All
  • All
  • Products
  • Articles
  • Videos
  • Galleries
  • Conversations
  • Social

offal

Would You Eat These Chilis and Bones?
Poll

Would You Eat These Chilis and Bones?

Former Next Iron Chef contestant Chris Cosentino is infamous for serving a smörgåsbord of animal innards and extremities at his San Francisco restaurant, Incanto.
by partysugar

Former Next Iron Chef contestant Chris Cosentino is infamous for serving a smörgåsbord of animal innards and extremities at his San Francisco restaurant, Incanto. Although I have yet to experience his delicious cuisine, Brian of SF Weekly, recently savored pig's trotter, pig's heart, and much more at Incanto.

His favorite dish — chilis and bones — consisted of "lengths of meaty tuna spine grilled with a ton of chili, garlic, peppers, capers and mint." Cosentino recommended the tuna spine be consumed like ribs. Being an adventurous eater, I would love to taste this tuna spine especially with such a scrumptious sounding sauce!

How about you? Would you eat these chilis and bones?

Source

Not Interested in Foie Gras? How About Faux Gras?
uk

Not Interested in Foie Gras? How About Faux Gras?

Foie gras is definitely a controversial subject, some folks love the way it tastes and don't care about how it's produced, while others won't go near it because of how it's produced.
by

Foie gras is definitely a controversial subject, some folks love the way it tastes and don't care about how it's produced, while others won't go near it because of how it's produced. There are even those who love it, but feel too guilty to eat it.

We could get into a big debate over whether or not foie gras is cruel — sidenote: did anyone see Anthony Bourdain's Holiday Special segment about it? — but for the time being, I thought I'd just tell you about an alternative. UK supermarket Waitrose has created a product called Faux Gras — they even have the term trademarked — that is a blend of goose liver and goose or duck fat. It costs significantly less than the real thing and comes close to the real thing. David Stone, a buyer for Waitrose, said:

"We are confident we have come up with the holy grail of the gastronomic world - a pate with the richness of traditional foie gras, but without any of the guilt."

What do you think of this? Would you try it? And for those of you that are curious about it, but don't live in the UK, Gourmet has a recipe for Chicken Faux Gras.

Source

Thanksgiving Tip: Don't Forget the Giblets
recipes

Thanksgiving Tip: Don't Forget the Giblets

Today's Thanksgiving tip is actually a really simple one.
by

Today's Thanksgiving tip is actually a really simple one. However, if you're a first time turkey chef, you'll definitely want to listen up. When you buy a whole bird — this is true for many chickens as well — there is actually a small packet inside of it. The packet is in the cavity of the bird and it contains all the giblets — heart, gizzard, liver, etc. — wrapped up in either a paper or plastic pouch. Whatever you do, make sure you remove this from the bird, especially if it's plastic. If you don't, the paper may burn, or even worse the plastic may melt. If the paper burns, you might still be able to salvage everything, however, if the plastic melts it's all over. It will have contaminated the turkey and the giblets, and your meal will be ruined. So simple tip, reach in and take the giblets out of the turkey.
If you're wondering what to do with that little packet, why don't you try making a giblet stock for your gravy? To get the recipe, read more