Incanto Interior

I grew up eating offal and love it to this day.  DD will be the first to tell you that if I see organ meats featured on a menu, they’re quickly registered on the mental shortlist of items to order.  Back in the Philippines, we never referred to offal as such, no “nasty bits” references, no euphemisms about “eating nose to tail.”  We simply ate what our kitchen, or the restaurants we frequented, produced, whether it was a platter of kidneys, a sautee of chicken liver, or simmered calfs’ brains floating in a chinese herb soup.  I grew up learning how to ask for the pigeon head for the pleasure of cracking its skull open to get at the creamy goodness within. Continue reading →