and I am glad to say I've had mostly positive reaction. There is an interesting review in the Wall Street Journal, although the writer seemed unfamiliar with heart tartare. Let's hope he tries it and discovers just how good heart is as tartare.I was on the CBC national radio Q with Jian Ghomeshi, a man who doesn't eat mammals. You can listen to our conversation here - it's the September 27 episode (I am on first). Let me know what you think about the philosophy of eating the whole animal.
Selling a book, or as my friend Bénédict says the "service après vente" makes writing it seem easy. So I'm fleeing to Paris, the mecca of odd bits, for some R & R.
9 comments:
I don't love the texture of pork or cow feet but they make good broth.
Exactly right. You should try making jelly from cow's feet, it is fabulous.
A long time ago I remember being put off by the blubbery skin and fat that surrounded the "knuckles" we were having for lunch (at a tavern in Montreal). I didn't want to try it. I was prodded enough to give it a shot. My friends did me a huge favour. It is some of the sweetest meat on the animal. Some "hot" mustard and simple boiled potatoes with butter was the entire meal, well + beer, of course.
Growing up in the W.I., cow heel soup, tripe soup or stewed tripe, ox tail stew, pigs feet souse was very common, to this day I still prefer them when I can get it to the fast cooking tasteless fare that's called gourmet.
Sounds like you ate very well as a child, I hope you are still making those dishes.
I'll be making "manitas de cerdo" this week. Great for the broth and gelatin :D
Being from Portugal we DO eat all these "oddities" and even today living in WI I still cook much as back home, so i will always have some pig's feet, cow tongue and so one in my freezer. Much as Diana's comment, we may be latins but keeping our traditions in the Midwest.
Good for you. Now we just have to spread the word as to how delicious these odd bits are.
Jennifer, my good friend's whole food philosophy is in agreement with yours. He cooks head to tail, and is so excited to receive your new book. He makes a marvelous pickled tongue! (thanks to the "Au Pied de Cochon" cookbook). We have dinner parties often, and we anticipate having feasts from your new book. Your books are wonderful. I have "Bones", and hope "Fat" is under my tree for Chrismas. Keep up the great work.
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