I’m kicking off the inaugural post of The Offal Cook with a confession: I’m not crazy about blogs. The perfectionist in me hates to post, always wishing that I could have had just one more day to hone my writing style, to make sure that whatever piece of offal I’m featuring has been adequately described and celebrated. Still, for months I’ve been meaning to start this blog. Every week on Serious Eats I talk about a brand new cut or innard, but the truth is, I could go on for months just eating neck bones and gizzards.
The recipes for my column, some of which I’ve developed and others which are adapted from my favorite cookbook authors, are just a few among numerous methods I use for any given nasty bit. I chose to present a stir-fry dish with fermented black beans for an article about frogs, but I could have written about deep-fried frog breaded in cornmeal and served with grits, or simmered frog legs in a Chinese-style hot pot, fiery with chilies and Sichuan peppercorns.
Last year when I nervously pitched the idea of doing a weekly feature about offal to Ed, he gave me a big thumbs-up. I couldn’t have asked for a more supportive editorial team, or better friends and loved ones who have helped me along the way. I certainly never expected to find such a welcoming community of offal enthusiasts.
Two weeks ago I visited a farm in New Jersey.
A calf ambled over and poked its furry head through the wooden fence. I would be lying if I said that I felt nothing for the creature, for the bucolic scene that lay before me. For a long while I stood by the fence and looked down into the calf’s round eyes. The calf opened its mouth. Its tongue, so moist and pink, lapped eagerly at my approaching fingers.
At that moment, the cook in me surfaced. I remembered my devotion to tongue confit, so rich and fatty, crisped to perfection in a cast iron skillet. That’s just one of the many things that offal does to you: it compels you to confront what you eat, to consider your culinary choices within a broader framework.
I hope you’ll continue to accompany me on my journey into the world of offal. I want to hear from you, nasty bits lovers. If there’s an incredible offal dish you’ve had, please write to me about it. If you’ve been itching to find that perfect recipe for intestines, let me know and I’ll try my best. And as always, thanks for reading.
Best of luck with this,. look forward to reading you blog on NASTY BITS…heart ,livers, tongues ,cheeks,snouts,brawn,ox tails, kidneys, pigs tails even, never could find much to do with them?
Alfie
Absolutely ADORE offal – furthest I’ve experimented is Lamb’s Hearts.
Looking forward to reading your blog!
Enjoyed reading your blog.I grew up beliving there is use for every part of the animal and vegetables.I am sure that not all agree.