Brains....
When do we want?
Brains....
That's the chant that went on and on during the zombie shuffle.
Like most other internal organs, the brain can serve as nourishment. For example, in the Southern United States canned pork brain in gravy can be purchased for consumption as food. This form of brain is often fried with scrambled eggs to produce the famous "Eggs n' Brains".[11] The brain of animals also features in French cuisine such as in the dish tête de veau, or head of calf. Although it sometimes consists only of the outer meat of the skull and jaw, the full meal includes the brain, tongue, and glands. Similar delicacies from around the world include Mexican tacos de sesos made with cattle brain as well as squirrel brain in the US South.[12] The Anyang tribe of Cameroon practiced a tradition in which a new tribal chief would consume the brain of a hunted gorilla while another senior member of the tribe would eat the heart.[13] Indonesian cuisine specialty in Minangkabau cuisine also served beef brain in a gravy coconut milk named gulai otak (beef brain curry). Roasted or fried goat brain is eaten in south India and some parts of north India. Norwegian cuisine includes smalahove where a singed lamb's head, including the brain, tongue and eye, serves two people.
Consuming the brain and other nerve tissue of animals is not without risks. The first problem is that the makeup of the brain is 60% fat due to large quantities of myelin (which itself is 70% fat) insulating the axons of neurons.[14] As an example, a 140 g can of "pork brains in milk gravy", a single serving, contains 3500 milligrams of cholesterol, 1170% of our recommended daily intake.[15]
(courtesy of wikipedia.com)
No comments:
Post a Comment