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  1. #11
    eva's Avatar
    eva
    eva is offline Senior Member
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    i remember eating fishbrains in a local small sushiplase in Osaka... got talking with a local couple there and ended up trying everything they suggested- n it was good!

    challenge yourself
    i blog here http://theprimalwoman.blogspot.com/

  2. #12
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    maba,


    Does cow brain really taste like ghee? Damn. That sounds good. A friend of mine from Australia told me that kids would bring brain sandwiches to school for lunch when he was a kid and he could never stomach it. I, on the other hand would love that! I've always had a jones for organ meats, since I was a kid. My mother used to always deep-fry liver and onions (granted she was breading it and frying it in canola oil... not the way I prepare it today). I always loved chicken hearts, livers and gizzards. I also eat kidneys, hearts and livers of grass-fed cow, pigs, buffalo, goat and lamb. Sweet breads are heaven when grilled.


    I must admit though that I despise cow spleen. Maybe I cooked it wrong, but tried to sautee it and it became a watery mess. However, the spleen if I recall is a gland and not an organ.


    Now I really really wish that brain was available for sale! It should be healthy if from a cow that is 100% pastured and not cannibalizing other cows!


  3. #13
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    Hi Rahchics,

    I have eaten only goat brain. I must also add that most of the organ meats I've eaten is from goat/sheep or chicken. Beef was rarely made at home, when it was cooked, it was mostly pre-made burgers.


    Grilled sweet-breads sound divine! Goat brain has this very creamy, buttery texture (like all brains do I reckon) and yeah, the taste is quite similar to ghee. My mum makes it with lots of onion, ginger, garlic, chilli and coriander powder, topped with finely chopped cilantro.


  4. #14
    eva's Avatar
    eva
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    oh, maba, that sounds sooo delishious.... unfortunately though ive scoured all possible markets for organ meats n never found brain...

    challenge yourself
    i blog here http://theprimalwoman.blogspot.com/

  5. #15
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    seriously, Nobody's mentioned one of my all-time favourites: rumakis (sp??). Chicken livers rapped in bacon. Sometimes with chopped onion &/or water chestnuts stuffed in there too. All skewered on a tooth pick. That was always standard cocktail party fair.


    Thanks for the SOG suggestion; he has some good stuff. And I love caulifower.


    Brussel sprouts & liver?? sounds like a perfect meal to me! 2 of my favs. Someone around here mentioned roasted sprouts a while back & now I'm addicted to them. Toss in oilve or melted coconut oil & spinkle liberally with garam masala. Roast. Eat. Yum.


    Now you've all got me intrigued with brains... I wonder if the buffalo guy will give me some...


  6. #16
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    Maba: how does one store brains? ie: can you freeze them? I'm thinking that perhaps because of their delicate nature that they won't, but seeing as I've never had them (hahaha laughing at myself there) I don't know...


  7. #17
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    LOL! I've only had them in India where we it get fresh from the butcher. But I think freezing should be perfectly fine.


    Speaking of organ meats, is head available here in the US? Goat/Sheep head is a delicacy where I come from. Infact, you cannot buy only head at our butcher's, it comes w/ trotter too. So when we cook head at home, it is usually accompanied by the trotter broth - super yummy!


  8. #18
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    Maba: Just came back from farmer's market & had a nice chat with the buffalo guy. He is not allowed to sell brains. So, I'll have to research the lamb/goat head options. However, I did get two hearts so I can try the anticuchos recipe. (from the beef heart thread?)I shared a copy with the rancher - he is just tickled to encounter a woman who likes to cook AND who is willing to cook innards.


    Will keep you all posted on how the dish comes out...


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