Meat prices are hugely undervalued worldwide. Couple that with strained in incomes, and I am surprised this sort of thing didn't happen sooner.
Americans Are Eating More Brains as Offal Edges Into the Mainstream
Innards have been trending for years. But chef Chris Cosentino, author of a cookbook devoted to offal, says eating brains now has become so normal, “It’s stopped being cool.”
When Mario Bataliopened his Italian townhouse restaurant Babboin 1998 in New York, the menu included an array of attention-getting dishes, such as calf’s brain francobolli (small Tuscan ravioli). It was a dish that mixed the total comfort of a beloved pasta with an eat-on-a-dare kind of filling that has the soft texture of scrambled eggs. It became a mainstay on the menu, a favorite of such regulars as writer Jim Harrison.
Batali was not the first chef in America to feature an innards dish to challenge diners. Italian grandmothers—indeed, grandmothers all over the world—have been cooking with non-muscle meats, from tripe to spleen to heads, for centuries. But Batali was one of offal’s highest-profile champions, and he stocked Babbo’s fine-dining menu with adventurous dishes such as beef cheek ravioli and lambs tongue vinaigrette. You could say he helped open the door for innards.
Batali’s brain ravioli was followed by monumental dishes like the pig’s head special at theSpotted Pig(in honor of British chef Fergus Henderson, pioneer of nose-to-tail eating), and an onslaught of marrow bones that took over French brasserie tables countrywide. Diners in U.S. cities were beginning to nibble around the edge of offal. ...
https://www.bloomberg.com/news/arti...e-eating-more-brains-as-offal-goes-mainstream
Americans Are Eating More Brains as Offal Edges Into the Mainstream
Innards have been trending for years. But chef Chris Cosentino, author of a cookbook devoted to offal, says eating brains now has become so normal, “It’s stopped being cool.”
When Mario Bataliopened his Italian townhouse restaurant Babboin 1998 in New York, the menu included an array of attention-getting dishes, such as calf’s brain francobolli (small Tuscan ravioli). It was a dish that mixed the total comfort of a beloved pasta with an eat-on-a-dare kind of filling that has the soft texture of scrambled eggs. It became a mainstay on the menu, a favorite of such regulars as writer Jim Harrison.
Batali was not the first chef in America to feature an innards dish to challenge diners. Italian grandmothers—indeed, grandmothers all over the world—have been cooking with non-muscle meats, from tripe to spleen to heads, for centuries. But Batali was one of offal’s highest-profile champions, and he stocked Babbo’s fine-dining menu with adventurous dishes such as beef cheek ravioli and lambs tongue vinaigrette. You could say he helped open the door for innards.
Batali’s brain ravioli was followed by monumental dishes like the pig’s head special at theSpotted Pig(in honor of British chef Fergus Henderson, pioneer of nose-to-tail eating), and an onslaught of marrow bones that took over French brasserie tables countrywide. Diners in U.S. cities were beginning to nibble around the edge of offal. ...
https://www.bloomberg.com/news/arti...e-eating-more-brains-as-offal-goes-mainstream
) life without an ass....