AndrewZimmern.com: You spend your days working for a computer-graphics company, but in 2007, you decided to try your hand at food writing with your blog Nose to Tail at Home. Have you always been interested in food? Why did you opt to take on such a seemingly difficult task as your first endeavor?

Ryan S. Adams: While my parents were pretty decent cooks while I was growing up, my grandmother on my father's side really opened my eyes to what was possible in the kitchen. Every time my family would make the four hour drive to visit, the wonderful smells coming from the kitchen were the first things my siblings and I would notice when we walked in the door.

Years later, Alton Brown rekindled my interest in food with his scientific approach to cooking and his in-depth explanations to various techniques. From there, I started researching more and more about the culinary world, cooking at home all the while. I can't say that I've always been interested in food, but at this stage in my life I've come to terms with the fact that cooking–hopefully–delicious food for people is something I'll never get tired of.

I was inspired to start my own "cook the book" blog after reading Carol Blymire's French Laundry At Home. After months of reading about Ms. Blymire tackling quite possibly the ultimate cook book, I found myself awestruck, and angry for being so lazy. I professed to love cooking and love food, but what did I have to show for it? I had some very nice knives, a plethora of cookbooks and a slightly used KitchenAid mixer. I decided on Fergus Henderson's "The Whole Beast: Nose To Tail Eating" after reading this bit written by Anthony Bourdain in the foreword:

Nearly anyone–after a few tries–can grill a filet mignon or a sirloin steak. A trained chimp can steam a lobster. But it takes love, and time, and respect for one’s ingredients to properly deal with a pig’s ear or a kidney.

AZ.com: Do you feel snout to tail dining is doable in American homes? What are the challenges? What is the biggest reward?

RSA: Sadly, I don't see America moving towards offal in any capacity despite that fact it is less expensive, even during these tough economic times. Too many preconceived notions about what is or isn't tasty will keep people from exploring cuts of meat that they can't find in Styrofoam trays wrapped in cellophane at their local supermarket.

Getting past those fears is the biggest challenge. I've been tempted at times to fix something like tongue or kidneys and serve it to friends of mine that swear up and down that they would never eat offal, just to jump up and claim victory if they even hint that the dish is tasty. I'm too honest to follow through with it though.

I would have to say that the biggest reward is making something delicious out of a part of an animal that most people could not even fathom eating. On top of that, offal is on the whole less expensive than the more traditional cuts of meat. In short, it's an incredible deal for a truly great meal.

AZ.com: How has using an animal in its entirety changed your view of cooking?

RSA: First and foremost, I have a greater appreciation now for butchers and their craft. Second, any part of an animal can be a superb meal if it is cooked correctly. It is liberating to know that you can take something that is, to most, unappetizing and turn it into an wonderful meal that they will want again and again.

AZ.com: What's been the most surprisingly tasty "nasty bit" you've encountered thus far? What lesser-known part do you think should be more popular in the states?

RSA: Deep fried lamb's brains win the surprising award hands down. My wife and I were both in awe of the wonderful creamy texture and the light, delicate flavor encompassed in a little fried nugget of joy.

Also, while it's not a nasty bit, duck seems to be mysteriously absent from America's plates. Take a look at the menu in any chain restaurant across the country, there is no duck. It's a wonderfully delicious bird, its fat is unbelievably tasty, and it's just a shame that more people don't cook them at home.

AZ.com: I can imagine many of the ingredients in The Whole Beast are difficult to get your hands on. What is the strangest place you've a trekked for an ingredient?

RSA: Thankfully, things are a bit different here in Texas and in the South in general. I can regularly walk into a market and find ox tongue, sweetbreads and tripe. The true challenge will come with recipes I have not yet tackled, such as roast woodcock and soft herring roe on toast. We shall have to see where these take me. Every recipe brings it's own challenge.

AZ.com: What is in your refrigerator?

RSA: Most of the neat stuff is in my freezer right now.

Freezer: Venison backstrap, a hog's head, pig ears and tails, lamb stomachs, kidneys, livers and hearts (for haggis), and various kinds of stock.

Refrigerator: Lamb tongues and turnips, spinach, eggs, Colman's mustard, and fresh herbs

Based out of Central Texas, Ryan S. Adams has worked in the tech industry for seven years. Late in 2007, he was inspired to "cook-the-book" and write about it after reading Carol Blymire's "French Laundry At Home" blog. He's currently working his way through the award winning St. John's cookbook, "The Whole Beast: Nose to Tail Eating", written by Fergus Henderson.