For the culinary purposes of this post, I’m only speaking about brains I’ve eaten: pork, lamb, goat, and beef.Ĭompared to most people, I eat a lot of offal and organ meats, partly because as a chef, I enjoy the challenge of cooking them. In our era, nose-to-tail eating and honoring the whole animal is a dying art, and, even among those who occasionally eat organ meats, brains are a one-off, and occupy a curious place in the hierarchy of organ meats. Besides pork, these are one of the easiest to get.
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