Deep cuts: A beginner’s guide to cooking offal

Offal—the organs and other bits of an animal typically discarded by butchers, also known as variety meats or an animal’s fifth cut—doesn’t always get the love it deserves. Most people know that plenty of immigrants to the U.S. cook with offal, from Chinese chicken feet to German liver dumplings to Mexican tongue tacos…

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Author: Mark Hay on The Takeout, shared by Virginia K. Smith to Lifehacker

Grate Jerky Like Parmesan Cheese

Thanks to the Great Protein Obsession of the 90s, my school lunchbox was often packed with string cheese, beef jerky, and (unrelated to the protein thing) SnackWell’s snack bars (the kind with the thin undulating line of icing). I got a little burnt out on dehydrated meat, but—thanks to Paleo, etc.—jerky is having…

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Author: Claire Lower on Skillet, shared by Claire Lower to Lifehacker