I seem to be carving out some kind of middle class persona on here today.

Nose-to-tail eating is Fergus Henderson's (dude who runs the St. John restaurants) cooking 'philosophy.' He talks of how this shows greater respect for the animal and all, but it seems more like he just likes making challenging dishes.

Some examples:
Pea and Pig’s Ear Soup - Onion Soup and Bone Marrow Toast - Deconstructed Piccalilli - Skate, Chicory and Anchovy – Warm Pig’s Head – Grilled Marinated Calf’s Heart – Rolled Pig’s Spleen – Duck Neck Terrine – Deep-Fried Lamb’s Brains – Blood Cake and Fried Eggs – Pig’s Cheek and Tongue – Deviled Kidneys – Rabbit Wrapped in Fennel and Bacon – Hairy Tatties – Eel, Bacon and Prune Stew – Baked Celeriac and Eggs – Goat Curd and Marc

Anyone into this stuff? Part of me wouldn't mind trying it for interest's sake, but also blech. And ching ching! Could I justify paying an assload for a meal that would probably terrify me?

DUCK NEEEECCCCKKKK