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Letters of the Week

We don't know about you, but travel always makes us want to write long juicy letters to everyone we know. Maybe it's bragging rights, maybe it's a burst of poetic inspiration from seeing the Taj Mahal, but one way or another, suitcases and sunsets in strange places turn us into letter-writing fools. So, if it turns out you're the same way....be sure to include us in your list of people you just have to drop a line to. Don't worry, you will make us jealous...but hopefully we'll also be inspired by your adventures.

Want to see what other Savvy visitors have to say? Read our letters of the week, and be sure to tell us what you think. We'd love to hear from you!

July 6, 2001

Culinary Travels: Brains and Eggs from the Deep South

Dear Savvy Traveler:

I love your program. As a weekly business traveler, you give me lots of good stuff that makes traveling easier. But I'm surprised you didn't know about the brains and eggs mentioned on a recent show. That guy at the diner in Utah didn't invent brains and eggs anymore than I invented pork and beans. I don't know the full extent of the places the dish is eaten or for how long, but I know it's been enjoyed on breakfast plates in the Deep South for generations.

My mother, a lifelong resident of Jacksonville, Florida, tells this story:

When she was a child in the late 1930s and early 1940s, her grandparents lived in the south Georgia hamlet of Ty Ty. They used to eat brains and eggs for breakfast, which, for a sophisticated girl from the big city, seemed like strange fare. And so, like the old phone prank, "Do you have Prince Albert in a can?" they would open the screen door of the general store, stick their heads in, and holler "Do y'all have any brains?" and then run off down the street giggling their heads off.

All the best to you. Keep the good stuff comin'.

Best regards,

Jacksonville, FL

Editor's Note: Has Richard's letter got you hankering for a steaming plate of brains and eggs? Strap on your apron and get cooking!

Fried Brains and Eggs


3 large eggs
1/2 cup of fresh pork brains
2 tablespoons milk
2 tablespoons shortening
1/2 teaspoon ground black pepper
1/2 teaspoon salt
4 drops hot sauce

Place the fresh brains in a small saucepan with the milk and enough water to cover the brains. Bring to a boil and reduce heat. Cook until the brains start to fall apart. Continue to add water to prevent the brains from drying out. When the brains are done, allow them to cook a few more minutes until there are about 2 tablespoons of liquid left.

Preheat a large iron frying pan. Add the shortening and thoroughly coat the pan. Scramble the eggs and fry until they are half done. Crumble the brains into half-inch pieces and add to the eggs. Add pepper, salt and the hot sauce. Mix well and cook until the eggs are done. Serve with bacon and toast.


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