Via Marcello’s Kitchen Haggis is traditionally enjoyed and devoured on Burns Night (25 January), when Scotland marks the birth of its most famous poet, Robert Burns. With the celebrations almost upon us, Rich… Continue reading
Marcello’s Kitchen Cod Offal. by Winston on January 13, 2012. Cod Tongues. I didn’t know that cod had tongues. I didn’t even know they could speak. Kristin’s father told me about them being… Continue reading
Via – Marcello’s Kitchen It’s here in Testaccio where you can grab a suppli – deep fried arancini-like little balls of rice, meat and cheese – or the so-called ‘trapizzini’ at 00100, where… Continue reading
In place of the musk ox, you can use the best beef fillet steak you can find. Fresh horseradish grows like a weed in the UK, so pester someone at your local farmers’… Continue reading
Tripe or kidney, guts or giblets: offal are cooked, eaten and appreciated all over the world, and their taste fascinates the best chefs. Discover all about offal on Fine Dining Lovers! Via http://www.finedininglovers.com
When was the last time you giggled with delight at the thought of head cheese? Or possessed a craving for beef liver frying in a bath of fried onions? Have you ever tried… Continue reading
A Passion for Palermo – it’s OFFAL. I always adore taking people to the Capo market in Palermo, which is still very alive. Just outside the gate of the market is the ”… Continue reading
Kokoretsi or kokoreç is a dish of the Balkans and Anatolia consisting mainly of lamb or goat intestines, often wrapping seasoned offal, including sweetbreads, hearts, lungs and/or kidneys. The intestines of suckling lambs… Continue reading
At the start of 2011, food critics and gourmet chefs predicated that 2011 would be the year of offal. Gordon Ramsay and Hugh Fearnly-Whittingstall. Via http://www.self-catering-breaks.com Related articles Offal 101: A Guide To… Continue reading
