Scrapie for one
Jul. 27th, 2014 02:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceChaz'z lunch was lamb's brains on toast, and utterly yummy it was, thanks.
The internet has recipes, of course - but they all wanted me to poach the brains first in a court-bouillon, then chill and slice and bread and fry. And no, really not. Too much work, too much time; it was a last-minute thing, when Karen decided she'd rather do something else.
So I just thawed the brains in a bowl of water and fried them lightly in bacon-grease. Popped them on a slice of toast, sprinkled them liberally with salt and pepper, and there you go. It's all in the texture: kinda like softly-scrambled eggs, so loose they barely hold together, which as it happens is a texture I adore.
No doubt the formal firmer cooking is to eliminate any risk of scrapie or CJD or whatever. *shrugs*
The internet has recipes, of course - but they all wanted me to poach the brains first in a court-bouillon, then chill and slice and bread and fry. And no, really not. Too much work, too much time; it was a last-minute thing, when Karen decided she'd rather do something else.
So I just thawed the brains in a bowl of water and fried them lightly in bacon-grease. Popped them on a slice of toast, sprinkled them liberally with salt and pepper, and there you go. It's all in the texture: kinda like softly-scrambled eggs, so loose they barely hold together, which as it happens is a texture I adore.
No doubt the formal firmer cooking is to eliminate any risk of scrapie or CJD or whatever. *shrugs*