#offal

#offal

According to the Food and Agriculture Organization of the United Nations via Today's Dietitian, America ranks 171st out of 175 countries for offal consumption, meaning organ meat. Most of the 0.97 pounds the average American eats per year comes from hot dogs and sausage. Americans just don't want to eat organ meat. Unless, of course, they're Boomers. Although chitlins, made from pig intestine, or sweetbreads, made from thymus glands or pancreas, are regional delicacies, most organ meats are not eaten by the majority of Americans.

Offal, once relegated to the fringes of the British table, is enjoying a quiet renaissance From neighbourhood restaurants to pop-ups, chefs are rediscovering the richness and versatility of ingredients like liver, heart and sweetbreads. This revival speaks to a growing commitment to sustainability and nose-to-tail cooking - a philosophy that values the entire animal and reduces food waste. Beyond the environmental benefits, offal brings depth, heritage, and character to modern British dining, reconnecting eaters with a more conscious way of cooking.

The epic Peking duck has our critic planning a return visit - just make sure to pre-order The first time I ate at China Tang, soon after it opened earlier this year, I arrived late, and by the time I got settled, there were already a lot of opinions. Rather than assume my default bossy mode, instructing people what they should and should not order, I demurred and went along with their choices, which included rather too much fifth quarter for my liking.

Bourdain identified his first raw oyster as the igniting moment for his lifelong love of food, emphasizing the value of traditional, underrated ingredients.