I don’t think there’s actual brain in it, if that’s any consolation! It’s made from a boiled pig’s head and heart - so there’s rind, tongue, cheeks, heart but no brains. The whole head is boiled for hours and hours with some spices, meat is pulled off the bones, ground, then boiled with the organ meat and more spices and vinegar.
The other day I had pumpkin, cabbage and carrot stamppot. Stamppot is the classic Dutch winter dish - 50% boiled vegetables, 50% boiled potatoes, mashed together. For this dish the veggies were semi-equal amounts of carrot, pumpkin and green cabbage that I boiled for about 10 minutes. I added a little bit of milk when I mashed everything together (but any liquid will do) and I added a bit of mustard and two tablespoons of curry powder. It may or may not look appealing, depending on how used you are to eating mashed potatoes and veggies, but it tasted nice.
I skimmed this pretty quick (will have to go back and get recipes later when I have more time)
I didn’t see these …
one of my favorite cookbooks are The Thug Kitchen books Recipes | Bad Manners - website
WARNING: IF YOU ARE OFFENDED BY PROFANITY DO NOT GO HERE
My guess is it provides an umami/savory flavor and is used in place of Worcestershire sauce which has anchovies in it. Although I know there are vegan Worcestershire sauces out there. Annie’s makes one. I used it in a vegetarian cottage pie before.
There’s also Bragg’s amino acids, another sort of tamari style liquid with a more complex flavour. Don’t believe the health-food hype about it, it’s still just a salty sauce, lol. Bit different from soy though if you’re looking for options.
This is the lentil loaf I make. I don’t think the Magical Loaf Studio site exists anymore unfortunately. You used to be able to select the ingredients you had and it would generate a recipe for you.
