jerryking + offal   20

Odd Bits: How to Cook the Rest of the Animal
Odd Bits: How to Cook the Rest of the Animal
by Jennifer McLagan, Leigh Beisch (Photographs)
meat  offal  howto  recipes  recipe_books  books 
march 2013 by jerryking
Going the Whole Hog at a Hunting School -
January 11, 2013 | WSJ | By MATTHEW KRONSBERG

Going the Whole Hog
A getaway in Texan Hill Country where hunting, butchering and snacking get the rock star treatment
offal  slaughterhouses  snout-to-tail  butchers  meat  carnivore  sausages  Texas  wild_game  hunting 
january 2013 by jerryking
'Innard' Circle Eats All Kinds of Offal Food -
June 24, 2012 | WSJ | By SPENCER JAKAB.

Offal Tale: For This Club, Everything Is on the Menu
In New York City, 'Innard Circle' Samples Wide Range of Fare; 'Always Terrific'
offal  recipes  food  snout-to-tail 
june 2012 by jerryking
Cooking With Tripe: No Need to Gripe | Jolie Laide -

Jolie Laide
No Need to Gripe About Tripe
The funkiest cut of the bunch steps out of the medieval mead hall and into the modern kitchen
offal  recipes 
december 2011 by jerryking
Liver little
Author(s): Rowley Leigh
Source: The Financial Times. (Nov. 19, 2011): Business News: p40.
liver  recipes  offal 
november 2011 by jerryking
The Lost Art of Buying From a Butcher -
: November 1, 2011

Butcher shops, once a vestige, are opening in many New York neighborhoods where buying meat has often been reduced to staring down a sea of plastic-wrapped foam trays....Buying some pork or most other meats is not as simple or as cheap as picking out an apple....How you plan to cook the meat determines the cut. And the quantity for a serving will be based on how it will be trimmed, and what else you are serving. If the meat you think you want is not available or too expensive, the butcher can offer alternatives, including cuts you never see in a supermarket...It’s a major turnaround in the way meat has been bought and sold. Some 40 or so years ago, beef was shipped to New York’s meatpacking district in the form of whole carcasses, or “rail beef.” Then the big Midwestern packing houses started shipping what was called “boxed beef,” primal cuts packed in Cryovac. Now, butchers like those at Cannibal are carving whole animals again, and not just for beef.
slaughterhouses  snout-to-tail  offal  butchers  meat 
november 2011 by jerryking
How to cook delicious brains, feet and tongue at home - The Globe and Mail
shaun smith
From Wednesday's Globe and Mail
Published Tuesday, Sep. 20, 2011

Smith review's Jennifer McLagan's Odd Bits: How to Cook the Rest of the Animal.
offal  cookbooks  book_reviews  carnivore  meat  recipes  snout-to-tail 
october 2011 by jerryking
You eat meat, so why not blood? Chefs strive to warm up diners to the red stuff - The Globe and Mail
chris nuttall-smith
From Wednesday's Globe and Mail
Published Tuesday, Oct. 18, 2011

There's a wave of not-your-usual blood dishes turning up on influential menus in Canada and the United States...There’s a very good chance, in other words, that your dinner is about to get bloody.

To be sure, this is nothing new to most Europeans – from black pudding to morcilla to Poland’s duck blood soup, the continent has almost too many blood recipes to count. Blood dishes are also common across South and Central America, Africa and most of Asia; you can find blood tofu in many Chinese grocery stores in Canada; some Vietnamese restaurants also offer pork blood pho.
offal  restauranteurs  restaurants  carnivore  meat  Chris_Nuttall-Smith 
october 2011 by jerryking
Book Review: Odd Bits -
Offal Good. BAKSHIAN reviews

Odd Bits: How to Cook the Rest of the Animal

By Jennifer McLagan
Ten Speed, 248 pages, $35
book_reviews  offal  meat  cookbooks 
september 2011 by jerryking
Butcher Boys and Girls
March 24, 2007 | Globe & Mail | by Peter Cheney. The
embrace of whole animal eating or "snout-to-tail" eating ("if you kill
an animal, you have to respect it by eating all of it") by everyman.
Books: The Whole Beast: Nose to Tail Eating by Fergus Henderson; Heat by
Bill Buford; Carnivore chic : from pasture to plate, a search for the
perfect meat by Susan
Toronto  carnivore  meat  Ossington  offal  snout-to-tail  slaughterhouses  butchers  books  filetype:pdf  media:document 
august 2011 by jerryking
Fernando Trocca on Barbecuing the Perfect Steak -
JUNE 3, 2011 WSJ By JEMIMA SISSONS. Asado—both the name of a
barbecue as a social event, and a cut of beef (short ribs)—was part of
the chef's weekly life, growing up in Buenos Aires....The asado derives
from the Spanish asare, to roast, and originated as a gaucho [South
American cowboy] ritual....The asado starts an hour-and-a-half before
eating is to begin, when the fire is lit. Mr. Trocca uses wood only.
"Everything is a ceremony," Mr. Trocca says. "I always start by opening a
bottle of wine, probably a Torrontes [a white grape from Argentina]. I
start with the fire, hand around some salami. First up are the sausages,
blood sausage, and chorizo—these are much more fatty than in Europe.
Then comes the offal—sweetbreads, kidneys and chinchulines
[intestines]—with lots of lemon juice. Only then comes the beef, lamb
and pork, often two to three hours into the meal."
grilling  steaks  BBQ  Argentina  sausages  offal  chorizo 
june 2011 by jerryking

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