<p>Pork brains in milk gravy. I’ve seen pork brains offered on breakfast menus at truck stop restaurants in the Carolinas. I passed on 'em. Pork brains and scrambled eggs early in the morning unsettles my stomach.</p>
<p>In England’s West Country… </p>
<p>Faggots (in case this gets swear-filtered, it’s a six letter word beginning with F that is used in the US to refer to a gay man in a derogatory way, but is actually a meatball here) [■■■■■■</a> (food) - Wikipedia, the free encyclopedia](<a href=“http://en.wikipedia.org/wiki/Faggot_(food)]■■■■■■”>■■■■■■ (food) - Wikipedia) </p>
<p>Cider - it’s just as (if not more) popular than beer. Essentially it’s fermented (i.e. alcoholic) apple juice. The more traditional flat version is called scrumpy, and will invariably get you much more drunk than you intended to be! </p>
<p>Brown shrimps - tiny, tiny little shrimps where you almost expend more energy peeling them than you get in nutrition. But so delicious! </p>
<p>Cheddar Cheese also originates a few miles from where I grew up, in the village of (you guessed it) Cheddar, where the cheese was matured in caves. </p>
<p>There are also a lot of wild foraging opportunities (fungus, blackberries, walnuts, wild garlic, rosehips etc.) and there’s a venison farm not far away.</p>
<p>Just in case anyone feels like embarking on a culinary adventure, my 1976 edition of The Joy of Cooking has recipes for muskrat, beaver, beaver tail (separately, because everyone knows you can’t prepare beaver and beaver tail the same way, right?), armadillo, opossum, porcupine, and raccoon. Feel free to PM me for details!</p>
<p>I’d like to thank many of the contributors for helping me stay on my New Year’s diet simply by describing some of these dishes.</p>
<p>Chittlin’s anyone?</p>
<p>In a small local dive(meant diner) in Oklahoma, I saw fried armadillo nuggets on the menu. I was NOT brave enough but my husband ordered them. He said they tasted like chicken !</p>