the sprig of parsley 
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The only times I had sheepâs brains (some would say Iâve always had them) were in a curry house in the back streets of Brick Lane and they were delicious.
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Yea - I was only ~17 at the time but I did like it.
Canned tuna or tuna fish is my only hard no. Makes me gag. I can eat raw or seared fresh tuna fine. Wouldnât order it though.
Olives arenât a fave, and would pick them off pizza given the choice.
Anything hotter than a jalapeno is a no for me. Not into food hurting.
Seared Foie gras just tastes like seared fat. Good, but not worth the production trouble or price.
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Iâve only tried oysters as a kid and they made me gag. Wouldnât eat raisins on their own but would be willing to eat them in a chutney or curry, pilaf etc. Never tried snails but if I go back to France Iâll give them a go, was too broke to afford them first time around, survived on baguettes, cheese and tomato and felt like I was eating superbly. Not quite sure if that was due to the quality of food or my extreme hunger, probably a combo.
Avocado I hated as a kid and adore it now. My nan used to cook tripe and I could never get past the smell to try it. Plus my nan wasnât much of a cook. Okra is delicious sauteed with green beans and garlic.
I was brought up to eat what was on my plate. Our next door neighbour was Aboriginal and whenever my pop killed a snake on our property he would take it around to her place and sheâd cook it up. Snake is quite delicious. I also had crocodile in the Northern Territory and thatâs decent. Kangaroo is wonderful if cooked right but otherwise can be really tough and awful. Emu I found a bit tough but possibly it wasnât cooked right. Camel is quite good particularly if the animal is young.
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Probably a banner coming, but go on and vote. This isnât a big change in anything, but people (hats off to wookie and economist among others) have come up with some pretty simple and workable ways in which to make community decisions.
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Holy shit that cholesterol level is nuts!
brains are pretty usual ingredient in Israel, especially for Northern African cuisines. I always find it amusing that a standard Master Chef audition back home would be a Fear Factor test in the US.
I can barely find sweetbreads in restaurants here.
Yeah brains have like no nutritional value and prion disease is a terrifying way to go. Iâll pass.
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itâs delicious though
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I ate brain with a squab dish. I donât remember much about it other than it wasnât particularly tasty and kind of mushy.
Lol posted mine and then just read this
do you like âoffalâ in general? in northern african cuisines itâs usually served in spicy tomato based stew, but itâs great lightly floured and fried with some lemon juice.
Sweetbread is a good comparison.
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That looks delicious, and to answer your question Iâll simply state that I had to look up what âoffalâ means lol
Thanks, offal
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âScribble me timbers!â - someone who likes to doodle wood
when you stop by the middle east iâll take you out to eat this:
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From the ingredients that sounds absolutely delicious. One of my favourite dishes in a cheap n cheerful Italian I used to frequent was chicken livers and hearts with garlic.
I miss that place more than any otherâŚit went when Soho became gentrified.
La Perla?