If you call it fromage de tête it sounds soooo much better. 
i quite like it.
I had just a taste of haggis when in Ediburgh many years ago. I dont think I’d order it, but wouldn’t embarrass myself if I found it on my plate.
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Haggis reminds me of Scrapple not really that weird at all.
I think people freak out about the Ox Bung or Stomach used as a Casing which isn’t even eaten it is just used as an container.
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I LOVE SCRAPPLE!! There is one store that carries it (in my area) and I always stock up when its on sale!!
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Really easy to make if you have the desire.
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Yes, similar to scrapple or the middle of Tourtière. I like it.
A Scottish bar in Toronto has some appetizers and a burger involving haggis, in addition to regular haggis.
LOVE head cheese, fromage de tete, tongue and tongue loaf. All of these are divine served in thin slices with tart, mustardy vinaigrette. Or, when needs must, straight out of the deli wrap as a snack.
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I don’t know anybody who dislikes tongue because of how it tastes. Everybody I know who dislikes it is freaked out by the thought of it tasting them back.
ETA: The tongue, that is.
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I like them straight, no mustardy anything. 
I like the German and Polish sülze , which has vinegar in the aspic part. I buy it at the Polish store.
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I hadnt thought about it, but yeah, its definitely in that neighborhood
Once the porous skin is removed, looks like a super trim tenderloin. Love me some lengua.
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Me too, but it used to be dirt cheap. Now it’s more than some cuts of steak!
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Tripe, it literally makes me sick.
That’s mostly communalism, sadly
My history with Chang goes back a long way, and I along with others you see there was invited to the filming (taping? memory chipping?) by the producers, who even put me in a hotel since I couldn’t get there and back home in a day.
If you are interested in how Chang became famous, here is a link to the article written by the great New Yorker food writer/comedy writer Calvin Trillin that really blasted him into national prominence; that’s me in the first paragraph – you’ll note that my abode these days is proximate to Asheville.
We were following him around in DC in the early/mid-00’s, then in Atlanta and Knoxville and then Charlottesville when the article was written in 2010. The Zimmern piece was in 2013. Chang was one of five finalists for the James Beard “Best Chef America” award last year.
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My dad used to bring home sliced tongue from the deli, along with corned beef, etc., for sandwiches. I ate it because I thought it was shaped like a tongue, not because it was, you know, tongue.
Most all old-fashioned Jewish delis are gone from here now. I wouldn’t even know where you could find tongue in a deli now.
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Yes, I remember the article. I ate at his restaurant in Northern Virginia, I think it was? Can’t quite remember. DC area for sure, and not the one that kind of got panned in Gaithersburg. The food was delicious.
Whereabouts in WNC are you? Maybe we should do a hungry onion meet up at some point. Will travel for food lol
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I’ll eat and enjoy just about anything – andouillette, scrapple, livermush, SC hash, sweetbreads, and even chitterlings if I’ve seen them cleaned very thoroughly – but I didn’t finish a Fireman’s’ Cape in Lyon, and one pig ear sandwich was enough.
IME, shirako, warm cucumber juice, and and some plate of uncleaned organs next to a Jakarta “canal” take the first three slots. Not opposed to eating organs, just vehemently opposed to that.
Here’s a photo of said Jakarta dish:
But that nebaneba don mentioned upthread sounds alright.
I’m still in Franklin, as noted at the top of the article. We seldom get to Asheville, unfortunately since there are so many interesting places to eat there, but eating out is also dicey for us since my wife must stay gluten free so that always diminishes options. But who knows. maybe one day.
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Got an interesting texture. I do like menudo, though, the morning after. Kinda off the sauce now, though, so I should try it unhungover and see if I still dig it.
