So I began to wonder about all the ingredients I’ve missed out on because I had never asked for it at the butcher and fish counters. “They’re like gold right now,” says Dave Meli, executive butcher at The Healthy Butcher. Beef organs are also harder to come by since butchers don’t receive as many whole cows compared to smaller animals such as pigs and chickens. The jowls can be cured to make guanciale, (Italian cured meat), the head meat is used for stewing or sauces, and the collagen makes terrines and headcheese. At Hooked, where the fish bones go for $2 a pound, the staff simmers bones to make a tom yum soup for lunch.

Source: thestar February 01, 2017 15:56 UTC