#NoseToTail

[manifestocarnivoro]

TIMANZO PROMUOVE I TAGLI SOSTENIBILI

La sostenibilità si è fatta spazio sulle etichette: ne parla l’83,2% dei prodotti confezionati di largo consumo. È un tema sempre più centrale per le aziende, anche nel comparto delle carni, e anche per questa ragione la nuova edizione dell’Osservatorio Immagino di GS1 Italy ha introdotto un nuovo approccio di analisi e misurazione della comunicazione on-pack della sostenibilità . Questo è un meat pack di Timanzo fotografato a MARCA 2024. Si tratta di una guancia della linea Terra di Maremma, “un taglio perfetto per la brasatura e per altre cotture cosiddette Low&Slow (cioè a bassa temperatura per lungo tempo). Questo taglio è ben noto agli chef per la sua consistenza leggermente grassa. La cottura lenta la fa letteralmente sciogliere in bocca” si legge su timanzo.it. Da tempo Timanzo è impegnata nella valorizzazione di tagli meno usati seguendo il concetto “Nose to tail” per sensibilizzare il consumatore ad andare oltre i soliti filetti e controfiletti. E il consumo dell’animale intero è sostenibilità.

Fonte: Meat Pack, Eurocarni, 4/24

[botlfarm]

Two new pre-packed box types, here until they sell out! We have "The Hint of Chops" which is four types of sausage and a package of chops. The second box is "The Puppy Pack" which includes an assortment of items good for your furry companions. #botlfarm #ctgrown #grownconnected #eatlocal #nosetotail #dogsofinstagram #rawdogfood #animalwelfareapproved https://www.instagram.com/p/Coa3zDNMjlz/?igshid=NGJjMDIxMWI=

[asthegirlturns]

This weekend, I had a little heart. Literally. On a whim, I decided to buy Beef Heart from @wildforkfoods. I searched for recipes that didn't require a whole lot of labor and ingredients, and happened upon this one for Briased Beef Heart. I ji-jouzed it up by stuffing the heart with Chia, Tri-Color Quinoa mixed with a bit of Onion Soup Mix, and whole Garlic Cloves. For the Braise, I added Onions, Red Cabbage, and Parsnips. Four hours later, it was quite delicious. Lynn, who doesn't take to offals like I do said, 'It taste like steak!' Yep, only better for you. Added to the Yum list and will be on repeat, maybe for a party. #Foodie #ieatthereforeiam #beefheart #Beef #carnivore #sundaydinner #microbiome #Sundayfunday #nosetotail https://www.instagram.com/p/CnzV8AzLrxW/?igshid=NGJjMDIxMWI=

[goodfoodcollective]

[theimportantstuffblog]

❤️❤️❤️ Sauté of Lamb Kidney, Liver and Sweetbread, Pearl Barley with Lamb Feet and Tongue, Pickled Cucumber, Lamb Jus with Herbs 😍 Pure Joy at 3* Michelin Star ‚temporaire - Schwarzwaldstube‘ in Baiersbronn, Germany by 👨‍🍳 @torsten_michel . . . . #schwarzwaldstube #temporaire #guidemichelin #torstenmichel #threemichelinstars #nosetotail #mystorywithmichelin #nomnomnom #foodart #foodpic #foodphotography #yummy #instadaily #chefstalk #food #finedining #instafood #hungry #delicious #theartofplating #foodporn #foodielife #foodgasm #instagood #eeeeeats #gastronomy #picoftheday #willtravelforfood #theimportantstuff #theimportantstuff_ch (at Hotel Traube Tonbach - Baiersbronn) https://www.instagram.com/p/CZoYPXWqv5C/?utm_medium=tumblr

[theredcellar]

Northern Thai Bloody Rice Parcels : Khao Kan Jeen (ข้าวกั๊นจิ๊น)

Northern Thai Bloody Rice Parcels : Khao Kan Jeen (ข้าวกั๊นจิ๊น)

Hello, my fellow eccentric eaters. ❤ This time around, we (awkwardly) attempt to seduce your lovely eyes with a northern Thai specialty, Khao kan jeen (ข้าวกั๊นจิ๊น). This is a fairly humble looking dish, we must admit, but don’t let that fool you. Like most S.E. Asian food, it’s incredibly fragrant and has a lot of flavor to offer your eager mouths..

What it be? Well, it’s much like a rice…

[adamwatchesmovies]

Nose to Tail (2018)

Why Nose to Tail is only arriving in theatres now when it was completed in 2018 I have no idea. This is a terrific character study, the kind of journey with a flawed character that’ll make you cringe and frustrated, make you sweat and - despite your best efforts - desperate to see things to turn around. Thanks to a strong performance by Aaron Abrams, I couldn't wait to see what was coming next.

Daniel (Aaron Abrams) is a talented but disagreeable chef whose restaurant is on the brink of bankruptcy. His only hope rests in an investor he has invited for supper later tonight. As he frantically prepares, one thing after another goes wrong.

When Daniel finally gets to show off his culinary skills, you see just how good of a cook he is, which almost offsets every mistake you've seen him make previously - almost. This man has made such a mess of things it’ll take a miracle for him to recover. Imagine someone standing ankle-deep in acid, part of a Jigsaw-like trap. To escape, all he has to do is swallow a slice of humble pie. Instead, he tries everything else. He delays, diverts, makes excuses, directs his anger in all the wrong places but inevitably, being this deeply in trouble gives you a different perspective. Slowly, the much-needed realizations come to him but just when it seems as though real progress has been made, his tibia give away.

At so many points throughout, you think things have gotten as bad as they can, and then Daniel will admit something to his employee/girlfriend, Chloe (Lara Jean Chorostecki) that’ll dash away all your hopes. Come on, man. You HAD to know things were bad for a while now. You must’ve realized that all of your problems originate with you… how could you let things get this bad?

The more you learn about Daniel, the greater the canyon between you and him should become. Despite everything, however, you hold a certain amount of respect for the man; just enough to want to see him turn things around and succeed and just enough to be disappointed when things go wrong. Nose-to-tail eating means using every part of the animal, letting nothing go to waste. Daniel has given every piece of himself to his restaurant and it must be the most depressing feeling of all when it isn't enough.

It's not a "big story" but Nose to Tail feels big in the moment. Maybe my own over-inflated ego made me relate to this story but I never wanted it to end. I always sit all the way through the end credits, just in case there’s something to see. Usually, it's because that's what I always do. This time, it was in the hopes of seeing a little more. I would’ve given all of my leftover popcorn for even a few more seconds with Daniel. (Theatrical version on the big screen, February 19, 2020)

[grainfreeandhappykitchen]

Lamb brains, has to be one of the meats I like to eat and this time I thought I’d try something different from the usual crumbed method and it’s so delicious ❤️ #lambbrains #nosetotail #lamb #offal #easymeal #dinner #grainfree #glutenfree #nutfree #eggfree #ibd #thinkoutsidethesquare #nowaste #grainfreeandhappykitchen https://www.instagram.com/p/B3oT43BAB3s/?igshid=7nxr0cwo3i0i

[billydoemeats]

Chicagoans, order your variety box today! Coming soon—nation wide—our Premium Variety Box coming as a subscription, with Chops, Loins, Steak, and Ground! Here’s a sneak peek into your cuts! • • • #butcher #meat #newbeginnings #freshstart #freshmeat #carnivore #sustainable #healthy #carnivorediet #nosetotail #nosetotaileating #halalmeat #halalfoodchicago #halallamb #halalchicago #billydoemeats #goatmeat #kabobs #lambmeat #lamb #freshoffthegrill https://www.instagram.com/p/B2xNrpXgND5/?igshid=1b6bs57eksbxe

[hannibal-obsessed]

Congratulations to @mraaronabrams for winning Best Actor in a Feature Film @nosetotailfilm @canfilmfest!! #aaronabrams #nosetotail #canfilmfest https://www.instagram.com/p/BvZH5IEAQhb/?utm_source=ig_tumblr_share&igshid=1bzo9359hp7vg

[epimodena]

ST. JOHN FOREVER

Per noi è sempre fonte di idee e ispirazione per lo spirito essenziale, l’eleganza e la bellezza di ogni immagine. È il profilo instagram.com/st.john.restaurant dei mitici Fergus Henderson e Trevor Gulliver, che a Londra hanno ristorante, bakery e produzione di vini. Il loro libro culto Nose to Tail non può mancare nella libreria di un amante delle carni. St. John vale un viaggio a Londra, sempre (photo © instagram.com/st.john.restaurant).

Fonte: “Social Meat” di Elena Benedetti, Eurocarni 5/22

[manifestocarnivoro]

ST. JOHN FOREVER

Per noi è sempre fonte di idee e ispirazione per lo spirito essenziale, l’eleganza e la bellezza di ogni immagine. È il profilo instagram.com/st.john.restaurant dei mitici Fergus Henderson e Trevor Gulliver, che a Londra hanno ristorante, bakery e produzione di vini. Il loro libro culto “Nose to Tail” non può mancare nella libreria di un amante delle carni. St. John vale un viaggio a Londra, sempre (photo © instagram.com/st.john.restaurant).

Fonte: “Social Meat” di Elena Benedetti, Eurocarni 5/22

[dierendonck]

[the-responsible-restauranteur]

Making the most of your produce is vital. Ever wonder what to do with your fresh fish off cuts? Here’s a fantastic recipe for Thai fish cakes. 

Thai Fish Cakes

1 kg fresh fish off cuts, cut into small chunks and drained     thoroughly of all water

¼ cup sesame oil

1 teaspoon garlic

1 tablespoon ginger, finely chopped

½ red onion diced

3 lime leaves, sliced very thin

1 tablespoon butter

1 teaspoon thai red curry paste

¼ cup lime juice

¼ cup soy

2 tablespoons honey

¼  cup thai sweet chilli     paste

2 tablespoons oyster sauce

2 tablespoons thai fish sauce

¼ cup coconut cream

½ cup mayonnaise

1 egg

½ cup diced red pepper  

½ cup coriander roughly chopped

½ cup basil sliced

½ cup green onion

1 red chilli,     seeded and diced

1 cup breadcrumbs

Salt and pepper to taste

 In a small pan gently sweat the sesame oil, garlic, ginger,      red onion, curry paste and lime leaves and butter until soft. Remove from the heat and add      the lime juice, soy, honey, chilli paste and oyster sauce and fish sauce.      Stir thoroughly to combine and scrape contents of      pan into a large mixing bowl using a rubber spatula. Place bowl into the      refrigerator to cool down.

 Meanwhile chop the fish in a food processor, do not process to      a paste pausing a couple of time to scrape down the sides of the bowl.      Scrape out into another bowl using a rubber spatula and keep refrigerated      until needed.

 Take the cooled bowl of garlic and ginger etc out of the fridge      and add the coconut cream and mayonnaise into it, mix thoroughly to      combine and the incorporate the red pepper, green onion, basil,      coriander, chilli and eggs.

 Work in the fish and add the breadcrumbs. Take a small piece      of fishcake and cook it up to check for seasoning etc, add salt and      pepper as necessary. Portion out, weigh and make into patties. Briefly      roll in breadcrumbs before cooking.  

 Shallow fry gently in a pan until warmed through for serving.

[thehungrykat1]

Marriott Café Embraces Sustainable Dining With Nose To Tail Buffet

Marriott Café in Marriott Hotel Manila recently launched a new dinner buffet every Friday night with a meaty selection that goes beyond just the usual cuts. The “Nose To Tail” buffet is an exciting celebration of flavors that highlights the whole hog from the nose to the tail, including the innards and its extremities. Filipinos have been accustomed to eating every single part of the pig as a delicacy, but Marriott Manila takes it to the next level by including these in their exquisite buffet selection.

Marriott Café’s Nose To Tail buffet is available every Friday from 6:00pm to 9:00pm for P3,188 nett per person. Guests can enjoy whole roasted pig, crispy pork tail croquettes, German roast pork hock, pork sisig carbonara, and a medley of pork face, ears, shoulder, liver, and brain, pork tongue teppan, pork knuckle chowder,andpork dinuguan paired with a bottle of Crazy Carabao Craft Beer. Aside from these, your can also enjoy all the other regular features of the buffet such as a generous seafood selection, sushi and sashimi, dim sum, pasta, desserts and more.

The Hungry Kat was invited last April 29, 2022 to the media launch of the Nose To Tail buffet at Marriott Manila’s all day dining restaurant Marriott Café. This has been one of our favorite restaurants ever since it opened, so I’m happy to see it back to its regular buffet lineup after it scaled down some of its menu and buffet stations during the pandemic.

The Nose To Tail buffet spread includes dishes from the different cuts of the hog such as pork hock, face, ribs, and more. The carving station is the centerpiece of the buffet displaying two huge whole roasted pigs with many other meaty choices on hand.

The event was opened by Marriott Manila Hotel Executive Chef Meik Brammer, who is also chair of sustainable culinary committee of I Love Earth—a concerted initiative of all hotels and operating units within Resorts World Manila toward sustainable operations. More than innovation, this feature is Manila Marriott’s tribute to product sustainability.

The aim was to show guests something new by making interesting dishes out of the lesser known cuts while helping minimize waste of meat products. So instead of just the sumptuous Lechon meat and crispy lechon skin being the highlights, other parts are also offered such as chicharon bulaklak (intestines), isaw (intestines), tenga (ear), and chicharon (skin) which uses the innards and extremities of the pig. These are familiar street food items for most Filipinos, but are not usually offered like this at hotel restaurants.

There are also other less familar dishes presented like the German Roasted Hock, a different spin on the pork knuckles or crispy pata we usually have.

You can also find the Pork Belly Cracklings and Pork Ribs at the carving station where you can grab and enjoy all these meaty items as much as you want.

The Nose To Tail buffet makes use of every part of the hog, including the tail which is used for the Crispy Pork Tail Croquettes. There’s also the Chicharon Rice which makes use of the pig’s head, belly, and skin.

Don’t worry because you will still find the more familiar cuts of meat, like the Australian Beef Rump. Ask the server to sear a few slices according to your preferred doneness. You also have a choice of garlic gravy sauce, chimichurri sauce, and peppercorn sauce.

Apart from the meat-overload spread, the Nose To Tail dinner buffet also includes all the other existing buffet stations at Marriott Café that also promote sustainable practices. You can go to the salad station which has fresh and natural selections. It also has its own Nose To Tail dish, the Dinakdakan which uses boiled and grilled pig’s head parts as an appetizer.

Marriott Café also has plenty of options for seafood lovers with its Sustainable Seafood Catch station. Here you can feast on fresh seafood such as prawns, mussels, clams, and French oysters. You can enjoy these items cold or have them cooked to your liking.

The Japanese Station has all of our favorites including tuna and salmon sushi and sashimi, California maki, crunchy tempura, and more.

Right beside it is the Teppanyaki Station where the chefs can prepare your plate of Yakiudon, beef teppan, tuna teppan, pork teppan, or chicken teriyaki right on the spot.

There’s also a grilling station which has pork intentines, pork ears, and any other item you want to have grilled like prawns, fish, and oysters.

This area is where you can find other Filipino food specialties as well as the Chef’s Paulto and Catch of the Day sections.

The Pork Sinigang and Pork Nilaga uses delicious cuts of pork belly to go with the steaming broth. You can even use the interactive Organic Rock Salt station and scrape off your serving of rock salt to season your dishes. This is the only restaurant I know which features this unique process.

There are several other Filipino dishes on the table using all parts of the hog such as Pata Tim (pork hock), Bopis (pig’s lungs), and Dinuguan (pig’s blood).

One of my favorite stations at Marriott Café is the Paluto section where I usually order their mud crabs and have them cooked as Singaporean Chili Crabs. There’s also the Lapu-Lapu as the catch of the day which you can also have prepared in Chili Garlic, Sweet and Sour, or Steamed.

The Barbecued Pork and Soy Chicken are on display over at the Chinese Station. Here you can also get various dimsum and noodles.

The Nose To Tail buffet price also comes with unlimited juices as well as one bottle of Crazy Carabao Craft Beer. You can choose a bottle of Pilsner, Pale Ale, or Golden Ale to go with your lechon and seafood.

End your exciting Nose To Tail adventure with colorful desserts including brownies, cakes, pastries, candies, crepes, halo halo, and all the gelato flavors you can imagine. Club Marriott, Marriott Bonvoy, and Resorts World Members also get special discounts when they avail of the Nose to Tail buffet. Book your tables now at their website or call them up to make a reservation. Happy Weekend!

Marriott Cafe Nose To Tail Buffet

Ground Floor, Marriott Hotel Manila, Newport City, Pasay City

8988-9999 / (0917) 5849560

www.marriottcafemanila.com

www.facebook.com/marriotthotelmanila