Hi Heath, I’ll have to save that for next time. I’m guessing you’re the person I got the belly’s from at the UDistrict Market last Saturday. If so, they were a huge success. I brined them using Fergus...

Cooking them yourself is indeed easy. Here’s a recipe which is an adaptation of the legendary Fergus Henderson's -> http://www.nytimes.com/2007/10/31/dining/311mrex.html Getting them shouldn’t be that difficult either....

and the foodie community. The hidden gems, if you will. I know for sure that I will be dining at St. John, possibly more than once. I met Fergus Henderson and his chef de cuisine about two years ago in Portland, OR, and was blown...

Fergus Henderson ‘The Whole Beast’ recommends lentils. “With the rich and fatty belly you want quite dour lentils” (from a recipe for belly that has been brined for 10 days)....

after roasting? Does anyone know the ratio of conversion between “coarse sea salt” and “Diamond Crystal Kosher Salt”? I used Fergus Henderson's recipe for an all purpose brine which uses 2 1/2 cups of...

candies (big glass jars of 10-cent hard candies, and I noticed Torani) —Cookbooks (Nose-to-Tail Eating by Fergus Henderson [yay!], Moro, White Trash Cooking, others) Beta link not working and not letting me enter info. Caused...

a while, and a spiced, sweetened brine (like Fergus Henderson uses in The Whole Beast) would be preferable to a straight salt brine. Just thought I would mention it so Redbone doesn’t panic, thinking the meat has been...

. Maybe it was in French Laundry cookbook or Fergus Henderson? Link: http://meglioranza.com

Ernie Although I’ve seen it on offer at farmers markets (only hind legs), I havnt yet seen it on any UK menus – although as you suggest, it’s probably there on Fergus Henderson's menu at St John (but that’s...

Hi, I found Fergus Henderson's recipe for Roast Bone Marrow and Parsley Salad on the web. He has a whole cookbook out called Nose To Tail Eating. Enjoy! Albert Link: http://www.panmacmillan.com/FNF/CFandD/Recipe.htm

/200401_dead_meat_1.html Second, a cookbook: The Whole Beast: Nose to Tail Eating by Fergus Henderson. If you’re interesting in purchasing this, buy it through the links on Chowhound, as they will get a small infusion of...

Pick up a copy of Fergus Henderson's cookbook: “Nose to Tail Eating”. He has some wonderful marrow recipes along with additional adventurous dishes.

The best I’ve ever had is at Blue Ribbon Brasserie because I love the oxtail sauce and their toasted challah points. Second best is the time Fergus Henderson of St. John’s restaurant was cooking at Momofuku Noodle Bar...

That’s from Fergus Henderson's “Nose to Tail Eating: a kind of British cooking” (or in the American edition, “The Whole Beast: Nose to Tail Eating”). His recipe is much simpler than what...

Here’s a recipe for ‘Petit Sale with Lentils’ that salts a piece of pork belly and keeps it in the fridge for about 7 days. Fergus Henderson uses a wet brine for 10 days.. http://www.waitrose.com