Your Guide to Eating Brains, Balls and Eyeballs

Pic: Gunawan Kartapranata (CC)

Pic: Gunawan Kartapranata (CC)

I am un chien… Andalusia!


Like “awful” with an “o,” offal refers to the nasty bits we normally consider inedible. Recently, the ever-experimental American foodie culture started digging around for organs with top restaurants featuring hearts, livers and kidneys on their menus. But we’re not here to talk about steamed gallbladders served with roasted beets and beurre blanc. That’s pussy sh*t. We boiled it down to the barf-inducing basics: brains, balls and eyes. Let’s get started.

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4 Comments on "Your Guide to Eating Brains, Balls and Eyeballs"

  1. Dude, I’ll trying fucking drink here. Brains & balls?! Seriously?

  2. Thanks. I’ve been meaning to update my Fun Foods & Cooking Page for a long time, after seeing this, I sort of have to. I was disappointed that the linked article wasn’t a promo or review for a new cookbook, but that’s hardly your fault.

  3. Bruteloop | Nov 16, 2013 at 1:27 pm |

    Curried calf brains, delicious. Pigs balls, tasty. How about wesun. Bull’s penis. Just add a little salt and vinegar. Yorkshire delicacy. If you kill the beast eat and use as much of it as possible.

  4. Bluebird_of_Fastidiousness | Nov 17, 2013 at 12:19 am |

    The trick with most offal is to source it as fresh as possible. I can’t stand any kind of liver from the grocery, but on chicken processing day- I feast.

    A couple of years ago I home slaughtered a ram lamb. The testicles were each the size of kiwis. I cut them into cross sections about 3/4” thick and seared them in the kidney fat with chili powder and a touch of sea salt. They looked, tasted and had the texture of scallops. Exquisite.

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