Forget steak! We may have already left Robbie Burns Day in the past, but Shawn and Simon still wants to talk about the jiggly, wiggly, wobbly bits and pieces of meat that often get overlooked and undercooked in this day and age.
Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca
eatdrinkcheap.ca
eadrinkbreathe.com/podcast
Music by John Palmer
Show notes and Shout Outs:
- Bones by Jennifer Mclagan: https://www.jennifermclagan.com/book-bones.php
- The Whole Beast by Fergus Henderson: https://www.harpercollins.com/products/the-whole-beast-nose-to-tail-eating-fergus-henderson?variant=32116431683618
- Offal Good by Chris Cosentino: https://offalgood.com/
- Hank Shaw’s Braised Beef Cheek: https://honest-food.net/braised-beef-cheeks/
- Gabriel’s Cafe: https://gabrielscafe.ca/
If you’ve ever been to a real Chinese market, have a Chinatown near you, or hell… If you’ve been to China you’ve seen and hopefully tasted Siu Mei in all of its barbecued, glistening glory. It’s a take-out tradition that goes back to Guangzhou in the days when every neighbourhood had a local “oven master” that would roast various animals in special sauce to perfection and sell them to their neighbours to eat with a bit of rice and pickles.