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Have A Heart: How This Organ Meat Is Eaten Around The World

by Laurel Miller on

Americans are frequently credited with having a lot of heart, but when it comes to eating them, we’re not so hip on the idea. Even though offal, or “nose-to-tail” eating has been on-trend for some years now, a lot of people still flinch at the idea of dining on animal heart.

The reality is, heart is a delicious, healthy, versatile meat, devoid of the strong flavor possessed by most (improperly prepared) organ meats. My chef friend Ryan Hardy says, “The heart is a muscle, just like loin or shoulder.” A former farmer who makes his own charcuterie, Ryan’s made a name for himself with dishes like veal heart scallopine, and other rustic, meaty treats.

The rest of the world uses the hearts of all sorts of critters, from frog to horse, in a variety of ways. In honor of our own heart-centric holiday (that’s Valentine’s, y’all), I’ve provided a list of the most well known dishes, along with some modern interpretations of classic recipes, by some of the nation’s most acclaimed chefs.

Anticuchos
One of the tastiest/least frightening of heart dishes are these skewered and grilled chunks of beef heart from Peru. Although anticuchos can be made with the hearts of other species, corazon de vaca is the most popular, and sold by street food vendors across the country, and in other parts of South America.

Cobra heart
We’ve all seen it on the Travel Channel, whether it’s “No Reservations,” “Bizarre Foods,” or some other show. Or perhaps you’ve experienced it for yourself: the old, snake-heart-in-a-shot-of-firewater, or swallowing the still-beating-cobra or frog heart. It’s what men in parts of Asia use in place of Viagra, and frankly, I’d take impotence, any day. For anyone who’s ever stared into a bottle of rice whisky, cloudy with flecks of tissue, and observed a bobbing gray blob of reptile or amphibian heart, you know what I’m talking about.
Haggis
The beloved national dish of Scotland consists of a sheep’s stomach stuffed with a highly-seasoned mixture of the animal’s lungs, heart and liver, mixed with oatmeal. If that doesn’t tempt you, perhaps the cooking technique will. Boiling is nothing if not sexy.

Giblets
Originally, this term referred to a stew of game birds, and dates back to the 16th century. Today, it refers to the edible organs – usually heart, liver, and gizzard – of poultry, which are used for making gravy. Tip: Caramelize these suckers before attempting to make stock and/or ragù from them; it makes all the difference in depth of flavor in the final dish. Serve atop fresh pappardelle pasta, and you have a dish that says, “I love you.”

Coer de Veau Farci
This classic French dish from centuries past consists of veal heart stuffed with forcemeat (often mushrooms) and wrapped in caul fat, before being cooked in the oven. It’s served with a reduction of the pan juices and white wine enriched with butter. According to “Larousse Gastronomique,” the French bible on all things culinary, “Pig or sheep hearts are used to make a ragout or a civet [a game stew thickened with blood].”

In the contemporary world, heart is growing more mainstream thanks to the work of chefs and food personalities. For example, last June, I attended a cooking demo by Andrew Zimmern at the FOOD & WINE Classic in Aspen. The theme was “Game On!” and Zimmern prepared a handful of dishes utilizing oft-unloved animal parts. He converted the dubious, especially with his grilled venison hearts with arugula, sauce Gribiche and shallot rings

Another acquaintance of mine, Jonathon Sawyer, chef/owner of Cleveland’s acclaimed The Greenhouse Tavern, is serving up confit beef heart paprikash (with bacon, onion, smoked paprika, steamed potatoes and spaetzel) as part of this year’s Valentine’s Day Menu. I asked Jonathon what had inspired this untraditional take on paprikash, which usually calls for chicken meat (heart-free).

He told me, “It was partly inspired by my travels in Europe. When cooking things like offal at the restaurant, we like to use familiar flavors that encourage our guests to give it a try. To me, nothing is more comforting than a big bowl of Hungarian paprikash just like Grandma Szegedi used to make.”

That, my friends, is love.

[Photo credits: heart, Flickr user Baie.; haggis, Flickr user CasadeQueso]

The National Parks Conservation Association Wants Your Photos!

by Kraig Becker on

The National Parks Conservation Association is looking to send a message to the folks in Washington, D.C., and they’d like our help in doing it.

The non-profit organization is dedicated to protecting and preserving America’s national parks for future generations, but with potential budget cuts looming the fear is that members of Congress may have forgotten just how special those places truly are. That’s where we come in. The NPCA is asking us to submit our favorite photos from our visits to the national parks so that they can be used in an upcoming advocacy video. The hope is that that video will help convey just how passionate travelers are about the park system.

So dig out those photos of you hiking in Yellowstone, climbing in Yosemite or rafting in the Grand Canyon. Share your pics from that camping trip to the Great Smokey Mountains that you took with your dad when you were 10. Whatever images convey great memories from your national park excursions, the NCPA wants to see them.

You’ll find complete details on how you can share your pictures at npca.org/snapshots, which has specific details on how to get the images into the hands of NPCA. There are options to email the files directly, share them via Facebook, Twitter, Instagram and Pinterest or simply to upload them through the organization’s website.

This is our chance to help explain just how important our national parks are to us. Who knows, your photo may just be the one that speaks directly to one of the Congressmen or women who will be deciding their fate in the weeks and months ahead.

[Photo Credit: Kraig Becker]


NPCA SNAPSHOT from NPCA on Vimeo.

Yosemite’s Largest Glacier Has Stopped Advancing

by Kraig Becker on

For years we’ve heard environmental scientists and researchers tell us how climate change is having a profound effect on glaciers across the globe. In many parts of the planet, increased temperatures have caused the giant sheets of ice to dramatically recede or disappear altogether. That process has now begun to take place in one of America’s most iconic landscapes – Yosemite National Park.

Last week, the National Park Service announced that Lyell Glacier, the largest inside the park, has stopped advancing and is losing substantial mass. The NPS, working in conjunction with the University of Colorado, conducted a four-year study of the glacier, measuring its movement by placing stakes along the ice and recording their positions. Over that four-year period, those stakes didn’t move at all. The study also conducted research on the nearby Maclure Glacier, which runs adjacent to Lyell. The findings indicate that it is still advancing at a rate of about one inch per day, despite the fact that it has lost nearly 60% of its mass as well.

Glaciers build up over thousands of years due to the accumulation of ice and snow in mountainous areas. When they grow large enough their mass, combined with melt water, causes them to slide down hill at a generally very slow, but powerful, pace. When they stop moving altogether or start to retreat, it is because they no longer have the mass or moisture to push them downhill. This has increasingly been the case with some of the largest glaciers across the planet.

Research will continue over the next few years as scientists will record a host of climate data in and around both the Lyell and Maclure Glaciers. They’ll monitor the thickness of the snowpack, range in temperatures and rate of ice melt in an effort to further understand the effects of climate change on the two bodies of ice. It seems clear, however, that warming temperatures have already begun to have an effect.

[Photo Credit: Greg Stock]

Gadling Gear Review: The North Face Radish Mid Layer Jacket

by Kraig Becker on

Travelers always appreciate clothing that is versatile, lightweight, easily packable and performs well in a variety of weather conditions. It doesn’t hurt if it also happens to look good. That seems a rather apt description for the Radish Mid Layer Jacket from The North Face, a comfortable and well-designed piece of performance apparel that is equally at home on a mountain trail as it is kicking around town.

Built from a soft, yet very durable, fleece, the Radish is designed to operate as either a stand-alone jacket or part of a technical layering system. On its own, it has the styling of a form fitting hoodie with an athletic cut that allows it to easily move with the body during vigorous activities. Its fabrics include North Face’s proprietary FlashDry technology, which gives the jacket the ability to breathe warm air while also wicking away moisture in an efficient manner. As the name implies, it also dries very quickly, something that most travelers will be able to appreciate.

I found this combination of qualities made the Radish a great option for travel. I wore the jacket in temperatures ranging from 10 – 50°F and remained comfortable at all times. That was true whether I was hiking, trail running or simply meeting friends for dinner. As someone who is fairly active, I appreciate that North Face designed this jacket to move with the body, not restricting motion in any way. I also appreciated the well-designed hood, which is flexible enough to move when turning my head, keeping my vision unobstructed at all times.As good as the Radish is on its own, it performs equally well as part of a layering system. For those taking part in cold weather adventures, a good layering system is key to enjoying the experience. Those systems generally include base layers, which sit closest to the skin, a mid-layer fleece such as this jacket and an outer shell for extremely cold environments. The Radish operates very well as that mid-layer, where its ability to move unrestricted once again comes in handy and its warm fabrics make an excellent insulator.

The North Face has been making performance outdoor gear for decades and that heritage shows through here. There are small touches that aren’t readily noticeable at first but are welcome additions none the less. For instance, the Radish has reinforced fabrics on the shoulders and hips that line up quite nicely with a backpack. Those zones keep the jacket from wearing prematurely while wearing it with a pack. It also features specially tapered seams that keep abrasion to a minimum when wearing it as part of a layering system. Those are the kinds of touches that only come from years of experience and knowing your market well.

Still, there are a few things that could be improved on the Radish, not the least of which is its lack of pockets. There is a single zippered pocket on the left breast, which is nice for keeping small, important items close at hand. But there are no traditional hand pockets, which most people will instinctively reach for when the temperature starts to drop. North Face made the conscious choice to not include more pockets as it helps to keep the profile of the jacket low. This is an important design choice for the active outdoor crowd who don’t want to snag their gear while backpacking or climbing, but for the average traveler it could be a bit of a disappointment.

The other point about the Radish that is sure to give some buyers pause is the price tag. North Face has set the MSRP for the jacket at $230, although it can be found online at a discount. For the average traveler, that may be too much to pay for a jacket of this type, although I believe it is worth every penny when you consider the level of performance it delivers. For the active, outdoor traveler this is very nearly the perfect piece of gear, although not everyone needs that level of performance. Those who do will greatly appreciate what the Radish brings to the table. It is certainly the type of gear I’d want with me while trekking in the Himalaya for instance or backpacking in the Alps. This is a jacket that is so good, that the price should be viewed as an investment. One that will pay dividends for many years to come.

[Photo by The North Face]

Lonely Planet’s Best Worst Pick-Up Lines For Travelers

by Laurel Miller on


“I hope you’re not a monk, because I’d love go Tibet with you.” Cue sound of detonating bomb.

Our friends at Lonely Planet recently compiled a list of the best worst travel-themed pick-up lines, via Twitter. The results are hilarious, as well as cringe-inducing. Some of our favorites:

“This may not be India, but since I saw you, I’ve felt like I’m in Lucknow.”

“You must be from Paris, because you’re driving me in Seine.”

“Hey girl, you’re looking Varanasi.”

“Would you allow me Dubai you a drink?”

“Did you overstay your visa? Because you’ve got ‘fine’ written all over you.”

We were always taught that puns are the lowest form of humor. But it seems there’s a time and a place for everything (we were also taught not to use cliches in our writing). Here’s hoping these come-ons give you the, uh, tools you need for a great Valentine’s Day. Good luck out there.

[Photo credit: Flickr user debaird™]