Best Offal / Fifth Quarter / Organ Cooking (ie guts, brains, lungs etc)
Chris Cosentino, the chef/partner at Incanto in NoCal, is likely the best resource for the primal practice of cooking offal - ie organs...fifth quarter....leftovers
His website is http://www.offalgood.com/
"On offer are lamb’s necks, pig trotters and a five-course nose-to-tail tasting menu perhaps including venison kidneys and chocolate-blood panna cotta.""
the videos are incredible:
Last edited by cillakat; 05-18-2010 at 06:29 PM.
Thanks for sharing! This is awesome!