Cosmopolitan Times restaurant critic Frank Bruni: "Taste is personal. For instance, I love the texture and consistency of lamb hearts, and for some reason the idea that they’re hearts doesn't bother me emotionally or intellectually — doesn't give me any pause. I love the custard-like richness of brain, though I admit that for some reason I have to make a bit of an effort to edit out my consciousness (and I’m not making a cute joke here) that it’s brain I’m eating." Fine, just put down the knife and we'll bring you whatever you want. [NYT]

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