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Venison & Squirrel 
Yes, I am mocked often about many of my family dishes that friends think are repulsive. I was raised on venison, squirrel, wild hog and cow tongue. I think beef tongue is now a deliciously, especially in Japan. I scrub the tongue, boil a pot of water with bay leaf, garlic and coarse salt to taste. It usually takes about 1 1/2 hrs. to tender. Cool until you can handle comfortably. Peel the outer cover off and cut away meat at tongue area joining the throat. This is good hot or cold. It has a very distinct taste. Now, if anyone has a recipe for squirrel skulls fried to eat the brain within only, please send to wild web site. Joyce 
You're buying a WHAT? PanicBoy checks in with a story. I've always been an adventurous eater. That is to say, as a young boy I would eat anything if I'd seen my Dad eat it first. I have many fond memories of my father and I standing over the kitchen sink, shucking and eating raw quahogs with a squirt of fresh lemon. We ate many things that, looking back, a kid should not like. Sardines, pickled pig parts, the roe and liver of lobsters ("tomalley"), I was brought up to not knock it before it's has duly been tried. Over the years since my exile from the nest, I have turned into a fairly skilled cook. That is, I've mastered the basic skills required to render edible food for myself and family. I know how to properly roast, fry, grill, braise, etc., a wide variey of flora and fauna. Most of it has been mostly recognizable and well-steeped in tradition and well, normalcy. However, as an adventurous eater, I'm finding myself more and more drawn into being an adventurous cook. I've embraced this whole "snouts n' hooves" ethic of gastronomy, as preached by the likes of Anthony Bourdain, Fergus Henderson, Mario Batali, Andrew Zimmern and others. I am coloring outside of the lines, stepping out of my comfort zone, trying things, often liking them, and incorporating them into whatever I can sneak past the family. But this time, I think I'm on my own. I've become fascinated by that terrined confetti of random, jellied kibbles n' bits: head cheese. Souse, brawn, whatever you want to call it, head cheese has to be most well-known of polarizing foodstuffs. Nobody is on the fence in the head cheese discussion. Utterly loved, or vehemently loathed; one side loves it for the exact same reasons that the other side hates it. I first had to try some to establish a benchmark. It's odd that I'd never tried it before in all of my 34 years, but I seemed to remember seeing it at every deli counter. Sadly, it has fallen quite out of favor (who can guess why with such an appetizing name?) and was not easy to find, but I did manage to find some, made by Hog's Head (duh...) at a grocery store near our home. I bought a pound, sliced thickly. It was... good, but kinda disappointing. Hog's Head's Head Cheese (say that five times fast) is nothing more than run-of-the-mill ham and tongue. Barely any head at all. What a letdown. I wanted something funkier, more grisly and ultimately tastier. But artisanal cheeses are hard enough to find, let alone artisanal head cheese. Which is why, next week, I am buying a cleaned and split pig's head. With tongue. I'm going to simmer that bad boy with a few aromatics, strip the stuff off the bones and make me some real head cheese. Which leads to the following phone conversation: ME: Hey, honey! Guess how much a pig's head costs? LISA: (shocked silence) ... I don't want to... -- ME: C'mon, just guess! LISA: Uh... forty-five dollars. ME: You're close... eight dollars. LISA: Eight? As in, between seven and nine? Eight dollars? ME: (excited) Yeah! LISA: Oh, God... you didn't...-- ME: Not yet! But I have one reserved for next week. LISA: Why next week? ME: Because the slaughterhouse doesn't -- LISA: Okay! Okay! Nevermind! I don't want to know! ME: --until next week, so I have to wait until then. LISA: Jason, I swear, I do not want to see it, I do not want to know about it. ME: (giggling) Aww, don't be so suburban! LISA: A whole pig's head? ME: Well, cleaned. And spilt down the middle. Sawed, actually. LISA: Augh! Okay, enough... I'm gonna hurl. Honestly, Jason... I don't even want to talk about it anymore. I don't want to see it. ME: Then don't lift the lid. More details to come. B. Jason "panicBoy" Ouellette www.panicboy.com
Green Bean Yogurt Invented by my 1 and 4 year old about 20 years ago.
Adults who want to taste this should do so on the sneak: (1) to prevent gross embarrassment; and (2) to prevent children screaming that you are stealing their food. P. Ellen from Chicago
My Weird Recipes I have a friend who eats ketchup on everything: eggs, mac and cheese, pancakes, everything! Also something my older sister and I enjoy doing is dipping the crust of pizza into soda -- preferably dark soda, like root beer or Dr. Pepper. Something else we used to do was dip french fries into the McDonald's sweetandsour sauce. One of the weirdest things I think we did was to take a piece of toast, butter it, put grape jelly on top of it, and then put cinnamon on top. It seems really weird, but it was so sweet and yummy. My mom always puts leftover white rice in a bowl, microwaves it, and covers it with milk and cinnamon.
Homemade Cottage Cheese When I was a kid my Granny used to make homemade cottage cheese and bring it to our house. My brother and I hated it, but had to eat it, so we would fix it up a bit. Our two favorite things to put on it were brown gravy or if there was no gravy, mix it with pork and beans and eat it on saltines.
Newfie Siblings My brother and I wereÊbornÊraised in Newfoundland, Canada.Ê We're known for trying weird things.ÊÊSo don't bother daring us if you think we won't do it -- cause we will.Ê Haha! My brother and I worked together for about a year.ÊÊOne day, on our break, we were extremely bored while waiting to go back to work.Ê There just so happened to be aÊ potluck that day at work.Ê So we both went to grab as many different things as we could.ÊWhen we got back to our table, we ended up combining some of what we had on our plates.ÊÊÊ We both really enjoyed Cheetos and BBQ sauce.ÊSounds gross, but we loved it.Ê Also, bananas and BBQ sauce.ÊÊWe ended up tryingÊOreo Cookies and peanut butter together. Umm.ÊÊI adore Mr. Noodle soup (beef or chicken) with ketchup in it.ÊÊProbably common seeing I know a lot of people who do it.Ê I got my husband into itÊ :P.ÊÊÊ My brother and I both love the Origional Aero bar with a thick chunk of cheese on it.Ê My husband screws up his face at that one.Ê There are a lot more, but that'll be for another time.ÊÊ Enjoy them, if you try them!
Man Sandwich I eat this sandwich whenever the wife leaves for the weekend. Ingredients: One pack of Hickory Flavored Oberta Beef Jerky 2 slices of white bread mustard One lunch package size of Doritoes Slice of American Cheese Mustard up the bread, add cheese, add beef jerky, then add the Doritoes. Squish it all together with the other slice of bread and enjoy! I also like to crush Lay's potato chips onto cold pepperoni pizza and eat it. Yum!
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