The first incident in popular culture of zombies eating anything rather than transmitting the Big Z through bites is in George Romero’s 1968 monster classic, Night of the Living Dead. The movie was so pivotal in how we see zombies that the battle cry BRRAAAAAIIIIIIIINNNSSSS can frequently be heard at zombie walks and movie premiers.
In theory, the human mouth isn’t strong enough to get into a skull and dig out the soft, delectable brains. But zombies are known to have superhuman strength, despite their rotting flesh. So getting in there shouldn’t be that hard.
Now, as a somewhat-conscious zombie, you love brains, but you may get tired of eating the same thing several times a week. It’s like eating leftover pizza for three meals a day for a few days – yeah, the extra large seemed like a great idea because you wouldn’t have to go grocery shopping for a week, but after day three of a slice of cheese pizza with coffee, you just don’t feel so hot anymore.
Also, some of you pre-zombie humans may be thinking, “I’ve never eaten offal before. I hear its … awful.” It can be, but it doesn’t have to be. There’s even a recipe that can help get you accustomed to the unique flavor and texture of brains. Brains, in fact, are a part of cuisine all over the world, from canned brains in the Southern US, to classic French dishes, Mexican, Indonesian, Cameroon, Cuban, and Pakistani.
]But there’s one thing preparation humans and zombies alike can get behind.
DEEP-FRIED BRAINS, ZOMBIES! Check this out.
- 1 head of garlic, skin on
- Black peppercorns in a cheesecloth
- 1 bay leaf
- bundle of fresh herbs
- 1 pound brains (lamb, pork, or calf)
- All purpose flour
- 2 eggs
- 1/2 cup milk
- 1 cup panko bread crumbs
- 1 quart vegetable oil for deep-frying
Procedures
- Bring a 2 quart pot of water to simmer and add in the garlic, peppercorns, and herbs. Simmer for 15 minutes. Then gently lower the brains into the pot and simmer for 6 minutes. Remove the brains with a slotted spoon and let cool. When the brains are cold and firm, separate the lobes into 2 inch chunks.
- Meanwhile, prepare 3 bowls with the flour, the egg whisked with milk, and the breadcrumbs.
- Heat the oil to 350°F. Roll each brain segment in flour, then coat it in the egg mix, then coat it in the breadcrumbs. Deep-fry the brain until they are golden brown and crispy, about 3 minutes.
Or, you could try this one!
Fried Brains
1 calf’s brain per person
1 cup all purpose flour
2 cloves garlic minced
1/2 bunch italian parsley chopped
1 lemon
1/2 stick salted butter
salt and pepper
Pick the blood vessels and film off of the brains and soak in cold water overnight. Change the water every few hours. When they are properly soaked the water will remain clear. Blanch in boiling water for two minutes and remove onto a rack to thoroughly drain.
Season with and pepper. Roll through a pan of flour to coat evenly. Melt butter in a skillet on medium high heat. When it is frothy and begins to turn a nut brown color add brains. Sauté until golden brown, constantly basting with butter to evenly brown.
Remove and keep warm. In another skillet melt 3-4 Tablespoons of salted butter and quickly saute parsley and garlic. Remove from heat, squeeze lemon into garlic / parsley mixture, stir, and pour over brains.