Prince Castle 167-2 Replacement Kleen-Skeen (4-pack)
$10.50


Metro C515-PFC-U C5 1 Series Proofing Cabinet, 1/2 H, Universal Slides, Clear Poly Door
$1,372.75


Metro 5MPBX MetroMax Q Stem Caster w/ Brake, 5 D, 300 lb Cap
$26.88


Comark C9040K Temperature Simulator For Accuracy Of KM28 and C28
$136.50


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


Metro 1WS18C Super Erecta Chrome Shelf Support For 18-in Shelf
$16.94


Bon Chef 5008S PLUM 15-oz Oval Deep Baker, Aluminum/Plum
$91.82


Bon Chef 5008S SMGR 15-oz Oval Deep Baker, Aluminum/Smoke Gray
$91.82


Bon Chef 5008S TANG 15-oz Oval Deep Baker, Aluminum/Tangerine
$91.82


Bon Chef 5008S TEAL 15-oz Oval Deep Baker, Aluminum/Teal
$91.82

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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