It's been a while since we brought you an episode of Don't Puke; partially because it's getting harder and harder to outgross our previous efforts. That said, this latest episode should surely rival anything we've attempted to consume so far.

Knowing we had yet to dip into the Arachnid pool, Don't Puke's food acquisition team sent to Cambodia for an oven-baked Tarantula. Though they're a delicacy in a few remote corners of the globe, America has yet to embrace Tarantulas as a consumable...we prefer to make horror movies with ours. Our experimental nature is your entertainment, however, so enjoy watching us down this guy and check out past episodes here.

This time around, we thought a post-holiday theme would be appropriate...and reindeer pate seemed to fit the bill. For the less refined segment of our audience, reindeer pate is a pasty concoction of reindeer liver, reindeer fat, flour, and assorted spices. The crew at edible.com describes it as an "arctic delicacy best served on buttered toast." We're purists, though, so just hand over a hunk of fatty reindeer organs and we'll go to town, cholesterol be darned.

Knowing traditional goose pate is a delicacy among the elite, we shoestring budget folks were downright excited to indulge in a winter treat we couldn't afford any other day of the week. Our excitement soon turned to nausea, however. Click [tab:trav_video] to watch the taste test.

It's actually a delicacy in Mexico...In the states, not so much. We couldn't think of a better item for this episode of Don't Puke, so click [tab:trav_video] to watch our attempt to choke this stuff down without dying. We don't get paid enough to do this. Check out past Don't Puke episodes here, here, and here.

Here's a video review of what's perhaps the most intriguing food product we've ever seen...a whole chicken in a can! Words can't do this one justice, so just check out [tab:trav_video]