111-year-old Australian recommends eating chicken brains

[left-of-center2012]

Australia’s oldest-ever man has included eating chicken brains among his secrets to living more than 111 years.
“Chicken brains. You know, chickens have a head. And in there, there’s a brain. And they are delicious little things,” Kruger said. “There’s only one little bite.”

Retired cattle rancher Dexter Kruger on Monday marked 124 days since he turned 111, a day older than World War I veteran Jack Lockett was when he died in 2002.

Kruger told Australian Broadcasting Corp. in an interview at his nursing home in the rural Queensland state town of Roma days before the milestone that a weekly poultry delicacy had contributed to his longevity.

Kruger’s 74-year-old son Greg credits his father’s simple Outback lifestyle for his long life.Nursing home manger Melanie Calvert said Kruger, who is writing his autobiography, was “probably one of the sharpest residents here.” “His memory is amazing for a 111-year-old,” Calvert said.

https://apnews.com/article/australia-fd45109d627b01cb9270ad740535cb32

[meadowlander]

1. And I realise I'm happy to give up 20 years of my life

if it means I don't have to eat chicken brains.

[Blue_true]

8. Honestly, if I live to be 90, I would be happy, 95 amazed, 100 over the Moon.

I really have no desire to live pass 100 (though I would if I get to that point). At any rate, it not like I will have to worry about those milestones for decades

[BigmanPigman]

2. Do duck brains count?

[TlalocW]

3. I hope I live to be a ripe old age

So that someone will ask me what my secret to longevity is because I'm going to say, "Every day, eat a raw pine cone," and then I'm going to reach over to a bowl on my table where I've had someone make realistic pine cone out of pretzels or bread or something and start munching on it.

TlalocW

[tanyev]

4. You won't live forever, but it'll sure feel like it!

[IcyPeas]

5. I'm not definite but

aren't there things like chicken brains in some sausage or hot dogs even?

[GulfCoast66]

7. Doubtful. Hot dogs have to call out any unusual parts like lips or snouts on the label.

Occasionally on cheap brands you see it. Or at least that’s how it was in the 80’s when I studied meat processing.

That said, I’ve eaten brains, ears, stomach and jowls. Pretty good actually. I’ve always found it odd that people can happily munch on a shoulder or back of the animal but thinks other parts are gross. It’s just cultural training.

[Blue_true]

9. Oxtail is eaten the world over. I can't think of a more inopportune place to get meat from.

But oxtail is delicious. It is also expensive now, because it has become a fad long-cook meat that people with money are gravitating to (thin sliced fillets).

[GulfCoast66]

13. Oh, I love Oxtail. We have a great soul food restaurant in Orlando where I get it.

The best I’ve ever had was from a Jamaican Food truck a couple of years ago.

In Lyon, France I had braised pork cheeks. One of the best things I have ever eaten.

As a hunter I think it a moral imperative to use as much of an animal I’ve killed as possible. That has led me to culinary places most don’t care to go. The mildest, best tasting liver you will ever eat is venison liver. I chalk it up to their diet. Hardly taste livery at all.

The night of the first kill I cook up the liver and heart by grilling pieces of the them over the camp fire on sticks until medium rare. With salt and a squeeze of lemon and olive oil drizzle it is tremendous. The deer camp guys thought I was crazy when I first started doing it. They are now enthusiastic about it.

[Retrograde]

16. I agree: use as much of the animal as you can

I'd rather dine with vegans than with so-called meat eaters who only eat certain muscle cuts. If an animal is going to die for my benefit I want to make sure nothing of it is wasted. Unfortunately, while I do like brains (had them for the first time in France, where they can make anything taste good) they're full of cholesterol, so I enjoy them sparingly (when I can find them).

[left-of-center2012]

10. I grew up on a small farm

We did our own butchering and my mother would use the brains in something combined with the heart, tongue,etc and we would use it as a spread on sandwiches. She added spices onion etc to it.

I recall it as tasting very good

[DenaliDemocrat]

15. I have made a lot of sausage, only one I know us

Cerevelot used to contain pork brain but no longer does. Offal is no longer in fashion. Mad cow had something to do with that.

[PoliticAverse]

6. Chickens would probably disagree. n/t

[Solly Mack]

11. That's a hard pass, but you be you, Dexter Kruger.

[Takket]

12. I'm good. Thanks

[Grammy23]

14. My mother made ravioli filling using calf brain, spinach

and other ingredients I’ve forgotten. They were delicious served with a red sauce. The recipe was handed down from her grandmother, to her mother and then to her. I do not have the exact recipe but hope to find it among her things. She rarely told anyone about the calf brain because most people were turned off by that, even though the end product was nothing short of divine.

[Celerity]

17. calves brains on toast is good AF