I have, over the years, been able to eat a number of things others disdain. Piglet ears? No problem! Haggis? Sure! Brioche a la roy? Absolutely. Vienna-style fried chicken? Ducks' feet? Yum! Chitterlings? Sign me up. You would think that I would qualify for the Iron Stomach Award.
Then, on the other hand, you've got anything canned from Hormel,KFC or Dead Lobster. Ugh. I don't know exactly what the big restaurant chains do to make their food so indigestible--huge amounts of oil, white flour, and sugar are of course probably involved--but there are some amazing depths of indigestibility that have been achieved by those fellas. Do they have chemists working all day to figure this out?
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