Anthony Bourdain famously celebrated lesser-used ingredients like oxtail, neck bone, and pig's feet, calling them underrated staples in traditional cooking. His love for food began with a raw oyster, showcasing his adventurous palate. According to Bourdain, traditional foods have become overlooked, and he advocates for the revival of these cuts. He compared pig tails to lobster in terms of flavor and rarity. Budget-friendly options for these cuts include pork trotters, oxtail, and pork neck bones, all of which are accessible in major retailers and butchers.
Bourdain identified his first raw oyster as the igniting moment for his lifelong love of food, emphasizing the value of traditional, underrated ingredients.
In a 2017 interview, Bourdain insisted that many traditional foods have fallen out of favor, highlighting the importance of offal like oxtail and pig's feet.
Bourdain suggested that pig tails could be the new lobster, noting their limited supply and the skilled technique required to enjoy them.
Affordable cuts of meat such as pork feet and oxtail are widely available, showcasing that underrated ingredients can be both accessible and delicious.
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