Think about it

[TNJAKE]

Aaagh, that would be enough to gag me. I'll go look up burgoo out of sheer morbid curiosity.

Kinda like Brunswick stew but with mutton

 

[Fueling Around]

Kinda like Brunswick stew but with mutton

Old tyme Burgoo is going to be a lot of different meats depending on the region
Outside of Owensboro I don't recall much mutton.
The burgoo I first ate had beef, raccoon, and possum

 

[noboundaries]

Canned brains...go figure. Never heard of such a thing.

 

[Murdy]

I was gonna be a hard pass to, but then I noticed they came in milk gravy.

 

[halleoneagain]

Canned brains.

Canned brains better than no brains? I'll take the no brains, and have been accused of having just that.

 

[halleoneagain]

I noticed they came in milk gravy.

Kinda hard to pass up that milk gravy, isn't it.

 

[JLeonard]

Kinda hard to pass up that milk gravy, isn't it.

They say gravy makes everything better.....Right?
Jim

 

[cptnding]

Growing up in North Georgia pig brains in scrambled eggs was common in my family. Fresh when available and canned. Only thing I remember about them is the canned ones were salty.
When it was time to slaughter hogs in the winter we ate everything but the squeal lol. One of my favorite treats as a kid was fried ears. Greasy, crunch and delicious. Pickled feet, smoked hocks, country ham, and lots of cooked sausage packed in lard.

 

[SmokyMose]

Growing up in North Georgia pig brains in scrambled eggs was common in my family. Fresh when available and canned. Only thing I remember about them is the canned ones were salty.
When it was time to slaughter hogs in the winter we ate everything but the squeal lol. One of my favorite treats as a kid was fried ears. Greasy, crunch and delicious. Pickled feet, smoked hocks, country ham, and lots of cooked sausage packed in lard.

Dad told me that they used to trade a cow every winter for a couple of pigs and it was a family affair. Everyone had a job, from skinning to lard making to cleaning the intestines. Like you said, they used everything for something (This was in the '30s with 7 children).
Being from the south, I was wondering if you had "chitlins". They used to sell them in the groceries around here in buckets. I was curious.
One of my suppliers (when In was gainfully employed) was located in Atlanta and I asked my rep if she ever made them and if so could she tell me how to make them. She said she grew up with them, but if I'd never had them I most likely wouldn't like them and then changed the subject....

 

[noboundaries]

This brains cooking topic got me thinking. My Italian immigrant grandparents and great-grandparents used every cheap animal product they could buy. Offal sausage was common and something I grew to love.

During the holidays kids were not allowed in the kitchen until the table was set. Fried foods were ubiquitous on the table; fish on Fridays and Christmas Eve: turkey, ham, and fried beef/pork products on the holiday.

Most of the fried foods were unrecognizable. Whenever I asked, "What's this?" I often received a one-word answer in either English or Italian. If I asked what the Italian word meant, I was told "beef," "pork," "veal," lamb," etc. I just looked up fried Italian dishes that used brains.

I've eaten fried brains, and had no clue until today.

 

[cptnding]

Dad told me that they used to trade a cow every winter for a couple of pigs and it was a family affair. Everyone had a job, from skinning to lard making to cleaning the intestines. Like you said, they used everything for something (This was in the '30s with 7 children).
Being from the south, I was wondering if you had "chitlins". They used to sell them in the groceries around here in buckets. I was curious.
One of my suppliers (when In was gainfully employed) was located in Atlanta and I asked my rep if she ever made them and if so could she tell me how to make them. She said she grew up with them, but if I'd never had them I most likely wouldn't like them and then changed the subject....

We definitely had chitlins but I don't remember the specifics on how they were cooked. I remember they were boiled or simmered in water for a while and stank up the house. Then pan fried with potatoes and onions. I don't remember them having a strong taste but who knows. I always put ketchup on them but all of the adults used pepper juice. Basically a simple vinegar based hot sauce.