Judging from the other signs in the picture, Shelley, I would say they are talking about hog brains. That was the only kind we ate when I was a kid. At hog killing time my mother would scramble them with eggs for breakfast.
Cathy, I think there might be too many "Mad Animal" diseases that would make many people uncomfortable eating brains. Mind you, they are an acquired taste that not many are acquiring these days.
Susan, I actually think it's squeamishness about what bit of the animal it is, rather than mad animal diseases ... at least in Australia, where I used to eat them, because there has never been a problem with mad animal diseases there. They are extremely good if cooked properly, like any other bit of the animal.
Cathy, you are going to have to get over worrying about faux pas{or should that be faux pases? ;-)}. If I had a nickel for every one I had committed I would be rich as a Greek king of old. Life is not worth living if one has to watch every step! And the larger world of the intertubes is just not the place to worry. I would say that anyone on the WWW that can actually spell faux pas without looking it up is in no danger of committing one!
Oh yes, Mimi. We called that Souse. I am not sure of the origin of the word. Oh, I actually found it on Wikipedia and other places! I'm so glad to be using a correct word!
I just love the fact that you can not only get them so cheap (25 cents!), but so conveniently (drive in!), AND with 7Up and/or donuts. I guess you warsh them down with the 7Up and have the donuts for dessert. B'lieve you me, I am going to put that place on my itinerary when I head south in my new car.
The sign is indeed from here in St. Louis. Sadly they tore the building down a number of years ago (a quick search hasn't lead to anything more about that). We always enjoyed the sign growing up - I remember seeing it when we'd drive into the city.
I often wish it were that easy!
ReplyDeleteWonder where they got 'em. Some I certainly wouldn't want.
ReplyDeleteJudging from the other signs in the picture, Shelley, I would say they are talking about hog brains. That was the only kind we ate when I was a kid. At hog killing time my mother would scramble them with eggs for breakfast.
ReplyDeleteStill to be had at SC greasy spoons, Susan.
ReplyDeleteI used to lurrrrrrrve lamb brains in a mustard sauce. Yum.
ReplyDeleteYou never see brains on the menu any more :(
Yes, Lapin, I am not surprised that they would be in SC. But that sign could have been many places in The South when I was a kid.
ReplyDeleteCathy, I think there might be too many "Mad Animal" diseases that would make many people uncomfortable eating brains. Mind you, they are an acquired taste that not many are acquiring these days.
ReplyDeleteDoubt they'd notice the effects of mad animal diseases down here, Susan. The scan has a trans-Mississippi (Texas?) look to me.
ReplyDeleteSusan, I actually think it's squeamishness about what bit of the animal it is, rather than mad animal diseases ... at least in Australia, where I used to eat them, because there has never been a problem with mad animal diseases there. They are extremely good if cooked properly, like any other bit of the animal.
ReplyDeleteOh dear, am I committing some sort of faux pas by admitting to a liking for them?
ReplyDeleteI wonder if the image might be from Saint Louis. Fried calf brains are a prized local delicacy, as are brains and eggs.
ReplyDeleteYum!
Indeed, the person who posted another photo of the very same building says that it is in Saint Louis.
ReplyDeletehttp://www.tomspine.com/photos/unusual/brains.jpg
Cathy, you are going to have to get over worrying about faux pas{or should that be faux pases? ;-)}. If I had a nickel for every one I had committed I would be rich as a Greek king of old. Life is not worth living if one has to watch every step! And the larger world of the intertubes is just not the place to worry. I would say that anyone on the WWW that can actually spell faux pas without looking it up is in no danger of committing one!
ReplyDeleteThank you, susan s and Counterlight :)
ReplyDeleteRussian and Polish cooking is underrated.
Cathy not to worry. A local meat market makes delicious hogshead cheese. We love it. I just don't think about the ingredients, while I'm eating.
ReplyDeleteDon't cook tonight, call Zombie De-lite!
ReplyDeleteOh yes, Mimi. We called that Souse. I am not sure of the origin of the word. Oh, I actually found it on Wikipedia and other places! I'm so glad to be using a correct word!
ReplyDeleteI'm glad I'm not the only one.
ReplyDeleteJCF, that is good!
ReplyDeleteCounterlight, I believe I'd have to draw the line at fried brains.
ReplyDeleteJCF you are bad!! Grandmere you made me laugh when I saw this!! Very cool!
ReplyDeleteCiss, I burst out laughing when I first saw the picture.
ReplyDeleteI just love the fact that you can not only get them so cheap (25 cents!), but so conveniently (drive in!), AND with 7Up and/or donuts. I guess you warsh them down with the 7Up and have the donuts for dessert. B'lieve you me, I am going to put that place on my itinerary when I head south in my new car.
ReplyDeleteBut does anyone drive out again?
ReplyDeleteIt looks like a lovely place. Mary Clara, you've put together an excellent selection of food and drink.
ReplyDeleteLaurel, THAT is the question.
The sign is indeed from here in St. Louis. Sadly they tore the building down a number of years ago (a quick search hasn't lead to anything more about that). We always enjoyed the sign growing up - I remember seeing it when we'd drive into the city.
ReplyDeleteHilary, thanks for the info. Ah, too bad the brain vendors are gone.
ReplyDelete