And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
Monday, July 31, 2023
Pork Brains? Gross, but hey, if it comes with milk gravy, then it's ok!
It's very good browned (not with the milk gravy) and served with scrambled eggs. It was a special treat when I was a kid, until I found out what it was. We call it Scrabble and eggs. It really taste great.
In the last year or so I've gotten back into the habit of buying braunschweiger as a lunch meat again. I've loved it since I was a little kid and still do, but I never knew for sure what exactly it's made of, as the package's list of ingredients is pretty nebulous. Thanks to this post I did the research and will continue to buy and eat the stuff, as it doesn't contain anything repulsive like brains.
I think the price is pretty reasonable, as a $4, one pound package generally makes 5 sandwiches.
My grandmother was German. We would catch wild hogs in Florida, and after we butchered them, we would take the entire head to her, and she would make hog-headed cheese and pork brains. She and my grandfather loved them. I would never try it.
My mother grew up with five brothers and five sisters on a farm in the 1920s and 1930s, i.e. the Depression. They raised a great deal of what they ate, keeping store-bought to a minimum.
She told me that you can eat every part of the pig except the oink.
I can accept that as an intellectual statement, but I could never convince my stomach. When mom brought home brains and cooked them on the stove, she let me pass on that one.
My Mom said grandmother used to cook squirrel brains and scrambled eggs. It was Appalachia, you worked with what you had and nothing went to waste. You know white privlage and stuff
In the mid-'50's, a regular Saturday morning stop was the Farmer's Market at the courthouse in Alexandria, Virginia. In addition to Mr. Lewis homemade sausage, delicacies included pork brains and chitlins. Mother would cook up the brains with scrambled eggs. Best I recall, chitlins were a cold weather dish - reason being I recall is windows in the house getting steamed up from multiple rinses in boiling water. My advice in cooking; a quartered-onion added to each rinse cuts down on the smell. Better still, cook them at someone else's house. Best recipe for "Wrinkle-Steak" that I've found is fried up in a seasoned blend of corn meal & flour. Now, taste in food occasionally includes thinly sliced beef heart (anticuchos) marinated & grilled on a stick. Blood sausage is a bit rich in taste but goes well for breakfast with tamale topped with sliced red onion & tomato relish, fried Spanish or Colombian chorizo and sliced queso fresco or feta cheese. As for Braunsweiger, now finding a store that carries it can become a mission. A sandwich treat remains Braunsweiger on Pump with onion, Swiss or sharp cheddar and a smear of Woeber's Sandwich Pal.
I'm not going to touch anything with animal brains. Some years back there was speculation linking consuming squirrel brains with dementia. Prions are scary.
Ate lots of head cheese as a kid. Once I figured out what it was, I lost my taste for it. I've always been amused at how much I enjoyed it and suddenly "nope!"
The Serving Suggestion should be, "Don't!"
ReplyDeleteIt's very good browned (not with the milk gravy) and served with scrambled eggs.
ReplyDeleteIt was a special treat when I was a kid, until I found out what it was. We call it Scrabble and eggs. It really taste great.
🤮
ReplyDeleteif brains n' gravy turns you off, check out the ingredients in Philadelphia scrapple
ReplyDeleteRanks close to "blood sausage".
ReplyDeleteHow about some jellied eels?
DeleteBrains, scrapple, pan pudding, blood pudding have and still eat them all. But I draw the line at chitlins there has to be some standard.
ReplyDeletethe smell'll drive you outta the house
DeleteKuru
ReplyDeleteIn the last year or so I've gotten back into the habit of buying braunschweiger as a lunch meat again. I've loved it since I was a little kid and still do, but I never knew for sure what exactly it's made of, as the package's list of ingredients is pretty nebulous. Thanks to this post I did the research and will continue to buy and eat the stuff, as it doesn't contain anything repulsive like brains.
ReplyDeleteI think the price is pretty reasonable, as a $4, one pound package generally makes 5 sandwiches.
Elmo, you and me both. I never stopped enjoying braunschweiger. Its the only mystery meat I eat.
DeletePumpernickel or seeded rye, hot mustard, mayo, and a slice of white onion with braunsweiger is excellent!
DeleteHold the mayo. Make mine with Horseradish Sauce.
DeleteAnd maybe add some Pepper Jack cheese.
Yum.
Read the back of the can, ingredients 1050% plus cholesterol daily intake
ReplyDeleteWell, don't gorge on it.
DeleteMy grandmother was German.
ReplyDeleteWe would catch wild hogs in Florida, and after we butchered them, we would take the entire head to her, and she would make hog-headed cheese and pork brains.
She and my grandfather loved them.
I would never try it.
My mother grew up with five brothers and five sisters on a farm in the 1920s and 1930s, i.e. the Depression. They raised a great deal of what they ate, keeping store-bought to a minimum.
ReplyDeleteShe told me that you can eat every part of the pig except the oink.
I can accept that as an intellectual statement, but I could never convince my stomach. When mom brought home brains and cooked them on the stove, she let me pass on that one.
Everything but the squeal.
DeleteGrew up eating squirrel brains and scrambled eggs. Always enjoyed it. I haven't been squirrel hunting since the early '60s.
ReplyDeleteMy Mom said grandmother used to cook squirrel brains and scrambled eggs. It was Appalachia, you worked with what you had and nothing went to waste. You know white privlage and stuff
Deletelook at the brand name on the can. Tells you all you need to know about the sick fucks.
ReplyDeleteIn the mid-'50's, a regular Saturday morning stop was the Farmer's Market at the courthouse in Alexandria, Virginia. In addition to Mr. Lewis homemade sausage, delicacies included pork brains and chitlins. Mother would cook up the brains with scrambled eggs. Best I recall, chitlins were a cold weather dish - reason being I recall is windows in the house getting steamed up from multiple rinses in boiling water. My advice in cooking; a quartered-onion added to each rinse cuts down on the smell. Better still, cook them at someone else's house. Best recipe for "Wrinkle-Steak" that I've found is fried up in a seasoned blend of corn meal & flour.
ReplyDeleteNow, taste in food occasionally includes thinly sliced beef heart (anticuchos) marinated & grilled on a stick. Blood sausage is a bit rich in taste but goes well for breakfast with tamale topped with sliced red onion & tomato relish, fried Spanish or Colombian chorizo and sliced queso fresco or feta cheese.
As for Braunsweiger, now finding a store that carries it can become a mission. A sandwich treat remains Braunsweiger on Pump with onion, Swiss or sharp cheddar and a smear of Woeber's Sandwich Pal.
I'm not going to touch anything with animal brains. Some years back there was speculation linking consuming squirrel brains with dementia. Prions are scary.
ReplyDeletePrions are a beef issue so far...
ReplyDeleteAte lots of head cheese as a kid. Once I figured out what it was, I lost my taste for it. I've always been amused at how much I enjoyed it and suddenly "nope!"
ReplyDelete