Cousin ‘n brother.
Charleston’s The Post and Courier proclaimed in 1952, “An inexpensive, simple, and thoroughly digestible food, grits should be made popular throughout the world. Given enough of it, the inhabitants of planet Earth would have nothing to fight about. A man full of grits is a man of peace.
Dip yer spoon in the gut bucket.
We’ve been studying and cooking an awful lot of offal lately, and I’ve become obsessed.
So much of cows, pigs, and other animals ends up going to waste, when really, there’s very little that isn’t edible. While I do tend to prefer good old standard meat, there’s really something nice about making something tasty and healthy - and quite a change from the standard - from a bucket o’ guts.
I ‘spose I hadn’t realized just how many types of offal I’ve tried, until I started making a list the other day. Some things are just delightful, some are horrendous, but all deserve at least a taste or two.
In additions to eating guts (who am I kidding? I could only manage a teaspoonful of some of these), I’ve actually cooked the vast majority of these bits and pieces a time or two.
meat; cooked, raw, cured
milk; fresh, fermented, cured, curdled, molded, etc, etc, etc.
roasted bone marrow
fried liver, pâté
sous vide/low temperature cooked tendons
shredded heart tacos
blanched, breaded and fried brain; lightly cooked brain with lemon-caper butter
breaded and fried thymus gland
breaded and fried pancreas
breaded and fried testicles
meat; cooked and cured
blood; blood sausages and coagulated blood cut into squares
stewed and then fried ears
intestines (sausage casings)
caul fat (lacy membrane that surrounds internal organs)
meat; fresh and cured (cured duck breast)
rendered fat; duck fat, chicken schmaltz
liver; foie gras, regular liver
grilled dove heart
confit duck gizzards
duck skin, chicken skin
puréed stomach and intestines (only woodcock, which are completely ‘clean’)
milk; fresh, curdled, and cured
blood & fat (in sausages)
meat; fresh and cured
milk; fresh, fermented, cured
not any offal, but steaks, burgers and cured hindquarter
I really adore some of it (blood, cheeks, any kind of milk product, bone marrow, duck gizzards, anything cured, veal tongue, crispy skin of anything, a little bit of brains every now and again); and I really hate some of it (slow-cooked cow tendons? really? it was like pale yellow spreadable semi-transparent pâté…so sick); and others are on my list of try-it-every-chance-you-get-until-you-learn-to-appreciate-and-like-it (pig ears and feet, cow stomach, veal snout…you know, the usual).
Next on the list: grilled whole pig’s face at my friend’s family’s farm later this month…I’ll let you know…
Excited for cider season.
Yesterday in its entirety was a one-of-a-kind experience. Let me give you a re-cap:
1. I got up yesterday morning and went for a (slow, struggling, why-am-I-here?) run around the coast. Beautiful, misty, sun rising, boats below…it was lovely. And apparently everyone who takes their dog for a walk in the wee hours believes themselves to be above the pick-up-the-dog-shit rule. Thx.
2. I went to class, where we prepared veal brains in caper-lemon sauce and lamb sweetbreads (thymus glands) as breaded, fried treats with buerre noisette. The brains come in clear plastic boxes from the butcher, are much smaller and bloodier than you think they’ll be, and have to be peeled before being blanched and otherwise dolled-up.
Mom told the dogs I’m coming home tomorrow.
Gauge hid his elation behind a mask of bored indifference.
Scout was just a little bit confused, as he hadn’t realized I’d been gone since last Christmas.
And Chance got this excited:
Various states of undress.