Comments on: Blood, Sweat and Tripe!! http://www.offalgood.com/blog/restaurants/blood-sweat-and-tripe Chef Chris Cosentino's guide to all good guts. Fri, 03 Feb 2012 17:32:18 +0000 hourly 1 http://wordpress.org/?v=3.1.3 By: ChefMattRock http://www.offalgood.com/blog/restaurants/blood-sweat-and-tripe/comment-page-1#comment-420 ChefMattRock Fri, 04 Apr 2008 16:03:26 +0000 http://www.offalgood.com/?p=109#comment-420 Beautiful video. I love to see people fulfilling the potential of those "nasty bits" AKA: the good stuff :) Beautiful video.

I love to see people fulfilling the potential of those “nasty bits” AKA: the good stuff :)

]]> By: Bryan C. Andregg http://www.offalgood.com/blog/restaurants/blood-sweat-and-tripe/comment-page-1#comment-419 Bryan C. Andregg Thu, 23 Aug 2007 13:02:03 +0000 http://www.offalgood.com/?p=109#comment-419 I'm very interested in the fried rabbit ears. We cook a lot with rabbits in my restaurant (stuffed rear rabbit leg, front rabbit leg confit, rabbit pate) but I've never though to ask our grower for the ears. Fried in duck fat sounds great! I’m very interested in the fried rabbit ears. We cook a lot with rabbits in my restaurant (stuffed rear rabbit leg, front rabbit leg confit, rabbit pate) but I’ve never though to ask our grower for the ears. Fried in duck fat sounds great!

]]> By: Bradley Ceynowa http://www.offalgood.com/blog/restaurants/blood-sweat-and-tripe/comment-page-1#comment-418 Bradley Ceynowa Mon, 13 Aug 2007 17:07:01 +0000 http://www.offalgood.com/?p=109#comment-418 Hats off to someone that is really passionate about bringing back something so important in the culinary field.... I graduated from the California Culinary Academy in 93. We were never exposed to anything like that. Please feel free to contact me if you need help in the kitchen. I would love to learn more..... Hats off to someone that is really passionate about bringing back something so important in the culinary field…. I graduated from the California Culinary Academy in 93. We were never exposed to anything like that. Please feel free to contact me if you need help in the kitchen. I would love to learn more…..

]]> By: Michael Harlan Turkell http://www.offalgood.com/blog/restaurants/blood-sweat-and-tripe/comment-page-1#comment-417 Michael Harlan Turkell Fri, 03 Aug 2007 14:13:57 +0000 http://www.offalgood.com/?p=109#comment-417 Offal-ly good if I do say so myself. Offal-ly good if I do say so myself.

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