Comments for Offal Good™

Comment on Where To Buy Guts.. by Cory Baughn

Cory Baughn — Sat, 02 Mar 2013 03:57:09 +0000

Hey Chris! I recently fell in love with offal thanks to you and recently purchased two live rabbits just so I wouldn’t lose any of their organs. Everything was eaten that could be and it was great! The organs were better than the meat to me, the kidney and lung being the best.

That said, is there a good source for offal online that is shipped in the US? The UK has tons of sites, but none in the US which is so so ridiculous. I guess they “get” it better than the US does.

I have not found ANY good supplier around where I am in Birmingham, AL, so I am stuck to trying to find it online. If you know of any places let me know, otherwise I am going to be stuck only getting offal treats on extremely rare occasions when I come across animals to butcher myself or the few treats that I get from our yearly hog killing in the fall. Thanks Chris, you’re pushing a great thing here and definitely changed the meat tune I sing.

Comment on About Chris by Chris Cosentino named NAIT’s 2013 Hokanson Chef in Residence | eating is the hard part

Mon, 25 Feb 2013 17:36:02 +0000

[...] Cosentino is executive chef at San Francisco’s Incanto restaurant, where he cooks in an earthy rustic Italian style. He gained international acclaim as a leading expert and proponent of offal cookery. He has been featured on the Food Network in the Next Iron Chef America and Chefs vs. City. Cosentino is the season four winner of Bravo’s Top Chef Masters series winning over $140,000 for the Michael J. Fox foundation for Parkinson’s research. The Hokanson Chef in Residence program kicked off with Canadian celebrity chef Rob Feenie in 2009, followed by David Adjey in 2010, Susur Lee in 2011 and Massimo Capra in 2012. The program was made possible as a result of a generous donation from John and Susan Hokanson. Share this:ShareFacebookTwitterLike this:Like Loading… [...]

Comment on USDA Hog Slaughter by Shannon

Shannon — Sat, 15 Dec 2012 19:52:07 +0000

@ Sarah– I respect your right to be vegetarian or even a vegan if you wish. What I do not understand is why you would not respect others right to eat meat. I suspect you kill dozens of animals per day. If you don’t believe me, check the front of your car/windshield or the soles of your shoes. What seperates you and I is that you kill for your convience and do not use what you kill. I feel I am more respectful to the animal, as I would not kill it unless I was to consume it. Just a thought, as life is a matter of perspective.

Comment on Humane Cow Slaughter by Larry Raymond

Larry Raymond — Sun, 11 Nov 2012 14:01:01 +0000

if… you are Christian, you know Jesus was innocent. there is some similarity here, in that cows are innocent too. when i see a humane slaughter. i get a jolt of reality (humility). reminding me that i am a sinner. i am so greatful for His forgiveness.

after watching this. i will always pray in thankfulness for the life of this animal that God provided.

Comment on About Chris by SavoryGirl's Weekly Dinner Menu: October 14-20, 2012 | SavoryGirl

SavoryGirl's Weekly Dinner Menu: October 14-20, 2012 | SavoryGirl — Sun, 28 Oct 2012 02:38:53 +0000

[...] one of our favorite restaurants in the city, Incanto…read my post from our last visit. Incanto is Chris Cosentino's place…if you haven't heard of him you will! He's an up and coming celebrity chef in his own [...]

Comment on About Chris by Chris Cosentino's Incanto | SavoryGirl

Chris Cosentino's Incanto | SavoryGirl — Tue, 23 Oct 2012 04:49:48 +0000

[...] up to expectations…but Incanto more than delivered. I guess that shouldn't be surprising since chef Chris Cosentino was just named Top Chef Master recently and is even closer to über-celebrity chef status than [...]

Comment on My rejected TV pilot Chef Unleashed by Melody Elliott Koontz

Melody Elliott Koontz — Fri, 28 Sep 2012 03:46:50 +0000

Love offal. When would you have time to do a tv show? Would you give up cooking? Hope not.

See ya at Incanto Oct. 20th. Cannot wait.

Comment on Let them eat pigs head!! by Jeff

Jeff — Mon, 24 Sep 2012 19:30:24 +0000

Brandon, this was on the blog of this recipe:

“Its royal name is: Porchetta Di Testa – Translation a pigs head that is boned out then marinated for 2 days with rosemary and garlic rolled and tied then braised for 14 hours in a sous vide bag at 200 degrees to keep it all together.”

Comment on Cooking with the Artist part 3 by thefishinholeva

thefishinholeva — Tue, 04 Sep 2012 11:26:12 +0000

superb Article i mean video thank you for your post