I didn't expand on it, but some organs bug me more than others: livers are cool, and hearts are OK, but kidney or stomachs?  No thanks.  (And I have no idea whether lungs and spleens and the rest are even edible, but I assume so, probably what goes in hot dogs.)  I want little to do with heads.  I could put fish heads in the stock pot without reservation I think, but chicken heads, I don't think so, and those big mammals, no friggin way. 

On the other hand, pig on a spit?  Oh sweet Jesus, yes.  I'll take it with extra cracklin.

It's not rational at all, not the least bit.

I don't know if I'd call myself a foodie--sounds too much like a movement for me--but you know, I like to eat well, and it beats having someone else do it.  I don't use a recipe for stock, but my thrill is less of the chemistry expeirment, and more that I'm getting the most out the ingredients, making something delicious out of scraps and wishes.  (Sometimes it comes out a little thin.)