Apparently, it’s their Jumbo Brain Sandwich…

Asylum Editor-in-chief Neil Gladstone put it this way: “Asylum.com is thrilled to celebrate Hilltop Inn’s victory as Manliest Restaurant in America. No doubt we must pause and acknowledge the fried brain sandwich’s part in this triumph. There’s definitely something about mashing up something’s brain, frying it in a pan and dropping it on a bun that’s guaranteed to put hair on your chest. This is a proud day for the brain eaters throughout our 50 states and around the world.”

The Jumbo Brain Sandwich, which was featured on Alton Brown’s Summer 2008 Food Network Show, “Feasting On Asphalt,” has been the subject of various newspaper, magazine, and TV news spots.

I don’t think I could eat the Jumbo Brain Sandwich. I’m still a little grossed out about the time my dad tricked my sister and I into eating Cow Tongue when I was about 8. I admit it, I’m not manly at all.

Image credit: Sxc.hu

Post from: Blisstree

Are You Manly Enough For a Brain Sandwich?

The packet of seasoning had to be mixed with a curing packet and mixed in water. Nothing too hard there!

I used a London broil that I got on sale at the store and sliced it into 1/4″ strips. I stuffed a Ziploc bag into a large measuring cup so the bag would stay upright while I loaded it. I mixed the cure and seasoning packets with water and put the meat in with it and then squeezed out as much of the air as I could and zipped it shut. It went into the fridge for several hours before I patted the strips down with a paper towel and placed them in the dehydrator.

The meat dehydrated for about five hours and I dabbed at it with a paper towel once or twice during the process to get the oil off the surface as it dried.

When I make it again I’m not going to use one of the packets! The meat itself was fine but the seasoning was pretty bland. I’m going to go with this recipe I found at FoodReference.com next time:

1 1/2 – 2 pounds of lean meat
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon each of black pepper and garlic powder
1/2 teaspoon onion powder
1 teaspoon hickory smoke-flavored salt

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Adventures in Jerky

A recently published comparing the blood selenium levels of 767 recently diagnosed bladder cancer patients with 1,108 individuals from the general population indicates that selenium levels in the blood is inversely related to bladder cancer incidence among women, some smokers and those with p53 positive bladder cancer.

The data are still preliminary, and there is no causative relationship established indicating that selenium does have chemo-preventive properties, but the data are promising.

“Ultimately, if it is true that selenium can prevent a certain subset of individuals, like women, from developing bladder cancer, or prevent certain types of tumors, such as those evolving through the p53 pathway, from developing, it gives us clues about how the tumors could be prevented in the future and potentially lead to chemopreventive efforts,” Karagas said.

This study is published in the January 2009 issue of Cancer Prevention Research.

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Selenium May Help Prevent Bladder Cancer

Docosahexaenoic acid, or DHA, is a long-chain polyunsaturated omega-3 fatty acid, or ‘good’ fat, found throughout the body. It is important for infant brain, eye and nervous system development and has been shown to support long-term heart health. It is important throughout pregnancy, but particularly in the third trimester when significant brain growth occurs.

Arachidonic acid, AA, is a long-chain omega-6 fatty acid, another ‘good’ fat. Like DHA, AA omega-6 is important for proper brain development in infants. It is also a precursor to a group of hormone-like substances called eicosanoids that play a role in immunity, blood clotting and other vital functions in the body.

Considering that there is major infant brain growth during pregnancy and throughout the first two years of life, infants have the greatest need for DHA omega-3 and AA omega-6 during this period.

Post from: Blisstree

Infants Need Omega-3 and AA Omega-6 Fatty Acids

This seems to be a good alternative to synthetic preservatives such as BHA (butylated hydroxyl anisole) and BHT (butylated hydroxyl toluene), which have long been used as antioxidants.

I’m not sure if it affects the flavor, and they also said that the amount of plum pate used is very small to have laxative effects, so I suppose that with these small amounts there’d also be no health benefits transferred to the meat due to the phytochemicals, antioxidants and phenolic compounds in plum. If that’s what you’re after, then just get real dried plums. The California Dried Plum Board has a lot of recipes incorporating dried plum to appetizers, snacks, salads, desserts, and of course, as an accompaniment to meat, fish or poultry dishes. On photo above is the Dried Plum and Pork Skillet Supper.

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Plum-Flavored Meat Products, Anyone?