Hey Chefsteps, working on any sweetbread, kidney, heart or other "unusual" things? Monk fish liver, fish roe, brains? Im actually very serious....you guys might bring some people around to some of the richest, most tender and flavorful (and sadly often tossed) parts of the animals we eat everyday. Im thinking a little less HB and more T Keller to ease them in. If anyone can get them past"yuck" it would be you guys. I know there are some players out there.
