Comments on: Cooking with Alex Pardee and Upper Playground

By: Aesoprockslig

Aesoprockslig — Wed, 02 Jun 2010 08:38:01 +0000

HA! I knew you were an U.P. fan for real. I saw you sport the shirts on the next top chef and superfishal sweatshirt in a picture but now I know for real that you are in deed a fan. I love it. it confirms why I thought you were awesome from the get go. im a huse Aesop Rock fan. Jeremy Fish too. My husband and I both have a JF art piece Tattoos. I actually just googled your name because I wanted to see if you had a JF tattoo as well. I thought I saw one on your left upper arm. Well so flipping awesome hanging out with Alex Pardee! Of all the awesome things a food network chef gets to do, this would be the highlight. I love these guys!

By: dsolberg

dsolberg — Sat, 29 Aug 2009 12:47:54 +0000

Nothing better than morning coffee and video of pig head break down! As a farmer and food lover Chris Cosentino is my hero!!! Can’t wait to get to the west and eat at incanto!! If you make it to virginia I will have heads, testicals and feet, and much more for you Chris!!!

By: Rowland

Rowland — Fri, 01 May 2009 03:24:21 +0000

Ray Laiotta was the guy who got his brain fed to him in Hannibal.

By: Cooking with offal |

Cooking with offal | — Mon, 09 Mar 2009 01:42:46 +0000

[...] everything he cooks looks all that enticing to me (although I am sure he makes it delicious. His pig face creation looked kind of tasty, actually). Regardless, I greatly admire his philosophy of respecting [...]

By: Pig’s Head with Chris Cosentino (Incanto, San Francisco) « Belly Love

Pig’s Head with Chris Cosentino (Incanto, San Francisco) « Belly Love — Wed, 04 Mar 2009 02:37:53 +0000

[...] San Fran in late May. I’m not sure that Incanto can possibly live up to my expectations, and videos like this just fuel my fire. The video also clarifies what I did not like about the calves brain quiche [...]

By: Oh, for the Love of Pig! « HAVE KNIVES, WILL COOK

Oh, for the Love of Pig! « HAVE KNIVES, WILL COOK — Mon, 19 Jan 2009 17:31:50 +0000

[...] Cooking, Charcuterie, pork So we have a new sous chef at work. He saw a video on You Tube of Chris Consentino making Porchetta di Testa, and wanted to try it at the restaurant. What is porchetta di testa? Well it is basically a [...]

By: Oh for the Love of Pig! « HAVE KNIVES, WILL COOK

Oh for the Love of Pig! « HAVE KNIVES, WILL COOK — Thu, 15 Jan 2009 17:28:38 +0000

[...] Cooking, Food, Offal, pork So we have a new sous chef at work. He saw a video on You Tube of Chris Consentino making Porchetta di Testa, and wanted to try it at the restaurant. What is porchetta di testa? Well it is basically a [...]

By: Oh for the Love of Pig! « HAVE KNIVES, WILL COOK

Oh for the Love of Pig! « HAVE KNIVES, WILL COOK — Thu, 15 Jan 2009 06:52:10 +0000

[...] Charcuterie, Offal, pork So we have a new sous chef at work. He saw a video on You Tube of Chris Consentino making Porchetta di Testa, and wanted to try it at the restaurant. What is porchetta di testa? Well it is basically a [...]

By: Andrew Hernandez

Andrew Hernandez — Sun, 11 Jan 2009 07:36:49 +0000

Dude, the waterfowl community needs you to do the same thing for ducks and geese. I finally plucked a whole duck instead of just breasting it. I tossed the entire innards and was thinking Chris would be very unhappy with me. The problem is that I don’t know how to separate, clean and prepare the different parts. If I brought you a few ducks, would you do something similar?