On 1/8/2015 1:48 PM, l not -l wrote:
> On 8-Jan-2015, "Julie Bove" > wrote:
>
>> "l not -l" > wrote in message
>> ...
>>>
>>> On 8-Jan-2015, "Kody" > wrote:
>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>>
>>>>>
>>>>> > wrote in message
>>>>> ...
>>>>>> On Tuesday, January 6, 2015 5:26:13 PM UTC-5, Ophelia wrote:
>>>>>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>>>>>
>>>>>>> --
>>>>>>> http://www.helpforheroes.org.uk/shop/
>>>>>>
>>>>>> I once saw pork brains for sale.
>>>>>
>>>>> I see. So. do you put them in meat loaf?
>>>>>
>>>>> --
>>>>> http://www.helpforheroes.org.uk/shop/
>>>> No, they go in eggs
>>> Or in milk gravy.
>>> http://www.culch.ie/wp-content/uploads/pork-brains.jpg
>>
>> My mom said as a kid, they scrambled brains with eggs to eat.
> For as long as I can remember, deep-fried (cow) brain sandwiches have been
> offered at some of the taverns and diners in the south St. Louis area. The
> old-style diners are now mostly a thing of the past, I haven't hung around
> in taverns for many years and the number of brain sandwich purveyors has
> shrunk tremendously - but, they can still be found in a few places.
>
> Never seen pork brains offered here; but, we are in the "sometimes" south.
> Apparently, pork brains are more of a deep-south thing.
>

Calves brains and scrambled eggs used to be popular when I was a kid.
You cover the brain with water, bring to a boil and simmer for 15
minutes, allow to cool enough to slice the brain into edible sizes, then
you scramble the eggs and the brains together.

Becca