Guest guest Posted October 24, 2005 Report Share Posted October 24, 2005 Wow! You lucky guy, I'm envious! I would probably toss the eyes in the stock myself, unless you have reason to believe that they'd be enough more nutritious yet palatable enough raw. Hmm, you could pickle them and then leave them sitting in a jar on your counter, watching over your every move in the kitchen. Tom Idol wrote: > I'm getting 8 fresh lamb heads on Wednesday. I have plans for the brains > and I'll make stock from the heads, but any thoughts on what I might do > with the eyeballs? (Eating them raw is an option, but I'm curious about > the alternatives.) > > > > - > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2005 Report Share Posted October 25, 2005 From what I know, they may be one of the most concentrated sources of zinc, along with many other precious nutrients so I would try one raw to see how palatable they are. Let us know how it works out! > > I'm getting 8 fresh lamb heads on Wednesday. I have plans for the brains > > and I'll make stock from the heads, but any thoughts on what I might do > > with the eyeballs? (Eating them raw is an option, but I'm curious about > > the alternatives.) > > > > > > > > - > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2005 Report Share Posted October 25, 2005 Tom- >Wow! You lucky guy, I'm envious! I am glad to have a lamb head source, but there are plenty of things I still can't seem to get hold of. Blood, for example, and tripe, and all sorts of other delicacies. > I would probably toss the eyes in the >stock myself, unless you have reason to believe that they'd be enough >more nutritious yet palatable enough raw. I have no idea about their palatability, but they are reputed to be extremely nutritious, and my mom told me that in " My Big Fat Greek Wedding " (AKA a movie I will never, ever see) the Greek relatives all made a big fuss over who got to eat the eyeballs. I guess they were roasted along with the rest of the animal...? >Hmm, you could pickle them and then leave them sitting in a jar on your >counter, watching over your every move in the kitchen. LOL! Actually, pickling might be a good idea as long as I don't screw up the osmotic balance so that they burst or deflate. Amazingly, my comparatively extensive library of cookbooks dedicated to organs and other abandoned foods has just about nothing to say about eyes. _Curiosities of Food_ describes a couple French stuffed eye recipes, _Innards and Other Variety Meats_ says nothing, _The Whole Beast_ says nothing, _Strange Foods has a recipe for sheep's head stew but nothing else, and so on. My sausage books came up dry, my various ethnic books overlook them, even Aajonus's _The Recipe for Living Without Disease_ contains no reference to eyes! - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2005 Report Share Posted October 25, 2005 Tom- >>_Strange Foods has a recipe for sheep's head stew but nothing else I spoke slightly too soon. _Strange Foods_ (which isn't really a cookbook, though it does contain some recipes) also has this to say: " Eyes may be plucked from virtually anything cooked -- from chicken to cow to fish -- and chewed or chased with a shot of liquor. In many cultures, they are considered a delicacy, although making a meal of them is logistically challenging. In the Middle East, sheep's eyeballs are considered a great delicacy, removed with the point of a dagger and eaten straight from the skull or with a sauce or extra seasoning. " Some hints about the sauce or extra seasoning might've been nice. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2005 Report Share Posted October 25, 2005 Tom- >>_Curiosities of Food_ describes a couple French stuffed eye recipes And a correction: that's _Unmentionable Cuisine_. I didn't look in _Curiosities of Food_, which may mention eyes many times but isn't a cookbook. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2005 Report Share Posted October 25, 2005 > Amazingly, my comparatively extensive library of cookbooks dedicated to > organs and other abandoned foods has just about nothing to say about > eyes. _Curiosities of Food_ describes a couple French stuffed eye recipes, > _Innards and Other Variety Meats_ says nothing, _The Whole Beast_ says > nothing, _Strange Foods has a recipe for sheep's head stew but nothing > else, and so on. My sausage books came up dry, my various ethnic books > overlook them, even Aajonus's _The Recipe for Living Without Disease_ > contains no reference to eyes! , Mrs. Beeton says always save an eyeball--and a bit of brain--for the guest of honor. B. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2005 Report Share Posted October 25, 2005 On 10/25/05, Idol <Idol@...> wrote: > Tom- > > >>_Strange Foods has a recipe for sheep's head stew but nothing else > > I spoke slightly too soon. _Strange Foods_ (which isn't really a cookbook, > though it does contain some recipes) also has this to say: " Eyes may be > plucked from virtually anything cooked -- from chicken to cow to fish -- > and chewed or chased with a shot of liquor. In many cultures, they are > considered a delicacy, although making a meal of them is logistically > challenging. In the Middle East, sheep's eyeballs are considered a great > delicacy, removed with the point of a dagger and eaten straight from the > skull or with a sauce or extra seasoning. " Some hints about the sauce or > extra seasoning might've been nice. , According to AV (IIRC), eyes blended with milk and a little honey taste like clam chowder. -- " It is no crime to be ignorant of economics, which is, after all, a specialized discipline and one that most people consider to be a 'dismal science.' But it is totally irresponsible to have a loud and vociferous opinion on economic subjects while remaining in this state of ignorance. " -- Murray Rothbard Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2005 Report Share Posted October 25, 2005 In the Middle East, sheep's eyeballs are considered a great > delicacy, removed with the point of a dagger and eaten straight from the > skull or with a sauce or extra seasoning. " Some hints about the sauce or > extra seasoning might've been nice. , caper or parsley sauce or maitre d'hotel sauce. maybe a hot indian pickle or harissa? (they didn't run their daggers through the chef's choice, either.) B. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2005 Report Share Posted October 25, 2005 My mother (Vietnamese) always plucked and ate the eyeballs from our cooked whole fish with her chopsticks. Sadly, being first generation US-American, I was grossed out and refused to try it. Still haven't gotten over the bias; too bad. > > Tom- > > >>_Strange Foods has a recipe for sheep's head stew but nothing else > > I spoke slightly too soon. _Strange Foods_ (which isn't really a cookbook, > though it does contain some recipes) also has this to say: " Eyes may be > plucked from virtually anything cooked -- from chicken to cow to fish -- > and chewed or chased with a shot of liquor. In many cultures, they are > considered a delicacy, although making a meal of them is logistically > challenging. In the Middle East, sheep's eyeballs are considered a great > delicacy, removed with the point of a dagger and eaten straight from the > skull or with a sauce or extra seasoning. " Some hints about the sauce or > extra seasoning might've been nice. > > > > > - > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2005 Report Share Posted October 26, 2005 >>I am glad to have a lamb head source, but there are plenty of things I still can't seem to get hold of. Blood, for example, and tripe, and all sorts of other delicacies. Is there a Latino community locally? I did learn that the family we buy grassfed beef from is limited by what their processor will agree to provide. They cannot get back the offal from their own cows for composting. Quote Link to comment Share on other sites More sharing options...
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