"Halla" drunkenbastards.spam.com> wrote in message
news:fmr414p6rnkhqeanek726jga17l2e7h7s1@4ax.com...

Reminds me of the time when I was about 8 y/o and went into my Gran's
kitchen to discover something that smelled good cooking in a big pot on the
stove, So I pulled up a chair and had a peek in. EEEEK! A whole pig's head!
They made souse (?) or headcheese (a pickled sandwich meat) with it.
Just the other day I saw chef Anthony Bourdain on his show, "No
Reservations" in London having a 6am brekkie at "The Cock Tavern" [under
Smithfield Market?] with two Smithfield Market butchers (who were covered
with blood). The meal consisted of a pint, eggs, black pudding, calf's liver
and deviled kidneys.

Next, he was dining in the posh "The Kitchin" in Edinburgh. Supper was sea
urchins, foiegras, haggis langoustine and crispy pigs ears salad. Earlier he
had sampled battered and deep-fried haggis.