Sage, maybe? That’s what I meant to say upthread, instead of cumin.
Yeah, I was wondering about that turkey stuffing cumin comment. 
The kinds I’ve had did not have sage in them, so far as I remember. But it would not surprise me if some version of it does have sage. It seems like a flavor that would pair well with blood sausage. Or it’s possible you may be thinking of marjoram, which is common in Central European versions of the sausage.
Unagi and uni are two of my favourite sushi flavours and I recently tried mackerel which I wasn’t sure i was going to like, but damn is it tasty!
Things I’ve also greatly enjoyed: frog’s legs (although they are futzy to eat like a chicken wing),
rattlesnake (chicken ish in flavour but tougher),
fiddleheads (ferns generously lavished with butter, saltand pepper),
goat roti in a Jamaican restaurant (curried goat is awesome!),
huitlecoche- literally means “raven poop” (delicate corny, mushroom flavour, very nice on rice)
fried grasshoppers- taste faintly of peanut butter, very crunchy. I’d eat them again though.
I am as unadventurous of an eater as you’ll find and I shocked myself by trying and loving curried goat. It hasn’t translated into me trying many other things though.
'Nother vote for haggis and blood pudding. Sausages, basically.
Goat is amazing. Stewed or curried up here in the Northeast. In Texas, they barbecue it.
I’ve wondered if I should give lamb another try. When I was a kid it was way too “strong” but in a stew or gyros it could be good? If some of that “strength” is cooked out?
I’ve had it, and you are right - it’s delicious! It’s just a variation of a custard pie.
Anyone here ever tried spotted dick? 
Yummy British dessert!
I saw what ewe did there…
Has to be very young (a month or two) or it may have that flavor, which, as far as I know, you can’t really remove in the cooking process (I’d be interested to hear otherwise, though). Grilled chops are amazingly good, but they’re expensive, they might have that flavor and/or turn out dry and tough, and they will definitely cool quickly on your plate. So, find a trustworthy butcher, know how to cook them and be prepared to grill them in batches.
Jamaican-style curry goat with bags of lime and ginger and hot hot peppers is the shit.
:smack:
A Hill Country (Texas) restaurant I ate at once served Cabrito burgers. Very tasty. Not as dense as ground beef and sorta spicy, but not pepper-y spicy (that may have been the way it was prepared and not the meat itself–I dunno.).
I recently discovered the recipe for the Jamaican goat dish as above (in Jamaica-speak it is indeed, one gathers, always “curry goat”): utterly delicious, if you like things hot. The curry powder mix peculiar to Jamaica – with allspice decidedly prominent – gives it a distinctive flavour. Have also found that giving the same treatment to pork, delivers grand results.
Curry goat, jerk chicken, and Red Stripe beer - proof God loves us and wants us to be happy.
I love scrapple! I moved away from Maryland years ago and I won’t live there again, but if I ever visited, Scrapple would be on the breakfast menu. I have no idea where else you can get it, but not AZ, NM, or OK that I’ve ever seen.
I was on a job interview in Germany and my potential boss took me out to dinner (this was in Cologne) and insisted I eat local, which included Blutwurst (blood sausage). I dutifully tried it 'cause he was my potential boss, and I was amazed at how good it was.
It doesn’t show up on menus often, but when it does I’ll have it.
I once ordered BBQ cabrito in Texas and it came still on the bone. It was okay, but not enough to make me seek it out.
As I’ve mentioned in previous threads here, I do love turtle soup!!
Sadly, I don’t get it often. Just 3 times in my life thus far; twice at Court of the Two Sisters in New Orleans (1978 and 2016), and once at the Taste of Chicago festival back in the late 1980’s.
But each time it’s been a real taste treat; beefy yet with its own unique flavor, rich, very satisfying. I can’t wait for my next opportunity.
Anybody know of any restaurants serving a decent turtle soup (or other turtle meat offering) in Wisconsin? Or even perhaps the Chicago area, as I’ve got a few conferences coming up there in the next 6 months.
Ruth’s Chris steakhouse serves an excellent version
Thanks for that. Madison or Northbrook, IL seem to be my best bet for visiting that chain.
Hmmm . . . seems to be seasonal, can’t find it on the menu now.