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Post by shayneh2006 on Jul 25, 2014 10:43:09 GMT 10
Spotted these yesty in a Butcher shop I have never been in until then.
WTH 
No thanks................... 
But that said, ya don't really see organs being sold like they did years ago.
I mean, cant remember the last time I saw Lambs Brains for sale.
BTW, was a favourite of mine as a kid. The old girl used to crumb and fry them.....
Although that would have been 35 years ago, I still remember the taste 
Shayne |
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Post by Gus65 on Jul 25, 2014 10:58:46 GMT 10
Pass,
My boss was telling us over smoko recently about marking lambs when he was a young bloke and the old shearers being the stirrers that they are told him that when you ran out of the rubber bands you had to bite them off and swallow every fifth one to keep the tally.
Never been a fan of brains.
Years ago I went to my footie clubs presentation night and had a spectacular night (my opinion, not the girlfriends) won a trophy, emptied the bar, struggled to get to her place with her helping because there was no way I could've got to mine by myself and bounced off the hallway walls like I was inside some sort of demented pinball machine trying to get to the spare room.
My then girlfriends mother figured that revenge was due, come sunrise, and when I crawled out of bed and dragged my miserable carcass into the kitchen looking for berocca, industrial strength painkillers and some bacon and eggs, there she was sitting up eating crumbed brains and making sure she took her time of it.
That was me done. Urgent call on the big white phone.
Never been able to look at them since.
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Post by smokey on Jul 25, 2014 12:33:32 GMT 10
No way I could eat them if I cooked them myself.  But possibly if they were done for me,,,,,, and I was very hungry. Ive no doubt I've had these as I remember my Father calling something we ate sweet breads. I used to love sheeps brains as a kid, It was normal, so was tripe. Lamb forequarter chops, Blade steak, Lambs fry, Kidney,Tripe , brains was pretty much our staple proteins. Particularly during the building collapse of the seventies when dad lost his floor sanding business and became a baker before finally going back to diesel mechanics with the STA busses. Not so in my family now, Can't even do lambs fry but luckily a local pub at Tumblegum has a fantastic lambs fry as one of its signature dishes. I go there once in a while to get my fix and it sure does take me back to the thoughts I had as a kid. It's like a therapy. |
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Post by chrisg on Jul 25, 2014 13:08:42 GMT 10
 I rather thing the National Lampoon movie would have killed any marketing of that product for a generation It is odd though, there are very few things that I won't eat, but brains and tongue just don't appeal. I've no problem at all with tripe, in fact love it when I can find it, lamb's fry and Kidney are both excellent, even enjoy pig's trotters. However my family swore off hearts after their being part of a staple diet for years when Christian Barnard did his magic and although they are now in the shops sometimes my wife is plain not interested. Did see something odd the other day, at Coles of all places, chicken hearts. I really can't imagine what the hell you would do with them. I have seen sheep's eyeballs floating in soup however, that was not terribly interesting either Cheers |
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Post by Gus65 on Jul 25, 2014 13:43:43 GMT 10
See a lot of skewered chicken hearts in Korean BBQ places. Not sure what they are marinated in because I've never eaten them.
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Post by chrisg on Jul 25, 2014 14:13:58 GMT 10
Interesting am65. I haven't done Korean bbq in years but don't recall them, still, Korea and on into China not much they won't eat Cheers |
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Post by bill44 on Jul 25, 2014 16:39:25 GMT 10
When I lived in the Philippines a popular dish was Pancit Guisado, which is a noodle dish with chicken liver, heart, lungs, gizzard, and bits of the cleaned intestine in a sauce, tasty stuff.
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Post by shayneh2006 on Jul 25, 2014 16:53:56 GMT 10
When I lived in the Philippines a popular dish was Pancit Guisado, which is a noodle dish with chicken liver, heart, lungs, gizzard, and bits of the cleaned intestine in a sauce, tasty stuff. Yep, I bet it was tasty Bill.
The funny thing is, when you don't no whats in something, you will scoff it down...... but once told (that's me), the green feeling sets in.
That's like I was recently watching Luke Nyuens Vietnam, where he was eating Embryo Duck Eggs.
Now I love Duck itself but there is "NO WAY" I could eat them
Shayne
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Post by Bentley on Jul 26, 2014 7:20:57 GMT 10
They are great thin sliced, battered, deep fried and served with fried pickles!
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Post by bill44 on Jul 26, 2014 8:13:31 GMT 10
When I lived in the Philippines a popular dish was Pancit Guisado, which is a noodle dish with chicken liver, heart, lungs, gizzard, and bits of the cleaned intestine in a sauce, tasty stuff. Yep, I bet it was tasty Bill.
The funny thing is, when you don't no whats in something, you will scoff it down...... but once told (that's me), the green feeling sets in.
That's like I was recently watching Luke Nyuens Vietnam, where he was eating Embryo Duck Eggs.
Now I love Duck itself but there is "NO WAY" I could eat them
Shayne
They are called Balut in the Philippines, and are eaten every afternoon for their protein content. Very much a mind over matter thing, they taste great once you overcome the thought. Oh BTW you forgot to mention that they are cooked not raw.  |
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