Word: offalness
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...tastes. The owner of a Boston gastropub takes note of its guests' "increasingly open desire for more stimulation, either in challenging menu items, more obscure wines and varietals, and old-school cocktails with a less sweet, more bitter and herbal flavor profile." The owner adds, "We are selling more offal than ever...
...More offal! All right! That's what America needs more of. At least, that's what a certain strata of Americans do; another strata is hoping to buy less offal, especially in their hamburgers. They have more offal than they can handle; what they want are some of the prime rib, tenderloin and lamb racks that urban gastronomes are so over. The red state-blue state dichotomy has been laughably overdrawn, but the difference between the cutthroat race to the bottom in the fast-food business and the high-end preoccupations with cooking offal and arranging entrees with tweezers could...
...that can tell you which wine to choose when ordering Korean soup not simply as an accompaniment but as a main meal (the answer is a Côtes du Rhône Villages, a sparkling wine or a dry rosé), or what to pair with northern Chinese offal dishes (try a Cahors or Madiran). Such is the exclusive and valuable remit of Asian Palate, and very browse-worthy it is too. Many wine writers have pronounced too generally on wine and Asian food. Lee's detailed advice is therefore very welcome. Now if only they could...
...While killing animals to use them for fuel is rare in Europe, using animal by-products as fuel is now normal practice thanks to the E.U. law about disposal of raw meat and carcasses. Offal and other by-products must be incinerated or treated by approved waste-disposal companies. Not only does that help Europe meet its ambitious green energy targets, it also aids in the E.U's bid to reduce landfill waste levels by 35% by 2020. (See the top 10 green ideas...
...thickened by okra. Okra is a small, green squash-like vegetable whose sappy secretion transforms gumbo from a thick stew to something halfway towards gelatinous. The sausages, Cajun Andouille sausages, derived from the far milder French Lyonnaise pigs’ intestine sausages of the same name, combine pork offal and piles of spices into a dark red, incredibly rich and flavorful ingredient that gives gumbo the bulk of its flavor. Tupelo’s Andouilles, and, by extension, their gumbo—like everything else we ate there—was spot...