The Barbarians are huge fans of the nose-to-tail movement that aims to put every part of the animal to good use and to avoid any waste. When our esteemed fellow travel blogger and twitter friend John from Carpe Diem Eire, whose great posts about the Alsace partially inspired our recent trip to this region, wrote about his pretty decent experience with calf’s head, it was clear: I had to try it too. I’ll be frank, I did not expect to like it, but I thought if it’s okay’ish to some extent, it’ll have been worth the try. I mean, how bad can it taste, right? After all, tête de veau is one of the cornerstones of French cuisine and equally popular in some parts of southern Germany, where I grew up (but always avoided it so far). I’m someone who loves eating deep fried grasshoppers, sautéed snake slices, and crocodile […]