Comments on: Take Five with Chris Cosentino, A Chef Who Is Offal Good At What He Does http://www.foodgal.com/2009/01/take-five-with-chris-cosentino-the-chef-who-is-offal-good-at-what-he-does/ Musings on food, wine, laughter, and life Fri, 12 Mar 2010 14:47:43 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Food Gal » Blog Archiv » The “Weekly Beast” at One Market in San Francisco http://www.foodgal.com/2009/01/take-five-with-chris-cosentino-the-chef-who-is-offal-good-at-what-he-does/comment-page-1/#comment-10125 Food Gal » Blog Archiv » The “Weekly Beast” at One Market in San Francisco Wed, 03 Feb 2010 13:26:45 +0000 http://www.foodgal.com/?p=899#comment-10125 [...] Another “beast”-type dinner at Incanto in San Francisco Share and [...] [...] Another “beast”-type dinner at Incanto in San Francisco Share and [...]

]]> By: Coming soon: “Amazing Race” for foodies - That Warm Glow - The Press Democrat - Santa Rosa, CA - Archive http://www.foodgal.com/2009/01/take-five-with-chris-cosentino-the-chef-who-is-offal-good-at-what-he-does/comment-page-1/#comment-4961 Coming soon: “Amazing Race” for foodies - That Warm Glow - The Press Democrat - Santa Rosa, CA - Archive Fri, 26 Jun 2009 23:24:35 +0000 http://www.foodgal.com/?p=899#comment-4961 [...] Cosentino, by the way, has a national reputation for his “nose to tail” dishes, incorporating every part of the animal, from brain to organs to other yucky innards. So don’t expect him to get squeamish about, well, anything. He’s also a professional-caliber mountain biker, so don’t get in his way. There’s a good Q&A with him here. [...] [...] Cosentino, by the way, has a national reputation for his “nose to tail” dishes, incorporating every part of the animal, from brain to organs to other yucky innards. So don’t expect him to get squeamish about, well, anything. He’s also a professional-caliber mountain biker, so don’t get in his way. There’s a good Q&A with him here. [...]

]]> By: jacqueline http://www.foodgal.com/2009/01/take-five-with-chris-cosentino-the-chef-who-is-offal-good-at-what-he-does/comment-page-1/#comment-2232 jacqueline Thu, 05 Feb 2009 06:24:55 +0000 http://www.foodgal.com/?p=899#comment-2232 I was fortunate to have Chef's Head to Tail dinner at Astor Ctr in NYC - it was his first road show. Ruhlman mc'd the evening and Chris was so urgent and authentic about not wasting half the animal for the chops we were accustomed to seeing. It challenges a chef to use all these different parts and chefs should enjoy rising to that, I think. Boccalone rocks, too. I was fortunate to have Chef’s Head to Tail dinner at Astor Ctr in NYC – it was his first road show. Ruhlman mc’d the evening and Chris was so urgent and authentic about not wasting half the animal for the chops we were accustomed to seeing. It challenges a chef to use all these different parts and chefs should enjoy rising to that, I think.

Boccalone rocks, too.

]]> By: Deer News http://www.foodgal.com/2009/01/take-five-with-chris-cosentino-the-chef-who-is-offal-good-at-what-he-does/comment-page-1/#comment-2103 Deer News Sun, 25 Jan 2009 23:19:48 +0000 http://www.foodgal.com/?p=899#comment-2103 I believe Cosentino when he says Asians don't squirm at the prospect of eating offal. Shanghai residents, for instance, are used to seeing <a href="http://www.deernews.com/2009/01/trends-in-chinese-food/" rel="nofollow">deer placenta soup</a> on the menu. I believe Cosentino when he says Asians don’t squirm at the prospect of eating offal. Shanghai residents, for instance, are used to seeing deer placenta soup on the menu.

]]> By: Jenny Hattori Noll http://www.foodgal.com/2009/01/take-five-with-chris-cosentino-the-chef-who-is-offal-good-at-what-he-does/comment-page-1/#comment-2041 Jenny Hattori Noll Wed, 21 Jan 2009 06:20:56 +0000 http://www.foodgal.com/?p=899#comment-2041 another brilliant interview! You always manage to ask the questions that really round out these chefs and make me hang on every word! Gummy candies...ahhh....the bane of my candy existence as i have found that only the imported gummies have any kind of chewiness even after I leave the bag open. I even went so far as to go to one of those candy bin stores and the great sales girl let me try virtually every gummy as I tried to find those close to what I remembered in my youth - her deduction was that the typical american prefers the soft gooey one and not the obviously superior chewy type. Seems like these days the only ones that come close are the Haribo, but I agree that even those seem less chewy than before, I will admit though, that the one thing that I can rely on to get my chewy fix on is red vines - although I have to keep the container open for at least a month before they are "ready" to eat. It drives everyone I know crazy, but I figure as long as I am the one who buys the tub, I can make sure the lid is not screwed on any time I walk by! I've been known to eat them for as long as a year after buying them, and in my humble opinion, they just get better with age! another brilliant interview! You always manage to ask the questions that really round out these chefs and make me hang on every word!

Gummy candies…ahhh….the bane of my candy existence as i have found that only the imported gummies have any kind of chewiness even after I leave the bag open. I even went so far as to go to one of those candy bin stores and the great sales girl let me try virtually every gummy as I tried to find those close to what I remembered in my youth – her deduction was that the typical american prefers the soft gooey one and not the obviously superior chewy type. Seems like these days the only ones that come close are the Haribo, but I agree that even those seem less chewy than before,

I will admit though, that the one thing that I can rely on to get my chewy fix on is red vines – although I have to keep the container open for at least a month before they are “ready” to eat. It drives everyone I know crazy, but I figure as long as I am the one who buys the tub, I can make sure the lid is not screwed on any time I walk by! I’ve been known to eat them for as long as a year after buying them, and in my humble opinion, they just get better with age!

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