Sweetbreads!!!

S

~Star*Smile~

New member
On Mar 10, 3:26?am, Omelet wrote:

Seriously repulsive. Eating offal is the kind of thing that
desperately poor folks do. That stuff should be fed to dogs.

--Bryan
 
On Mar 10, 7:02?am, Bryan wrote:

Organ meat is for starving poor people, plain and simple. Pig slop is
pig slop, no matter how you spice it up. One can eat the entire
animal, after all snakes do. But snakes do not have opposable thumbs
and butchering tools either so they really have little choice.

I prefer to take full advantage of my evolutionary advantages!

John Kuthe...
 
On 10/03/2011 9:55 AM, Goomba wrote:

;-)
Reminds me of a conversation we had with European relatives. My wife's
cousin was raised in the UK and his wife was French, raised in Morocco.
She had some strange idea and said that French cooking is so good
because the people were poor and had nothing to eat but leftovers so
they had to learn innovate recipes to make them tasty. Her husband
pointed out that if the ingredients were leftovers, they must have
started off as something else.
 
'John Kuthe[_3_ Wrote:

I disagree, and think that many delicious food derive from such meat.
Venison liver is absolutely sublime, as can be well-made sweet breads.
Mihgt I also recommend lamb liver for those looking for the best in
liver flavor. I also think that the heart of any fowl or mammal tends to
be very good.

Kidney pir is good. 'Course you have to know the trick to making good
kidney: gooa cook the pss out of it. :)




--
Gorio
 
On 3/10/2011 9:30 AM, Dave Smith wrote:

My late aunt said that the reason French cuisine was so dependent on
sauces was because they had to hide the spoiled meat.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On Mar 10, 8:55?am, Goomba wrote:

Foie gras is not a by product, and is produced by torturing birds.
People who eat it should be forced to eat a human turd with their
right hand while their left hand is strapped down, palm up, with a
razor blade pressed against the skin, right over the artery, in case
they need to be reminded that eating the turd isn't optional.
Those fuckers from PETA are fucking pussies, or they'd exacting these
sorts of punishments.

--Bryan
 
On 10/03/2011 12:40 PM, Janet Wilder wrote:


Was that comment based on anything other than an anti French sentiment?
I have never had any reason to think that the French had a problem with
meat going bad. Some of those great sauces are used on fish and
vegetables. I have been to France several times and found the food to be
pretty good.
 
On Thu, 10 Mar 2011 16:35:02 +0100, "Giusi"
wrote:


They're all exported from Italy because yoose peons need the lira and
couldn't afford sweetbreads anyway.


sweetbreads
Prized by gourmets throughout the world, sweetbreads are the thymus
glands of veal, young beef, lamb and pork. There are two glands ? an
elongated lobe in the throat and a larger, rounder gland near the
heart. These glands are connected by a tube, which is often removed
before sweetbreads are marketed. The heart sweetbread is considered
the more delectable (and is therefore more expensive) of the two
because of its delicate flavor and firmer, creamy-smooth texture.
Sweetbreads from milk-fed veal or young calves are considered the
best. Those from young lamb are quite good, but beef sweetbreads are
tougher and pork sweetbreads (unless from a piglet) have a rather
strong flavor. Veal, young calf and beef sweetbreads are available
year-round in specialty meat markets, whereas those from lamb and pork
must usually be special-ordered. Choose sweetbreads that are white
(they become redder as the animal ages), plump and firm. They're very
perishable and should be prepared within 24 hours of purchase. Before
being cooked, sweetbreads must be soaked in several changes of
ACIDULATED WATER and their outer membrane removed. Some recipes call
for the glands to be blanched to firm them, and refrigerated until
ready for use. Sweetbreads can be prepared in a variety of ways
including poaching, saut?ing and braising. They are also sometimes
used in P?T?S and SOUFFL?S.

? Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.



Read More
http://www.epicurious.com/tools/foo...tbreads&submit.x=19&submit.y=12#ixzz1GDtdggIs
 
"Dora" ha scritto nel messaggio
news:[email protected]...

Even if you lived on the farm, things would start to go off pretty quick. I
am reading an ancient cookbook at the moment which recommends keeping
certain fish at least a day because it makes the flavor stronger. I'll bet!
 
On 2011-03-10, Dora wrote:


No, that's the shopping gene, which is still dominant.

Why, jes last week, despite Mom having more food than space to put it
(no exageration), I hadda take her to the mkt 3 times in 5 days. I
figure it's some sorta natural imperative with you ladies. ;)

nb
 
On 03/10/2011 07:35 AM, Giusi wrote:

It's "animelle" in Italian, "ris de veau" in French. They are the thymus
gland located at the base of the neck in (beef) calves. I found photos
and several recipes by searching for animelle at ars-alimentaria.it.
 
On Thu, 10 Mar 2011 09:47:14 -0800 (PST), Bryan
wrote:


No, really, tell us how you really feel.

So you're a vegetarian?

No? You eat the dead flesh of other living creatures after justifying
their killing?

Yes?

Then keep your sanctimonious whining. As long as you eat flesh, you
are no better than anyone who eats flesh. Get over yourself.

Killing an animal is killing. You justify the ones you eat because you
want to eat them. Do try to not be so boring.

You think raising an animal in over crowded conditions, feeding them
hormones and vitamins with massive amounts of feed to fatten them up
before killing them isn't just as cruel as shoving it down their
necks?

I think you're looking at it though very convenient rose colored
glasses.

Foie gras isn't on my diet now, but it's delicious.
 
On Mar 10, 11:47?am, Bryan wrote:

Arteries are/tend to be deep. Veins are what you see just below the
epidermis. Good thing too, else you'd tend to bleed out fast from
superficial injuries.

John Kuthe...
 
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