Do I spy an MSR Dragonfly, BigV?

Zip I don't think you're having liver which has been cooked or prepared properly.

My dear I have had it in fixed in the finest Soulfood restraunts , by Old South country Mothers , Grand Mothers , and Maids ( old Black ladys that raise Rich White kids )!!
They are PHENOMIMAL cooks !!!!
Biscuts that make you MELT , cornbread that makes you cry , greens that need NO hot sauce , (B)Nanner pudding that would make ELVIS CRY !!!!
But Never NEVER,have I had liver and onions or ANY thing else that I liked !!!
Though I would try your Mothers willingly , But I make NO guarentees .

Cheese Whiz is starnge and furrin to me. I ain't goin' there.

Yeah, Whiz is strange. I've only had it on cheesesteaks that I haven't ordered myself. It's very salty to me.

Here in Taiwan something we eat a lot of is duck blood. I'm not clear on how it's made .... but it ends up as a big brick resembling silken tofu (that really light tofu often used in miso soup). Then the cubes of duck blood are boiled in a spicy (SPICY) broth and served as is, sometime accompanied by tofu or turnips or whatever. The texture is a bit odd, sort of squishy like jello but with a consistency similar to pate.

I'm at work so I don't have any of my own photos. This one I found on Google, and it appears to have been taken in China. Both and duck blood and broth isn't as dark as the Taiwanese make it.

http://www.weirdmeat.com/uploaded_im...ood-766749.jpg

And chicken feet are marvelous. Probably my favorite dim sum item.

http://yummies.files.wordpress.com/2...icken-feet.jpg

Another surprisingly tasty treat is duck tongue. Imagine a big, Y-shaped piece of flesh, and sucking all the meat and goodness from the cartilege.

I would try all 3 of those !!

those things looked like cooked hands (shudder)

We're North of the Mason-Dixon, boy. The South is ferrin.