I’ve recently run across two offal-centric items on the net, so I figured I’d share them with you.
First up is the blog Just Cook It, written by Alex Rushmer, whose Pork Scratchings were just featured over at Serious Eats. Alex was kind enough to shoot me a complimentary e-mail, and mentioned that he too was starting to work with offal.
Nose to Tail Tuesday (or N3T as it shall be known from now on) is about rediscovery, thrift, culinary philosophy and, above all, taste (for a more complete break down of the ethos behind the feature see this post). If we can’t make these cuts taste sublime, or just as good as the expensive bits, then the exercise becomes moot.
Next up, I found this post over at Our Blog Ourselves where they talk about their discovery of Fergus Henderson and his philosophy about food. It’s a wonderful post about Mr. Henderson, his background, and his restaurant. They also talk about three recipes they made from “The Cookbook.” Included are a few fantastic video links where Mr. Henderson talks about food.
Both are great reads and worth the time, so start a’ clicking!
4 Comments to “Offal items from around the ‘net”
March 11, 2009
I’ve tried offal of various kinds. Liver I do like, both in pate or similar and calf or chicken liver as an etree. I don’t know why they are offal but braised ox-tails are one of my favorite meals. Tongue, in various combinatino sandwiches, many preperations of sweet-breads. Head cheese and souse are great as is scrapple.
I can’t eat brains, I don’t mind the taste, I just didn’t want them. So I don’t buy whole or half hogs, instead buying the primal cuts that will get used.
March 12, 2009
I’ve always been confused about oxtails being considered offal as well. The same with beef cheek. I just made a pretty tasty braised cheek dish last night with a reduced wine sauce and creamy polenta.
You’re not alone by any means in the “don’t want to eat brain” department. I’ve replied to many an e-mail asking “why, for the love of Pete, did I eat brains?” You only live once!
March 15, 2009
It wasn’t a health thing, but psych. The taste was fine, delicate liverish as I recall. I was even curious as to the taste having first heard of such in Heinlein’s Tunnel in the Sky where the two ‘boys’ share raw brains with salt for ‘desert’.
I had to force myself to swallow.
I’ve had braised beef cheek at Symon’s resturant in Cleveland. My wife likes sweet breads so I’ve tasted them several times, I like them some ways not others. She wants nothing to do with trottters and tolerates ox-tails and will not allow me to attempt head cheese, although she likes it well enough. I don’t care for heart and again I think that is mind not taste as I like tongue in combo sandwiches (roast beef, tongue and chopped chicken livers to be explicit). And I certainly eat sheep, pig and beef casings, although some are a bit much to chew.
March 19, 2009
Aye, the first time I had brains, I had to really gird myself. It’s not my favorite thing in the world, but I’ve had a lot of food I’d consider less desirable.
Thanks for all of your comments!