Gastrolust

Chefs Create a Variety of Dishes from a Variety of Meats
They call that gizzards, gizzards
Part of the chicken
Not too finger-lickin’
And I’m not sure what part
They call them gizzards, gizzards
Part of the bird but
That’s what I heard but
I don’t know where to start
“Gizzards, Scrapple and Tripe”
from The Hymns of Bucksnort
by The New Duncan Imperials (1991)
“Hope you [...]

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Here are the photos (taken by me) of the rest of the dishes from the “Gizzards, Scrapple and Tripe” Dish-Off in April’s issue of Sound magazine.
You can find the full report, include menus, here.
Click to enlarge any of the photos.

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Now that our vegetarianism interlude is behind us, it’s time to get back to meat, expanding beyond burgers and catching up on a few extra bites from last year. First stop is the Capital Grille, where a dinner-by-invitation also yielded a group of us a chance to tour the meat storage areas. Fun.
Capital Grille opened [...]

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We’ve been through this before.
With the ever-present smile still stretched across her face, our favorite waitress at Hing Loon asked, “Are you sure you can eat the organs?”
Well, c’mon, that’s why we ordered the “Lo Mein with Assorted Beef Organs” in the first place. We knew we wanted noodles (ignoring the zillions of specials handwritten [...]

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We love bones. And we’re here to give you some solid advice about where you indulge if you, too, are a bone-a-fide bone-lover.
Crémant recently launched an “Egg-centric” brunch service (weekends, 10-3), and in addition to some good-looking egg and potato dishes (each month’s menu will feature different types of eggs from [...]

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Hmm…not quite sure what to say about this new e-cookbook that comes complete with video instructions. Author and Serbian chef Ljubomir Erovic says that testicles have aphrodisiacal qualities. What doesn’t? Also, I find it interesting that his last name is so close to “Erotic.”
Are you ballsy enough to try some of his dishes? I’ve seen [...]

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North of Seattle, in Lynnwood, is the restaurant Kirirom. Lurking low in the shadows of the big box stores, the chain restaurants, and the Alderwood Mall, Kirirom means “mountain of joy” and is a national park in Cambodia.
Perusing the picturesque menu, we really wanted to order the Chocolate Rice Soup, but Seattlest’s [...]

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Last year, a friend (my comrade in organ meat-eating) discovered a community of Bukharian Jews in Rego Park. Fascinating history, but for now, far more interesting was his description of the food. Two words: lamb fat. Rego Park’s just a short distance from Flushing, so on day two we set off in search of skewered [...]

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Call us crazy. Crazy about chicken—especially the organs.
We frequently find ourselves at the north end of Pike Place Market, anxious for a stroll through the stands of fruits and vegetables. Oh, check out those perfect plums. The intriguing heirloom tomatoes. Berries, berries, and more berries. Everything looks so gorgeous, so delicious, so [...]

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“Can you really eat that?”
Seattlest loves a restaurant that puts food on a menu and then questions why you’ve ordered it. Not just by the server, but also by the owner.
This happens to us repeatedly at Szechuan Chef, our favorite Chinese restaurant in the Seattle area. Like Yea’s Wok (our second favorite, in [...]

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