16 of 16 people found the following review helpful
We Honor And Respect Animals When We Eat All Of It,
This review is from: Odd Bits: How to Cook the Rest of the Animal (Hardcover)
Jennifer McLagan is a chef and writer who was awarded the prestigious James Beard Award for her previous book released in 2008 called Fat: An Appreciation of a Misunderstood Ingredient, with Recipes. Now she's back again in 2011 with a rather unique new book entitled Odd Bits: How to Cook the Rest of the Animal. I even got into the action a couple of months ago when I tried cow tongue for the first time. Jennifer says there are so many parts from the tongue to the testicles to the tail...that are delectable pieces of meat people are missing out on. If you're even curious about eating all kinds of animal parts, then you need to get this book!
Jennifer McLagan talks about all the "odd bits" in this book:
- Why she feels there are "tasty bits we just don't eat"
- How we "respect and honor the animal" when we eat all of it
- When did our culture change that got us away from "odd bits"
- The varied reactions people have to eating cow tongue and strange parts
- The "unfamiliarity" of the animal parts in American culture
- How Hollywood tends to humanize animals that impacts kids
- The normalcy of all kinds of animal parts outside of America
- How brining the tongue in a salt water solution helps it
- How to psychologically get people to try the "odd bits"
- How cooked brains have the texture of soft scrambled eggs
- Why the cheeks are a "fabulous nugget of meat" for braising
- The one body part that actually repulsed her to eat
- Whether there's any nutritional value to eating these parts
- Why the liver doesn't store toxins as people believe
- How liver "cooked like a medium rare steak" is fabulous
- How beef heart is perfect if it's cooked to medium rare
- The horror stories that people have to eating kidney
- Why it's important to get "very, very fresh kidneys"
- The challenge of getting the bone marrow out of the bone
- A trick she learned from a butcher about getting marrow out
- How testicles have been a delicacy for centuries
- What it would take to get someone to try testicles
- Why blood is an essential odd bit that people don't eat
- How our affluence has made us less aware of the "odd bits"
- Why stock is "an essential ingredient in any kitchen"
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Initial post: Apr 3, 2014 1:09:56 AM PDT
Small Wonder says:
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