This week’s WQ from Julie’s GreenBucks starts with a story…
One day, a friend told me about her trip to a nearby province that is known for its culinary arts and expertise. She, together with her family visited a cousin who got married to a wife from that said province.
Filipinos are known for their hospitality so we could just imagine how scrumptious the food served to them.
As this friend was well into her second serving of the very yummy and creamy lasagna, she happened to comment to her cousin’s wife (who cooked all their food) how the beef in the lasagna is so tender.
She got really surprised when her cousin’s wife replied that she did not use beef in the lasagna.
She used pig brains.
Q:If it were you in that situation, what would you do?
A: Whatda?? Pig brains in lasagna? It’s the first time I’ve heard of it. Anway, here’s what I’d do…
I’d probably still eat the rest of the second serving. Though I’m not sure if I still have what it takes to do it, now that I’m older and less adventurous. 😛
I remember my dad making dinakdakan with one whole pig’s brain and much gusto. I used to love it, YUM!
My husband, however, will be petrified for sure. Maybe one day soon, I will make dinakdakan with pig brains. Well into his second helping, I will tell him what it’s made of! I’ll be ready with a hi-def camcorder to document his reaction. *evil grin*