Here's a little local recipe for ya.
1 lb Pork brains (used to be beef brains, but they are almost impossible to get due to mad cow disease)
1 Egg, beaten
1/2 c Flour
1/2 ts Baking powder
Salt to taste
Pepper to taste
Soak brains in salt water a short time.
Cover with clear water and remove membrane.
Drain; beat in other ingredients with spoon. If too thin, add a small amount of flour; if too thick, add small amount of milk.
Fry on griddle until well done, turning once.
Serve on buns, of course.
Should be served with a side of squirrel burgoo and a bottle of Double Cola. Followed by a fried candy bar for dessert.
What Hannibal Lechter makes at NASCAR events, ITT.
Here's your brain.
Here's your brain on toast.
Any questions?
My friend Zach (Who was here briefly but alas, did not stay) mailed me a tin of pork brains when he was in school in North Carolina. On the tin, it suggests that they be served with scrambled eggs, on toast.
Quote from: Nigel on February 20, 2008, 03:59:32 PM
My friend Zach (Who was here briefly but alas, did not stay) mailed me a tin of pork brains when he was in school in North Carolina. On the tin, it suggests that they be served with scrambled eggs, on toast.
My wife's 90 year old cousin does that a lot. He gets the fresh stuff too since he raises his own cattle.
I suspect that, like most flesh, brains are delicious when fresh... there's just something about CANNED BRAINS that says "hork".
my ex's parents used to eat that "potted pork brains in milk gravy" crap in the can.
HORK indeed.
Someone say "HRONK?"
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(http://www.zetetique.org/images/sand_people.jpg)
Quote from: Dr. Felix Mackay on February 21, 2008, 05:04:46 AM
Someone say "HRONK?"
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(http://www.zetetique.org/images/sand_people.jpg)
:lulz:
Hmmm... even though I've never had brains before, I'd imagine them to be damn heavy.
Do you think that they would be good prepared just fried in olive oil with lemon and garlic?
Enough lemon and garlic can make anything edible.
Ain't that the troof. :)
They're actually a great thing to eat if you're hunting to survive, being all fat, protein and salts.
Just avoid the brains of any primates, getting kuru sucks.
Agreed w/ Dr. F., garlic + lemon. I think this was Lechter's method.
Quote from: Pope Naughty Nasturtiums on February 21, 2008, 05:33:57 AMHmmm... even though I've never had brains before, I'd imagine them to be damn heavy.
Do you think that they would be good prepared just fried in olive oil with lemon and garlic?
i imagine them to taste a bit like liver, so i guess fried with some onion rings and red wine/balsamico/flour sauce would do the trick.
i would think they'd be like sweetbreads?
Apparently, the texture is... well... unique.
Indeed like sweetbreads, but "squishier".
They don't really taste like liver and they aren't really really heavy. My grandmother used to mix in a bit of garlic, a touch of cayenne with lemon and just a little little bit of sage. Add egg and then flour and cornmeal mixed. She fried them with eggs and potatoes for breakfast. They weren't that bad. We ate them.
sounds like it would taste like sausage kinda
Maybe I should have just named this "ITT Your Favorite Offal Recipes". Who's got a good tripe recipe?
Quote from: IasonOuabache on February 23, 2008, 09:02:56 AM
Maybe I should have just named this "ITT Your Favorite Offal Recipes". Who's got a good tripe recipe?
mexican or vietnamese?
Quote from: IasonOuabache on February 23, 2008, 09:02:56 AM
Maybe I should have just named this "ITT Your Favorite Offal Recipes".
1. Take dead lizard
2. Put it in pot
Estimated cooking time: 0 minutes
Quote from: Pope Naughty Nasturtiums on February 26, 2008, 01:19:56 AMQuote from: IasonOuabache on February 23, 2008, 09:02:56 AMMaybe I should have just named this "ITT Your Favorite Offal Recipes".
1. Take dead lizard
2. Put it in pot
Estimated cooking time: 0 minutes
i can do you one better:
1. set the lizard free
it will now naturally migrate to the pot, season, marinade and kill itself.
It's definitely the sides that make this dish!
Quote from: Jenne on February 26, 2008, 05:41:19 PM
It's definitely the sides that make this dish!
Why thank you. I tried to keep it as regional as possible. Five bucks to anyone who actually figures out what region/city I got this from. Hint #1: In the Midwest. Hint #2: Very heavy German influence. Hint #3: Alton Brown visited this city in Feasting on Asphalt and tried both the brain sandwich and burgoo. I was disappointed that he didn't have a Double Cola too.
Quote from: IasonOuabache on February 28, 2008, 04:56:35 AM
Quote from: Jenne on February 26, 2008, 05:41:19 PM
It's definitely the sides that make this dish!
Why thank you. I tried to keep it as regional as possible. Five bucks to anyone who actually figures out what region/city I got this from. Hint #1: In the Midwest. Hint #2: Very heavy German influence. Hint #3: Alton Brown visited this city in Feasting on Asphalt and tried both the brain sandwich and burgoo. I was disappointed that he didn't have a Double Cola too.
Hilltop Inn
Evansville, IN
you owe me 5 bucks
Quote from: Cthulhu's Squidling on February 28, 2008, 06:46:22 AM
Hilltop Inn
Evansville, IN
you owe me 5 bucks
I wasn't thinking of the Hilltop Inn specifically (more like the West Side Nut Club Fall Festival) but you are correct on the Evansville part. Great job! Here's five Bucks.
(http://www.nba.com/media/bucks/KAJ_150_225_050525.jpg)
(http://www.wisopinion.com/blogs/sir%20sid.jpg)
(http://sportsillustrated.cnn.com/basketball/nba/2001/all_star/news/2001/02/10/shootout_contest_ap/t1_allen_ap-01.jpg)
(http://www.nba.com/media/bucks/GlennRobinson_150_225_050525.jpg)
(http://www.abc.net.au/reslib/200706/r153584_551254.jpg)
BAAAAAAH!
BASKETBALL!
i feel cheated. :sad:
the part of me that is continuously simulating all possible opinions of everyone i know (aka the invisible crowd) goes aaaaaaaaah freaky braineating zombies!
my other parts are willing to try it, I'll have to find out if i can get brains here(if not it will cause some hilarious conversations). besides even if i don't like it i can always use the leftovers to cure leather.
Quote from: IasonOuabache on February 23, 2008, 09:02:56 AM
Maybe I should have just named this "ITT Your Favorite Offal Recipes". Who's got a good tripe recipe?
middle europe or southern europe? sour or spicy?
It has been some time since i've last had brain (indeed. quite some time) but as far as i remember it tasted a little like marrow but was a lot heavier. marrow by the way is great on toast with parsley and some rough sea salt.
Quote from: IasonOuabache on February 28, 2008, 07:54:59 AM
(http://www.nba.com/media/bucks/KAJ_150_225_050525.jpg)
(http://www.wisopinion.com/blogs/sir%20sid.jpg)
(http://sportsillustrated.cnn.com/basketball/nba/2001/all_star/news/2001/02/10/shootout_contest_ap/t1_allen_ap-01.jpg)
(http://www.nba.com/media/bucks/GlennRobinson_150_225_050525.jpg)
(http://www.abc.net.au/reslib/200706/r153584_551254.jpg)
finally something in this thread i understand!