I can't eat hogshead cheese. I gagged the only time I ever tasted it and that was before I knew what it was. But I do love boudin and sausage
Man, hog's head cheese is the bomb. Spread some of that stuff on a saltine when it's cold out. Good eating, right there.
Fair enough. I hate to be tagged as a wine and cheese guy, but on a crisp fall evening, a nice full-bodied red with cheese, crackers and grilled venison sausage around a fire outside is a wonderful thing.
And I'm just the opposite. I really like a big, bold red that just sort of explodes. That's why I generally head for the zinfandels, cabs and a few blends. Other wines just sort of taste watered down to me. That's also kinda where I am on most white wines too. One exception is Darioush's Viognier. Creamy buttery goodness. https://www.darioush.com/our-wine/2013-darioush-signature-viognier-napa-valley
I first read that as "grilled vienna sausage" and thought "what is wrong with this picture?" How about a nice Spam roast stuffed with Krab? Come to think of it, the McRib is basically Spam shaped like a slab of ribs with liquid smoke and BBQ sauce.
Both. Ancient man ate things much nastier than raw oysters. Scavenging dead predator kills was pretty nasty, not to mention eating internal organs raw. Insects, grubs, bone marrow, you name it. Nothing better than chomping down on a live fish Gollum style.
