Most food preferences are cultural conditioning.
I make killer tortilla soup. I don't tell most folks that I used chicken feet and comb in the stock, because they love the flavor, but their cultural conditioning would keep them from eating it.
/johnny
I’ve read your posts about food before and I think I’d enjoy your cooking, BUT, not without a full list of ingredients. LOL
My “cultural conditioning” does not include such parts. Now, hide it in a good sausage and be darn sure I never find out. ;>)
Meat, potatoes and gravy is the cornerstone of my cultural conditioning.
No culinary school, here, but I grew up with a Ukrainian Jewish grandmother and my own mother. Chickens came from the butcher minus the head and the feathers. I received my first anatomy lesson from watching them butcher the chicken. They would peel the feet and put them in the stock. There would be one large unshelled/unlayed egg in a hen. It would be carefully removed w/a slotted spoon and quickly poached in the simmering broth. It was a delicious treat we would wait for.
Skin and fat would be saved to make schmaltz with griebens (chicken skin cracklings). Added wonderful depth of flavor to everything. The old folks would spread schmaltz on a piece of pumpernickle and top it with sliced long white radishes for a snack. Garbanzos were fried in schmaltz and salted for a snack. Livers saved up to make chopped liver. Gizzards/hearts/kidneys saved up to add to rice or gravy.
There is now a gourmand cult of offal among foodies. It is good eating and nutritious.