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/
My wife and I have done our fair share of dinner parties as well as catered quite a few friends’ weddings and the number one most requested item by far is Crystal’s patented chilli. The fact that I’ve been producing high-end catering/resto food for almost fifteen years doesn’t ever factor in. If we’re showing up to the pot-luck you can bet we’re bringing chilli. 
Every time we drive through Black Creek, I stare out at the rolling pastures packed with cows and think of Gary Larson’s Far Side comic strip.