Pick Kwilk's Offal Dish Adventure Thread

[FLMountainMan]

Originally Posted by rnoldh

Aren't brains and sweetbreads the same thing?

I have eaten brain, and remember it as being very good. It was a long time ago.

I've never eaten legendary Rocky Mountain Oysters though I live in Texas.

The three times I've eaten Rocky Mountain Oysters, they seemed to be made from the scrotum of the cow, not the actual testes. Tasted like fried clam.

 

[kwilkinson]

Originally Posted by Roikins

And how he tried to get a promotion:
After months of being patient, I approached Chef Keller and expressed my concerns of being left behind as an eternal prep cook. His soft smile spread over his face and I can only imagine him thinking to himself how presumptuous I was being. After all, I was 22 years old, and he basically told me as much--"Be patient, you don't realize it yet, but you are learning so much right now."

I know how he feels. And it's only been a month as a prep cook. I feel incredibly lucky to be where I am and I know I'm learning a lot, but it feels like every day is almost an exact copy of the previous day and the next day. I'm probably just being a baby. I know everyone needs to put in their time, and don't get me wrong, I do the best I can with every task I'm given every day, and I learn as much as I can. I work every day to be able to do my job better, faster, smarter, cleaner, than the day before-- and also better, faster, smarter, and cleaner than my coworkers. But I have this nightmare in my mind that in 6 months I'll still be doing the same thing.

 

[Roikins]

Originally Posted by kwilkinson

I know how he feels. And it's only been a month as a prep cook. I feel incredibly lucky to be where I am and I know I'm learning a lot, but it feels like every day is almost an exact copy of the previous day and the next day. I'm probably just being a baby. I know everyone needs to put in their time, and don't get me wrong, I do the best I can with every task I'm given every day, and I learn as much as I can. I work every day to be able to do my job better, faster, smarter, cleaner, than the day before-- and also better, faster, smarter, and cleaner than my coworkers. But I have this nightmare in my mind that in 6 months I'll still be doing the same thing.

The good news is that by doing the same things over and over again, you'll likely not forget how to do it, which means when you're on "Top Chef: Masters" in 10 years, you won't be the one that can't remember or is slow at doing some mise en place skill.

 

[GQgeek]

Cool article. In a way I envy kwilk and his time in the kitchen, except for the time he spends butchering fish, of course. He's lucky to be working at a place where he'll maybe get to hone his skills on the more esoteric stuff.

 

[CunningSmeagol]

Bump what did you end up making KWILK??

 

[kwilkinson]

Originally Posted by CunningSmeagol

Bump what did you end up making KWILK??

Since the making of this thread, I have made:
Brains
Tongue
Sweetbreads
Liver
Testicles
Kidneys
Cheeks
and some other offal

I have not yet made:
Heart
Tripe
Intestine

They were all good and fun to make and learn to do. I just didn't bother taking pictures and posting a threak or anything. Maybe next time.

 

[chobochobo]

Originally Posted by AEK

Correct. Second best part of the bird after the tail.

By the 'tail' do you mean the 'Parson's nose' or 'pygostyle' to be scientifically correct? I must have eaten dozens and dozens of those....

A bit of a let-down kwik, I was expecting more details and photos.

 

[kwilkinson]

Originally Posted by chobochobo

A bit of a let-down kwik, I was expecting more details and photos.
My bad dawg. I never did this when I was in Chicago. It's all been done since moving to California. And to be honest, by the time my roommate and I actually cooked all this ****, I had completely forgotten about this thread.

Next time we do something cool, I should take pics.

 

[GQgeek]

Originally Posted by kwilkinson

My bad dawg. I never did this when I was in Chicago. It's all been done since moving to California. And to be honest, by the time my roommate and I actually cooked all this ****, I had completely forgotten about this thread.

Next time we do something cool, I should take pics.

Wait, I thought that after you couldn't find testicles at the market, we all told you to man up, and you ate one of your own? Isn't that how it happened?

 

[CunningSmeagol]

I would be interested to know what testicles taste like and what their texture is like (no ****). Have you ever cooked coxcombs?