blake murphy wrote:

> On Sun, 3 Aug 2008 06:15:08 -0500, Sqwertz wrote:
>
>> Anybody have any fresh (now frozen) pork rectum recipes? Do I make
>> sausage out of them? Use it in some sort of fried rice or chow fun?
>>
>> The package:
>> http://i36.tinypic.com/jgtsts.jpg
>>
>> They're expensive for pork, so they must be good - right?
>>
>> -sw
>
> i remember once standing next to the meat section with 'turkey tails' in
> it. a black guy is asked by his kid, 'daddy, what's that?'

The Pope's nose.

No, seriously:

"The pygostyle is the main component of the structure colloquially known
as Pope's nose, parson's nose or sultan's nose. This is the fleshy
protuberance visible at the posterior end of a bird (most commonly a
chicken or turkey) that has been dressed for cooking. It has a swollen
appearance because it also contains the uropygial gland that produces
preen oil. Some people consider it to be a sweet and tender delicacy when
cooked, whilst others might consider it rather greasy." - Wiki


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