>In the UK we eat "blood sausage" too, congealed pigs' blood. We call it Black Pudding. Sounds disgusting but it's absolutely delish!

Yeah - we hear a lot about how "great" english food is here in the states! In fact, the Kingdom's quisine is world renowned!:)

Bet we have something in Texas you don't have. It's made in Mexican fooderies all around the southwest as a traditional Sunday breakfast. They slow roast the head of a cow till all the meat and sinusiodal juices fall out and whip some onions and seasoning in, then cut it with eggs. Rich - a lttle slimy - but quite tasty wrapped in a hot al`dente flour tortilla!

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>>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