Offal Good

Astor Center Dinner

Well folks I finally got convinced to take my Head to Tail dinner on the road. So here it is on march 4th in New York City I will be cooking at the Astor Center with moderator Michael Ruhlman. You can view the events here at Astor Center NYC. Cant wait to see you there.

FDA poised to approve cloned meat??

This image gives a whole new meaning to shagging sheep.

Well folks, I guess we have truly reached the pinnacle of fucking stupidity. I cannot believe that the public knows what they are getting themselves into with this cloned meat program. It reminds me of when I was in high school and had to read Aldous B. Huxley’s, Brave New World and how the genetic order was pre-chosen for each person. Do we really need to do this with our meat? What will be the long term effects of this, why are they overriding natural selection that happened for a reason. Who knows what will happen to humans after eating this meat for years. There isn’t enough info in my opinion to back the safety of this huge leap of scientific faith. Come on people, wake up and smell how rancid this is! Read this article that is linked here in the Wall Street Journal. Please voice your opinions now, speak and contact your congressional representatives or write the FDA. This is a scary path to be taking. Be sure to know where your meat and milk are coming from now.

The Art of having guts

I have been receiving alot of questions from culinary students around the globe asking about offal, how to cook where to buy then what to do with it when they get it. But a few months back i got a call from a student who wasn’t studying culinary, this could be a refreshing change. A paper on the psychology of eating or not eating offal. As promised Lisa here is your paper on my site with total credit to you.

Continue reading The Art of having guts…

Tasty Salted Pig Parts

If you love to eat meat like I do then this is for you. The owner of Incanto and I have started an artisan meat company called “Boccalone,” which is slang for someone with a big mouth. Guess who it’s named after?! Our tagline “tasty salty pig parts” says it all. These are all the recipes I developed at Incanto over the last 4 years. We’re making a great range of cured, cooked and fresh products; 23 to be exact. We have fresh sausages, lardo, 4 types of salami, proscuitto cotto, lonza and sanguinaccio.

Last year we took over a small space in Oakland where they had been making Portugese sausage since 1910. We revamped the whole place and got our USDA approval a few months ago. We have started the Boccalone Salumi Society in the Bay Area. Members sign up for a 3-month membership and come pick up a variety of meats 2 times a month, either at Incanto or at Boccalone. Kinda like a farm CSA, but with meat! And now, we’ve started selling a few of our cured products online. For all the details, check out our website, www.boccalone.com

And make no mistake, people, this is the real deal. Like everything I do, Boccalone salumi are made the right way, the old way, and with only the best ingredients.
To learn more, read our Salumi Manifesto.

Salumi are the noblest expression of meat – a marriage with salt, spice, and time that transcends individual ingredients.

Continue reading Tasty Salted Pig Parts…