Featured
Offal
Sugar Editorial Picks
Definition: Offal
A collective term for the entrails and organs of a butchered animal. Examples include organs such as tripe, tongue, intestines, brains, liver, kidneys, and thymus glands (also known as sweetbreads). Although many cultures (such as American food culture) have traditionally shied away from eating offal, mixed-organ meats have become more prevalent at restaurants and in butcher shops.
Catching Up With Chris Cosentino
Since he competed in the Next Iron Chef two Summers ago, San Francisco's acclaimed offal-chef, Chris Cosentino, has been a very busy guy. He's worked nights at his head-to-tail rustic Italian restaurant, Incanto, opened a salumeria, Boccalone, at the Ferry Building in SF, and filmed a new television show, Chef vs. City, for the Food Network.
A Colorful Midday Meal at Feast
On a recent trip to Texas, Reef wasn't the only provocative meal that I had. I also ate an unorthodox lunch at Feast, a restaurant that was opened by three British ex-pats, James Silk, Meagan Silk, and Richard Knight, in Houston last year. The eatery, which has earned accolades from the New York Times as well as a James Beard Best New Restaurant nomination, focuses on adventurous and gourmet nose-to-tail dining.
Do You Like Paté?
Do You Like Paté?
Yes, I love paté.
Only if it's been humanely raised.
Definition: Sweetbreads
Sweetbreads
The thymus glands of veal, beef, and pork. There are two glands, one near the heart (which is considered more delicious) and one near the throat.
Look for white, plump, and firm sweetbreads, and use within 24 hours of purchase.
Offaly Good Secret Tacos
I spent a good chunk of this weekend geeking out with geeksugar at the 2008 Maker Faire. While there I noticed a booth called "Secret Eating Society" and told geek she'd know where to find me if we got separated.
The Secret Eating Society is a group of Bay Area foodie hipsters who are putting out a quarterly journal of adventurous eats.
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. 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."
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. 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?
Thanksgiving Tip: Don't Forget the Giblets
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.
Other Search Results
Michael Symon's Pointers For Preparing Meat
At his seminar in Aspen, Iron Chef Michael Symon had a lot to share beyond flavor and spice. The pork-loving chef demonstrated how to make a double-bacon "BBLT" sandwich, with bacon, pork belly, lettuce, and pickled tomato, and kept the crowd entertained with his wisecracking (in addition to wanting to kill the inventor of the garlic press, Michael also wants to go after the guy who invented turkey bacon). As he paid homage to the pig with his 'wich, he also had plenty of pointers to offer when it comes to preparing meat.
More on YumSugar
Fall Award Season
Top Brands
Marc by Marc Jacobs
Pedro Garcia
Shoe Studio