last weekend I went on a weekend getaway to Gun-Galuut (http://www.argalipark.com) with a few people from UB. During our stay the topic of food came up (as it usually does with me) and I asked a Mongolian about local cuisines and where in UB to get them. One such dish was sheeps head. Lkhama said she could and would make it for me. Somehow this morphed into a cooking event where we'd all cook something from our heritage or a fusion of old and new world techniques. What started with maybe 4 or 5 people turned into about 20 people and became a contest of sorts. There were some very tasty dishes that came forth. Some of my favorites (besides the sheeps heads) were the bacon wrapped livers and Katherine's tzatzki. I don't love peanutbutter too much so the bacon and peanut butter sandwich didn't do it for me, however many people loved that. I made a sauerkraut using cabbage, radish, beets, garlic, ginger, plums, onions and garlic scapes. It actually tasted pretty yummy when I was done preparing it, and am curious to taste it in a week. The japanese have a bunch of tsukemono dishes that are essentially krauts pre fermenting and thats what this basically was. I also went into an elaborate story about the history of krauts and talked in detail about my process. In the end we voted and I tied for second with my amazing host, Jocelyn. One of the highlights indeed was my getting to eat sheeps brains as well as sheep eye (you don't eat the actual eye ball, but everything around it is fair game).