Jason King
AmyHuangHow to Have a Heart Attack
May 15th 2009 00:19
This product has been voted the worst food product ever made.
To me it explains why Americans are so unhealthy - well the ones who eat it from "down south" anyways.
It contains 3,500mg of Cholesterol, which is 1,170% of your recommended daily intake - that is nearly 12 days worth. This product also contains Sodium Nitrate, a colour fixative and preservative for meat products - but interestingly, four grams are lethal to you or me, yet it can also be used as an antidote for cyanide poisoning.
Not only that but the recipe on the tin recommends you serve it with three scrambled eggs and cook in butter. I would suggest you do this and serve it on french toast and hell, while you're at it - why not cover it in Maple Syrup. YUM
I found this article myself from a woman who has done a big write up on this delectable healthy treat. Here is his recipe! It even contains bacon grease in case the brains didn’t have enough cholesterol in them!! Oddly, the only recipe for Pork Brains in Gravy I could find (it seems that Pork Brains are also popular in their uncanned form in Asia) was submitted by The Honorable Howard Coble, United States Congressman, North Carolina to the Congress Cooks site -
Now I am lucky, thankgod, that the smell of brains cooking actually makes me vomit. My mum grew up on them (not the ones in Milk Gravy but home cooked brains) and said I used to love them as a baby. Whenever my mum would cook them at home I would go out for the day. Even the lingering smell makes me dry reach. Otherwise I would eat these for breakfast, lunch and dinner and continue my life goal of being Homer Simpson.
To me it explains why Americans are so unhealthy - well the ones who eat it from "down south" anyways.
It contains 3,500mg of Cholesterol, which is 1,170% of your recommended daily intake - that is nearly 12 days worth. This product also contains Sodium Nitrate, a colour fixative and preservative for meat products - but interestingly, four grams are lethal to you or me, yet it can also be used as an antidote for cyanide poisoning.
Not only that but the recipe on the tin recommends you serve it with three scrambled eggs and cook in butter. I would suggest you do this and serve it on french toast and hell, while you're at it - why not cover it in Maple Syrup. YUM
I found this article myself from a woman who has done a big write up on this delectable healthy treat. Here is his recipe! It even contains bacon grease in case the brains didn’t have enough cholesterol in them!! Oddly, the only recipe for Pork Brains in Gravy I could find (it seems that Pork Brains are also popular in their uncanned form in Asia) was submitted by The Honorable Howard Coble, United States Congressman, North Carolina to the Congress Cooks site -
When I was a youngster, my mom used to prepare Brains N’ Eggs for breakfast. It was a fairly regular breakfast, not at all unusual. So that’s when I started eating them. I’ve enjoyed them ever since, but I can’t find any on Capitol Hill. I’ll admit the name of the dish is not the most appetizing, but try ‘em, you might like ‘em!
Ingredients
2-1/2 Tablespoons bacon grease
4 eggs
1/3 cup whole milk
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 can (5 ounce) pork brains in gravy (Rose Brand preferred)
Melt bacon grease in an iron skillet on low heat. Add pork brains to heated grease. Stir with a fork. Add salt and pepper and stir. Whisk eggs and milk together. Increase heat and add egg mixture to brains. Scramble to desired consistency. Serve immediately over toast. For a truly southern dish, serve with grits and apple butter.
Serves: 2
Ingredients
2-1/2 Tablespoons bacon grease
4 eggs
1/3 cup whole milk
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 can (5 ounce) pork brains in gravy (Rose Brand preferred)
Melt bacon grease in an iron skillet on low heat. Add pork brains to heated grease. Stir with a fork. Add salt and pepper and stir. Whisk eggs and milk together. Increase heat and add egg mixture to brains. Scramble to desired consistency. Serve immediately over toast. For a truly southern dish, serve with grits and apple butter.
Serves: 2
Now I am lucky, thankgod, that the smell of brains cooking actually makes me vomit. My mum grew up on them (not the ones in Milk Gravy but home cooked brains) and said I used to love them as a baby. Whenever my mum would cook them at home I would go out for the day. Even the lingering smell makes me dry reach. Otherwise I would eat these for breakfast, lunch and dinner and continue my life goal of being Homer Simpson.
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