Offal

Hi! So a few years ago in East LA i came across a tripe stew of sorts that was ridiculously spicy and wonderful. I have never found it again. I assume it was a variety of pancita de res? E...

Hi! I have a very rudimentary understanding of Montreal cuisine but after doing some rudimentary research it seems that it is pretty offal heavy. (Excuse my ignorance!) I adore offal but dont g...

by 3MTA3 6 months ago

In town few days for family, looking for something I like

by Melanie Wong 12 years ago

A few months ago a friend and I dropped in here for dinner. This was our first time, and frankly, chosen because it still had the "open" sign lit after 9pm. Lucky for us, the cooking turned ou...

I shopped at the big C-Town supermarket at 205th Street and Broadway on Saturday. They sell a lot of meats, including variety meats, aimed at various ethnic groups living in Inwood. I bought slices...

by otis 2 years ago

The picture is of the pickled tripe I purchased at King's Meats at the Green Dragon Friday market in Ephrata PA. As you can see, it's not just pieces of tripe but cubes of meat in a gel which is on...

hi, does anyone have any idea what fish these fresh roes come from?, thanks

by chloe103 12 years ago

Picked up some chicken hearts at the farmers' market today. I loved them the one time I had them, but that was at a Brazilian barbeque, which I cannot really recreate in my kitchen (much as I woul...

My family surprised me by enjoying liver and onions, and since it's healthy and cheap, I'd like to make it once in a while. But while we like it, we don't really stuff ourselves on it, so we need ...

by Melanie Wong 3 years ago

" . . . What’s interesting is that even though American palates are more receptive to ambitious and unorthodox flavors, restaurant diners in the 19th century were way more open in the meats they co...

Any recommendations for spicy pig ear? I used to get it at Spices on 6th Ave in SF, but it's been a few years.

Hi I'm hoping to hear your thoughts: I was looking for recipes for a venison heart and was interested to hear someone mention they had it growing up as a pot roast, http://chowhound.chow.com/top...

by CindyJ 4 years ago

Just wondering. This was a topic of conversation at the dinner table last night.

I just moved here from Seattle and am at a loss to find some place to buy all the varieties I am so used to. I am looking for beef liver, beef heart, pork liver, pork heart and kidneys. I am also l...

by Multifoiled 3 years ago

Stefano Callegari’s trappizino seem to be pretty popular in Rome right now. I think it's interesting that Marta is featuring them at lunch this week. Nice cross promotion. (See link below; for ...

I had grilled gopchang at a local Korean restaurant with a friend the other night for the first time. It was delicious, but we couldn't help noticing that the rubbery curved outer tube was filled i...