[Sca-cooks] was mad cow... now brains

[Ana Valdés]

Yes, but I wonder if Bourdain is not a bit "hype". I enjoyed very much 
his first book, "Kitchen Confidential" but I found the other ones a bit 
too "macho" and "adventure food" for my taste.
Ana

Lorenz Wieland wrote:

>Ana Valdés wrote:
>  
>
>>Please, do anyone have recipes or stories about that kind of food? I am
>>now completing my longterm project about the cookbook I am writing,
>>about "cruel food". And I need recipes and tales about lambtesticles and
>>brains and all people in different cultural times has eaten.
>>My idea with the book is punctualize its not any "forbidden or
>>disgusting food", everything is eadible if you need or fancy doing that.
>>Have now  an enormous bibliography about these kind of alimentary taboos.
>>    
>>
>
>My older cousin went on a several year jag of finding "dare foods," and I
>joined him on a few expeditions.  Fried turkey testicles and sauteed beef
>testicles (Rocky Mountain Oysters) were just fine.  Pickled sheep's
>testicles, roast calf's head, and other items from our trip to the little
>family-run Basque joint still make me cringe, though.
>
>I trust you've gone through both the book and TV editions of Tony Bourdain's
>"A Cook's Tour?"  Bugs, cobra hearts, and BBQ iguana, oh, my.
>
>-Lorenz
>
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