Re: Brain and kidney recipes?

[Guest guest]

> I just got a lamb brain

Lamb Brain?

Is that like ButtHead or NumbSkull or BrainRot or LunkHead?

[Guest guest]

--- In , Idol <Idol@c...>

wrote:

> I just got a lamb brain (in fact, an entire lamb skull split in

> half, complete with eyes) and a lamb kidney, and I'm wondering

> what to do with them. I suppose optimally they'd both be eaten

> raw, but I'm not sure I'm ready to try that. Any suggestions?

Use the Google, Luke! A search on 'recipe " lamb head " ' brings up a

few recipes that'll give you an idea of how to cook a lamb's head.

[Guest guest]

Mike-

>Lamb Brain?

>Is that like ButtHead or NumbSkull or BrainRot or LunkHead?

No, I think it's more like Beavis. ;->

Seriously, I got an entire skinned lamb skull, complete with eyeballs and

brain, split down the middle, frozen and ready to prepare.

-

[Guest guest]

<Seriously, I got an entire skinned lamb skull, complete with eyeballs and

brain, split down the middle, frozen and ready to prepare>

I have gotten a lamb head for the dogs before (mostly just to see what they

would do)...but I don't think I could ever have that sucker in my kitchen.

Too many horror flicks I think.

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[Guest guest]

you could host your own halloween home version Fear Factor ;-)

--- In , Idol <Idol@c...>

wrote:

> Mike-

>

> >Lamb Brain?

> >Is that like ButtHead or NumbSkull or BrainRot or LunkHead?

>

> No, I think it's more like Beavis. ;->

>

> Seriously, I got an entire skinned lamb skull, complete with

eyeballs and

> brain, split down the middle, frozen and ready to prepare.

>

>

>

>

> -

[Guest guest]

Mike-

You're probably right, since in addition to lamb skull and brain and

eyeballs and kidneys, I have bison liver and testes and adrenal and thyroid

glands and pancreas in my freezer. Good thing my girlfriend hasn't

considered that collection in its totality! <g>

> you could host your own halloween home version Fear Factor ;-)

-

[Guest guest]

Good thing my girlfriend hasn't

> considered that collection in its totality! <g>

====== my friend a truer statement has never been uttered.

If you let that collection grow any bigger the FEDS are gonna come

in and take you away for " intent to distribute " . LOL;-)

Sounds like the freezer of a serial murderer whose m.o. is to kill a

different animal every time and steal an aspect of its endocrine

system.

[Guest guest]

I suggest you roast it in the skull and then invite friends over for a

halloween dinner. I'd like to hear what you do.

Elaine

> I just got a lamb brain (in fact, an entire lamb skull split in half,

> complete with eyes) and a lamb kidney, and I'm wondering what to do with

> them. I suppose optimally they'd both be eaten raw, but I'm not sure I'm

> ready to try that. Any suggestions?

[Guest guest]

--- In , Idol <Idol@c...>

wrote:

> I just got a lamb brain (in fact, an entire lamb skull split in

half,

> complete with eyes) and a lamb kidney, and I'm wondering what to do

with

> them. I suppose optimally they'd both be eaten raw, but I'm not

sure I'm

> ready to try that. Any suggestions?

hi ,

i haven't tried raw brain yet, but i've been eating raw deer and cow

kidney in the past few weeks. it's been unfrozen, fresh from the

animals, so i don't know how freezing will affect the flavor and

texture, but it's fairly pleasant. it's a different flavor than i'm

used to, but i immediately sensed it's something that could be

relished after a short period of aesthetic adaptation. the texture

is wonderful, like a firm jello, although something about it also

reminds me of exotic soft, slimy, squishy things that would trigger a

gag reflex when i was younger. i find it helps to let it sit on the

tongue for a few moments and chew very slowly, letting my senses

focus on it's unique qualities and get friendly with it, instead of

trying to swallow quickly and fight this new experience. i've been

eating raw slices and also mixing it in with sauerkraut, raw onion,

pickled garlic, etc as a salad. i still haven't tried raw liver

yet, but since you are such a veteran of this, i can't imagine you'd

have any problem eating raw kidney.

also, doesn't the brain have lots of PUFA that would get easily

oxidized by cooking?? i've been thinking about this lately in

connection with making stock with cow heads... i have a feeling

that raw brain would be much tastier than cooked brain, and i'm

anxious to try some soon.

mike parker

[Guest guest]

I am looking forward to the day when I have an entire large animal in

my freezer, as well as a big enough freezer! Very cool--tell us how

the lamb-brain delicacy turns out, and if afterward you feel any

dumber or have strange urges to eat grass.

Tom

> Mike-

>

> You're probably right, since in addition to lamb skull and brain and

> eyeballs and kidneys, I have bison liver and testes and adrenal and

thyroid

> glands and pancreas in my freezer. Good thing my girlfriend hasn't

> considered that collection in its totality! <g>

>

> > you could host your own halloween home version Fear Factor ;-)

>

>

>

> -

[Guest guest]

Mike-

Binky and I both got a huge laugh out of that. Thanks!

>Sounds like the freezer of a serial murderer whose m.o. is to kill a

>different animal every time and steal an aspect of its endocrine

>system.

-

[Guest guest]

Mike-

>i still haven't tried raw liver

>yet, but since you are such a veteran of this, i can't imagine you'd

>have any problem eating raw kidney.

Well, when I tried bison kidney, it tasted like urine. Or rather, it

tasted like a nursing home smells. The farmer I got the kidney from says

that lamb kidneys from 6-month-old lambs should be hugely milder than bison

kidneys from 2-year-old bison, though, and unlike with the bison kidneys,

I'm going to try these raw first, so we'll see.

It's not that I expect I won't be able to get any down, I'm just wondering

how much value there is there and how difficult it will be. Raw liver is

at best a neutral experience for me, and that's when the liver is perfectly

fresh and clean -- and I mean perfectly. It's never something I actually

enjoy.

>also, doesn't the brain have lots of PUFA that would get easily

>oxidized by cooking??

That's what I'm wondering about. There's supposed to be a lot of DHA in

brain, for example. (That said, the high PUFA content might contraindicate

brain for me anyway, since lots of PUFA really knocks me out.)

-

[Guest guest]

My pleasure ;-)

--- In , Idol <Idol@c...>

wrote:

> Mike-

>

> Binky and I both got a huge laugh out of that. Thanks!

>

> >Sounds like the freezer of a serial murderer whose m.o. is to

kill a

> >different animal every time and steal an aspect of its endocrine

> >system.

>

>

>

> -

[Guest guest]

Chris-

>The one time I've had kidney, there was a subtle urine smell hanging in the

>background. Overall, though, I liked the taste.

Well, since the kidney was partially defrosted when I got home yesterday,

I'm going to have to eat some today, so I'll let you know how it turns out.

>I'm sure you

>get plenty of PUFA from animal fats throughout the day, and more than you'd

>get in a tsp of CLO,

True, but I took more than a teaspoon of CLO (a tablespoon? I don't

remember) and when I get PUFA in meat, it's with a lot of saturated fat,

whereas I took CLO alone or with butter oil.

>brain might be

>balanced enough for you.

That's what I'm hoping. I'm just a little concerned about cooking it and

oxidizing all that PUFA.

-

[Guest guest]

>> Well, when I tried bison kidney, it tasted like urine. Or rather, it

>> tasted like a nursing home smells.

>

>The one time I've had kidney, there was a subtle urine smell hanging in the

>background. Overall, though, I liked the taste.

It does taste like urine smells. OTH, a number of cultures

do drink cow urine too ... esp. fermented ...

-- Heidi

[Guest guest]

> also, doesn't the brain have lots of PUFA that would get easily

> oxidized by cooking?? i've been thinking about this lately in

> connection with making stock with cow heads... i have a feeling

> that raw brain would be much tastier than cooked brain, and i'm

> anxious to try some soon.

>

> mike parker

>

mike

I just made some lard from grain fed free range pig. Its impossible to buy

pig that is not grain fed in Australia. The lard is hard at room temp but

there is a layer of softer crumbly fat on the bottom of the hardened stuff.

Do you think I will be eating oxidised PUFAs if I cook in this stuff?

Joanne