Neuro-cooking

I’m plugging away here. Carol and i are watching Iron Chef America – one of the required ingredients is “veal brains”. This halted my Information Gathering Device (IGD) cold. What difference in taste and consistency exits between veal brains and shark brains? Antelope brains I can understand. But take a reasonably successful rock band, any genre: how does the taste of the bass player’s gray matter differ from that of the lead singer’s? Any gifted palates out there with experience in these “matters”?

Advertisements