Today on Food For Thought it was all about meat…eating Nose to Tail. The program began with my visit to Salumi, an excellent, albeit tiny, hole-in- the-wall restaurant in Seattle that has a line-up stretching out the door every lunchtime. The restaurant is owned and operated by Armandino Batali, the father of Mario Batali of Food Network USA fame.
Armandino retired from Boeing Corporation and opened Salumi, which specializes in cured meats. He put on a lunch for some gathered IACP members, and it only took us about 3 hours to get through it. Here is a photo of Sooke Harbour House proprietor Sinclair Phillip on the left, along with a smiling Armandino and his pig ear salad.
One of my favourite dishes at lunch, much to my surprise, was beef tripe stewed in a tomato sauce and served on slices of toasted baguette. I have shied away from beef tripe in the past, but this was a delicious example of how we should utilize more of the animals we slaughter for food in our everyday cooking.
For more on this make sure you visit the Going Whole Hog blog, where you will find postings by Divina Cucina Diva Judy Witts and The Long Village executive producer Kate Hill. To listen to today’s item in streaming Real Audio, click here.
Don – followed today’s CBC broadcast (“nose to tail”) with much interest and personal bewilderment. I was raised in N.England, my father a master butcher in the retail trade 1936-66. The result – we ate all the rough cut dishes that Dad couldn’t sell promptly, plus occasional specialities – anything from belly pork (served
cold) neck of mutton(always with
caper sauce), tripe(cold slices with vinegar, or small pieces in a
onion cream sauce)and creamed brains or sweetbreads for a special occasion. Pig’s trotters, my father’s brawn and
pressed tongue, and frequent bone soup with veg., “dripping” on toast…and a mixed grill guest dish of liver, kidneys, tomatoes, with an added mystery called ‘fry’,which was actually sliced/fried testicle – usually not explained to most guests! But all standard fare in my childhood. Oxtails? Don’t they exist any more? All the butchering skills with cleaver, boning knife, handsausage making are fixed in my mind;no band saws. Another world. Thanks for the memory. SFelsberg.