Skip to comments.Scary is exciting ("Sheep’s head is not for wimps.")
Posted on 10/20/2011 7:42:37 AM PDT by decimon
Sheeps head is not for wimps. Until now very few of us have been tempted by this traditional Norwegian dish.
"It's a pity, because you will really have to look far and wide for a more tasty traditional dish," says Professor Reidar Mykletun at the Norwegian School of Hotel Management at the University of Stavanger.
"With good potatoes, rutabaga mash, beer and aquavit sheeps head is a tempting experience for genuine lamb enthusiasts. But sheeps head is an example of a dish that is scary for many of us. With both ears, mouth, teeth, tongue and eyes looking at you from the plate, its close to being revolting for the uninitiated", he says.
(Excerpt) Read more at uis.no ...
not really a fan of capuzzelle....
I’d have to be pretty hungry to eat that.
“A sheeps head has several types of meat. Some of it is tender and fine, some is fat, and the tongue has its own grainy consistency. The eyes are soft and gelatinous.”
I’m sorry, this does nothing for me. An interesting article however, on the niche of adventure tourism.
Yes. Lots and lots of aquavit...
My Dad used to cook cow’s tongue at least once a month. Pretty creepy-looking to me as a kid! “A gigantic tongue, Dad? I’m supposed to eat that?” Delicious.
Years ago some colleagues and I were invited to a “goat grab” in the mountains outside Jeddah, in At Taif. We, along with about ten Saudi men, were seated on the floor in the dining room. After having polished off two enormous bowls of rice/mutton, the host brought out the piece de resistance, the sheep’s head. Being the fattest guy there, I was offered the delicacy, the eyes. Not speaking Arabic, I asked my senior colleague to tell the host that I was allergic to sheeps’ eyes, and regrettably would have to pass on the honor. There ensued a squabble among the guests for the delicacies.
Sheep's head..nah....even WITH aquavit.
I have had haggis once....no big deal..
We were served one of these in Iraq at one point. (Lamb’s head.)
My daughter has rule that would apply here. She says, "I love a good porterhouse steak. Just please don't tell me how it came to be a porterhouse steak."
My parents were from the old country, Italy. Each Easter a lambs head would be served as ‘post meal wrap up’ The meal would last for 6 hours, as soon as everyone returned from morning Mass. I was a kid at the time, and the ‘head’ would really gross me out. My uncle would scoop out the eye and eat it as a grand finally, causing everyone to vacate the dining room.
In the Douglas Adams’ sci-fi book, Restaurant at the End of the Universe, they have genetically engineered cow-like animals that actual want to be eaten. The live cow comes to your table and talks to you, pointing out what the best cuts of meat are on his body and is disappointed after the characters all decide to order salad :)
Yeah, buddy. Lots and LOTS of beer.
LOL! Back before mad cow disease, “cabecita” used to be a popular dish in sheep-raising parts of Spain. This was a lamb’s head, either whole or cut in half, roasted and served sitting on a plate surrounded by fried potatoes.
I had the half-head version, which actually had some tasty parts (the cheeks, for example). The brain was well-done and somewhat dry with very little flavor...and I passed on the eyeball entirely. However, other diners around me were fighting over the eyeball in their respective cabecitas, so maybe your uncle was onto something. But I’ll sure never know!
Interesting! That experience would be something like enjoying your steak while viewing slaughterhouse scenes on the television. Novel idea!
And I thought nothing was lower on the food desirability chain than lutefisk.
Speaking of tongue, there’s the tale about Gov. Huey Long going into a New Orleans delicatessen and ordering the specialty of the house, which turned out to be a beef tongue sandwich on rye.
The Kingfish was aghast: “Now do y’all think ah’m gonna eat something that come out of some animal’s mouth!? You go fry me a couple eggs!”
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