When it comes to all things culinary I'm up for trying most things once. I say most things, I would probably draw the line at brains, testicles, eyes, that sort of thing. I'm not really an offal girl, you see. Yes, I admit it, I'm a little too squeamish and blood, guts and gore on a plate just don't do it for me (I'll leave that to Sweeny Todd and Mrs Lovett). If you were to measure my level of adventurism I would say I stand firmly past the 'average' line but neatly tucked away behind the long line of those in front of me who are the Indiana Joneses of the culinary world.My own little adventures have included trying frogs legs, cooking a lobster, lopping off a cow's tail and simmering it for soup (OK, I didn't do the lopping), becoming a bunny boiler, and cooking with duck's eggs. OK, the last one may not seem all that brave but you may be surprised just how many people exclaim to me 'eww, duck's eggs!?'. I really don't know why (if you, reader, are one of them please do comment and let me know, I promise I will not judge you; we're all opening up on this post, or at least, I am). Read post
