>>When I was in Korea few years ago, some of the local kids were eating a bug larvea called "puhn-doo-gee" for snack (cooked not raw). I tried it and it was quite tasty.
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>And while I lived in the jungle, I have eaten snakes, on several occassions. (Not exactly an insect <g>, but it seems that some people consider it disgusting.)

Some of the dishes we make, and some of the traditional ones that we never make but are a common dish in gourmet restaurants back home would probably make someone used to a different cuisine want to throw up. Consider:

- aspic made of pig's feet and ears
- guts fried on coals
- liver sausage which also includes all the meat taken off a pig's head, stuffed into the wide guts
- fried pork brains
- turkey neck soup (and the meat is eaten too as a separate dish)
- potatoes or corn fried in the ashes
- bread baked on ground, under a pewter lid covered with hot coals
- whole chicken (just gutted, but with feathers on) rolled in clay and baked in fire until clay makes brick (OK, this one I heard from a railroad man, they baked it in an old steamer locomotive 50 years ago)
- breaded bread (well, not actually breaded, there's no breadcrumbs in the cover, just eggs and flour)
- fried pork's blood
- blood sausage