Guts, guts, guts
I like cooking guts. I like eating guts. Would anyone else like an introduction in this topic? And when I say guts, I mean.... heart, kidneys, liver, testicles, etc. No joke. I am trying to put together a dinner soon and I am new to this. Interested?
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Replies to This Discussion
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Permalink Reply by CM on -
Rob,
I like blood and guts too, provided they are properly prepared.
I'm in Nashville and I love this GHGourmet concept.
Let's talk.
CM -
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Permalink Reply by Rob Cox on -
Hi CM.
Sorrry for getting back almost three weeks later. New job and crazy hours.
I love offal, and at my last job, I got to work with quite a bit of it. Brains, hearts, kidneys, livers, spleen (that one...), testicles. I can still get all of this, but I would like to do a dinner around it. Help?
I'm in Nashville too. Write back... you and anyone.
Rob -
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Permalink Reply by Rob Cox on
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When should this happen? Sooner or later? I'll need some time to gather the items, but simplicity would be best in my opinion...
Rob -
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Permalink Reply by jasmine on -
What's your schedule like? You're in charge, so we should work around you. I definitely agree on simplicity, though. Also, let me know what I can do to help this thing get rolling.
Jasmine -
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Permalink Reply by Rob Cox on
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I'm off Wednesday, so that's a good time to chat.
Have a good Sunday.
Rob -
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Permalink Reply by Rob Cox on
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Send me an email. I had to work and did not get a chance to check my email until today. robcoxjr@gmail.com
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Permalink Reply by CM on
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Hi,
Sorry for the slow response. I say let's do it before it gets hot. Innards aren't so great in the summer. Maybe the last weekend in April?
Can you get parts from non-chemicalized animals? I would prefer that myself, since the innards are where the chemicals end up.
CM -
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