[bksvol-discuss] Re: Ot: disagreeable ingredientsRE: Re: OT Southern Corn Bread Recipe

Yeah, well, I've had experienced eating muscles one time at an Italian restaurant. I also had Menudo when I took Spanish class in high school when we had a party.

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"If you go without playing the trumpet for one day, no one knows, two days, only you know, and more than three days without practicing, girl you better look out, because everyone will know!"
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----- Original Message ----- From: "Kane Brolin" <kbrolin65@xxxxxxxxx>
To: <bksvol-discuss@xxxxxxxxxxxxx>
Sent: Wednesday, January 06, 2010 6:27 AM
Subject: [bksvol-discuss] Re: Ot: disagreeable ingredientsRE: Re: OT Southern Corn Bread Recipe


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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