5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Earlier this year, in partnership with the fine folks at Food & Wine Magazine, our readers had a chance to vote for the chef whose restaurant had most significantly stirred their soul and their palate - and that chef ended up being Jamie Bissonnette.
Bissonnette was named The People's Best New Chef because he’s not afraid to challenge diners’ palates with daring nose-to-tail cooking, like calf’s-brain ravioli and blood-sausage pepperoni pizza, at Coppa in Boston, Massachusetts.
And now, he wants to extend that same challenge to your very own home.
Five Scary-Sounding Ingredients Not to Be Scared Of: Jamie Bissonnette
In honor of the Broncos' berth in Super Bowl XLVIII, we're sharing this classic post about a Colorado specialty.
The server cupped his hand to the side of his mouth and whispered, "Those, um, are oysters from the mountains, you know."
I nodded, slightly gravely, and thanked him for his thoughtful euphemism. I know full well what Rocky Mountain oysters are, and seeing as I was encountering them on a menu in Terminal C of the Denver International Airport, they seemed a somewhat safer bet than their maritime counterparts.
So I went ahead and ordered the deep-fried bull balls.
One man's "disgusting" is another man's really rockin' dim sum. I can't say I'm completely at one with the choice of the wording for this CNN Go iReport assignment "The most disgusting foods in the world," but then, it points to a longstanding problem with terminology for the category.
TV host Andrew Zimmern, who sets the gold standard for adventurous global eating, goes with "bizarre." Others opt for "oddity," "exotic," or the often euphemistically-employed "delicacy" to describe highly-localized, often animal derived (though there's always natto), sometimes fetal, fermented or pungent or deliberately rotted or maggot infested...
Chris Cosentino is a chef with a mission near and dear to our hearts (and kidneys, and livers...). Says he, "If you are willing to kill an animal, you should be willing to eat all of it."
We've made no secret of our deeply fond feelings toward offal, but realize there's an ick-factor to overcome for many folks. The "Gut Man" explains why he thinks you oughta have the stomach for eating the whole animal.