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Thread: Expanding Culinary Horizons
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Old Oct 28, 2011 | 5:10 am
  #59  
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Originally Posted by SFflyer123
This thread is more like bizarre foods, with Andrew Zimmern. When I read the title, I was thinking that it was about getting into molecular gastronomy or trying new world cuisines, not "what's grosser than gross?"
Originally Posted by Steph3n
It is about trying new things

Gross, or good, or seems gross, but is good.
Gross is in the mouth of the beholder!
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