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offal where? (pref. East Bay or SF)

Robert Lauriston | Apr 16, 200411:47 AM

I got Fergus Henderson's "The Whole Beast," and want to cook some of his offal dishes, but through my usual butcher (Cafe Rouge) a lot of stuff either isn't available or is available only frozen in a 10-lb. box. In particular, I'm looking for (preferably fresh and organic):

lamb's brains
lamb's kidneys with a thick layer of suet left on
pig spleen

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