Text 29361, 64 rader
Skriven 2009-10-02 20:00:00 av MICHAEL LOO (1:123/140)
Ärende: Trying to kill us! 221
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I got up bright and early, did some work, surfed a little,
and then went downstairs where I heard Dave making breakfasty
noises. Oh, joy, it's pork brain day!

We popped the lid of the cute little can of Rose pork brains
in milk gravy, with its cute little serving suggestion of
cute little pink brains nestled in among a sea of scrambled
eggs, a forlorn sprig of parsley battling the overwhelming
forces of evil. What greeted us was foul beyond our wildest
dreams: irregular bits of exploded cranial material drowning
in a lurid pink liquid (the milk gravy). The taste of the
gravy was rather like Spam chowder might taste; the taste of
the main event nondescriptly offally. We drained off the gravy
and gave it to Zim the dog, who accepted the gift with wonderful
grace; then I dredged the solids in flour and fried them in a
mixture of oil and butter. You might have guessed it, the product
was excellent, especially with a sprinkle of fresh pepper. If
I'd found some sage leaves to cook alongside, we might have
ended up with something rather like a classier, more delicate
form of scrapple. And, though neither of us thought of this,
a squeeze of lemon might have made our dish into a must-eat.
While we chowed on our crispy cerebral chunks, we discussed
the possibility of contracting mad pig disease, deciding that
the risk was small, and who would know anyway when we turned
mad or porcine.

The next course was Dave's home-pickled lamb tongues, which I
found a bit acidy (a quick rinse helped this a lot) but pretty
palatal, er, palatable. The pickling spice ingredients of
clove and allspice were a little prominent for my taste. The
texture of lamb tongues is a bit slippery and rich, but I
rather like slippery and rich, and anyhow look at what we
had just eaten.

My least favorite tastes this morning were the Penrose smoked
sausage, which are Vienna-sausagelike, only worse, with a
skinlike skin on the outside and a fat-and-eggwhitelike texture
inside. The flavor reminds one of pickled tripe (only not so
good) with a bit of hot pepper; the texture similar to chicken
or tofu franks, only more unashamedly, er, firm. And the

Roland sprats, which are below-average lightly-smoked sardines,
but then I don't care for sardines.

Il Bastardo Sangiovese, an inexpensive but pretty good Italian
Chiantilike liquid, went well with most of these things, and
I'm sure the resveratrol helped us survive the meal.

Lest I go away hungry, Dave cooked up some more food - a pound
of Park's beef scrapple and a couple slices of Purnell Old Folks
pork sausage, which Dave claims is the next best thing to Mickey
Dee's breakfast sausage. The scrapple was beefy, with chunks of
beef parts especially tripe, and also a little underseasoned,
and I really do prefer pork for this use; nonetheless, the whole
pound miraculously went away in a relatively short time, along
with the sausage, which was pretty good.

I also had a fig, a cursory nod to the botanical world.

It was eventually determined that, with the butter-fried brain
curds, each of us during this one breakfast had ingested somewhat
more than a week's worth of cholesterol allowance.
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