Good Food
From Kidneys to Sweetbreads: Cooking with Innards
Cosmo Goss is the chef de cuisine at The Publican in Chicago. Previously, he was head butcher at Publican Quality Meats , where he learned the art of whole animal butchery. He professes his love of rabbit kidneys and insists that sweetbreads can taste like a better version of McDonald's chicken nuggets.
By Evan Kleiman • • 1 min readCosmo Goss is the chef de cuisine at The Publican in Chicago. Previously, he was head butcher at Publican Quality Meats, where he learned the art of whole animal butchery. He professes his love of rabbit kidneys and insists that sweetbreads can taste like a better version of McDonald's chicken nuggets.
Music: "A Small Escape" by Fly" by Pony
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The full episode
3 of 8YUCK! Cricket Farming, Eating Innards, UK's Tripe Marketing Board- 2:22A Postcard from Slow Food's Poultry Processing Workshop
- 9:39Tripe. Yesterday's Food. Today.
- 16:50From Kidneys to Sweetbreads: Cooking with InnardsYou’re reading this
- 23:17Jonathan Gold Dishes on His Food Phobias
- 30:39Confronting the Ick Factor: Sea Snails
- 37:11California Dairy Farms Convert Poop into Power
- 44:13Could Bugs Be LA's Next Big Food Trend?
- 50:00Market Report