I consider myself a fairly adventurous eater and will try most anything, short of insects. Insects I just can't do. But most other proteins I'm usually game for tasting, at least once, and that includes guinea pig. You and I know them as fuzzy little pets--in fact, I had a couple as a kid named Odie and Odie II--but in some South American countries guinea pigs, called cuyes, are a delicacy. I remember seeing them run across the road in Argentina, and our driver said he had eaten them and thought they were delicious. Had I been in Minneapolis a couple of weeks ago, I might even have tried them from a street vendor there. Good thing I wasn't, as apparently a bad batch of cuyes is being blamed for an outbreak of food poisoning.