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Sunday, March 26, 2006

Comments

Jennifer

Sounds like a wonderful dinner--says this former vegetarian, now oxtail fanatic. Here in Syracuse there is a fabulous neighborhood restaurant that is widely known for its Testical Festival. It sells out every year. Consider this an invitation to visit Syracuse in the fall when the weather is still good and the food even better, dare I call it, gutsy. BTW, I hope the restaurant ride is going well.

tankeduptaco

Nose to tail eating is not the easiest thing in the world, as kids, we were traumatised by our mums version of lambs fry, she cooked her liver until well done and them some, rendering it too tough to chew. On a lighter note I did a post about 'mountain oysters' from a humurous angle, it's at http://tankeduptaco.blogspot.com/2005/12/no-bull.html#links, check it out for a bit of a laugh.

Lindy

I have a similar outlook on the consumption of animals, and am pleased to prepare and consume many of those bits and pieces of the beast that cause others to cancel their reservations at the last minute.

Many people seem put off by preparations which look strikingly like the animal they come from. Since I'm not, I'm tempted to think them silly..until I reflect that if I personally had to kill what I consume, (and wasn't starving) I'd be eating a lot less meat. And not just because I wouldn't be a good shot! This doean't really fit in all that well with my theorizing.

I might be limited to fish and shellfish, which I am prepared to do in personally, as I have before. I guess we all have our own personal and cultural thresholds, and mine aren't always consistent with my beliefs.


Ms. Glaze

Now that I'm almost finished with my cooking classes at Le Cordon Bleu in Paris, I can say that I have a much greater appreciation for offal (mountain oysters and the like) and other seemingly bizarre cuts of meat. The French are efficient making sure that the whole animal is put to use. To me that reflects respect for the animals life. After butchering up various animals and getting over the immediate shock of it all, I can eat just about anything, except frogs legs (still can't go there)

One thing to keep in mind is that offal are often parts of an animal that filter or store chemicals and toxins. It's a good idea to insure that you know the animal is organic and it's been killed humanely. Animals sense danger/fear and this can actually change the taste – especially with kidneys.

Bon Appetit!
Ms. Glaze

keiko

Fantastic post, as always. Haven't tried anything from the book yet, but you've made me do so asap :)

vanessa

what a feast! i would love to sit down to those, anytime a diner takes a chicken exit...

i understand what you mean about paying a premium for living out your principles. i work on the board of the local slow food group and our biggest issue in promoting the virtues and flavors of food is accessibility. we have a lot of college students, teachers, etc. interested, but unable to do it 100%, let alone convincing hte general mormon population (big portions, crap food) to spend more of their dough on worthy food as opposed to say, a power boat for hte kids when they take the family vacation to Lake Powell.

and i was really pissed to find pork shoulder has risen sharply in price last week. argh!

nopisto

Our favourite spanish cook Abraham García is writing a promising Offal and tripe book, let me know if you are interested in this bloody delicacies and I'll send you a copie.

Tony of the Bachelor cooking

The first picture looks er.. somewhat familiar lol..food porn? :-)

Brett

Jennifer, love the gutsy pun. A Testicle Festival. That takes balls. Is that restaurateur nuts?

TUT, I just read the joke/story on your post. Very, very funny!

Lindy, excellent point. If I had to kill everything I ate personally, I'd probably be vegetarian. I'm simply too much of a city slicker. But still, I do my best to realize that by choosing to eat animals we are in fact participating in their death. It's a very humbling and sobering thought.

Ms. Glaze, congratulations on graduating (almost) from Le Cordon Bleu. Very cool! You are so right about buying offal only from pasture raised, humanely killed animals. All of the innards from the Incanto meal came from such animals, from Niman Ranch and Potter Family Farms.

Keiko, thank you for the kind words. Have you been to St. John's yet, seeing as you live over on that side of the Pond?

Vanessa, you are fighting a good fight. We are spoiled in the Bay Area, where the Slow Food group is always preaching to the choir. You have it much more difficult preaching to the Mormon Tabernacle Choir. Best of luck!

Nopisto, any book by the chef of Viridiana has to be good. I regret that I didn't by El Placer de Comer last summer.

Tony, actually I believe the third picture is the one that will make you wince (I edited the post to make that more clear). The first picture is fried tripe (stomach lining). Nothing to fear.

Lisa D. Walker

What a lovely approach to living and eating. You have such a balanced soul. Now... on to steak and kidney pie!

nopisto

Brett, All the recipes from El Placer de comer can be foud here:

http://www.elmundo.es/encuentros/invitados/clasificacion/grupos/9.html

Venkatesh Iyer

I really liked the pictures. They are very cute.

Elisa

I like the meat of lamb and many of its internal organs most of all. Looking at your picture and discriptions I dream of eating it. Yummy!

Quinn

I love the post about Incanto's Head to Tail Dinner! It all looked so delicious! I have to go there sometime especially since I don't live too far (I live in LA). Keep up the good work!

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  • sar·dine (n) 1. a young herring or similar small fish. 2. a metaphor for the small and often less well-known ingredients, restaurants, farmers, and artisans that San Francisco-based chef Brett Emerson writes about in this website.
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