http://www.offalgood.com/press/offal-and-meat-consumption-in-the-news 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 http://www.offalgood.com/press/offal-and-meat-consumption-in-the-news/comment-page-1#comment-884 bob mcgee Fri, 11 Apr 2008 19:22:12 +0000 http://www.offalgood.com/press/offal-and-meat-consumption-in-the-news/#comment-884 I'm finding it enlightening to see that my purveyors are just starting to put a wider variety of offals and secondary cuts on my order guide. I think that if you look at the numbers, it's hard to resist using the entire animal's goods. It takes a leap of faith for my clientele to start to order these menu items, but the fiscal risk for me is minimal. It's definitely a "one step at a time" thing, but I think this kind of press is what will generate the interest. Chris, thanx for what you do. I’m finding it enlightening to see that my purveyors are just starting to put a wider variety of offals and secondary cuts on my order guide. I think that if you look at the numbers, it’s hard to resist using the entire animal’s goods. It takes a leap of faith for my clientele to start to order these menu items, but the fiscal risk for me is minimal. It’s definitely a “one step at a time” thing, but I think this kind of press is what will generate the interest.
Chris, thanx for what you do.

]]> http://www.offalgood.com/press/offal-and-meat-consumption-in-the-news/comment-page-1#comment-883 Colin Fri, 11 Apr 2008 03:51:17 +0000 http://www.offalgood.com/press/offal-and-meat-consumption-in-the-news/#comment-883 Chris, I really like your site and you have helped me to open my eyes as to what meat products I am using. I don't just mean as in quality standards but exactly how and where and what happened to the meats I am going to serve to my clientele and my children. Chris, I really like your site and you have helped me to open my eyes as to what meat products I am using. I don’t just mean as in quality standards but exactly how and where and what happened to the meats I am going to serve to my clientele and my children.

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