Brain is Food, but what isn't?

Beef thymus and salivary glands, anyone? They actually put them on the ingredients statement on chorizo sausage, but I'll bet a dime that they get into bologna and hot dogs, too.

Mountain oysters = calf fries = young bull nads when sliced and fried in the Oklahoma/Texas style have just a very rich meaty flavor and a tender/crispy meaty texture. They need to be fresh out of the Fry Daddy, I would think, or they'd taste "greasy." I wouldn't try them boiled on a fifty-dollar bet, and I don't think I could eat them if I had to slice them up first. (Beer in abundance might help...)I'm working up the courage to try tripas, which apparently is cow udder. Various other Mexican meat by-products, like chicharrones and menudo, can be pretty tasty if you know and trust the cook. Barbacoa, or the meat scraped off a cow head, is one of Nature's six most devine meals, except that I have to take extra Lipitor for my cholesterol if I even think about eating it too much.

Standard practice among many of the Plains Indians and Navaho. You won't eat meat at all next time if you don't make proper amends this time.Back closer to topic, I read somewhere that children tend to prefer foods that their mamas ate while the kid was in utero and nursing. Enough of at least a few flavors carry over for the baby to get a foretaste, so to speak. I've seen the converse of this when my wife was nursing our oldest and ate sweet potatoes at Thanksgiving (about the only time we eat them.) The baby would take about two big slurps and then push away and spit the milk out.

I'll see if I can find where I read that... New Scientist, perhaps, in the last two years? Don't stay up tonight waiting for me to find it, though.