Bill Spohn wrote:...but they have never really lit up my gustatory firmament...
GeoCWeyer wrote:...I did eat them however numerous times poached, then ground or chopped fine and used to stuff raviolis...
Mike_F wrote:If you ever get a chance try brain slices dipped in batter, then fried until just starting to brown on both sides, then served hot with some fresh chopped parsley and fresh-squeezed lemon juice over.
Bill Spohn wrote:I see Jenise has not chimed in, but that figures - I asked her once if she'd ever had any brains and she replied in the negative......
Paul Winalski wrote:I ordered tete du porq at a restaurant in France once. I was expecting braised cheek meat. What I wasn't expecting was to see a whole poached pig's brain perched on top of the meat. My first thought was "OMG, mad pig disease!".
Bob Henrick wrote:Here is what Wikipedia says about scrapple. this is cut and pasted so nothing is left out.
Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others are added. The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook's taste.
A few manufacturers have introduced beef and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base. Home recipes for chicken and turkey scrapple are also available.
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