Nowadays, you won’t see brains and eggs on a menu too often, but it was a popular breakfast pairing in the American South up until the mid-1900s. It was also common in fifth-century Rome, if the most-complete surviving Roman cookbook is any indication. https://www.atlasobscura.com/articles/make-ancient-roman-brain-and-rose-souffle
@estherschindler
It was common in the 50’s and 60’s to consume cow brain. I remember mom soaking it in milk then pan frying in an iron skillet. I don’t recall eating it often nor what it tastes like. But a “head to tail” culinary approach was adopted in the life of a farmer.
- yep.
i used to take my dental hygienist cow tongues whenever i butchered.
she loved them and she was the only person i knew that did so i
just gave them to her.
that was jest when i lived in wa state not long ago 🏴☠️🐮🏴☠️
@Studio_M_ I was brought up on tongue sandwiches from the deli -- loved it then and now. Mom had a recipe with a raisin sauce.
You know how there are dishes that tell you an ethnic restaurant is authentic? If I see "tacos de lengua" on the menu at a Mexican restaurant, I know I'm in the right place. (Also menudo, though I don't like menudo that much.) @CherNohio
@estherschindler @Studio_M_
Tongue sandwich, yes! Now I loved those with real horseradish on them.
@CherNohio @estherschindler @Studio_M_
Never tasted "tongue", always thought it would be really tough as it is a muscle that is constantly in motion (no fat). Am I wrong?
@jjGravitas My grandmother boiled it till fork tender then took the outer layer off. (Came off easily) It was sliced thinly and buttery smooth. Horseradish and onion or horseradish alone is how we ate it.
@estherschindler @Studio_M_