If you go back in culinary history, there isn't much that hasn't been a delicacy.
Some of my friends from the forum have given me a reputation for my off-beat tastes. Yet, if I put a pound or two of these off-beat samples on a platter, nothing lasts more than a few seconds.
As far as I can tell, I still have at least a few personal Pond Boss friends who have enjoyed some of my delicacies. All are still alive.
We've eaten many of these delicacies together, whether formerly furry, scaly, or feathered. They know that I will work with most anything from roadkill frogs to fresh porcupine.
One evening, some of the most squeamish devoured over a pound of gelatinized pickled pig's knuckles in seconds. Then they filled up on venison pastrami.
In my many years of fishing, hunting, and cooking, the only thing I've not found a good way to fix, is fresh water clams.
Other than that, it is all good -- except maybe for an old boar bear.
There is nothing like suckerhead soup. Creek chubs, gutted cleaned and soaked in Italian dressing for about an hour, dipped in a little flour with paprika and crushed garlic, and deep fried at 375F till crispy brown, sure make a great appetizer with some fresh horse radish mixed with a little ketchup.
Ken
