Calves sweet breads is about as exotic as I have tried in a restaurant. I do enjoy good goose liver and had some wonderful snails in a warm goat cheese, sun dried tomato sauce. I was surprised by how many people can not stand the thought of eating snails.

I tried snails once in New Orleans. I did not think highly of it but I had to finish it - I was in my first mates uniform (complete with gold stripes) and the entire crew was at the restaurant with me. --FLO--

Like you I could not put myself up to eat kimchi. I was stationed at Osan AB in Korea and could smell the kimchi fermenting down in the valley from the hill where I worked. There is two kinds of kimchi, summer and winter. The only diference is when it was made. You should try some kay go gee sometime. Of course you would have to to Asia to have it. It is not found commercially here.

there was a restaurant around here that offered Rocky Mountain Oysters.

unfortunately they were bought out and took it off the menu.

As a side note, I wonder if Heavy Metal music would constitute the "Strong Rhythms" that eunuchs have traditionally enjoyed. hmm. rock your rocks away?

I love good kimchee, with rice it is excellent!

As for "rocky mountain oysters," while I was in Greece, I ate sheeps balls and they are not that spectacular, no "knock your socks off" flavor, just tastey fried bits. But I never had them in the U.S.

There IS A WEBSITE that offers "rocky mountain oysters" and other supplies for a LARGE barbeque or get together, stuff to roast a whole pig or stuff like that:

http://mcreynoldsfarms.com/rocky-mounta ... -p-29.html

OH MY GOODNESS! They sell for $10.99 a pound!

DeaconBlues (imported) wrote: Wed Dec 03, 2008 2:13 pm OH MY GOODNESS! They sell for $10.99 a pound!

OTEC controls the supply.

Some folks like brains with eggs all fried up with onions and whatever. Brains are higher in cholesterol than eggs. So just think about it. You can actually lower the cholesterol amount of this meal by diluting the brains with more eggs. The more eggs the better. Of course any nutritionist will tell you that it's the fat that you eat but don't use as energy which will build up higher ldl cholesterols blah blah blah.

But as for me I never eat brains anyway except for an occasional hot dog once in a while (they're in there along with a few other choice inners).

devi (imported) wrote: Thu Dec 04, 2008 7:21 pm But as for me I never eat brains anyway except for an occasional hot dog once in a while (they're in there along with a few other choice inners).

Sausages (including hot dogs) are definitely better if you don't know what's in them. I had a landlady once who was a USDA inspector. She caught one meat processor (with a national brand) tossing frozen manure into the hot dog mix. Her comment was that it was processed enough that there was no real harm in the practice....

If you think about it, caviar is kind of a gross food.

Good though.

And you have to gross a lot to afford it.

"Food for thought" can intially seem gross. I have done 180's on political figures and political points of view that later surprised me. I was surprised that I was either initially taken in or taken aback on an issue, later to realize I was wrong in some way because I had not listened carefully at first.

Maybe that counts or maybe it doesn't.

If not, I'll have to eat crow.

-NN

Easy to answer: Czarnina (Polish Duck Blood Soup)

My first wife's mother made it (even thought she was Norwegian; dad was Polish). The soup is very tasty, although a bit greasy.

* 1 live duck

* 1/2 cup vinegar

* 1 stalk celery, chopped

* a few sprigs parsley

* 1 small onion, chopped

* bouquet garni of 4 whole allspice, 4 whole cloves, and 4 whole peppercorns, tied into a piece of cloth

* 2 cups dried mixed fruit, made up of about 10 dried pitted prunes, 1/2 cup dried cherries or raisins, and dried apples and/or pears (some people don't add this dried fruit to the soup, but it is traditional)

* 2 Tablespoons flour

* 1/2 cup sour cream

* 1 teaspoon sugar

* salt to taste

Garnish: raw potato dumplings (Make a stiff dough of 2 cups grated (and drained) raw potatoes, 1 teaspoon salt, 2 beaten eggs, 1½ cups flour, and ½ cup dry bread crumbs)

Kill the duck; chop off its head. Catch the blood in a glass or pottery bowl. Stir in the vinegar to keep it from clotting; set aside in fridge to cool. In the meantime, pluck and dress the duck.

Place the duck carcass, including the neck, heart, liver, and gizzards into a large stockpot. Cover with water and bring to a boil. Skim the stock, reduce heat to a simmer. Add the celery, parsley, onion, and the small spice bag to the stock. Cook slowly until the duck meat is done - about 2 hours. Remove the spice bag from the soup and discard. Lift the duck carcass from the soup and pull the meat off the bones; put the meat back into the soup. Add the dried fruit and cook about another half hour.

Blend the flour into the sour cream, then slowly mix into the blood-vinegar mixture. Slowly (or it will curdle) add about 1 cup of the hot soup stock to the blood-vinegar-flour-sour cream mixture, stir well, and add it all to the stock pot. Add the sugar, add salt to taste, and if necessary add a bit more vinegar. It should have a slight sweet/sour 'nip' to it.

When ready to serve, drop the still potato dumpling dough by small spoonfuls into the boiling soup stock or salted water. They are done as soon as they float to the top.