A Note From A Pork Brain Expert

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If there's one thing we love at ToastedRav, it's feedback. That, and hot dogs, but that's another story. Sure, we may occasionally have a little fun with it, but striving for transparency is top of our list, naysayers and all. One of the perks of welcoming input is the occasional opportunity to hear from someone whose passion we touched on in a post.

Case and point, the letter below came in recently from a fella named Jeff all the way over in Chattanooga, Tennessee. It seems Jeff is a pork brain expert and caught our Don't Puke episode featuring the product. The email's below and the video's attached, just click the Video tab in case you missed it the first time around. Thanks for the note, Jeff!

I saw your Youtube video on Pork brains. As a kid and as an adult, I ate them at least once a week. My grandma mixed them with scrambled eggs. That is where you get the dish "brains and eggs."

You made the mistake of eating them out of the can. That's just gross. Everyone knows, they have to be "cooked up" in bacon grease. Once you fry the brains in bacon grease, they break down. At that point, you add the beaten eggs. Then scramble the entire mixture until fluffy. The only thing left is to plate the brains and eggs and eat them.

I remember my grandfather, in Virginia, raised a pig every year. In the fall, he would have it slaughtered. He would bring the head back intact. Well that was until he got a hold of the hand hatchet. He would split the skull in half, scoop the brains out in a little tub, and give them to grandma. She would de-vein the brains. Very rarely did we buy brains in a can. (Rose brand) The canned brains don't taste as fresh as those right out of the skull. Grandma also made liver pudding. If you are not familiar with liver pudding, I suggest you google it. Anyway, I am getting off topic and this is running way to long. I just wanted you to know there are quite a few of us southern boys that still enjoy a plate of pork brains and eggs!

Jeff
Chattanooga, Tn

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