variaty meats

Discussion in 'Professional Chefs' started by shahar, Jan 29, 2000.

  1. shahar


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    For me it's strange.
    I browse daily through american food related journals, sites and books but except for sweetbreads i can't seem to find recipes for variaty meats.
    Personelly I love'm. For me calves' and lambs' brains are a delicatecy, I can make books of recipes devoted to them. And other offal as well - from veal kidneys and hearts to pig trotters, cheeks, tounges to rabbit's liver and yes even(pardon me french) sheep's testicles.

    I'm not accusing, but surprised at the differnce between europen and american eating habits.

    Maybe I'm prejudiced(haven't lived in the states since i was a child), but every time i try to find recipes for variaty meats in american sources i fall on dead streets.