The finals of Master Chef Australia are on prime time TV here in New Zealand at the moment. (Sadly, when I googled that for the link, I discovered who wins, as I'm viewing this 'post hoc')
Yesterday, one of the contestants served lambs brains. Not sure why exactly, seems a bit risky to me, but apparently they're a delicacy? Personally, 'Hannibal Lector' springs to mind, and I'm not sure I could stifle the gag reflex if I attempted to place deep fried sheep's brain in my mouth, no matter what they were battered with.
So obviously I've never eaten brains. Call me snobby, I'll deal with it.
I think the problem is that it reminds me far to much of work. Everyday I look down the microscope at my little neurons, their fibrous-looking dendrites connecting and entertwining with each other. I just can't believe that they'd taste nice.
I guess it can't be to different to the muscle fibres making up a nice steak or a chicken breast, and after all, neurons are coated with a nice insulating layer of myelin that's mostly fat anyway. Tasty.
Better watch these cooking geeks don't raid the incubator for a quick snack. ;)
i think you'd be snobbier if you *did* eat brains... ;)
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