grasshoppers, scrapple and other culinary delights

So I'm taking a class in Cornell's Hotel School titled "Seminar in Culture and Cuisine". It's wild - we discuss communality and eating habits around the world, and then actually go into lab and cook all the food. We've had American Southern, Rastafarian and Burmese cuisine in the past two weeks. I've also eaten a number of new comestibles - grasshoppers, scrapple, and tobacco & betel breath freshener mixes. Check out the grub from the first week:

Dandelion salad. Still more of a fan of these leaves when they're cooked. I suppose I haven't developed that acquired taste for really bitter foods yet. The salad made in class was slightly wilted with lots of savory additions (i.e., bacon bits & fat).

Behold my second try at fried chicken! Turned out relatively well, although it could have used more salt and spice. Luckily the recipe requires hot sauce as a condiment, so all other possible rank flavors are masked. My first shot was pathetic - the oil wasn't hot enough and I removed the chicken before it was thoroughly cooked. The result? Slick, greasy, and very raw bird pieces. In a last desperate attempt, I put the mangled chicken in the oven to cook. No miracle ensued, and Tony had to gag down a few token pieces as to not insult me. These, fortunately, were edible and didn't make the class sick.

Frog legs had a yeast batter which left them nice and fluffy but not exactly pleasant when re-heated. I heart amphibians! They're especially delicious eaten with red chili sauce and ketchup. More food and knitting to come soon. The instructor promises we'll cook a turducken at the end of the semester. Exciting!

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