[bksvol-discuss] Re: Ot: disagreeable ingredientsRE: Re: OT Southern Corn Bread Recipe
- From: Kane Brolin <kbrolin65@xxxxxxxxx>
- To: bksvol-discuss@xxxxxxxxxxxxx
- Date: Wed, 6 Jan 2010 09:27:03 -0500
To Roger's point, I think pretty much all of us--unless we come from
purely aristocratic or vegetarian backgrounds--have a lot of
chitterlings, feet, kidneys, brains, and other sweetmeats in the diet
of our genetic memories. The reason why traditional cultures eat
these "disgusting" parts of an animal is that when you don't have much
access to meat, or when purchasing it for a big family uses up most of
the money you've got, you probably learn to consume every part of the
animal you can afford or get your hands on.
The most poignant experience like this that I can remember is when I
ate sopa de sesos while traveling in Mexico around 1988. This is
brain soup. Maybe it was because I couldn't look at it ... but this
was not disgusting to me. Not my favorite, but the brain mostly is
made up of fat, so the flavor was much like what you might expect if
you eat a fatty piece trimmed from a beef roast. One of my uncles, a
lifelong Midwestern farmer of German extraction, used to say that
eating fat of this kind was his form of candy. This doesn't go back
far in time.
-Kane
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