Eating Snout to Tail–Pâté Anyone?

And so my first week eating snout to tail comes to an end.

Was I able to keep it all down? Am I now a brain-craving zombie? Did I convert to vegetarianism?

Well, it hasn’t been easy. But I’m still kickin’. And it’s getting easier.

It’s All In My Mind

This week consisted primarily of eating duck mousse and a little bit of beef liver.

Although I can’t toss back the mousse like I would some delicious cheese, I do think the stuff is mighty tasty now. I’ve certainly gotten over the psychological hurdles there.

The beef liver is a different story.

After frying up a batch of liver and onions, I’ve been trying to overcome my trepidation towards eating whole-ish offal the latter part of the week. And my record so far has been a paltry one ounce in one sitting.

I may have overcooked it a little bit, which is a problem. It shouldn’t be as rubbery as the stuff I now have.

Liver definitely has a distinctive taste. (NOTHING like chicken!) While I’m still getting used to it, it isn’t my favorite. Of course, I’m feeling a little spoiled because I’ve been eating rib roast this week as well, which I found for crazy cheap.

I’ve had to choke the beef liver down every time so far, but it’s tasting better to me every time.

Fussy Eaters, Born or Made?

(NSFW, as always with George)

I too was a fussy eater as a child. To the best of my recollection, the only things I would ever eat were chicken strips, burgers, fries, chips, mac and cheese, and candy bars.

Oh, what a long way I’ve come already.

By the time I was in my teens I was bored of these foods and ready to try something different. The most recent big change I made was going low-carb a couple years ago. For the first time ever, I wasn’t supposed to be terrified of fat and cut it off at every chance. In fact, I was supposed to actually eat the damn stuff!

To be honest, I’m still kinda getting used to this one. I find myself cutting the fat off of food even now, before I remind myself that that’s the delicious part, and I should be enjoying it.

In short, I think that fussy eaters are that way because we haven’t tried enough varieties of foods enough times to acquire a taste for them. Don’t be afraid of the food. Try it at least seven times first!

Looking Forward

My plan for week two is to eat more beef liver, polish off that mousse, and throw some bone marrow into the mix.

I’m hoping that by then, I’ll have achieved my main goal of becoming cooler with the idea of eating beef liver on a weekly basis. After that, I can start getting weird, heading out to the Mexican markets around here and picking up the craziest things I can find.

Any suggestions? C’mon, you guys are going easy on me! 🙂

Tagged as: liver, pate