{"id":1357,"date":"2011-01-11T08:26:02","date_gmt":"2011-01-11T16:26:02","guid":{"rendered":"http:\/\/leanmeanvirilemachine.com\/?p=1357"},"modified":"2011-01-11T08:26:02","modified_gmt":"2011-01-11T16:26:02","slug":"eating-snout-to-tail-pate-anyone","status":"publish","type":"post","link":"http:\/\/theguycancook.com\/blog\/2011\/01\/11\/eating-snout-to-tail-pate-anyone\/","title":{"rendered":"Eating Snout to Tail–P\u00e2t\u00e9 Anyone?"},"content":{"rendered":"

\"Duck<\/a>And so my first week eating snout to tail comes to an end.<\/p>\n

Was I able to keep it all down? Am I now a brain-craving zombie? Did I convert to vegetarianism?<\/p>\n

Well, it hasn’t been easy. But I’m still kickin’. And it’s getting easier.<\/p>\n

It’s All In My Mind<\/strong><\/p>\n

This week consisted primarily of eating duck mousse and a little bit of beef liver.<\/p>\n

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.<\/p>\n

The beef liver is a different story.<\/p>\n

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<\/em> in one sitting.<\/p>\n

I may have overcooked it a little bit, which is a problem. It shouldn’t be as rubbery as the stuff I now have.<\/p>\n

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.<\/p>\n

I’ve had to choke the beef liver down every time so far, but it’s tasting better to me every time.<\/p>\n

Fussy Eaters, Born or Made?<\/strong><\/p>\n

<\/embed><\/object>
\n(NSFW, as always with George)<\/p>\n

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.<\/p>\n

Oh, what a long way I’ve come already.<\/p>\n

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<\/em> the damn stuff!<\/p>\n

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.<\/p>\n

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!<\/p>\n

Looking Forward<\/strong><\/p>\n

\"Liver<\/a>My plan for week two is to eat more beef liver, polish off that mousse, and throw some bone marrow into the mix.<\/p>\n

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.<\/p>\n

Any suggestions? C’mon, you guys are going easy on me! \ud83d\ude42<\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145],"tags":[154,155],"class_list":["post-1357","post","type-post","status-publish","format-standard","hentry","category-case-studies","tag-liver","tag-pate"],"_links":{"self":[{"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/posts\/1357","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/comments?post=1357"}],"version-history":[{"count":16,"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/posts\/1357\/revisions"}],"predecessor-version":[{"id":1377,"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/posts\/1357\/revisions\/1377"}],"wp:attachment":[{"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/media?parent=1357"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/categories?post=1357"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/theguycancook.com\/blog\/wp-json\/wp\/v2\/tags?post=1357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}