Comments for Offal Good™

Comment on About Chris by ANDO EXPERIMENTANDO » The Recipe Project

ANDO EXPERIMENTANDO » The Recipe Project — Fri, 03 Feb 2012 17:32:18 +0000

[...] mas não menos inspiradora. Eles pegaram as receitas de chefs como Mario Batali, David Chang e Chris Cosentino e transformaram em música. No “The Recipe Project“, cada palavra se transformou em uma [...]

Comment on Do you have the guts to cook guts 4.0? by For Cooks Only: An Essay Contest To Stage At Incanto With Chris Cosentino : The Butcher's Guild

Wed, 01 Feb 2012 15:47:29 +0000

[...] learn fast (but learn, you will!) for five days. Below are the details from Chris’s blog. Go here to check it out on his site. This is a whole-animal chef’s chance to work with the Master of [...]

Comment on Do you have the guts to cook guts 4.0? by Karl M. Schirrmacher

Karl M. Schirrmacher — Fri, 27 Jan 2012 17:08:01 +0000

No resume from me, Chris – just wishing I had the skills to help out. Can I sweep, wash, and clean? Wipe fervent brows and pour water? I make one helluva Gunga Din.

You all do a fantastic job of bringing creativity, quality, and respect to each table. Daily. Amazing. Making reservations.

Cheers,

Karl

Comment on What is Offal? 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 [...]

Comment on Recipe for Beef Heart by heyjude

heyjude — Sat, 07 Jan 2012 04:43:13 +0000

has anyone tried just cutting out the sinews, stuffing it (I use a bread stuffing)
and bake (pinned side down on a rack) with half bottle of beer @325 for approx.11/2-2hrs and serving sliced real thin with plain or beet-horseradish?

Comment on About Chris by Umami Burger Guru Serves Gourmet Pizza Near ULCA Campus in One Minute at 800 Degrees « comeflywithme

Thu, 05 Jan 2012 05:32:55 +0000

[...] featuring burgers, a Kosher-style deli, donut shop and the pork counter PIGG by Chris Cosentino from San Francisco – which we hope to see this spring at 9th and Broadway if all goes well. [...]

Comment on Let them eat pigs head!! by Brandon

Brandon — Tue, 03 Jan 2012 13:41:30 +0000

What time and temp for the sous vide?

Comment on About Chris by – Relishing Bali’s Famous “Babi Guling”

– Relishing Bali’s Famous “Babi Guling” — Fri, 23 Dec 2011 01:35:25 +0000

[...] chefs jumping into the trend, as highlighted on Marcus Samuelsson’s blog recently. Chefs like Chris Cosantino at San Francisco’s Incanto is leading the way with his passion for offal and is currently [...]

Comment on Eat my heart on The Feast! by Chris Cross

Chris Cross — Wed, 21 Dec 2011 21:22:35 +0000

we need restaurants that specialize in Offal even if it is on a separate menu too many people have no idea what they are missing out on