Here's a really interesting blog by two chefs, Aki Kamozawa and H.A. Talbot, where they ruminate on their kitchen experimentations. The latest entry is on overcooked cock's combs, and I especially enjoyed the bits on tomato terrine and hot dog stock (with toppings). It was mentioned in a New York Times article on consommes, and how right now you can make one out of basically anything provided that you have some gelatin and a fridge. Hmmm...cake essence? Essence of grass? Could be fun.