We begin today’s “Grindz of the Day” from where? Da’ ending! As well well as you may ask. lol
We start with a premade Boar’s Head Handcrafted Ham & Swiss sandwich from the totally awesome and new Foodland Farms Ala Moana, which costs $6.99.Along with that, they also have premade Boar’s Head Handcrafted Chicken and Turkey sandwiches with various other Boar’s Head Cheeses in them.
As you see it includes a couple slices of Boar’s Head Handcrafted Ham, Swiss cheese, fresh leaf lettuce on swirled light and dark Rye bread. You can’t see it, but there’s also a couple very thin slices of red onion under the cheese.
Of course before assembling it for “grindage”, I kindly obliged by adding the also included Boar’s Head Delicatessen Style White Wine & Horseradish Mustard and “real” mayonnaise condiments, spreading them both evenly inside the top and bottom of the swirled rye bread slices.
And? Being it came straight out my refrigerator, after coming home from Foodland Farms Ala Moana’s refrigerator, the rye bread was simply too cold and stiff, kinda’ ruining the experience. It tasted like any other sandwich you’d get from a convenience store refrigerator “deli”, and definitely could not beat the warm and fresh bun experience from your neighborhood Subway, which is still my number one sandwich place of choice. Cold Cut Combo for the win!
That refrigerator cold and stiff rye bread simply did not do the otherwise excellent tasting Boar’s Head Hancrafted Ham any justice. What I really should have done was deconstruct it completely and pan-toasted the rye bread in butter to enliven and rejuvenate its freshness. Now THAT would have rocked! Oh well, live and learn. Next time. While the Boar’s Head mayo’ condiment was nothing to write home or hear about, that Boar’s Head mustard condiment was pretty tasty. I’ll give it that. A Boar’s Head pickle to go along with it would have been a nice touch.
Actually, Foodland Farms Ala Moana also has a Boar’s Head made-order-sandwich counter at the same spot where these premade Boar’s Head Sandwiches are, so if I were you, I’d do that instead of getting one of these premade ones, especially if you’re going to eat it right there.
Next up, while we’re talkin’ pork, I was in the DQ the other day, where browsing the meat freezer case, I stumbled upon these Farmland Pork Brains. Which had me thinking (no pun intended lol) what the HELL one would prepare with Pig’s brains! Insanity! Oh, and if you’re wondering why the lids are off, when I went to pick them up, both these containers lids popped right off, so I was like, “Oh well, grab the shot.”
I only recall one time in my life trying brains, which IIRC, was from a cow, not a pig. And all I remember was that is tasted very chalky, with a very disturbing texture.
Still, that didn’t stop me from buying these pig’s brains to reacquaint myself with the delicacy. So I thawed it out, diced it into cubes, then mixed it with Shoyu, Ginger, Mirin, Ogo and Green Onion for some Pig’s Brains Poke. And it was…. Nah, just kidding. I didn’t do that. Are you NUTS?! Hell no am I eating that!
Incredibly, looking over the Nutrition Facts, while not suprisingly it’s high in protein, it’s also RIDICULOUSLY HIGH IN CHOLESTEROL, with just 4 oz. of Pig’s Brains pumping your blood with 2,458mg of cholesterol for a whopping 819.33% of your recommended daily value. No Big Macs for you after that, Buddy Boy! lol
Actually what’s as disturbing to me as the idea of eating brains, is the price they want for it. Guess how much? Just $2.99 for 1 lbs. tub of the stuff. Dude, that is a complete INSULT on the part of the poor pig who gave their life for this! If for whatever reason someone sells my organs after I die, I want them to sell my brain for no less than $1 Billion dollars! That’s how much I think MY BRAIN is worth! And that’s the “Sale” price! lol Poor pig. Just $2.99 for his brains? Sheesh!
I looked up dishes that are made out of brains, coming across everything from soups and stews, to BBQ and deep-fried. That said, if the taste of chalky brains is completely masked by what it’s prepared in, like in a stew, then I can see that, but if I can taste brains? No ways.
While there, I also came across these Pork Intestines. Andrew Zimmern on Bizarre Foods has had his share of intestines, and his reactions are often polar, being either very good, or “like a sewer”. No surprise there. Of course, intestines are often used as a casing to make sausages, and I much prefer natural casings over synthetic collagen casings.
Finally, we have Pig’s Liver, again, ridiculously cheap for such a vital organ. Clearly this pig didn’t have a drinking problem, because this liver looks very “ripe” and healthy. lol Personally I can’t STAND the taste of liver. GROSS!
One reason I find the taste of liver appalling is, well, because it taste appalling. lol Actually, it’s because when I was a little boy, my mom forced me to eat liver because I was born with Infant Jaundice, which is an excess of bilirubin, a yellow-colored pigment of red blood cells. So at the time, her doctor recommended to continue feeding me foods high in Iron, which liver is one of those. And ever since that horrific time being forced to eat liver as kid, I still can’t stand the stuff. Another food high in iron she often fed me was Limu Koho (the good stuff from deep water that’s hard and expensive now). Now THAT I loved, especially with Poi!
Of course there’s all kinds of dishes made with liver, including sausages, Pâté, and the Hawaiian raw liver delicacy called Ake, to name a few.
Well that wraps up today’s “Grindz of the Day” food for thought. Have a great weekend. Toodles. ;-)