Head-on shrimp freak me out because they look like giant bugs.

I've gotten over my eye squick wrt fish heads because fish heads are so yummy in stew that it's worth having them stare at me for a few seconds before I put the lid on.

With whole fish, I have bone issues. I know bones = flavor, but I can't enjoy my food if I'm constantly worrying about choking to death on it.

I watched "The Wedding Bells" last night. It was pleasant, but I probably won't make an effort to keep up with it. The bits with the actual wedding adventures was fun, but then the show wanted to be a soap opera about the sisters' lives. I find it hard to be interested in the dramas of people who can't make and keep personal decisions, so those parts would have been fast-forwarded if I had this TIVo'd. Oh, well, at least Jeff Goldblum's new show is on tonight.

Ethiopian wot does indeed have peppers. a red pepper powder mix called bere bere. It is VERY hot.

I don't think there's that much similarity between Indian and Ethiopian food, but the only decent way to answer your issue would be for you to sample.

What Jamacian delicacies have I been missing out on all these years?

What have you already tried?

As for jerked goat--never had it.

There are some restaurants in Chinatown that have jellyfish. Anyone ever had that?

Jellyfish is not something I would choose to put in my mouth.

Jellyfish is not something I would choose to put in my mouth.

I'm thinking if it's cooked it's not gonna be all jelly-ish, or at least less so.

OTOH, I have no idea if it's cooked.

What do you call pigeons when you eat them? There's a place near me that has a variety of pigeons on the menu, except they're actually listed as "pigeon." For some reason that makes me less likely to eat them.

Squab

What do you call pigeons when you eat them?

Squab.

squab