Are you adventurous with food?

I suppose I am quite adventurous in food, although I have a seafood/shellfish allergy. I loved the food in China, armed with my little crib sheet about my allergy kindly provided by a Chinese friend, probably because I took his advice never to ask what I was eating, just enjoy it. I did have the most magnificent hare and venison when travelling up in the north east of the country.

that should probably be chicken feet!

feetle in Africa chicken's feet and beaks are served cooked by roadside vendors and the dish is advertised as "Walkie Talkies".

True, feetle, and I love going to the hen house every morning and finding my breakfast!

The secret of the poaching, Greatnan, must be down to the freshness of your daughter's eggs - you just can't buy them that fresh usually.

Love mussels, but not green lipped ones!
Love stuffed hearts. Do them occasionally.
Has anyone else found parsley and thyme stuffing impossible to find?

I used to make stuffed lambs hearts , loved them , don"t do much of that sort of cooking now .
Really don"t know why ?

I agree about the heart, feetle. When I go to New Zealand, my daughter takes me to Havelock which is the green-lipped mussel centre of the world. They come in all sorts of ways, and can be huge.

Rabbit is very popular in France, and I like a good thick rabbit stew.
My daughter raises her own pigs and they are butchered locally and virtually every part is used. It is good to know the provenance of your food. Her own hens' eggs taste nothing like supermarket eggs and hold their shape during poaching.

I am very pleased with myself today - I marinated two plump skinless chicken thighs in olive oil, cinnamon, ginger, garlic, black pepper. I heated some oil in the roasting tin and put the chicken on top of a bed of chopped potatoes, onions, carrots, and cauliflowers and roasted for an hour. It was delicious - why have spent 72 years eating bland food?

I've only really encountered one dish I wouldn't eat again... Chicken Feet.
Served as part of a dim-sum lunch in Sydney - I really couldn't see the point.

Heart meat is gorgeous - so dense. I used to have a recipe for Ox heart ragout that was superb - only they don't seem to sell it now... Ostrich used to be on sale in supermarkets - not bad - sort of steak-ish. I think most of the efforts to farm the birds here failed. Sainsbury's used to sell rabbit - lovely - and mutton, minced - perfect for keema curries. Haven't seen any for years now though.

Oysters I can take or leave. Mussels cooked well are lovely - including the unappetisingly named green-lipped mussels! Shrimps (ah, childhood holiday memories!) prawns, lobster, crab are all heavenly - (whatever Leviticus has to say about it).

Which would of course be very nice. But what I actually meant to say was anchoïade.

Hmm, Mamie I might try that.

How about tapenade for anchovy paste? You can buy it or make it. Needs sunshine and a glass of rosé though.
Not a great offal fan and it gives OH gout. Love frog's legs, snails and foie gras though.

No! I stopped eating my Mum's lovely stuffed lambs' hearts when we 'did' the heart in biology.

Not Peck's Anchovette Fish Paste, though, Galen....

You can get 'Gentlemans relish' at any decent supermarket!

+ £11.00 postage! . My craving just passed.

five quid for a jar of fish paste!

Plus eleven pounds postage.

Go on Grannyknot - you know you want to.

One of my few redeeming features as a child was my willingness to eat virtually everything put in front of me. I love shell fish, offal, including heart, but not brains or bollocks. My dislikes are very mundane, fresh milk and milky drinks and I don not like eggs unless they have been 'improved', scotch eggs, cheesy scrambled egg, and flavoured omelettes.

Wilfebeast is good. And I've eaten ants too! And a lot of matoke.

You could try Gentleman's Relish, Grannyknot.

Being African I've eaten warthog ... and I've daintily nibbled on snake to be polite. Ostrich is horrible, yuk, dark and tough. That's about the extent of my adventures with food!

One thing I've been meaning to ask - I had such a strong craving the other day for "anchovy toast" - hot buttered toast spread with Peck's Anchovette. Why of why can't I find that on the shelves here? High in Omega 3. Bring it on.

My DH I think would sell his soul, or possibly me for sweetbreads. Whenever he meets a butcher or finds a butchers we haven't been in before he cross examines the poor soul on the possibility of obtaining them. We're not talking about what the Southern Hemisphere calls sweetbreads .

Greatnan, we were not quite 5 when the war ended, I can't remember what we ate. I don't think whale was on our menu though! Zebra wasn't highly thought of as meat in Africa - reputed to be riddled with parasites. I had some Grants Gazelle at a barbecue once. Very good. That was long before I became a veggie.

During the war we got whale meat, which was foul - almost black and very strong. I have eaten horse, but nothing more exotic. My grandson has eaten zebra and ostrich. I believe there are some ostrich farms in the UK.