Love this girl! She is so cute and cooks and eats unusual things. In this episode, she eats pork brains and scrambled eggs as part of her 2017 “Gutmas” series, where she eats one variety of offal each day. Some of the other series that she does are Depression era cooking, military food, and tropical fruits. Her heritage is Chinese, although she was born and raised in the USA. She has also lived in Japan with her husband, but now resides in Rhode Island.
I was attracted to this video because it is something my father fed to me as a young girl, before I knew what it was. I always thought that it was part of his German heritage, but Emmy says that brains and eggs are popular in many places in the south, and my dad lived in Alabama for a few years in his youth.
Emmy likes food such as this because it appeals to her desire to eat all of the animal (as they did in days gone by), and because she thinks they are delicious!
Offal is not my favorite, although I do like liver and onions occasionally, if someone else cooks it. I also think head cheese is pretty good, and very traditional in many cultures, including the ones that make up my own – German and British. Of course, most of us eat sausages, and who knows what might be lurking in a good pork sausage. As another woman I sometimes follow, Ruth Goodman, says, “People who say they have never eaten an eyeball are just fooling themselves.”
Let me know what you think.
Stella's Place 
A note to Wooly, if he is still reading. Emmy just released a video about a recipe from the Salvador Dali cookbook, Les Diner de Gala, published in 1973.
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Stella, your shared videos are outstanding and the shared recipes cannot be matched. They all put one’s previous cooking to shame.
But the lady that eats offal everyday…one suspects some of it is rightly called awful.
(even Dad could not coerce me into eating oysters, and most especially not Mom’s liver & GMa’s komla. lutefisk yum, brains, not a chance)
Will check out Emmy’s other offerings, thanks.
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Fortunately, her offal eating only lasts for a few videos. I just like her approach to things, her attitude, and her choice of topics is really different. She has now taken up raising bees, and has posted several videos about that. She also has at least one other channel.
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My dear Grandparents loved brains and eggs! Me, no chance. I do love calve’s liver and have a lot of different ways to cook it. I also like fried (Popeye’s) chicken livers. I tried a lot of things in the U.K. but didn’t fancy any of it. DH loves black pudding (Bleh).
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Isn’t brawn similar to what we call head cheese?
While I have your attention, I have been meaning to ask you – why do so many Brits use the word “pop”, especially on cooking shows?
– Now I’ll just pop this in the oven.
– Just pop that sugar in there …
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I guess it’s just their cute way of saying things! Lol! My DH is really cute when he says he’s going to pop a wee hen in the cooker. Ya just gotta love it!
They also call electricity- Leckie, and lipstick- lippie!
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I watch WAY too much video, but …..
One of the people I watch now and then is a Brit living in Chicago with his American wife. His channel is called “Lost in the Pond”, and he often talks about the differences in language between the two countries. He is about to take a trip back home after eight years. Should be interesting.
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The Chinese are known for eating a lot of stuff I wouldn’t, like fried scorpions! I have a lot of respect for people that can make a meal out of strange things. Someday soon, we may all have to.
Poor Venezuela.
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Emmy did a series of videos on eating insects a couple of years ago. I can’t watch them.
Her latest series was fun – she was on vacation in Hawaii, and did some videos about food there.
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I think the Hawaiians eat a lot of Spam. DH loves it too!
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Some of the dishes did feature Spam. Emmy said it was okay in small quantities (like with lots of rice).
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Spam Fried Rice! Mmmmmm!
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Spam sushi!
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My mother dipped spam slices in egg wash and cracker crumbs then fried them in butter. I still like spam sandwiches and spam in boiled pinto beans. I prefer to eat no bugs (not on purpose anyway) except crawfish, shrimp & lobsters. Oysters YES anytime, any way!
My father’s family was very German, my mother’s French & English. We ate any kind of livers, especially liver pate/chopped liver; gizzards, chicken & turkey hearts. My sister really likes sweetbreads (calf thymus gland). Raised on skunk, crave skunk…..
The Insectarium in NO serves tastes of bugs in the exhibits (sometimes they bring samples to the TV stations for the morning shows to gross out the anchorpeople).
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I like chopped liver, liver sausage (preferably fresh), liver pate and liver and onions/bacon. I used to cook chicken livers, but haven’t had them for a while.
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Ummmmm…hey guys and gals, as 1st generation American on my Mom’s side and 2nd on my Dad’;s offal was on the table right regular. Brains for breakfast with eggs, steak and kidney pie, ‘lights’ or sweetbreads common but not often and I still fix heart for Czarina when I can find it. Oh yeah, the standard but prepared quite tastily liver and onions. We also love fried or boiled gizzards.
You probably don’t recognize the offal but if you eat meats like bologna and some sausages there are various offals used as base or filler. Sausage? Think the casings or some, like the old real French andouille, are made from seasoned tripe stuffed into a casing and smoked.
Does blood soup (Czarnina in Poland) or black pudding, both childhood fare count?
Here we enjoy a far greater access to food, especially animal protein, than our ancestors did and over the years we’ve been taught to reject offal as icky, a rejection of the poor folks food of our ancestors. Bring it on, I have knives, forks and plates aready fer it.
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If you took the trouble to raise a pig for butchering, you used as much of it as possible. That means even the bones for gelatin and bone meal.
There were times in history when the fat was worth more than the meat, because animal fats were used for everything, including lubricants, since petroleum products weren’t available.
Some people sold the best parts of their pigs (hams, chops, roasts etc), and ate the rest (trotters, heads, tails, snouts, ears) themselves.
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Also, if you were a serf on the landowner’s property you raised the stock and the the owner got the best parts at slaughter while you got the offal and a little meat. Fat also provided twice as many calories than meat and was a vital source of energy for the serfs. Fried fat or fat rich foods show up a lot in old peasant recipes.
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Here is Emmy’s heart recipe and taste test:
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Gonna try that ’cause ya gotta have heart.
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It really is good meat. It’s lean but as a muscle it’s tough. I find it’s best sliced and sloooooow cooked but you can chunk it up and add it to beef stew, that steak and kidney pie, ground beef if you make your own or even in beef-based sausage.
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I don’t think I’ve ever had heart, other than chicken/turkey. I do remember my dad preparing cow’s tongue, though, which I have heard is pretty good.
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I centered on beef hearts as that’s my main meat here, pork hearts are sorta hard to find.
I do tongue to, I boil it in an herb stock and slice it like luncheon meat. It goes great cold in a summer salad.
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I thought I was having some kind of online induced de-ja-vu. I had just clicked out of Emmy eating some god awful sounding thing, and came here to find, guess what, adorable little Emmy making and eating more strange sounding stuff. She is priceless. Smart as they come, cute, and naturally gifted as a presenter. I can spend hours watching her. She is so good at “tasting” things. You know? Now everyone can put food in their mouth and communicate accurately and gracefully what they are experiencing. She’s so good at it.
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She’s very good at it, and always polite. If she doesn’t like something, she says so, but in a way that doesn’t insult people who do.
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First thing I thought of was Leslie Benedict in GIANT (this is Spanish dubbed)
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