Tasting Animal Brains in New York
|Running Time: 267 seconds
||Published: 2011-01-10 04:47:02
For Halloween, the Navigeaters go zombie and munch on animal brains, digging into cow, lamb and guinea pig noggins. Topping the menu is tempura-fried cow brains! Then it’s onto a traditional Greek spit-roasted lamb head, a tiny guinea pig brain as they’d eat in Ecuador and finally the traditional French dish cervelle de veau—aka calf brains cooked with butter and capers. If zombies had a passport, this is what they’d devour.
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