Ingridients: offal

Ukrainian brunch – eating off a face..

I have a healthy fascination with making people feel squeamish. As a food anthropologist (to be), I am interested in that instant, guttural reaction to foods – and food ideas – that provoke people to either shut down, reject or

Ingridients: offal

To things porcine

Monday nights are often tough on me, and so to lift my spirits I often succumb to Vodkatinis (on which,  I promise, later) or copious amount of food tv watching. Watching illustrious Clarissa Dickson Wright’s latest fight to revive the

Ingridients: offal

The bone

The pleasures of sucking cavities of a good bone are rich and multifarious. …I have been making stock out of a few beef bones, herbs and water. Nothing else. Some say that bones of an animal is where its soul

Ingridients: offal

Kopchik s apelsinami, or a tale of an ox

In my house, bums/arses/backsides/rears are valued high. So it should not have come as a surprise when having cooked a cow’s bum – the tail, to be precise – we found the taste and texture very much to our liking.

Ingridients: offal

Sweetbreads

I have recently established quite a neat relationship with one wonderful little organic farm down in Hampshire.

Ingridients: offal

Russian trains and Russian tongues

Foreigners in Russia almost always note one peculiarity about Russians’ travelling habits – Russkis take food, home-made food, pretty much wherever they go.

Ingridients: offal

The beauty of pig trotters

Arent’ they fun?! A test to an omnivore kinda dish, I say. Yes, not only did I buy these pink creatures quite on purpose (the all organic tootsies of a – hopefully! – happy piggy), but cleaned them, boiled them until no more, dismantle them and put them all together into a glorious Soviet grandmotherly dish of kholodets, or pork in aspic, or ham and chicken terrine.