Found this article via a link on Taranto’s best of the web today… made me hungry
http://www.foxnews.com/leisure/2011/03/01/eat-brains-offal-things/
“You see a brain that size in a 350-pound animal and you realize there’s a reason they don’t rule the world.”
My favorite birthday dinner EVER was mostly offal:
I remember you posting that… I would have liked to have been there… even if it meant I had to sit through an evening of your politics 
“whole cow head he dubs, Beef Cheeks, Bone-In.”
That’s good marketing! Anyone got any ideas on what to call head cheese for squeamish diners in our bar?
Scott, I was raised to never discuss politics or religion over meals…
It isn’t a dinner party if there isn’t some raised voices and table pounding…
Not a big brain (or small brain) lover. The texture is nice, but the flavor is no exciting to me. Just as well, I’m on an anti-prion diet
I won’t drive one of those hybrids either…
Check out the wiki article on head cheese. Lots of good names to pick from.
Great tip! Love this one: In Genoa a similar cold cut goes by the name of testa in cassetta, literally “head in a box”!!!
My first real fine dining experience in a restaurant was at La Côte Basque in NYC in the mid-1960’s (it closed a few years ago).
I had buttered brains on toast as one course, it was really quite good. I know my grandmother served scrapple, which included brains.
At any rate I suppose I have the makings of a Zombie.
Man …prions scare the crap out of me. Having run a research brain bank for a few years. Really, really nasty things.
Cooking don’t hurt em’
George
Can I drift a bit as this thread reminds me that I have a package of lamb “fries” in the freezer downstairs, and I’m not really sure what to do with them.
Easy… Are the prepped? You need to split the outer membrane so they don’t explode… Sautee, fry, like any protein…
Hmmm. I’ll have to check em out. Not sure. They are awfully, well, bigger than I expected them to be. ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
Well Matt, that’s really mutton to worry about…
Slice in 1/2 inch thick. Dust with flour, salt & pepper. Pan saute until lightly browned. Top with lemon juice and parsley.
Mmmm, prions.
Prion-brains. I’m not too fond of the alpha helices, but the beta sheets are nice on a cold night. ![[snort.gif]](/uploads/db3686/original/2X/b/bdc3944606213c4dca6c1169cf0a166c8bc4f8c9.gif "snort.gif"){kind=small}
Scott, it might surprise you to know that I bought conservative commentator Stephen Kruiser a bottle of bubbly last night for his 50th in our bar. Like Buckley and Galbraith, we can talk without screaming…
Indeed. Perhaps you don’t appreciate my humor either