February Newsletter 2019

Posted by on Feb 5, 2019 in Newsletter | 0 comments

Offal

Yes, to some, the word offal is awful; the mere thought of pig’s feet, livers, kidneys, sweetbreads-you know, the ugly bits-is really off-putting. I bet you know by the way this is going that I love the stuff (to a point)! There are some edible parts of commodity livestock, poultry and seafood that I am not really going to go out of my way to freely digest. If and when I am travelling, I may be presented a chef’s special dish, and then of course I am going to partake. I think it is a part of the chef’s honor code and duty of the chef’s coat to never say no. I also think it is a litmus test, trying to see if you are a true foodie, especially when you have been called out as a chef by the service staff. Case in point, Shanghai: too many local beers, chilled beef tendon, blood soup and sea sponge. There were definitely a few things on that spinning Lazy Susan that were animal parts I had never seen.

Then there is the joy of the dining experience with the stars of the culinary world. They are the liver terrines, braised sweet breads and truffles, head cheese and last night’s dinner of braised pig’s feet in gochujang, soy and ginger. I think in some cases the dislike is generational; I think it comes from bad cooking, simpler times and lost culinary art forms. I have fond memories of sautéed chicken livers with my mom, but not so much of the braised beef heart of boarding school. I think that memory of eating dinner with my mom brought me to love basler suuri lääberli and rösti-sautéed liver and onions, red vinegar, demi-glace and fresh herbs, to be exact, served with that touch of pink on the livers. My Sunday night treat a local restaurant with a couple of beers when I was bored with the hotel employee meal.

February Newsletter

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