I've started a new project, and I hope everyone will come over and take a look. 

Rather then devote myself to The Whole Beast by Fergus Henderson which was the original idea, I am simply going to try and cook in the spirit of nose to tail eating.  Now being a graduate student with a small space and even less money I am not going to go out and buy and entire creature (as much as I'd like too), but go in search of tripe, feet, brains and liver and do the best I can with them.  If anyone has a book that will help me along my way please send me the title, if anyone has a dish from their childhood that uses offal or other seldom used parts of livestock please send it my way as well.

The possibilities that lay before me are a little daunting, but it's all very exciting.

There will be lots of pictures, and the occasional curse word.  The first recipe that I plan on making is pig's ear and split pea soup, and I'm excited about it.  I launched the new site a few days ago, but then pulled it back again because I think that it needs a little more love before I release it on the world.  I'm hoping to get it back up ASAP.

 


Comments

Jules
05/05/2009 18:59

I wonder about doing a soup. Like when we went to Pho and there is tripe, some sort of meat balls (I suspect not made with the "prime" parts of the beast") and the rare beef.

What about eyeballs? What can you do with those I wonder?

Oh you could make haggis! Or blood pudding.

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Sydney
05/06/2009 06:36

I made the pea and ear soup yesterday, it was pretty good. Go take a look... (eatingnosetotail.com)

Cooking tripe is in my future, I can feel it. But pho is an interesting idea, the place I go here uses tendon and tripe, as well as brisket and the raw eye of round. I've never cooked tendon, hmmm.

Eyeballs are also interesting, but I'm less sure where to get them. I might have to get a whole head. I've also been eyeing chicken testicles at my Asian market.

I may have to work my way up to eyeballs and testicles :)

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