What not to eat

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Yummy Something Altogether Offal.

The prospect of preparing offal for consumption may seem daunting, but on Offal Good, Cosentino breezes through several recipes like they were nothing at all. Here are a few of the best, and some of his tips for making them:

- Calf's Brains With Porcinis and Capers: Cosentino describes brains as "a beautiful creamy cut," and recommends poaching them in a bouillon before cooking. He also suggests getting something called a brain fork, "which any self-respecting offal eater should own."

- Duck Fries With Bacon and Peas: No, these aren't potatoes cooked in duck fat. They're the aforementioned testicles, and Cosentino suggests browning them in bacon fat. "This is probably the hardest one to get folks to tuck into," he admits.

- Porchetta Di Testa: Better known as "a pig's head that is boned out, then marinated for two days with rosemary and garlic, rolled and tied, then braised for 14 hours." Cosentino quite naturally suggests "[splitting] the skull with a saw to save the brains and have a proper butcher's treat of brains and egg."

If you're thinking of exploring the wide world of offal in your own kitchen, make sure Chris Cosentino is your guide. What could it hurt to try?

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