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Grindz of the Day: Boar’s Head Sandwich ‘n Brains

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!

Hawaiian Ake Poke ~ Image source: FastPaleo.com

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. ;-)

6 thoughts on “Grindz of the Day: Boar’s Head Sandwich ‘n Brains

  • October 8, 2016 at 8:19 pm


    I can’tell believe you opted for a pre-made sandwich over fresh to order! Brain is supposed to have a soft creamy texture. Even when I worked with my state Medical Examiner’s office none of the clients complained about our work and anything left over we could take home to eat……just kidding!!!!!! Liver is very good for you as my mother also fed me a lot of liver, with bacon and onion with brown gravy. Cuts the metallic taste.

    • October 8, 2016 at 11:09 pm


      Yeah, I came close to ordering one to-order from the Deli right there, however out of curiosity, I wanted to try one of the premade and packaged Boar’s Head Sandwiches they had ready-to-go, being they looked good. “Looked good” being the operative word. Note to self, like sushi, NEVER buy sandwiches that are premade. Insist on made-to-order.

      Not just that, but for all the premade and prepared foods they sell at Foodland Farms (or any market for that matter), I wonder how much waste they must have from unsold cooked food. And where does that all go? Do they give to the employees, or are they required by policy to throw it out for slop? If the latter, that would be TRAGIC. Hopefully the employees can take it home!

      I remember your stories about working at Medical Examiners office. I don’t know if I could psychologically handle that task. I suppose you get used to it, just like being a cop or EMT, who see that stuff all the time.

      IIRC, my mom made my liver that way, with fried with bacon and onion, and served with poi. Even that couldn’t make that metallic, strange flavor of liver go away. Japanese Yakitori restaurants often have Chicken Liver BBQ sticks, soaked heavily in a Teriyaki style sauce (much thicker than that). Ditto for chicken gizzards. Both PASS for me! No thanks!

  • October 9, 2016 at 3:00 am

    Pomai, pig brains are popular with Asian and when I was in Taiwan ordered

    soup with it and I like it very much.  Nothing is wasted for food is food. It

    took so long to raise a plant to grew into food so livestocks.  I miss trying

    chicken balls they serve there like mountain oyster of bull by chicken.

    • October 9, 2016 at 9:48 am


      No pun intended (lol), but I knew “Rocky Mountain Oysters” would come up with the mention of eating organ meat. There’s a really informative article on “Tasty Testes” here. There, they give a similar description of Bull’s testicles taste as Zimmern, saying it’s “rich and neutral, with a hint of organ-ee meatiness to them.”. Also saying they definitely don’t taste like liver, beef, veal, chicken, or oysters for that matter. Very similar to scallops in taste and texture, without the briny accent.

      Personally I’ve never tried bull’s balls, but I would, at least once. When so, I’d prefer the deep-fried ones (would that be two? lol), being I hear it’s the most “masked” cooked that way.

      Another delicacy I’ve never tried is Shark Fins Soup, however for ethical reasons, I’m against it. Which is actually a hypocritical statement, as we should feel the same way about ANY meat from an animal slaughtered in an inhumane way. Something the general public that eats meat looks the other way on. “What we can’t see won’t hurt us”.

      That said, at least every part of the animal is used for consumption (or other byproduct), and not thrown out. We’ll give it that.

  • October 11, 2016 at 9:39 pm


    Once again, I have learned something from your post and you made me laugh out loud! I am ever glad to be a vegetarian! Can’t wait to check out the new Foodland Farms though. If the thought of driving towards Ala Moana didn’t give me the “hives”, I would have already been there!  Have a great week.



  • October 12, 2016 at 2:17 pm

    I’m kind of like Doreen, I’m a vegan wannabe.  I try and eat vegan but I still eat some eggs and other food that’s animal derived such as cottage cheese.  Wow those pig brains aren’t making me hungry!


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