Comments on: tendergroin

By: cook eat FRET - red snapper over tomato fennel sauce

cook eat FRET - red snapper over tomato fennel sauce — Thu, 06 Dec 2007 05:58:37 +0000

[...] eat everything/anything.� twice.� i may not love�raw carrots.� but if you put them in front of me, i’ll still eat [...]

By: ruth

ruth — Tue, 30 Oct 2007 21:24:17 +0000

Offal-ly brave of you. Glad you mentioned the venue…glad to know they were not served at a cousin’s bat mitzvah, next to the Viennese table,

Gilda herself would have gotten a big laugh out of it

Rob really wrote, “Keep your eye out for tongue”?? It’s Hallowe’en…why not write, “Keep your tongue out for eye!” like that worms and eyeballs recipe RRay makes for kids…

By: shannon

shannon — Tue, 30 Oct 2007 02:11:07 +0000

I think you just shot past food blogger right to
superstar.
(right now I’m not jealous of ang and bruces’ address.)

By: Rob Cox

Rob Cox — Sun, 28 Oct 2007 03:55:22 +0000

I hope there were some who came in on Saturday. Lamb kidneys sold out…. we also have a new menu we are still tweaking. Keep your eye out for tongue….

By: Rob Cox

Rob Cox — Fri, 26 Oct 2007 04:05:20 +0000

Lamb kidney will be a small plate Friday night. Like sausage and liver all in one. Thanks for the nod Claudia. We have more things in store……

By: claudia

claudia — Fri, 26 Oct 2007 01:28:13 +0000

amy… i would never have thought that i could tease you with pig testie’s! foie gras? perhaps. as for the head cheese. the concept is more than i can bear. but i’ll try almost anything!

firedog… scary large

butta… i think a ball buster would be way too kind under these circumstances

pony… you want i feed you chicken tenders

summer… i love the squeal reference.

rob cox… it’s all about you, my man. the pig testicle cook, like nobody’s business… you are the reason for this post!!!

ROB COX is the sous chef over at ombi restaurant here in nashville. he works alongside the amazing chef laura.and last night they donated their time and put on an amazing evening to benefit ‘gilda’s house’ with a dinner/cooking class. the menu was superb. figs with a port wine reduction, oysters with a bloody mary cocktail, mini blt’s of pork belly, arugula and a tomato compote. then braised pork shank with pan fried gnocchi finished with a perfect fig and goat cheese tart. The now infamous pig fries were an aside… just for fun. and fun it really was. thanks to you both for an amazing evening. i kept this off the main post so as not for the masses to think of ombi and pig balls in the same sentence… you guys really are a shining light for me in this town and I so respect your food

waddles… well, it was new to me! and now amy can fix you up with some head cheese recipes.

klinde… i’m not as experimental as you might think. but i live to venture into the unknown. it’s a big world out there.

newscoma… yes – i have heard that! but not before i moved here…

radish… very new to this nyc girl too. it was rob the sous chef leading me down the offal path

sparkplug… pig fries is what rob and laura from ombi called them too. i just like saying testicles. and the same thing happened to me with beef tongue. i ate it happily all my childhood and then saw one in all it’s full-on glory in my grandmothers kitchen. that was the end of that.

cookie… you know you want it.

jennifer… all sliced and sauteed they were like hotdogs kinda. they were prepared so well that they tasted pretty damn good. like i’m not craving them again, but it was a positive experience

lauren… it�s all in who you hang with. i love you.

By: Lauren

Lauren — Fri, 26 Oct 2007 01:14:19 +0000

I gotta say, I love the title. The last time I tried something “new” (ie. some strange animal or part of the animal that clearly is not for the average eater), it was an octopus tentacle in the middle of a very nice NYC french restaurant where our mid room table placement prevented any thoughts I may have had about spitting it out. It was a Fear Factor moment that has left me a bit skeptical about strange foods.

By: Amy

Amy — Thu, 25 Oct 2007 20:28:15 +0000

Hey Twaddles, I’m pretty sure I have a couple of head cheese recipes at home (but no experience putting them to use). Email me and I’ll dig them out for you!

By: Jennifer Hess

Jennifer Hess — Thu, 25 Oct 2007 20:23:02 +0000

Wow. Is the texture similar to sweetbreads?

By: cookiecrumb

cookiecrumb — Thu, 25 Oct 2007 19:02:23 +0000

Impressed. Jealous.
Rock on, sistah.

By: sparkplug

sparkplug — Thu, 25 Oct 2007 18:46:07 +0000

“Pig Fries” is what my mother called them…and I gobbled them up for years without knowing what they really were. Then one day, while I was right in the middle of chewing a big piece, my older sister enlightened me. Haven’t eaten them since even though I remember that they were very tasty!

By: radish

radish — Thu, 25 Oct 2007 18:18:49 +0000

Wow, that would be a first one for me… Wherever did you find this?

By: Music City Bloggers » Blog Archive » Well, If It’s Not Kosher, I’m Not Eating It.

Thu, 25 Oct 2007 17:51:54 +0000

[...] Well, that’s my excuse, anyway. [...]

By: newscoma

newscoma — Thu, 25 Oct 2007 17:39:47 +0000

In Hooterville (my lovely, odd home) these delicacies are known as “Mountain Oysters.”

By: Klinde

Klinde — Thu, 25 Oct 2007 15:18:53 +0000

Being an adventurer of sort on culinary experiences I must say that I have not tried this and really do not have a desire to� However, I am also one of �those people� that will try something I am uncertain of and if I like it will try it again regardless of what it was. Sometimes telling me ahead of time will make me a bit uneasy about trying it but like I said, if I like it, game on!

I have had some strange food experiences being married to a German national � more so in his homeland than here. The purple pickled herring salad is something I will not be eating again, nor the schultze (sp?) but that is another story for another time.

In trying new things I did discover that I like kangaroo. And no, it does not taste like chicken.

By: claudia

claudia — Thu, 25 Oct 2007 14:59:27 +0000

i also wanted to add – the balls may not have been kosher, but i hear the pig had been circumcised…

By: Twaddles

Twaddles — Thu, 25 Oct 2007 14:29:39 +0000

How happy I am to find your blog. I have partaken of dryland oysters before, of the bull variety, and found them quite tasty. We consumers now waste so much of the beasts we eat — congratulations on going back to the old ways of honoring as much of the pig as possible. Recently I purchased half of a young pig from a local producer — the taste and texture is far superior to industrially produced swine. One part that I find challenging is the head — anyone have experience with making head cheese?

By: Rob Cox

Rob Cox — Thu, 25 Oct 2007 14:21:41 +0000

That evening made my month. Thanks for your courage.

By: Summer

Summer — Thu, 25 Oct 2007 13:42:26 +0000

I’m squealing like a school girl inside my own head…

By: ponyboat

ponyboat — Thu, 25 Oct 2007 12:56:45 +0000

Good lord I hope I’m not showing up in the middle of an experimental phase.

By: Butta Buns

Butta Buns — Thu, 25 Oct 2007 12:34:02 +0000

Does this make you an official ball buster?

By: FireDog

FireDog — Thu, 25 Oct 2007 12:12:00 +0000

MmmmmOooouch!!
Ok, ok thay’re LAARRGE aren’t they.

By: Amy

Amy — Thu, 25 Oct 2007 09:40:22 +0000

… tease.