DISQUS

My one experience with head cheese was with a particularly nasty variety called souse that was pickled or cured in white vinegar or something. However they did it, my dad loved it--he found some at the North Market in Columbus, brought home a pound, and demanded that my brother and I try it (my mom new better). I had one bite and couldn't do any more. Stuff was disgusting. (This was when I was in junior high, far past that whole "little kid who hates to try any new food" phase.)

So dad went across the street to my grandma's, hoping she would give it a try. She didn't want any, so dad put some down in front of her dog. Sparky took one sniff of it, then walked away and never touched the stuff. I figure if even the dog won't eat it, it can't be good.

Maybe I just need to find a better regional variety.

Red White.

He did, however, pick the Palo Santo Marron, which I suppose can't be called a rarity any more, since it's moving into full-time production. They even have a movie on it. (It's excellent, BTW, and brown ales usually don't do much for me.)

Hot damn! Now that's what I call good news.