had 2 martini's by then so that could have had something to do w/ it! my tater tots were a treat and i commented on them for a few days later b/c they were perfectly crisp and soft inside. maybe my cook was better on the day i was there? anyways, great post!

From Serious Eats

In Season: Fennel

when cooked down slowly it makes for a creamy-ish topping to fish or chicken. We did it with Rainbow Trout: Trout w/ a Romesco-esque Sauce and Onion/Fennel "Relish"

or in a gratin like this: Chicken with Dauphinoise Potato and Fennel Gratin

it tastes so different in its cooked form, i highly recommend trying it!

From Serious Eats

In Videos: 'Guys Love Bacon' Commercial

i thought wendy's was being ridiculous when they tried to get us to believe that they are "waaay better than fast food" but this one takes the cake. Do these corporate fast food places think we're really that stupid? Guess so. I know this is all in good fun, but it's kinda 'cheesy' - no pun intended!

amy @ http://www.weareneverfull.com

From Recipes

The Nasty Bits: Crisp Fried Pig's Ears

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

From Recipes

The Nasty Bits: Crisp Fried Pig's Ears

For sustainably raised Large Black pigs ears check out Moon In The Pond Farm. (for pick up at the farm only)

From Recipes

The Nasty Bits: Crisp Fried Pig's Ears

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.

From Recipes

The Nasty Bits: Crisp Fried Pig's Ears

I, for one, hope that offal is indeed becoming a trend. Apparently, identifying and condemning any new trend is also becoming a trend; it used to be that such positive trends were called "progress."

Having tasted offal prepared the right way according to recipes from many cultures, I must say that the textures and concentrated flavor of the nasty bits adds a whole new dimension to the enjoyment of meat.
In this land of gastronomic plenty, limiting oneself to a few muscle groups is just plain shortsighted (and, as noted above, wasteful). I'm not saying chicken breasts and pork chops are bad, but they're not offal either.

From Serious Eats: New York

Gourmet Magazine Will Fold This Year

I am only familiar with the last few years of Gourmet, so I can't speak as to the quality declining, but I really enjoyed and looked forward to the magazine. From what I can see, it was a unique publication - the photography was beautiful, the writing was good, and it had a mixture of ambitious recipes with everyday ones. No, it didn't have the rigour of Cook's Illustrated, or the ease of recipes in most publications. Yes, it may sometimes have focused too much on what was trendy, expensive over more substantive topics. Maybe it ended up looking too much like a travel magazine than a food publication at times. But overall, it was a really excellent magazine that I enjoyed reading all the way through, and it was writing about the culture, history, and traditions behind the food described. I can't think of too many other publications that do this regularly and comprehensively.

From Serious Eats: New York

Gourmet Magazine Will Fold This Year

Of course keep Bon Appétit open. It is the direction America is heading. We still are in a recession and if the recession ended tomorrow people's spending habits have now changed. Gourmet does not fit that model. I have been an avid reader of Gourmet but as I read it I always think wouldn't it be nice if I had the money to do this or make that or go here so at the end if each issue I am a little depressed. I wonder what will happen to their great televison program Gourmet Diary of a Foodie.

From Serious Eats: New York

Daddy-O in the West Village Falls Short of Bar Food Greatness

I think the person who wrote this review has one helluva pallet, which I doubt or reaching for a bad review. Either way, the food was good and I would visit and recommend again.

From Serious Eats: New York

Daddy-O in the West Village Falls Short of Bar Food Greatness

A friend of the owner once mentioned that the Mexican food at DaddyO's is actually pretty good, a credit to their Mexican cook.

From Serious Eats: New York

Daddy-O in the West Village Falls Short of Bar Food Greatness

As a former Upstater I need to say this, there is no way a gussied-up version of the garbage plate can ever come close. I mean really, would Diana Ross ever roll up to daddy-o, in her limo, after a concert, to get a porkerz plate like she did at Nicks? I think not.

From Serious Eats: New York

Daddy-O in the West Village Falls Short of Bar Food Greatness

Your review wasnt bad..but to see in headlines "daddy o falls short of bar food greatness"..man..i dont know what true bars you normally eat in, i work in a 3 star restaurant and daddy o has the best bar food in the city. period.

From Serious Eats: New York

Daddy-O in the West Village Falls Short of Bar Food Greatness

Really like the photo of the tables/place settings, great depth of field, etc... just a great composition. As always all the other food photos looks great as well... sorry to hear that the food wasn't as good as it looked. It is truly amazing that even in NYC that finding well executed comfort food at reasonable prices is more the exception than the rule.

From Serious Eats: New York

Daddy-O in the West Village Falls Short of Bar Food Greatness

@LunaPierCook: HAHA, oh no, I fail. We ate at Daddy-O before I made that post; if it had been the other way around, we probably would've sent it back.

@sugarstack: I'm pretty sure they allow medium rare since we did order that and the waiter didn't refuse our request.

From Serious Eats: New York

Daddy-O in the West Village Falls Short of Bar Food Greatness

Did anyone get a rare burger? Sometimes a restaurant makes a decision not to serve rare burgers because of health concerns. Not to be a bummer but 90% of our meat supposedly contains e.coli. You should've asked the waiter or sent it back. If it's a policy not to serve a medium rare burger, they should tell you. You'd be surprised how many establishments won't serve medium rare burgers these days!

From Serious Eats

In Season: Fennel

@goodythecook-- that sounds FABULOUS!

From Serious Eats

In Season: Fennel

The best success I've had with fennel is combining it with dried apricots and thickly sliced apples tossed in olive oil and salt-then roasted on a pan. It cooks fast, so you need to watch it (and use an apple hard enough to withstand roasting (Granny Smith are great for this) . My four year old son really loves this and would probably eat it every day if I let him.

From Serious Eats

In Season: Fennel

I love finocchio as a digestif. No idea why it works but it does. I ate it cold like a raw veggie for most of my life then saw a gratin of fennel and just had to try it. The gratin had parm, bread crumbs, tons of garlic. It was excellent!

From Serious Eats

In Season: Fennel

Ina Garten did a whole salmon stuffed with cooked fennel and onions once. It looked so good I've always wanted to try it.

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About weareneverfull

Website: http://www.weareneverfull.com

Location: Brooklyn, NY

About: We love food - alot. We love to eat meat. We love to eat offal. We like to try new things. We are not scared to try new things. We are interested in food culture and travel. We love to eat what the locals eat. WE LOVE FOOD and start planning our dinner while we're eating lunch.

Favorite foods: anything.

Last bite on earth: ask me on that day. will probably involve copious amounts of wine, beef, crispy fries and maybe some foie gras.