Eola Restaurant, February 8
Really, really disgusting. This is not what I wanted to see in my Google Reader - I would say next time, put something like this behind a link, but I'm unsubscribing from this garbage.
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Nice. I'm eating spaghetti right now but I wish I could taste what they were doing with that head.
I might have to visit EOLA at some point. I like to try new foods and "Tortellini of Pig's Brain
melody spinach, pumpkin seeds, lemon zest, butter" - why not?
As a society, today we are distantly separated from the source of the things we eat. Only two generations ago, this would have been yawn-inducing.
I grew up hunting for and butchering many of my meals, but that puts me in a tiny minority of Americans.
Sometimes I think a backyard lamb slaughtering would do us all some good, reconnecting us to the nature of food.
For maximum gross-out effect, these photos really should have been done in color.
It's sad to see how much food is wasted in a world where many are starving and I think what Chef Singhofen is doing here and in general at his restaurant Eola with whole animal utilization should be applauded! Good work Chef! And for all the wussies/ food amateurs complaining that these photos are disgusting ... go choke on a veggie burger!
I suspect the folks who cry "gross!" would be even more viscerally distrubed out if they saw how their steaks and chops -- and worse, burgers -- were processed.
Chef Singhofen is treating the animal with respect. The results are tasty.
Eola gives great head! I didn't realize so much was involved in the process. Great article! I went to Eola early on and really really need to get back...
Gross? Really? It's time America gets real with the facts that surround our food system. Kudos to chef Dan for paying respect and utilizing every piece of a heritage family farm raised animal!
This is awesome !!
I would love to have that pig head roasted. Actually considering have these guys over to butcher it.
"heo" pronounced "hell" is Vietnamese for Pig