The Conscious Carnivore
As a refresher, here’s the workshop description, straight from the website:
How to use the whole animal to promote sustainability, avoid waste, and dazzle your tastebuds.
Again, I wanted and expected direct tips & tricks and ideas. A set of maps to various cuts, with suggestions on what to substitute for what. Ways to cook kidneys or tongue or tripe1. Someone else wanted to know how to get ALL the internal organs. I have no idea what she was planning for the lungs or bladder, but I’m kind of curious.
There was very little (though not none) of these kinds of tips. (Okay, the only one I remember was the suggestion that sirloin flap is a good substitute for skirt steak.) There were definitely some comments on how to use (and store) a whole animal.… Continue reading →