Comments on: Head to Tail Dinner in Manhattan http://blog.ruhlman.com/2008/02/head-to-tail-di.html Translating the Chef's Craft for Every Kitchen Thu, 18 Mar 2010 01:37:09 +0000 hourly 1 By: Lauren http://blog.ruhlman.com/2008/02/head-to-tail-di.html/comment-page-1#comment-40843 Lauren Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/head-to-tail-di.html#comment-40843 Is there any way to get one of those "I Love Offal" buttons without buying a ticket to the dinner? "To force people to pay $250 dollars to eat your candied coxcombs is not only ironic, but a form of culinary bullying" So people are being "forced" to buy these tickets, are they? What seems bullying to me is your shrill, self-righteous attitude. Is there any way to get one of those “I Love Offal” buttons without buying a ticket to the dinner?

“To force people to pay $250 dollars to eat your candied coxcombs is not only ironic, but a form of culinary bullying”

So people are being “forced” to buy these tickets, are they? What seems bullying to me is your shrill, self-righteous attitude.

]]> By: luis http://blog.ruhlman.com/2008/02/head-to-tail-di.html/comment-page-1#comment-40842 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/head-to-tail-di.html#comment-40842 Sarah, somebody had to say it and you did. Bully for you. My fam has deep roots in Spain and they have a rich repertoire of cooking some of these things. Tasty stuff...honestly very flavorfull stuff, but I am not sure this should be a recurrent eating experience. Certainly if you work hard for your money you should should spend it wisely. Cocks combs is NOT that! Sarah, somebody had to say it and you did. Bully for you. My fam has deep roots in Spain and they have a rich repertoire of cooking some of these things. Tasty stuff…honestly very flavorfull stuff, but I am not sure this should be a recurrent eating experience. Certainly if you work hard for your money you should should spend it wisely. Cocks combs is NOT that!

]]> By: Sarah http://blog.ruhlman.com/2008/02/head-to-tail-di.html/comment-page-1#comment-40841 Sarah Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/head-to-tail-di.html#comment-40841 In days of yore, when families typically ate off of one or two prized animals for the entire year, it made sense that no part of the animal go to waste. I don't believe that there is anything unhealthy about eating organ meats occasionally, and depending on the organ, a healthy and delicious move as well. But this whole idea of building meals around offal, meals which showcase organs from 6-10 different animals is the exact antithesis to why these off cast parts were eaten in the first place. THEY WERE EATEN OUT OF NECESSITY BY PEOPLE WHO COULD NOT AFFORD TO LET ANYTHING GO TO WASTE. To force people to pay $250 dollars to eat your candied coxcombs is not only ironic, but a form of culinary bullying. I am a native New Yorker, a chef, and a sustainable agriculture enthusiast...and thank goodness, not silly enough to fork over the kind of money that could buy my family a quarter of a grass fed steer, with all of those fun organs as well...So enjoy your constipation and whatever other incurable brain or blood disease you will be contracting after Chef Cosentino's meal. In days of yore, when families typically ate off of one or two prized animals for the entire year, it made sense that no part of the animal go to waste. I don’t believe that there is anything unhealthy about eating organ meats occasionally, and depending on the organ, a healthy and delicious move as well. But this whole idea of building meals around offal, meals which showcase organs from 6-10 different animals is the exact antithesis to why these off cast parts were eaten in the first place. THEY WERE EATEN OUT OF NECESSITY BY PEOPLE WHO COULD NOT AFFORD TO LET ANYTHING GO TO WASTE. To force people to pay $250 dollars to eat your candied coxcombs is not only ironic, but a form of culinary bullying. I am a native New Yorker, a chef, and a sustainable agriculture enthusiast…and thank goodness, not silly enough to fork over the kind of money that could buy my family a quarter of a grass fed steer, with all of those fun organs as well…So enjoy your constipation and whatever other incurable brain or blood disease you will be contracting after Chef Cosentino’s meal.

]]> By: Natasja http://blog.ruhlman.com/2008/02/head-to-tail-di.html/comment-page-1#comment-40838 Natasja Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/head-to-tail-di.html#comment-40838 As someone mentioned earlier, here in Spain we eat a lot of variety meats. Cock's combs are a particular favorite of mine, can someone tell me how the one's in the photo are prepared? As someone mentioned earlier, here in Spain we eat a lot of variety meats. Cock’s combs are a particular favorite of mine, can someone tell me how the one’s in the photo are prepared?

]]> By: luis http://blog.ruhlman.com/2008/02/head-to-tail-di.html/comment-page-1#comment-40839 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/head-to-tail-di.html#comment-40839 Natsja... here is were you start; http://en.wikipedia.org/wiki/Cockscomb Natsja… here is were you start;
http://en.wikipedia.org/wiki/Cockscomb

]]> By: Jules http://blog.ruhlman.com/2008/02/head-to-tail-di.html/comment-page-1#comment-40840 Jules Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/head-to-tail-di.html#comment-40840 ew. Seriously, I just cannot go there. You chef people must be incredibly bored. ew. Seriously, I just cannot go there. You chef people must be incredibly bored.

]]> By: luis http://blog.ruhlman.com/2008/02/head-to-tail-di.html/comment-page-1#comment-40837 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/head-to-tail-di.html#comment-40837 High end restaurant salads are special. You know the type of salad you get at great restaurants. It's nothing other than what you are familiar with and can buy at the Publix. But they serve them at the right temp, crisp, fresh, with the right dressing made in the premises. All of a sudden you are eating salad and loving every single bite. The clean crispness of them... Unbeatable. But will folks actually pay for a quality salad or just expect it to be part of the meal. Give me a great salad and I will pay for it. Throw in the bitter innards and I will have something to feed the ducks with. High end restaurant salads are special. You know the type of salad you get at great restaurants. It’s nothing other than what you are familiar with and can buy at the Publix.
But they serve them at the right temp, crisp, fresh, with the right dressing made in the premises. All of a sudden you are eating salad and loving every single bite. The clean crispness of them… Unbeatable. But will folks actually pay for a quality salad or just expect it to be part of the meal. Give me a great salad and I will pay for it. Throw in the bitter innards and I will have something to feed the ducks with.

]]> By: DrBehavior http://blog.ruhlman.com/2008/02/head-to-tail-di.html/comment-page-1#comment-40836 DrBehavior Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/head-to-tail-di.html#comment-40836 Offal food being raised to the level of gourmet feast at phenomenally high prices is almost a cruel irony. The 'concoctions' we used to have to eat and really enjoyed as kids growing up in homes of modest means has now been transformed into something akin to 'nectar of the gods' at prices only the very wealthy and very snobby can afford. Oh well :( Offal food being raised to the level of gourmet feast at phenomenally high prices is almost a cruel irony. The ‘concoctions’ we used to have to eat and really enjoyed as kids growing up in homes of modest means has now been transformed into something akin to ‘nectar of the gods’ at prices only the very wealthy and very snobby can afford. Oh well :(

]]> By: Dervin http://blog.ruhlman.com/2008/02/head-to-tail-di.html/comment-page-1#comment-40835 Dervin Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/head-to-tail-di.html#comment-40835 I agree with Jim, there's something more than "foodies" expanding their horizons and more like a one-up contest eventually sucking the fun out of cooking and making it serious business (this excludes those that actually make their living from cooking). Like sending 5 year olds to soccer sleep away camps where they receive training that would make the East Germans cringe, we are in danger of doing this to cooking. The beauty of Bourdain and Ruhlman is their refusal to cheerlead this oneupmanship that happens whenever upper middle-class white people get interested in something. The beauty of Cosentino's cooking is he's able to take the cheapest cuts of the animal, the parts that the nobility just gave away to the peasants, and turn them into something today's nobility is willing to pay $250 to now consume. (and for the record, that is almost double what the median US family lives on per day). I agree with Jim, there’s something more than “foodies” expanding their horizons and more like a one-up contest eventually sucking the fun out of cooking and making it serious business (this excludes those that actually make their living from cooking).

Like sending 5 year olds to soccer sleep away camps where they receive training that would make the East Germans cringe, we are in danger of doing this to cooking. The beauty of Bourdain and Ruhlman is their refusal to cheerlead this oneupmanship that happens whenever upper middle-class white people get interested in something.

The beauty of Cosentino’s cooking is he’s able to take the cheapest cuts of the animal, the parts that the nobility just gave away to the peasants, and turn them into something today’s nobility is willing to pay $250 to now consume. (and for the record, that is almost double what the median US family lives on per day).

]]> By: Bob delGrosso http://blog.ruhlman.com/2008/02/head-to-tail-di.html/comment-page-1#comment-40834 Bob delGrosso Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/head-to-tail-di.html#comment-40834 Dick/Claudia Part of the problem of being as smart as I am is that the nearly constant requests by family, friends and increasingly the public for answers to questions both within and outside of the range of my expertise makes it very difficult for me to travel. In any case, not to worry. Chef Cosentino has already contacted me and I have agreed to feed him answers via hidden microphones in the temples of his glasses. (There is more than one reason why the frames are so thick. See?) In other words, it's business as usual. Dick/Claudia

Part of the problem of being as smart as I am is that the nearly constant requests by family, friends and increasingly the public for answers to questions both within and outside of the range of my expertise makes it very difficult for me to travel.

In any case, not to worry. Chef Cosentino has already contacted me and I have agreed to feed him answers via hidden microphones in the temples of his glasses. (There is more than one reason why the frames are so thick. See?) In other words, it’s business as usual.

]]> By: Dick Black http://blog.ruhlman.com/2008/02/head-to-tail-di.html/comment-page-1#comment-40831 Dick Black Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/head-to-tail-di.html#comment-40831 Ah shucks Bob, the group needs you in a situation like this. Please ty to clear your calendar. What happens if someone asks Cosentino a question and he doesn't know the answer, who will be around to answer it then ? Whadya say Bob ? Ah shucks Bob, the group needs you in a situation like this. Please ty to clear your calendar. What happens if someone asks Cosentino a question and he doesn’t know the answer, who will be around to answer it then ?

Whadya say Bob ?

]]> By: Claudia http://blog.ruhlman.com/2008/02/head-to-tail-di.html/comment-page-1#comment-40832 Claudia Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/head-to-tail-di.html#comment-40832 Yeah, Bob, whaddaya say? Come up for the Q&A - you aren't working the farm on Sundays! Yeah, Bob, whaddaya say? Come up for the Q&A – you aren’t working the farm on Sundays!

]]> By: Bookman http://blog.ruhlman.com/2008/02/head-to-tail-di.html/comment-page-1#comment-40833 Bookman Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/head-to-tail-di.html#comment-40833 Unless my eyes deceived me, Cosentino got a spot on History Channel's "Modern Marvels: The Pig", on the topic of offal. Given the way the specialty channels recycle their shows, I'm pretty sure it will be re-run, so fans might want to watch for it to come 'round again. HTH Unless my eyes deceived me, Cosentino got a spot on History Channel’s “Modern Marvels: The Pig”, on the topic of offal.

Given the way the specialty channels recycle their shows, I’m pretty sure it will be re-run, so fans might want to watch for it to come ’round again.

HTH

]]> By: luis http://blog.ruhlman.com/2008/02/head-to-tail-di.html/comment-page-1#comment-40830 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/head-to-tail-di.html#comment-40830 Love tofu ken. The firm variety which can be sauteed with anything and will take on any flavor it comes in contact with. Tofu is a vegetable thing...tripe....is not!. My grandmother was from Galicia Spain and Grandpa was from Asturias Spain. Lots of family from Spain around. Believe me they can teach Cosentino a thing or two about tripe and other delectable dishes. I guess I make fun of it but ocassionally if its done right... Not my type of eating experience though. There are millions of dishes I'd rather have than take this fork in the road. Cook something weird and unsual and get some notice. Get in there and fight the fight to stand out for best ceasar salad and risk living anonymous as a super chef. I love a great ceasar salad and I don't care for tripe. Love tofu ken. The firm variety which can be sauteed with anything and will take on any flavor it comes in contact with. Tofu is a vegetable thing…tripe….is not!.
My grandmother was from Galicia Spain and Grandpa was from Asturias Spain. Lots of family from Spain around. Believe me they can teach Cosentino a thing or two about tripe and other delectable dishes. I guess I make fun of it but ocassionally if its done right… Not my type of eating experience though. There are millions of dishes I’d rather have than take this fork in the road.
Cook something weird and unsual and get some notice. Get in there and fight the fight to stand out for best ceasar salad and risk living anonymous as a super chef. I love a great ceasar salad and I don’t care for tripe.

]]> By: Ken http://blog.ruhlman.com/2008/02/head-to-tail-di.html/comment-page-1#comment-40829 Ken Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/head-to-tail-di.html#comment-40829 Years ago, my late Chinese grandmother in rural N. California asked for, and graciously received deer brains by her kindly neighbors and local hunters. She would tell me, "Chinese will eat anything, haha". She cut it into non-descript chunks and made an herbal, medicinal soup that tasted wonderful. My siblings however, ran for cover when she appeared with it - delivering it to us in a clear glass mason jar. I ate this dish years before I ate something called "tofu" -- so when I first tried tofu I remember thinking, "Mmm...tastes like deer brains". True story. Years ago, my late Chinese grandmother in rural N. California asked for, and graciously received deer brains by her kindly neighbors and local hunters. She would tell me, “Chinese will eat anything, haha”. She cut it into non-descript chunks and made an herbal, medicinal soup that tasted wonderful. My siblings however, ran for cover when she appeared with it – delivering it to us in a clear glass mason jar.

I ate this dish years before I ate something called “tofu” — so when I first tried tofu I remember thinking, “Mmm…tastes like deer brains”. True story.

]]> By: Bob delGrosso http://blog.ruhlman.com/2008/02/head-to-tail-di.html/comment-page-1#comment-40828 Bob delGrosso Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/head-to-tail-di.html#comment-40828 Dick Black I'll go if Mr. Ruhlman is paying. Otherwise, I'm going to have to settle for making my own deer liver crudo next time I have a deer to butcher (Which might be tomorrow for all I know.). Michael What kind of coffee is going to be served: percolated or dripped? Dick Black

I’ll go if Mr. Ruhlman is paying. Otherwise, I’m
going to have to settle for making my own deer liver crudo next time I have a deer to butcher (Which might be tomorrow for all I know.).

Michael

What kind of coffee is going to be served: percolated or dripped?

]]> By: Ted http://blog.ruhlman.com/2008/02/head-to-tail-di.html/comment-page-1#comment-40822 Ted Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/head-to-tail-di.html#comment-40822 Back in the '70s in South Texas Menudo CookOffs, there would be tripitas. Pieces of honeycomb tripe cut into shapes (hearts, diamonds, etc) by hand.. these would then be used for the menudo.. "Breakfast of Champions". "Pa' un crudo, come menudo" (For a hangover, eat menudo) Ted Back in the ’70s in South Texas Menudo CookOffs, there would be tripitas. Pieces of honeycomb tripe cut into shapes (hearts, diamonds, etc) by hand..

these would then be used for the menudo..

“Breakfast of Champions”.

“Pa’ un crudo, come menudo”

(For a hangover, eat menudo)

Ted

]]> By: luis http://blog.ruhlman.com/2008/02/head-to-tail-di.html/comment-page-1#comment-40823 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/head-to-tail-di.html#comment-40823 Jim, exactly my feelings man. What a disfunctional bunch we have become. Get enough of a good thing and now explore the virtues of that which is just wrong by default. The cool in us when you analyze it probe it, taste it..try it, is just NOT THAT COOL. Elevate yourself around the food universe and one day after all the height and elevation you reach a place NO ONE IS COOL ENOUGH to visit... the colon!. Not only reach it but feed it to your costumers and charge them up the... right again coloon.... for it. Jim, exactly my feelings man. What a disfunctional bunch we have become. Get enough of a good thing and now explore the virtues of that which is just wrong by default. The cool in us when you analyze it probe it, taste it..try it, is just NOT THAT COOL. Elevate yourself around the food universe and one day after all the height and elevation you reach a place NO ONE IS COOL ENOUGH to visit… the colon!. Not only reach it but feed it to your costumers and charge them up the… right again coloon…. for it.

]]> By: ntsc http://blog.ruhlman.com/2008/02/head-to-tail-di.html/comment-page-1#comment-40824 ntsc Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/head-to-tail-di.html#comment-40824 Folks, guess where sausage casings come from? Offal isn't 'new' it has simply been ignored for a long time. I use liver, have made and like scrapple, and like headcheese. Took a course that involved sweetbreads, which a lot of the other students wouldn't try. Folks, guess where sausage casings come from?

Offal isn’t ‘new’ it has simply been ignored for a long time. I use liver, have made and like scrapple, and like headcheese. Took a course that involved sweetbreads, which a lot of the other students wouldn’t try.

]]> By: Dick Black http://blog.ruhlman.com/2008/02/head-to-tail-di.html/comment-page-1#comment-40825 Dick Black Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/head-to-tail-di.html#comment-40825 Is Bob Del Grosso going? If so, count me in. Is Bob Del Grosso going? If so, count me in.

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