Eric Potts
Well-known member
I like to think I'm open minded about culinary experimentation : Abalone liver was one of the less common things I've tried .
But i had tete de veau in Normandy , expecting something meaty . but it was a most gelatinous and unpleasant concoction .
Any other experiences ?
But i had tete de veau in Normandy , expecting something meaty . but it was a most gelatinous and unpleasant concoction .
Any other experiences ?