The whole sack, like some sort of perverse taco...no.
But...let's see...I've had them sautee'd with butter and garlic, deep fried, Rocky Mountain'd, and added into a linguine marinara.
Some of the other (standard) unusual stuff I've eaten:
Boar, (if you like pork, you have to have boar...better by an order of magnitude)
Snake, (rattle, copperhead, cottonmouth)
Some of the REALLY unusual stuff:
Haggis (sheep stomach with various organ meats stuffed into it...tastes like liverwurst)
Chicken Livers (Oy Vey!)
Tripe, (cow stomach...kinda chewy)
Tounge, (cow...tastes like rubber bands, and duck...tastes like popcorn size chicken gristle)
Brain, (cow and pork, usually deep fried...tastes like deep fried grease)
Chicken and Duck Feet, (get the duck feet...more stuff on them)
Eye, (cow, fish, and sheep)
Grubs, (kinda nutty)
I tend to shy away from strange plants. Even if the local population is eating it, plants can put you in a hurt locker quick. Most of the other stuff, if they're eating it and it doesn't kill them, it won't hurt you...probably. Plants and organs from predator animals. Predator animals don't get their fat soluable vitamins from their food, so they create it themselves. Their organs have enough concentrated in their tissue to kill you... very painfully.
Most, if not all of the meats really taste like plain old rubber bands. I'd say that 75% of it is the other ingredients, 20% is the texture, and the other 5% is attitude. The rest of it's just not that interesting by itself.
However...the absolute WORST thing I've ever had:
1980 vintage MRE Chicken a la King. Once was fine...living on it 2 or 3 times a day for the average training series... u u u If you've had it, you understand. If you haven't, you'll never know.
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