Sweetbreads!!!

notbob wrote:

I respectfully disagree. I lived in the UK before refrigeration and
women marketed every day, to make sure the food was fresh and safe.
It was a necessary chore, not a pleasure.
 
On 2011-03-10, Dora wrote:


Perhaps it an evolutionary necessity, lost without a need. I'll keep
an eye out for tree-nesting halibut "shopping" along Marvin Gardens.
;)
 
On Thu, 10 Mar 2011 15:15:24 -0600, Omelet
wrote:


At fancy schmancy Orthodox Jewish weddings sweetbreads are commonly
served as an appetizer (really just to flaunt ones wealth, hardly
anyone eats them, which of course further underscores the value of the
boasting). I've attended a few and tried sweetbreads but don't
particularly like them, instead I typically make a chazzer of myself
with the smoked whitefish salad and the chopped herring. Didja know
that herring is the only fish one can pronounce without moving their
lips... ask Victor how to pronounce chazzer and [c]herring... best I
can describe is the "ch" as the "ch" in the Scottish lo'ch'... thing
is not everyone can make that sound, same as not everyone can roll
their Rs.
 
"Dave Smith" wrote



Dave, she's referencing long ago, before modern refridgeration. Many
'condiments' probably started that way. Predates roman times probably to
one level or another.
 
On 10/03/2011 6:21 PM, cshenk wrote:

I remember being taught in elementary school about spices being used to
mask the taste of spoiled meat. I can't think of any spice or sauce
that would actually mask the taste of bad meat.
 
John Kuthe wrote:

Well, how does that compute when sweetbreads are VERY expensive?
I have to go to a distant shop that caters to gourmet cooks to get
them.

--
Jean B.
 
On 11/03/2011 11:41 AM, notbob wrote:

Yep. They are mostly bone and fat, and the small amount of meat you get
for the price you pay makes you wonder who is buying them. When
properly cooked the meat is tender and delicious.
 
"notbob" wrote in message news:[email protected]...

On 2011-03-11, Janet Bostwick wrote:


I knowwwwww! What's up with that?

Yet, someone here in rfc is always raving about ox-tails. Love
ox-tails, gonna fix ox-tails tonight, blah blah...

I had ox-tail once. Basically bones braised in grease.

nb
Janet replied to nb:
The oxtails I knew in the mid-west were 3-4 inches across. Bone in the
center with connective tissue, round segments of meat around the bone and
all surrounded by fat. The larger bones gave the greatest proportions of
meat to fat and bone. It took a long time to cook them and you needed to
refrigerate the broth overnight and skim, but the resultant broth is utterly
lovely and different tasting from just beef. I have a recipe for oxtail
soup that my mother-in-law gave me and it is totally yummy. There's nothing
fancy about it, just tasty. Back in the mid-west I could get them for
$1.59 -$1.99 after the prices had gone up. Here it is $4.99 per pound -- if
you see them at all.
Janet
 
On 11/03/2011 2:22 PM, Janet Bostwick wrote:


Given the amount of bone and fat on them, that works out to about $15 or
more per pound for the meat. Then you have all the time and extra
ingredients. Hardly worth it, except that they are so darned tasty.
 
"ViLco" ha scritto nel messaggio


I remembered the word as soon as posted, but I really do not see them here.
Lots of lamb innards and heads of everything, liver and lights of huge
creatures, but of animelle niente.
 
"Dave Smith" wrote




Nope, you must have only the cast offs there. I can get them for under 2$ a
lb and about 50% meat. Makes a wonderful stock.
 
"cshenk" wrote in message
news:[email protected]...

"Dave Smith" wrote




Nope, you must have only the cast offs there. I can get them for under 2$ a
lb and about 50% meat. Makes a wonderful stock.

Janet replies to cshenk:
Yes, that is the issue. Regionality and ethnic/traditional preferences. We
simply do not get many items here that are readily available 'back east.'
Janet
 
"Janet Bostwick" wrote



Yeah, I saw them lots in Japan. Not particularily expensive as I recall
when you are used to Japan prices out in town. 700yen per 500g or for a
rough, $7lb. I meant to try them one day but never did. I shall have to do
so now with this thread (grin).

BTW on the quoting, I goofed and thought it was nancy2 that SF was referring
to? (Sorry Nancy2). It was hard to tell. I didn't realize Win Livemail
didnt add quoters at all. You at least trim and make it clear so no huhu.
I just added them in here with a little more trimming. I won't bother with
those who have nothing interesting to say though.
 
"cshenk" wrote in message
news:[email protected]...



BTW on the quoting, I goofed and thought it was nancy2 that SF was referring
to? (Sorry Nancy2). It was hard to tell. I didn't realize Win Livemail
didnt add quoters at all.

Janet replied to cshenk:
I'm trying to find a newsreader. Agent Forte is a pita. Win Live is easy
to use and has all kinds of 'makes sense' feature and is free, but no
quoters.
What to do, what to do. . .
Janet
 
On 2011-03-12, Omelet wrote:


Maybe they figured the chicken feet could carry themselves.

Bwuh-hah-hah-hah-aaaa....

nb --needs some larfs ;)
 
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