Peanut butter, bacon and bananas on toast
Peanut butter, bacon and bananas on toast
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Most of our family likes mustard on over easy eggs. Flips a lot of people out, but it is good. I also have eaten most anything from a pig except the oink! Brains and eggs, growing up, until I got old enough to realize what it was, but I have also eaten hogshead cheese, souse, scrapple, liver pudding, liver mush, and chitterlings.
Liver Liver Liver!!!!
The other thing that I was grossed out about was my dad when he became pretty ill and had weird azz food demands
Pickled Pigs feet ?
I'm sure the store had them but I wasn't about to look at them in my fridge YUCK!
Oh and any chocolate cover bugs and such
Bear heart and liver. Frank
Iguanas in guatemala. very tasty
as were raw turtle eggs - sea turtle
ballyhoo - fried- in china - that was the most harmless looking of the meals.
blood sausage in paraguay - ehhhh - just didn't like the flavor.
Tapir in Paraguay - Largest of the rodent family. Kinda like a small pig. Makes the gamiest of venison taste like kobe beef
Tripe - not sure which animal. probably cow. yuk
Chinchulin - Pig intestine - or chitlins. Awesome.
Jen's roadkill surprise. Whatever the dogs kill on the farm gets eatin that night. it can be great. so long as I don't ask what it is
Talking of liver the only liver that you cannot eat is Shark it will kill you
Snake is a good eat
Croc Tail with a rocket salad mmmmmmmm
Elephant Trunk also good.
Brains With sweet breads and seedless sultana grapes in a cream and mild mustard sauce is great.
Black pudding for breakfast, sausage made of pig fat and blood mixed with oats in a skin fried. eaten with a mess of eggs and bacon.
Seagulls taste crap
roll mops nice (pickled herrings raw)
talking of crabs any tried those monster coconut ones broiled?
I love crab.
Video of my boat - (Not my company, just my boat)
http://www.vineyardvines.com/index.c.../content.press
Yep shark liver is so high in Iron content will sort you out real quick.
Elephant trunk bake the lower end as the islanders do in the ground under the fire, wrap with onions herbs garlic, carrots, apple, beer or wine for the gravy, wrap it up in foil about 6 or seven layers as you will lose about 3 layers to the heat, place in hole in the ground,cover with dirt sand move fire back in place, 2-3 hours dig out real slow, watch out for steam pierce foil to let of steam, serve with Sudsa (grits) make up some extra gravy and serve. A nice bottle of red works.