I’ve been lax with my posting duties, I’m going to be lashed a few dozen times with a braised pig ear as penance. I do intend on writing a post tonight about the warm pig’s head salad I made a little while ago–It was awesome, but you knew that was going to be the outcome.
In the meantime, here are a few offal related items that I’ve found that I’d like to share.
Over at SFGate they’ve got an article up that talks about all the different restaurants in San Francisco that cater to us offal friendly people.
Upscale Bay Area restaurants are increasingly offering parts of the animal that until a few years ago were discarded. These portions include the head, feet, tail and organs, collectively called offal. Though not an overnight trend, more adventurous eaters – especially those familiar with ethnic offal dishes as well as people supporting sustainability – are eating nose-to-tail, letting nothing go to waste.
I found this neat little offal quiz at Noodlepie that was posted a few years back, but the pictures are still wonderful. I managed to score a perfect 100% just looking at the little pictures on the quiz page. Don’t cheat!
I’ve been wanting to make Duck Prosciutto ever since I saw the recipe in Michael Ruhlman’s book Charcuterie. Thankfully over at the Belm Blog, they’ve posted the step by step process with lots of pictures. Delicious looking pictures. See?
I have a post up over at Eat Me Daily about beef tendon. It’s the new hotness, I promise you. Go take a look!
I finally made my duck prosciutto a month ago. Delicious, dumb easy, 8 days start to finish, why didn’t I do it sooner?
I picked up some duck legs this weekend that I plan on deboning and curing. Thanks for being the extra push to get me in gear!
Duck prosciutto is really good and very easy. You can hang it in your fridge if it’s too warm in Austin to hang it in a closet.
That’s fantastic advice, thank you!