Butchery: The Offal Cook

May 10th, 2010
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This is Chichi aka The Offal Cook. She blogs for herself and Serious Eats about cooking with all those wonderful bits of animals that get tossed aside and forgotten.
Much like I’ve taken my meat and photography interests to this butchery project, Chichi has followed her lifelong fascination with off-cuts to a similar end.
She has been writing a series called The Butcher’s Cuts about traveling up to Kingston to learn about butchering at Fleisher’s.
Given the similarities in our projects, It’s really awesome to see where she’s gone with it. Her posts have chronicled the lessons she’s learned from her time butchering. She’s also managed to come away with some awesome recipes for working with these cuts. I was especially excites to see what she did with a pig’s head, resulting in both a terrine of head cheese and a batch of ramen stock. And because some things still shock me a little, I was fascinated with her account of (and recipe for) cooking scrambled brains.
If my posts on meat and butchery have been at all interesting, I’d definitely recommend taking a look at Chichi’s column. Enjoy!

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