This is a continuation of the video called Kill Floor which I post a few days back. Kevin points out what a tremendous amount of stuff is left for garbage because so consumers aren't interested in the less known parts of the cow like Ox tail, beef cheeks (which actually are both big in NYC) as well as tripe and organs. I think NYC is not typical, we have to many creative chefs to let any of this go to waste!
Episode 28 - Bin Food from Kevin Kossowan on Vimeo.
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