Here’s a recipe for Texas Chili. I grew up in Texas, and chili is still one of my favorite meals. Nachos is my number one favorite Texas food. Because, cheese!
If you’ve been afraid to try roasted bone marrow, I promise that you will love this recipe.It comes (only slightly modified) from Chef Fergus Henderson, the guy who started this whole trend of nose-to-tail eating.
Did you know that when you roast a pig’s head, you get the meat, bones and fat for a fraction of the price? Since I only buy organic/pasture-raised meat and bones, it can get expensive. Buying cheaper cuts can save you a lot — 50% or more.
Whenever I write about foie gras, people get upset. Getting upset is natural when you are ignorant of facts. There are so many myths about foie gras production. People think the animals are harmed and that foie gras is not traditional.
This weekend I traveled to Southern California where I was fortunate enough to eat foie gras at two different restaurants. Sadly, beginning in July 2012, foie gras will be banned in the state of California. I’m horrified and angry that California has outlawed this delectable traditional food.
I’ve been dreaming of going to Animal Restaurant here in Los Angeles for almost a year now. Ever since I read the review in The New Yorker magazine.
What would you do with a pig’s head? My WAPF co-chapter leader, Victoria, got her hands on one from Healthy Family Farms. So we decided to make head cheese.