Some of the more esoteric items to be found in the canned foods section of your local market...
Thai Green Curry with Crocodile: Not too crazy about curry here
Haggis: Traditional Scottish dish. There are many recipes, most of which have in common the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. (Thanks Wikipedia)
Bird's Nest Drink: Minus the bird poop I hope
Whole Chicken in a can: Imagine the sound that makes when the chicken slides out of the can... verrrrry appetizing!
Roasted Crickets with Eggs: Is that with cricket eggs or chicken eggs?
Fish Heads: Not so sure I'd want my food to be able to bite back...
Cheeseburger in a can: How do they keep the lettuce and tomato fresh?
Silkworm Pupae: makes a festive hors d'oeuvre
Duck Fat: I don't think I could use a whole can of this stuff unless I was making a confit, so I guess this is not so impractical.
Pork Brains: A little high in cholesterol
Rattlesnake: Auntie Mame uses this in her pickled rattlesnake canapes. Ask Gloria Upson.
Aw, Mom!! Not roasted scorpions again...
Lamb Tongues: Apparently a gourmet treat on New Zealand
Thai Green Curry with Crocodile: Not too crazy about curry here
Haggis: Traditional Scottish dish. There are many recipes, most of which have in common the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. (Thanks Wikipedia)
Bird's Nest Drink: Minus the bird poop I hope
Whole Chicken in a can: Imagine the sound that makes when the chicken slides out of the can... verrrrry appetizing!
Roasted Crickets with Eggs: Is that with cricket eggs or chicken eggs?
Fish Heads: Not so sure I'd want my food to be able to bite back...
Cheeseburger in a can: How do they keep the lettuce and tomato fresh?
Silkworm Pupae: makes a festive hors d'oeuvre
Duck Fat: I don't think I could use a whole can of this stuff unless I was making a confit, so I guess this is not so impractical.
Pork Brains: A little high in cholesterol
Rattlesnake: Auntie Mame uses this in her pickled rattlesnake canapes. Ask Gloria Upson.
Aw, Mom!! Not roasted scorpions again...
Lamb Tongues: Apparently a gourmet treat on New Zealand 
haggis and pork brains were my favorite (as in something i will never eat but enjoyed seeing it on this list)
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