I've never had beef cheeks before and I'm testing a recipe from this new French cookbook I have to review, so one meal is set in stone. I bought about five pounds of beef cheeks from the Mexican meat market, though (they were on sale) and need to think of other uses for them.

Anyone have any ideas? Also, are there major differences in taste or texture I should be aware of? For some reason the idea of eating a cow's cheeks really weirds me out. Then again, I also saw furry cow's lips at the market today and that was really bizarre.

Thanks in advance!