Comments on: Brains!!!

By: Jamshed Bhathena

Jamshed Bhathena — Wed, 18 Feb 2009 14:40:56 +0000

Good recipe. I grew up eating offals so have no qualms about eating them. Here is a recipe you may try:

Clean brains by poaching for 5 minutes in warm water

Sutee onions and garlic (hot chillies, optional)
Add a pinch of turmeric
Add tomato concasse and brains. Sautee till the brains are cooked (5 minutes on each side)
Season with salt and white pepper

By: Murat Turan

Murat Turan — Fri, 25 Jul 2008 09:38:01 +0000

In Turkey we eat brain salad and it is very easy to make.
We poach a lambs brain and eat it cold with olive oil and lemon juice served together with other green stuff. Usually we leave the brain intact or slice it thickly.

By: inga

inga — Tue, 20 May 2008 19:47:14 +0000

I concur with liking the way the brains are left intact… i remember my Mother making brains when i was young and being seriously disappointed that they were minced and didn’t actually look like a brain. Also your recipe looks much tastier (sorry Mom). I remember liking them at first as a child and then changing my mind mid meal, but perhaps I will have to give them another shot…

Also, for those with kids, you CAN actually initially convince your kids that you’ll be serving monkey brains, which seemed like a great time for my Mom, and got me more interested in trying them than if she had just said they were calves’ brains.

By: Karin

Karin — Sun, 09 Mar 2008 11:31:11 +0000

I have the fondest memories of Calf’s brains. My German grandmother would make them in the aforementioned scrambled egg style with sauteed onions in the mix. My North Caroline raised father-in-law found that we shared a love of this dish while the rest of the family members groaned. It is a bonding moment.
My favorite special treat was when she breaded the lobe and panfried it much like a chicken cutlet. It was divine! The crunchy breaded coating (homemade breadcrumbs as well.) with the warm custardy inside. It was a talent and one of my favorite meals at her home.
Unfortunately, with the event of Mad Cow (and USDA-Govenment Idiocy) I am leary of finding them and of eating them. Another innocence the corporate farming greed has ruined

By: Weird Food | Modus OperanDietz

Weird Food | Modus OperanDietz — Sun, 02 Mar 2008 08:03:31 +0000

[...] Oh, and here’s the brain recipe link: Brains!!! [...]

By: Copy cat Recipes

Copy cat Recipes — Thu, 28 Feb 2008 02:52:29 +0000

Yikes! I’m not sure if I could eat this or not. The final dish doesn’t look that bad but…whew…I just don’t know.

By: Bill Burge

Bill Burge — Mon, 19 Nov 2007 01:12:36 +0000

I’ve had a lot of offal over the years, and although I’ve had something like calves brain, it was in a ravioli; hidden from view of what it really is.

So although someone already said above, I’ll further comment that I like that you leave so many of your dishes intact.

Hopefully I’ll make to San Fran someday to see if i can put my money where my mouth is–and deal as it were.

By: Sarah Copeland

Sarah Copeland — Wed, 07 Nov 2007 19:03:42 +0000

Chris, that’s one beautiful brain you’ve got there! I love the way you think. Thanks for a glorious meal, and an awfully good time!

By: Bob delGrosso

Bob delGrosso — Tue, 06 Nov 2007 20:24:55 +0000

In the early 1980’s having learned how to prepare calf’s brains where I worked as line cook in a French NY Times 2 star. Soon thereafter I went on a brains bender, eating them at least once a week for several months. My favorite way to prepare them was au beurre noir. Dusted with flour, sauteed in clarified butter and finished with blackened butter, vinegar. capers and parsley. Then one night I f–ked up.

I undercooked the brains in the court boullion. Rather then heat them up again and risk overcooking them, I decided to try to get them to set up during saute.
Well they didn’t. But by now I was so hungry I went ahead and ate some.

That was the last time I ate brains. Pity me.