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Why Offal?

My foray into food-writing coincided with my first experiences with omakase, so I started thinking of myself as a sushi blogger, without realizing how many sushi blogs are already out there.  Fortuitously, while putting together a 24-hour food tour of … Continue reading

2012 June 23 by The Offalo
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What is Offal Offal?

I named this blog “Offal Offal” because it’s a homophone of “Awful Awful”, the name of a famous ice cream drink at Newport Creamery, a popular chain of restaurants in Rhode Island.  Despite having lived in Taipei, Flushing, and Montreal … Continue reading

2012 June 23 by The Offalo
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What about OffalGood.com?

I am not affiliated with chef Chris Cosentino’s site Offal Good, though I quickly came across it when I looked to see if anyone was already writing about the topic under the name “Offal Offal” and if the domain name … Continue reading

2012 June 23 by The Offalo
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What is Offal?

Its definition can change from country to country, and region to region, but I think of offal generally as any parts of an animal left over once the standard muscle (e.g., steak, loin) and bone (e.g., chops, ribs) cuts are … Continue reading

2012 June 23 by The Offalo
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