Comments on: What is Offal?

By: Tongues are waggin’ for this meal « From Processed to Pure

Tongues are waggin’ for this meal « From Processed to Pure — Tue, 24 Jul 2012 14:59:49 +0000

[...] let me also make a statement about quality. I prefer to get my meat, but especially anything like offal, from a source I know and trust. In the case of these beef tongues, they came from the beef of my [...]

By: Protein: An invitation to sink your teeth in | Grist

Protein: An invitation to sink your teeth in | Grist — Thu, 19 Jan 2012 21:39:23 +0000

[...] Meal” don’t sound especially appealing on their own, I know offal-champion chefs like Chris Cosentino would balk at that response; he might say that eating the less desirable parts of the animal is [...]

By: Say What?: Offal « Life . in . Review

Say What?: Offal « Life . in . Review — Wed, 18 May 2011 18:15:59 +0000

[...] to chef Chris Cosentino, offal is “those parts of a meat animal which are used as food but which are not skeletal [...]

By: Cultural eating adventures in Astoria, Queens

Cultural eating adventures in Astoria, Queens — Wed, 23 Mar 2011 02:20:14 +0000

[...] offers an omakase of whatever fresh offal the chef has on hand each day. To prepare for our journey, the chef recommended we refresh ourselves [...]

By: A guide to America’s most “offal” restaurants | Luxury

A guide to America’s most “offal” restaurants | Luxury — Fri, 11 Mar 2011 16:44:59 +0000

[...] when I was a finicky kid subsisting on Kraft Macaroni & Cheese, I was intrigued by offal. No way in hell would I have eaten what is politely known in the food industry as “variety [...]

By: Narra, Palawan | Retired? No way!

Narra, Palawan | Retired? No way! — Sun, 27 Feb 2011 14:04:39 +0000

[...] note that I allow myself to make an exception with crabs!) have a high cholesterol content. Also, offal doesn’t keep well. It must be prepared as soon as possible. I don’t know how long ago the cow was slaughtered [...]

By: Alex Pardee & Chef Chris Cosentino Cook Pig Head - Part 1 of 6 | Lost In A Supermarket

Tue, 13 Jan 2009 17:42:56 +0000

[...] serves up earthy rustic Italian treats. He’s also known for this love of meat. It’s his muse. Offal not excluded…guy knows how to put 5 stars next to what ever he’s cooking up: heart, liver, [...]

By: To Domestic Terrorists: “Stop or be Stopped” « Wine Chef

To Domestic Terrorists: “Stop or be Stopped” « Wine Chef — Tue, 26 Aug 2008 18:40:07 +0000

[...] the animals, their lives, and what is produced from the entirety of the being by turning an entire animal into a virtual menu dedicated to every animal’s life. I could only dream of [...]

By: Valentines Dinner 2008 « The Leather District Gourmet

Valentines Dinner 2008 « The Leather District Gourmet — Mon, 18 Feb 2008 04:30:46 +0000

[...] so enticing, doesn’t it? This is a much better and more engaging definition, from Chef Chris Cosentino’s website. Chef Cosentino is the chef at the award-winning Incanto [...]