Well, it's in a small can, like those "Vienna Sausages" come in. I had to look this one up, David. Lo and behold, it's popular in Texas. Like the ersatz sausages, it's a food associated with the poor; we had plenty of those sausages, but my dad prepared fried cow brains with scrambled eggs. I don't recall any pig brains. And "milk gravy"? Uh, no. Just no. My dad made it as "chopped wind and sawdust", AKA chipped beef on toast. I doubt the gravy in this canned version is anything at all like the gravy in this recipe https://www.today.com/recipes/dolly-parton-s-milk-gravy-recipe-t203215
Cow brains and eggs? Sounds a winner to me, Speedway. Hoorah for your Dad's cooking! I'm fine with the pigs' brains, having made hundreds of head-cheeses in my early teens as a butcher's skivvy after school; it's the "milk gravy" that gets me (though Dolly's recipe looks edible).
Petrea and Kate: I found it on a vintage USA food website. The rest of the stuff on there was too scary to post, mostly dishes based on Campbell's Cream of Mushroom Soup or Jello (Robyn showed me an Amish cookbook that was almost all Jello recipes - Amish? Jello?) Weird world.
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Well, that image certainly has put me off my feed for the day! xoxo
Well, it's in a small can, like those "Vienna Sausages" come in. I had to look this one up, David. Lo and behold, it's popular in Texas. Like the ersatz sausages, it's a food associated with the poor; we had plenty of those sausages, but my dad prepared fried cow brains with scrambled eggs. I don't recall any pig brains. And "milk gravy"? Uh, no. Just no. My dad made it as "chopped wind and sawdust", AKA chipped beef on toast. I doubt the gravy in this canned version is anything at all like the gravy in this recipe https://www.today.com/recipes/dolly-parton-s-milk-gravy-recipe-t203215
And they say the food in England has gotten better.
Where did you find that? Looks like something you could get at a convenience store in Tahiti.
It sure ain't cooking like yours, Savannah! xoxo
Cow brains and eggs? Sounds a winner to me, Speedway. Hoorah for your Dad's cooking!
I'm fine with the pigs' brains, having made hundreds of head-cheeses in my early teens as a butcher's skivvy after school; it's the "milk gravy" that gets me (though Dolly's recipe looks edible).
Petrea and Kate: I found it on a vintage USA food website. The rest of the stuff on there was too scary to post, mostly dishes based on Campbell's Cream of Mushroom Soup or Jello (Robyn showed me an Amish cookbook that was almost all Jello recipes - Amish? Jello?) Weird world.
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