Nose-to-tail cook and champion of offal Jennifer McLagan — one of my favorite cookbook authors — is working on a new show called Odd Bits, in which she travels to professional kitchens all over the world to cook underappreciated animal parts.
Here, she prepares blood gelato with Buca Osteria’s chef Rob Gentile in Toronto.
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I thoroughly enjoy McLagan’s soothing monotone and no-nonsense approach to blood, marrow, and testicles, and the way she treats offal as casually and calmly as a flank steak.
Use your lunch break today to watch the pilot!
[via Toronto Life]