Offal Offal

Offal Offal

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 growing up, I spent much of my formative years in the Ocean State and consider myself a Rhode Islander.

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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 removed.  Parts like feet, heart, intestine, kidney, liver, and stomach are all generally considered offal.

(I’m not sure if blood is considered offal, but it’s in the same neighborhood.)

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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 L.A. for myself recently, I realized that many of the dishes I planned on ordering contained offal.  So I decided to carve a niche for myself in the food-blogosphere and focus just on offal for this blog.

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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 was available.  It’s just a coincidence that we’re both Rhode Island natives.

I don’t know Chris, so I hope he doesn’t think I’m trying to step on his guts-stained toes, if he ever encounters my little blog.  Since we’re coming at the topic with different perspectives, his as a chef and mine as a consumer, I think there’s plenty of room on the internet for all of our viewpoints.

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