November 26th, 2012
10:00 AM ET
Share this on:

I am no Anthony Bourdain or Andrew Zimmern. I’ve never eaten, yet alone enjoyed, Rocky Mountain oysters, and I know not the joys of feasting on fried scorpion skewered on a stick or mopane worms fresh from the ground. And for good reason – my stomach turns at the thought.

How then did I find myself willing to attend a dinner where all of the courses I’d be served featured animal blood? Your guess is as good as mine. And as I stood in front of my bathroom mirror day of practicing my "No really, I love it!" face, the butterflies in my stomach feel more like giant moths begging to get out.

As a researcher, after I volunteered for this task, I wanted some information to help ease my mind (and stomach). Primarily, I needed to know, is this normal? Is it normal to consume the blood of other animals? And if so, why did it seem so foreign to me?
FULL POST

Posted by:
Filed under: Ingredients • Meat • Offal • Taboos


Barbecue Digest: Snoot sandwich
October 4th, 2012
10:30 AM ET
Share this on:

Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of barbecue across the United States. Dig in.

If you make your way to St. Louis, Missouri, any time soon, ask a local to show you one of their barbecue specialties: snoots. In both editions of the classic guidebook Real Barbecue (1988 and 2007), authors Greg Johnson and Vince Staten put it this way: "First we'd better deal with 'snoots.' Snoots are part of the soul-food barbecue scene in St. Louis that will stare at you at the C & K, as well as any number of other places in town and across the river in East St. Louis. Snoots are deep-fried pig noses."

At Smoki O's, another St. Louis barbecue joint, they smoke their snoots for a couple of hours instead of frying them. Whether boiled, fried, or smoked, snoots get doused with barbecue sauce and are meant to be eaten right away.
FULL POST



October 3rd, 2012
09:30 AM ET
Share this on:

Wild game is fair game in our books, but roadkill kinda curbs our appetite. Would you chow down on found deer?
FULL POST



June 1st, 2012
10:30 AM ET
Share this on:

"Balls, bumholes, penises. I haven't eaten all those things, but I've eaten most," says Chef Jamie Oliver.

Dunno about you, but this tongue we're biting over here is DELICIOUS. More offal recipes here.

Previously - Eating testicles in the Denver airport

Posted by:
Filed under: Celebrities • Jamie Oliver • Meat • Offal • Taboos • Video


Recent comments
Pinterest
| Part of
Follow

Get every new post delivered to your Inbox.

Join 6,972 other followers