My Apologies
by mostlytripe
Hi, everyone.
First of all, I’m sorry I haven’t updated a personal blog of some kind in years. Then, when I tried to update my old blog, theoffalcook.com, I somehow managed to make it completely defunct. I have no idea what I did, or how to fix this problem. So instead of trying to fix it, I had a friend re-route my old blog to this new blog.
In sum, as a result of my technological incompetence, I will be blogging here.
Actually, I don’t know how much blogging I can manage, but at the very least, you can reach me here: mostlytripe@gmail.com .
Mostly Tripe is named for my predilection for offal, as well as an admittance that most of what you read on this blog will be, well, tripe .
tripe/trīp/
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As always, you can read my posts on serious eats.
Happy eating and reading,
Chichi
Welcome back! Looking forward to your posts.
delighted that you are back. I love all your recipes. So keep up the good work.
i have shut my self out of lots of things, We can’t all be IT stars!!!
Don’t worry about your inabilityto “Do” computers. I seem to be able to shut myself out of most of the things I’ve tried to join. But I love your recipes. And that’s what important. Your recipes are brill!!! Keep it up.
Just read your piece on green chile cheeseburgers here in Albuquerque and you are spot on about Bobcat Bites. I also see you are a “friend of the offal” as am I. More specifically my Mexican family would make a great winter stew with tripe and chickpeas…mmm Succulent brain tacos remain a favorite too.
Enjoy your posts on Serious Eats. Here’s my attempt at a recent one. I changed the pork to chicken: http://narnianchef.wordpress.com/2012/08/07/chinese-sweet-and-sour-chicken/
Miss your writings
Chichi, I love your Seriouseats.com articles. It has inspired me to do ears, liver, and tongue so far and they were all wonderful. I was meaning to ask you though, and can not find an email so have resorted to doing it here if that is okay. I can source pig testicles and that is about it. I see you have cooked lamb testicles and was hoping you could guide me on whether the pork variety are palatable and if so, how to cook them. Thanks so much, and I seriously look forward to your future posts! Nose to tail FTW!
HELLO —
TAKE A BREAK — DON’T WORRY ABOUT IT — I HAVEN’T EVEN TRY TO CLEAN OUT MY JUNK MAILS, YET!! ENJOY THE SMELL OF ROSES FOR ONCE IN YOUR BUSY WHILE. TAKE A BREAK FROM US.
MERRY CHRISTMAS. HAVE A RELAX, PROSPEROUS YEAR.
KRIS.