Om Nom Organs

Today

Class was such an adventure! I ate so many new and unusual foods, and I don't think I will ever eat them again.

• Carvella all'Italiana and Carciofi Fritti (Brains Italian Style and Fried Artichokes)
  -we used veal brain and we first had to peel off the membrane
  -when peeling, I pointed to a part at the base of the brain and asked Marcella what it was. Her response..."I don't know: a thought, idea, feeling..." :)
  -we dipped the brain pieces in with egg, flour and breadcrumbs then fried them
  -the brains didn't really taste like anything to me, besides the flavor of fried food
  -the texture was rather mushy though and given that I didn't find them exceptional, I don't plan on eating them again
  
  
  
  Chicken fingers?
  
  
• Animelle (Sweet Breads--glands)
  -I have no idea why we call these "sweet breads" in English
  -Usually they are quite large, but we used glands from a lamb so they were much smaller
  -We cooked it in a sauce of port, salt, pepper and butter
  -They were interesting; they tasted a bit like seafood to me which was weird, but I liked the sauce
  
  
  
  Animelle
  
  
• Pan Brioche with Pate' di Fegatini (Bread with Chicken Liver Pate')
  -Still don't like liver, but the bread was delicious
  -I taught Marcella how to do a quadruple braid!
  -We painted it with melted honey--something I definitely want to try on challah!
  -But while it looks like a Challah, Pan Brioche is a much different bread. It is sweeter and doesn't contain any egg.
  
  
  
  Braiding the Pan Brioche
  
  
  Pate' di Fegatini
  
  
  Pan Brioche
  
  
• Trippa alla Fiorentina (Tripe Florentine Style)
  -Trippa is one of the cow's stomachs
  -It is very commonly eaten in Florence
  -We cooked it in a sauce of carrots, celery and onion
  -I liked the sauce much more than the trippa itself--it was very gummy and jelly-like, which I did not really enjoy; plus I don't think it had much flavor
  
  
  
  Trippa alla Fiorentina
  
  
• Carne "Ncantarata" in Salsa di Miele e Peperoncino (Pork with Honey and Chile Pepper Sauce)
  -This was the dish we started yesterday
  -Other than the pan brioche, this was my favorite of the day
  -The mild honey flavor accompanied by the hot chile pepper offered contrasting flavors, that were emphasized by the soft texture of the pork that melted in your mouth (in a good way)
  
  
  
  Carne "Ncantarata" in Salsa di Miele e Peperoncino

Afternoon

I had planned on going to the Picasso and Dali exhibit at Palazzo Strozzi, but when I got home from class Andrea asked if I wanted to go to school with her at 4:30, so I wouldn't have had enough time. Instead I went to a park by the river and people-watched for awhile before biking with Andrea to school.

There was actually a lecture today, as opposed to earlier in the week where they did group-work the whole time. The class was called "Produzione edilizia e sicurezza"--Building Production and Safety. It was pretty boring today (even for Andrea, and she speaks Italian!). The TA taught and literally sat at his computer reading slides about different production standards. It was fun to observe the class though, and how similar it is to classes at Michigan--at least in terms of the dynamic. You had pockets of people frantically taking notes, students on Facebook, others playing on their phones, and handfuls just talking--completely oblivious to the lecture taking place. I enjoyed it.

We got caught in a downpour on our way home which was fun :)

Today is my Italian dad, Claudio's, birthday. We sang, had cake and did presents after dinner!

Photo of the Day
Om nom nom...

BABY COW BRAIN!

Lesson of the Day

Way back when, salt was a precious commodity and people received it in exchange for work. Hence the word salaria (salary)--from sale (salt).

The Count
Glasses of wine drinken: 45
Days since my last gelato: 5
Days since my last plate of pasta: 2

Photos taken: 1695

Tomorrow

I get to start using Claudio's bike which may actually be my size! A+ for the prospect of less thigh pain!

Is it really already Friday again? Time, could you please slow down a little?

Class: gelato, and a pasta dish of course! (it's been too long!)