The Best Dishes Ever - Netflix

Ainsley Harriott presents classic clips from the BBC archive featuring a selection of classic recipes.

The Best Dishes Ever - Netflix

Type: Variety

Languages: English

Status: To Be Determined

Runtime: 30 minutes

Premier: 2016-02-08

The Best Dishes Ever - Offal - Netflix

Offal (), also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone. As an English mass noun, the term “offal” has no plural form. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food, or in delicacies. Certain offal dishes—including foie gras, pâté and sweetbread—are considered gourmet food in international cuisine. Others remain part of traditional regional cuisine and may be consumed especially in connection with holidays. This includes Scottish haggis, Jewish chopped liver, U.S. chitterlings, Mexican menudo as well as many other dishes. Intestines are traditionally used as casing for sausages. Depending on the context, offal may refer to those parts of an animal carcass discarded after butchering or skinning; it may also refer to the by-products of milled grains, such as corn or wheat. Offal not used directly for human or animal food is often processed in a rendering plant, producing material that is used for fertilizer or fuel; or in some cases, it may be added to commercially produced pet food. In earlier times, mobs sometimes threw offal and other rubbish at condemned criminals as a show of public disapproval.

The Best Dishes Ever - China - Netflix

In China, many organs and animal-parts are used for food or traditional Chinese medicine. Since pork is the most consumed meat in China, popular pork offal dishes include stir-fried pork kidneys with oyster sauce, ginger and scallions, “五更肠旺—Wu Geng Chang Wang” a spicy stew with preserved mustard, tofu, pork intestine slices and congealed pork blood cubes. “炸肥肠—Zha Fei Chang,” deep fried pork intestine slices and dipped in a sweet bean sauce is commonly offered by street hawkers. Pork tongue slices with salt and sesame oil is also a popular dish, especially in Sichuan province. Braised pork ear strips in soy sauce, five-spice powder and sugar is a common “cold plate” appetizer available as hawker food or in major local supermarkets. Stir-fried pork kidneys and/or liver slices with oyster sauce, ginger and scallions or in soups is a regular dish in southern provinces. Pork blood soup is at least 1,000 years old since the Northern Song Dynasty, when the quintessential Chinese restaurant and eateries became popular. Pork blood soup and dumplings, jiaozi, were recorded as food for night labourers in Kaifeng. In Shanghai cuisine, the soup has evolved into the well-known “酸辣湯—Suan La Tang”, Hot and Sour Soup, with various additional ingredients. As well as pork, the offal of other animals is used in traditional Chinese cooking, most commonly cattle, duck, and chicken.

The Best Dishes Ever - References - Netflix