Traulsen Standard Top Sandwich Prep Refrigeration UST488-LR
$3,239.00


Gold Medal 5020T Giant Waffle Cone Baker, Non Stick, 120 V
$554.25


Frymaster MJ45E-2CSD LP 50-lb Split Pot Fryer w/ Multi Computer, Enamel Cabinet, LP
$5,794.80


Advance Tabco PR-COMBO-X Pan Rack Combo, Includes PR203K Rack, Plastic Cover, 12 Full Pans
$276.74


Prince Castle 919-188A 1/4 in (10) Blade Set for 919-ABS Tomato Witch
$67.50


Rubbermaid FG565961 BLA 6.5 cu. ft. Capacity Contractor Wheelbarrow, (2) Wheels, Unassembled, Black
$153.56


Manitowoc Ice ID-0602A-261 Ice Maker, Full Cube, 650-lb/24-Hr, Air Cooled, 208-230/1 V
$2,750.00


Bon Chef 4026S RED 11-oz Galt Water Goblet, Aluminum/Red
$113.55


Bon Chef 50230 Executive Podium, Pickled Oak
$1,789.18


Comark 300B Oval Digital Thermometer w/ Farenheit Celsius Switchable, Thin Tip
$9.45

7/12/2012

Nose-to-Tail: The Whole Animal Movement


Not since Dan Akroyd introduced Saturday Night Live audiences to the Bass-o-Matic ("Throw in a bass -- that's the whole bass) has there been a commitment to making culinary use of the entire animal. However, in our finicky attitudes about what constitutes fair game as far as anatomical parts go, we've been overlooking fine cuts of meat, tasty delicacies and, of course, the spice of life -- variety.

Lately, there's been a shift in thinking. As chefs have become more creative and as foodies have sought to explore more adventurous and novel dishes, a movement has developed in which formerly discarded parts are now fought over like the wishbone at Thanksgiving dinner. Synergizing the movement is a philosophy that we have drifted too far afield from our food supply; a sense that is embodied by the fact that meat has become industrialized and is now perfectly portioned into pink patties, shrink-wrapped in plastic and resembling in no way whatsoever any known animal.


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