Misplaced_Texan

My wife and I were looking forward to making it back out to Lakeway again this year, but it turns out we'll be in Chicago on the 25th. Sign up quick folks, it's a fantastic meal!

I've been a bit lax with posting--not that anyone has been clamoring for it--but I've finished all the tongue recipes in the cookbook. Boiled Ox Tongue with Horseradish and Green Sauce Cold Tongue Sandwich with Tomato and English Mustard Tongue with a Lemon Caper Sauce Tongue and Beets Ox Tongue and Bread Salad And now for something completely different: Cold Lamb's Brains on Toast

And that's why I'm a fan.

A special Valentine's Day update: Grilled Marinated Calf’s Heart

I'm so jealous! I need some butcher friends.

Leek, Potato, And Oyster Soup

This was really fantastic, thank you again Kent for setting up another wonderful meet. I do apologize if I talked to much during the dinner. I'm going to blame the lack of sleep and the long drive.

Don't think of it as failing, just consider those attempts as learning experiences. Consider picking up a copy of St. John's cookbook Nose to Tail: Cooking the Whole Beast. I carry it with me everywhere I go due to my blog. Leafing through it right now I see a lamb sweetbread recipe that can also be used for veal glands, but no liver recipe. I'll check their second book when I get home. I really understand the desire to take those "nasty bits" and turn them into a wonderful meal. Working with a pig's spleen and making it tasty was a great feeling. Good luck!

Boiled Pork Belly and Lentils I agree with you Pierogi, fish tacos are amazing, and yours look great.

Poached Salted Duck Legs Shelby, thanks for the comment last week.

Well, it's official: The supplier that can get me sheep stomach won't have them until the first week of February. I'll contact all of the people that have already rsvp'd for the event and will set up a new date when I manage to secure what I need. Funnily enough, if you Google "sheep stomach dallas" this thread is the fifth hit. EDIT: Now it's the fourth.

WORD! I'm also trying this place http://www.goodearthorganicfarm.com/ but it seems like their phone is off the hook. Update: Good Earth got back to me: No stomach. It's starting to look like I should push this out for a week.

Uh oh. I just got off the phone with another gentleman at Hamilton's Meat Market, and they won't have sheep's stomach available until the 30th. And he won't be able to sell me the lungs at all. Seems like Bill, the owner, is semi-retired and his promises might have been a bit empty. I'm going to try and call early tomorrow to talk to him about the real availibility. I also tried Winn Meats and they said they couldn't help me either. They said to give Central Market a shot for a special order, but that too was shot down. It looks like I might have to push Robby Burns night back a week...

Rolled Pig's Spleen with thinly sliced raw red onions and cornichons.

I love the Czech Stop! Want to come along for the trip Kent? You know, while I'm here, does anyone know where I can buy a Woodcock?

SUCCESS! theabroma, I could kiss you! I just got off the phone with one Bill Hamilton of Hamilton's Meat Market. He said he could get me whatever I need. HOORAY! I've already taken the 24th off so I can drive out to Weatherford and right back. I forgot to bring the Nose to Tail cookbook with me today, so I'm calling back tomorrow with the ingredient list. HOORAY! Mr. Miller, I've found their information and I will tuck it away for later, thank you. Worzel Gummidge, happy neeps and tatties to you as well!

Brined Pork Belly, Roasted

I'll do a check on the middle eastern markets, thanks for the suggestion. I've been using MT Supermarket for most of my offal needs with great success. They just don't have lamb.

I'm in need of some help. Back before I started the Nose To Tail At Home website, I was wrestling with the logistics of finding all of the necessary ingredients to complete the book. Wandered through the Austin Farmer's Market one Saturday, I came across a grass fed lamb vendor. "Okay, if he can get me lamb brains, I'll start the website." I thought to myself. Upon inquiry, the merchant told me that I could in fact purchase lamb brains but I would need to contact his boss. He handed me a card with the necessary information and off I went, web page design ideas bouncing around in my head. Fast forward a few months. After talking with Kent a few times about having people over to my house for a dinner comprised of dishes made solely from the St. John's cookbook we set on Robby Burns Night, January 25th. For those unfamiliar with the holiday, it's where all of Scotland honors the aforementioned poet with lots of whisky drinking and haggis. I just needed to check on the availability of sheep pluck from my "vendor". I shot off an e-mail explaining what I needed and where I could meet with someone to pick up the items. A few days later, I got the response that they were unable to sell me anything at all because they "didn't have the labels". I'm still not sure what that means and come tomorrow I intend on calling for clarification. Regardless, I'm now in a bit of a pickle. If anyone knows of lamb vendor that can sell me lamb offal, please, please, please post their information here.

I hope you brought enough for the rest of us! Wow!

I can imagine. Here are the last few Nose To Tail At Home recipes: Pea and Pig Ear Soup Boiled Ham and Parsley Sauce Anchovy, Little Gem, and Tomato

That looks wonderful!

It was a pleasure meeting you and Frank. I'm already scouring the cookbook, trying to figure out what to serve you when we get together next! Kent, thanks again for introducing us to another great restaurant. The really bizarre thing was meeting up with all of the folks that also were from eGullet that happened to be there for another lunch.

Okay, learning time for me: Is the whole quarter the leg? I would have thought he meant the actual leg part. But it does make more sense portion wise to have the whole quarter. And yes, I do feel better, thank you! Edit: Marlene, that looks lovely, and the picture is excellent.

From Nose to Tail: Cooking the Whole Beast - Duck Legs and Carrots Nose To Tail At Home