Re: Pigs Stomach
Hell and damnation, but I know the spice you mean and it entirely escapes my recall right now.
I'd be best served to drive an half to an hour to ask a Pennsylvania Dutch what the spice is, but I know from experience, it'll vary by the mile.
Someday, I'll actually get an opportunity to try haggis. Just to actually know what it really tastes like.
Really! I'm serious there. I've tried dishes and appetizers from many nations, even consuming raw garlic and onions as an appetizer (my Iranian hosts were astonished that a US citizen actually ate something of strong taste and smell, I had a secret weapon. Both a love of trying new foods (repeating the experience on a regular occasion, when I enjoyed it and avoiding the shit if I did not) and a lack of a sense of smell.
That is a good thing, as I'm known as a "supertaster", having more taste buds than the majority of humanity has.
As for the loss of a sense of smell, I'm entirely uncertain if it was secondary to grade school pugilism, of which I was uninvitingly a participant or secondary to ill advised chemo-cautery, secondary to severe nosebleeds that left at least a pint of blood on the floor or toilet (I was one of the reasons of the Red Cross guidance to *not* tip the head back, that damned near flooded my lungs with blood).
Interesting side note, my cooking is wildly popular. I simply refuse to work my up the food chain in chefdom. It's obscenely long, it's will renumerated and well, unappreciated in my nation.
I'm simply satisfied that my recipes are well received on three continents and reasonably well received on one other. That wasn't by any effort beyond cooking for fellow expats.