Something to Think About

One of the most unusual things I've ever eaten was prepared by the same person that taught me to fix smoked oyster stew. I'm sure that sounds awful enough to some of you, but I assure you, its rich, buttery, smoky flavor will tickle your taste buds like you can't imagine. For those readers that aren't fans of oysters, you should know that the smoked ones you can buy in the rectangular tins with the peel-back top are solid, slime-free, and savory.

Now that I've opened this story with something other than the item I'm reasonably sure you won't find on a restaurant menu is: 🎺 [insert fanfare here] calf brain fritters.

Okay, those of you still here, let's have a show of hands! Damn, I think we lost a few! That's okay, it's not a pleasant thought for a lot of reasons. Even if you can get past the idea of eating them, there's a lot of controversy about how those in the beef cattle industry come by the brains to begin with. Let me give you a very succinct explanation:

Calves are not harvested for what's inside their skulls. They are, however, harvested for several reasons, all of which were adopted by cattle ranchers long ago. It's not all about meat production, though the veal industry will get its share. In the meantime, those old ranchers didn't believe in waste, and that's how organs like heart and liver end up on family dinner tables, as well as the brain. It's organ meat, and if it could feed the family and/or hands, they figured out how to prepare it. We eventually learned that it's very high in nutrients, AKA “good for you”!

So, it turns out that I was introduced to this particular delicacy when I was little more than a calf myself. A Junior High kid. And I enjoyed it. It was crispy on the outside, creamy on the inside and the flavor was agreeable, probably greatly due to seasonings. It's definitely due to the fact that I didn't know what it was until the meal was done. When I was told, I took a deep breath, calmed my gag reflex and decided it wasn't all that bad.

I didn't ask where he got them. Wray had been living and working with my family as the trainer for the bird dogs at our boarding and training facility outside of Fountain, Colorado, for quite some time. He was a mentor in many ways and the projects he assigned to me were both educational and enjoyable. You don't question that kind of man; you respect him. Besides, there were plenty of cattle ranches nearby.

I've written about him -and his cooking - before, and if you've followed my work, you might recognize that name. If you don't, let me encourage you to read my story published here. I'll also warn you that it doesn't have a happy ending. I think you may enjoy it anyway.

Meanwhile, this story is focused on those fritters and I'm happy to say I wouldn't hesitate to have them again, although I'm pretty sure Pam would probably want to be somewhere else.

Heck, you really oughta' try 'em yourself! Imagine the depth of the experience. It's not often you have a chance to live like the pioneers and appreciate how they provided for their own in a time and place where food could be scarce. Imagine how proud of yourself you'll be! Your favorite butcher shop should be able to provide what you need, and you can even find them in the meat sections of some grocery stores.

Of course, if you prefer to remain in the realm of the uninitiated, rest assured, I won't hold it against you. After all, I can't truly say that I ate them voluntarily; I did so unknowingly, not to mention the fact that I didn't have to prepare them.

I also want to take a moment to congratulate myself on avoiding the term “brain food” in this story – well never mind. 🙄

Thank you for reading! As always, your feedback in the comments section is appreciated. If you really enjoyed it, you can always leave a completely unsolicited tip,