I normally serve these boiled (then separated with the membranes and fat
removed) in a simple white sauce over scrambled eggs or bits of toast.
The white sauce is made from the boiling water with roux.

I've also cooked them on the barbecue, whole, then sliced.

Both ways are delicious!

I just bought a package yesterday and plan to marinate them in a lemon
based marinade, probably with fresh rosemary. I want to try them on the
electric grill.

How do others cook and serve these delightful morsels?

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Sun, 09 Oct 2005 17:00:06 -0500, OmManiPadmeOmelet wrote:

> I normally serve these boiled (then separated with the membranes and fat
> removed) in a simple white sauce over scrambled eggs or bits of toast.
> The white sauce is made from the boiling water with roux.
>
> I've also cooked them on the barbecue, whole, then sliced.
>
> Both ways are delicious!
>
> I just bought a package yesterday and plan to marinate them in a lemon
> based marinade, probably with fresh rosemary. I want to try them on the
> electric grill.
>
> How do others cook and serve these delightful morsels?
>
I have NEVER even seen them in the market, so they are something I
order regularly in restaurants.

In article >,
sf > wrote:

> On Sun, 09 Oct 2005 17:00:06 -0500, OmManiPadmeOmelet wrote:
>
> > I normally serve these boiled (then separated with the membranes and fat
> > removed) in a simple white sauce over scrambled eggs or bits of toast.
> > The white sauce is made from the boiling water with roux.
> >
> > I've also cooked them on the barbecue, whole, then sliced.
> >
> > Both ways are delicious!
> >
> > I just bought a package yesterday and plan to marinate them in a lemon
> > based marinade, probably with fresh rosemary. I want to try them on the
> > electric grill.
> >
> > How do others cook and serve these delightful morsels?
> >
> I have NEVER even seen them in the market, so they are something I
> order regularly in restaurants.

Really???
They are available routinely at the local grocery store. :-)
You might try a Mexican market if you have one localy.

I'd ship you some, but it'd have to be overnighted using dry ice,
and that could get pricey. <lol> This package was only $1.19 per lb.

I don't recall mom ever having trouble finding them when we lived in
California? We lived in LA.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

I've also never seen these in any store. I have them occasionally at a
local restaurant, but they're rather expensive.

By the way, how do you prounce "sweetbreads" correctly? Like the way it is
spelt?

"sf" > wrote in message
...
> On Sun, 09 Oct 2005 17:00:06 -0500, OmManiPadmeOmelet wrote:
>
>> I normally serve these boiled (then separated with the membranes and fat
>> removed) in a simple white sauce over scrambled eggs or bits of toast.
>> The white sauce is made from the boiling water with roux.
>>
>> I've also cooked them on the barbecue, whole, then sliced.
>>
>> Both ways are delicious!
>>
>> I just bought a package yesterday and plan to marinate them in a lemon
>> based marinade, probably with fresh rosemary. I want to try them on the
>> electric grill.
>>
>> How do others cook and serve these delightful morsels?
>>
> I have NEVER even seen them in the market, so they are something I
> order regularly in restaurants.

"OmManiPadmeOmelet" > wrote in message
...
>I normally serve these boiled (then separated with the membranes and fat
> removed) in a simple white sauce over scrambled eggs or bits of toast.
> The white sauce is made from the boiling water with roux.
>
> I've also cooked them on the barbecue, whole, then sliced.
>
> Both ways are delicious!
>
> I just bought a package yesterday and plan to marinate them in a lemon
> based marinade, probably with fresh rosemary. I want to try them on the
> electric grill.
>
> How do others cook and serve these delightful morsels?
>
> Cheers!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

Mom always served them breaded. I loved those things. Haven't seen them in
the store out here in 30 years.
Janet

On Sun, 09 Oct 2005 18:27:44 -0500, OmManiPadmeOmelet wrote:

> In article >,
> sf > wrote:
>
> > >
> > I have NEVER even seen them in the market, so they are something I
> > order regularly in restaurants.
>
> Really???
> They are available routinely at the local grocery store. :-)
> You might try a Mexican market if you have one localy.
>
I have carneseria just up the street, but it doesn't carry
sweetbreads.

> I'd ship you some, but it'd have to be overnighted using dry ice,
> and that could get pricey. <lol> This package was only $1.19 per lb.
>
Wow! Great initial price, but the cost of shipping would be too much.
I can get them for a very reasonable price at one of my regular dining
spots.

> I don't recall mom ever having trouble finding them when we lived in
> California? We lived in LA.

Maybe it's still easily available there. I dunno.

Actually, it's good that I can't get them because it's one of those
things I really like to order in restaurants. If I could get them and
they were something I made well at home, it would spoil the dining out
experience for me.

You know what they say... every cloud has a silver lining!

Many of the steakhouses on the CA central coast used to serve these, such as
F. McLintocks. I don't think they do so now, but they were readily available
in the markets when I lived there, 10 years ago or so.

I like to make them "picatta" style. I slice them lengthwise, so that they
are about 1/4 to 1/2 inch thick. I do not blanch them, and I do not bread
them, and I do not pick away any membranes or fat. In a hot cast-iron
skillet, saute them in butter with fresh-ground pepper, maybe with some
garlic if you are so inclined, until they are done through, browned on the
outside, and the butter is browned.

Remove the sweetbreads from the skillet, and add some lemon juice and
capers. Reduce until the sauce is thick as syrup. Put the sweetbreads back
into the pan to reheat and coat with the sauce, and then serve. Just
heavenly!

"OmManiPadmeOmelet" > wrote in message
...
>I normally serve these boiled (then separated with the membranes and fat
> removed) in a simple white sauce over scrambled eggs or bits of toast.
> The white sauce is made from the boiling water with roux.
>
> I've also cooked them on the barbecue, whole, then sliced.
>
> Both ways are delicious!
>
> I just bought a package yesterday and plan to marinate them in a lemon
> based marinade, probably with fresh rosemary. I want to try them on the
> electric grill.
>
> How do others cook and serve these delightful morsels?
>
> Cheers!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

On Sun, 9 Oct 2005 21:24:17 -0500, AL wrote:

> By the way, how do you prounce "sweetbreads" correctly? Like the way it is
> spelt?

Yes

On Sun, 9 Oct 2005 23:18:03 -0400, Nobody wrote:

> Many of the steakhouses on the CA central coast used to serve these, such as
> F. McLintocks. I don't think they do so now, but they were readily available
> in the markets when I lived there, 10 years ago or so.
>
> I like to make them "picatta" style. I slice them lengthwise, so that they
> are about 1/4 to 1/2 inch thick. I do not blanch them, and I do not bread
> them, and I do not pick away any membranes or fat. In a hot cast-iron
> skillet, saute them in butter with fresh-ground pepper, maybe with some
> garlic if you are so inclined, until they are done through, browned on the
> outside, and the butter is browned.
>
> Remove the sweetbreads from the skillet, and add some lemon juice and
> capers. Reduce until the sauce is thick as syrup. Put the sweetbreads back
> into the pan to reheat and coat with the sauce, and then serve. Just
> heavenly!

Mmmmm sounds good! I love chicken and veal picatta style, but I've
never considered or heard of sweetbreads made that way.

On Sun, 09 Oct 2005 17:00:06 -0500, OmManiPadmeOmelet
> wrote:

>I normally serve these boiled (then separated with the membranes and fat
>removed) in a simple white sauce over scrambled eggs or bits of toast.
>The white sauce is made from the boiling water with roux.
>
>I've also cooked them on the barbecue, whole, then sliced.
>
>Both ways are delicious!
>
>I just bought a package yesterday and plan to marinate them in a lemon
>based marinade, probably with fresh rosemary. I want to try them on the
>electric grill.
>
>How do others cook and serve these delightful morsels?
>
>Cheers!
>--
>Om.
>
I breadcrumb them, then fry them.

First I boil them, as you do, just long enough to make them firm. When
they've cooled, I separate them into pieces, about the size of medium
scallops. I don't remove all the membranes. They hold the meat
together, like sausage skins.

Then I flour, egg and breadcrumb them and fry them in a little butter
till breadcrumbs are golden.

Kathy

In article >, "AL" >
wrote:

> I've also never seen these in any store. I have them occasionally at a
> local restaurant, but they're rather expensive.
>
> By the way, how do you prounce "sweetbreads" correctly? Like the way it is
> spelt?
>

Yes, it's just "sweet breads".

Like I said, I only paid $1.19 per lb. for the package I got today.
Our local stores carry a large number of "organ" meats, and other odd
stuff during holidays. Sweetbreads, tripe and lengua are always
available. Unfortunately, tongue tends to be rather expensive. <G>

They sell WHOLE hogs heads during the holiday season as that is the
traditional meat for authentic tamales.

We have a very high hispanic population so that is probably why. ;-)

I'm betting if you asked around, you might be able to find them. They
are a comfort food for me. Mom made them quite a bit when I was growing
up and I still love them! We always ate them boiled in a white sauce and
served over toast bits or scrambled eggs, but we learned awhile ago that
they were also fantastic cooked whole on the barbecue and sliced.

I want to experiment with the electric grill now and have that package
marinating in the 'frige right now in a lemon and soy sauce based
marinade.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Janet Bostwick" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> >I normally serve these boiled (then separated with the membranes and fat
> > removed) in a simple white sauce over scrambled eggs or bits of toast.
> > The white sauce is made from the boiling water with roux.
> >
> > I've also cooked them on the barbecue, whole, then sliced.
> >
> > Both ways are delicious!
> >
> > I just bought a package yesterday and plan to marinate them in a lemon
> > based marinade, probably with fresh rosemary. I want to try them on the
> > electric grill.
> >
> > How do others cook and serve these delightful morsels?
> >
> > Cheers!
> > --
> > Om.
> >
> > "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> > Nicholson
>
> Mom always served them breaded. I loved those things. Haven't seen them in
> the store out here in 30 years.
> Janet
>
>

Where are you?
I am in central texas and can get them any time I want them, cheap. ;-d

I've never tried them breaded...
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
sf > wrote:

> On Sun, 09 Oct 2005 18:27:44 -0500, OmManiPadmeOmelet wrote:
>
> > In article >,
> > sf > wrote:
> >
> > > >
> > > I have NEVER even seen them in the market, so they are something I
> > > order regularly in restaurants.
> >
> > Really???
> > They are available routinely at the local grocery store. :-)
> > You might try a Mexican market if you have one localy.
> >
> I have carneseria just up the street, but it doesn't carry
> sweetbreads.

Ask them about ordering. :-)
The Mexican markets in our area are really good about that.
If they are out of chicken feet for instance, they can get them for me.
I also HATE split pigs feet! They will go to the trouble to order whole
ones for me if I ask, as long as I buy 25 lbs. <G> But, I love pigs feet
with beans so it's worth it to get that many.

I don't understand why so many stores split them! It creates tons of
bone slivers and I hate that. :-P I prefer them whole.

>
> > I'd ship you some, but it'd have to be overnighted using dry ice,
> > and that could get pricey. <lol> This package was only $1.19 per lb.
> >
> Wow! Great initial price, but the cost of shipping would be too much.
> I can get them for a very reasonable price at one of my regular dining
> spots.

See if your mexican market will order them. Seriously. :-)
Sometimes it only takes one request to get them to carry them on a
regular basis.

>
> > I don't recall mom ever having trouble finding them when we lived in
> > California? We lived in LA.
>
> Maybe it's still easily available there. I dunno.
>
> Actually, it's good that I can't get them because it's one of those
> things I really like to order in restaurants. If I could get them and
> they were something I made well at home, it would spoil the dining out
> experience for me.
>
> You know what they say... every cloud has a silver lining!

Ok... To each her own! <lol>
I just really like to have them when I want them, and they are easy to
prepare.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Nobody" > wrote:

> Many of the steakhouses on the CA central coast used to serve these, such as
> F. McLintocks. I don't think they do so now, but they were readily available
> in the markets when I lived there, 10 years ago or so.
>
> I like to make them "picatta" style. I slice them lengthwise, so that they
> are about 1/4 to 1/2 inch thick. I do not blanch them, and I do not bread
> them, and I do not pick away any membranes or fat. In a hot cast-iron
> skillet, saute them in butter with fresh-ground pepper, maybe with some
> garlic if you are so inclined, until they are done through, browned on the
> outside, and the butter is browned.
>
> Remove the sweetbreads from the skillet, and add some lemon juice and
> capers. Reduce until the sauce is thick as syrup. Put the sweetbreads back
> into the pan to reheat and coat with the sauce, and then serve. Just
> heavenly!


Damn, that sounds good! :-)
Do you slice them partially frozen to get an even thickness?

Do try them on a wood grill sometime, to the point where they are a nice
golden brown on the outside. OH so good!

We always used the boiling water to make the roux sauce as it was well
flavored.

Thanks!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
(Kathy in NZ) wrote:

> On Sun, 09 Oct 2005 17:00:06 -0500, OmManiPadmeOmelet
> > wrote:
>
> >I normally serve these boiled (then separated with the membranes and fat
> >removed) in a simple white sauce over scrambled eggs or bits of toast.
> >The white sauce is made from the boiling water with roux.
> >
> >I've also cooked them on the barbecue, whole, then sliced.
> >
> >Both ways are delicious!
> >
> >I just bought a package yesterday and plan to marinate them in a lemon
> >based marinade, probably with fresh rosemary. I want to try them on the
> >electric grill.
> >
> >How do others cook and serve these delightful morsels?
> >
> >Cheers!
> >--
> >Om.
> >
> I breadcrumb them, then fry them.
>
> First I boil them, as you do, just long enough to make them firm. When
> they've cooled, I separate them into pieces, about the size of medium
> scallops. I don't remove all the membranes. They hold the meat
> together, like sausage skins.
>
> Then I flour, egg and breadcrumb them and fry them in a little butter
> till breadcrumbs are golden.
>
> Kathy
>
>

I've never tried them breaded. :-)
Wonder how that would work with a fry baby?

Thanks!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"Janet Bostwick" > wrote in message
...
>
> "OmManiPadmeOmelet" > wrote in message
> ...
>>I normally serve these boiled (then separated with the membranes and fat
>> removed) in a simple white sauce over scrambled eggs or bits of toast.
>> The white sauce is made from the boiling water with roux.
>>
>> I've also cooked them on the barbecue, whole, then sliced.
>>
>> Both ways are delicious!
>>
>> I just bought a package yesterday and plan to marinate them in a lemon
>> based marinade, probably with fresh rosemary. I want to try them on the
>> electric grill.
>>
>> How do others cook and serve these delightful morsels?
>>
>> Cheers!
>> --
>> Om.
>>
>> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
>> Nicholson
>
> Mom always served them breaded. I loved those things. Haven't seen them
> in the store out here in 30 years.
> Janet
Yum! I'm going to have to check around to see if I can find some. Never
saw them where we moved from.

MoM

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "Janet Bostwick" > wrote:
snip
>> Mom always served them breaded. I loved those things. Haven't seen them
>> in
>> the store out here in 30 years.
>> Janet
>>
>>
>
> Where are you?
> I am in central texas and can get them any time I want them, cheap. ;-d
>
> I've never tried them breaded...
> --
> Om.
Idaho. Nothing is cheap here { We tend to get only very basic cuts of
meat, nothing suspicious. That goes for most foods.
J

In article >,
"Janet Bostwick" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > "Janet Bostwick" > wrote:
> snip
> >> Mom always served them breaded. I loved those things. Haven't seen them
> >> in
> >> the store out here in 30 years.
> >> Janet
> >>
> >>
> >
> > Where are you?
> > I am in central texas and can get them any time I want them, cheap. ;-d
> >
> > I've never tried them breaded...
> > --
> > Om.
> Idaho. Nothing is cheap here { We tend to get only very basic cuts of
> meat, nothing suspicious. That goes for most foods.
> J
>
>

There is plenty of room in Texas....... ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
snip
>> > Where are you?
>> > I am in central texas and can get them any time I want them, cheap. ;-d
>> >
>> > I've never tried them breaded...
>> > --
>> > Om.
>> Idaho. Nothing is cheap here { We tend to get only very basic cuts of
>> meat, nothing suspicious. That goes for most foods.
>> J
>>
>>
>
> There is plenty of room in Texas....... ;-)
> --
> Om.
Thank you. That's nice of you.
J

"Janet Bostwick" > wrote
>
> "OmManiPadmeOmelet" > wrote

>> There is plenty of room in Texas....... ;-)
>> --
>> Om.
> Thank you. That's nice of you.
> J

She's right, if everyone one the planet moved to Texas,
they'd fit with a few square feet of land each.

nancy

"Nancy Young" > wrote in message
...
>
> "Janet Bostwick" > wrote
>>
>> "OmManiPadmeOmelet" > wrote
>
>>> There is plenty of room in Texas....... ;-)
>>> --
>>> Om.
>> Thank you. That's nice of you.
>> J
>
> She's right, if everyone one the planet moved to Texas,
> they'd fit with a few square feet of land each.
>
> nancy
Standing on one foot or two?
J

On Mon, 10 Oct 2005 05:40:51 -0500, OmManiPadmeOmelet wrote:

> Do you slice them partially frozen to get an even thickness?

Have you ever pressed them?

In article >,
sf > wrote:

> On Mon, 10 Oct 2005 05:40:51 -0500, OmManiPadmeOmelet wrote:
>
> > Do you slice them partially frozen to get an even thickness?
>
> Have you ever pressed them?

No...
How does one do that?
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Sun, 09 Oct 2005 17:00:06 -0500, OmManiPadmeOmelet wrote:

> I normally serve these boiled (then separated with the membranes and fat
> removed) in a simple white sauce over scrambled eggs or bits of toast.
> The white sauce is made from the boiling water with roux.
>
> I've also cooked them on the barbecue, whole, then sliced.
>
> Both ways are delicious!
>
> I just bought a package yesterday and plan to marinate them in a lemon
> based marinade, probably with fresh rosemary. I want to try them on the
> electric grill.
>
Here's a variation for you....

Pisto's Barbecued Sweetbreads Recipe

Ask your butcher for some nice veal sweetbreads - they are the best.

Trim the silver and poach the sweetbreads in water with a little salt
and vinegar for 45 minutes. Peel off the outer membrane and break the
meat into pieces about the size of an egg. Skewer them alternating
with slices of onions and bay leaf. Brush with olive oil (or butter)
then season with salt and pepper. Grill till crisp on the outside,
being careful not to burn them. They cook pretty fast. Finish with a
garlic vinaigrette - fantastic

In article >,
sf > wrote:

> On Sun, 09 Oct 2005 17:00:06 -0500, OmManiPadmeOmelet wrote:
>
> > I normally serve these boiled (then separated with the membranes and fat
> > removed) in a simple white sauce over scrambled eggs or bits of toast.
> > The white sauce is made from the boiling water with roux.
> >
> > I've also cooked them on the barbecue, whole, then sliced.
> >
> > Both ways are delicious!
> >
> > I just bought a package yesterday and plan to marinate them in a lemon
> > based marinade, probably with fresh rosemary. I want to try them on the
> > electric grill.
> >
> Here's a variation for you....
>
> Pisto's Barbecued Sweetbreads Recipe
>
> Ask your butcher for some nice veal sweetbreads - they are the best.
>
> Trim the silver and poach the sweetbreads in water with a little salt
> and vinegar for 45 minutes. Peel off the outer membrane and break the
> meat into pieces about the size of an egg. Skewer them alternating
> with slices of onions and bay leaf. Brush with olive oil (or butter)
> then season with salt and pepper. Grill till crisp on the outside,
> being careful not to burn them. They cook pretty fast. Finish with a
> garlic vinaigrette - fantastic
>
>

That sounds good! :-)
AFAIK, all sweetbreads are from veal (as long as they are beef
sweetbreads). They are the thymus gland and that gland goes away as an
animal ages?
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Did you find this recipe on the net? It looks good...


Breaded sweetbreads with artichokes
ANIMELLE IN PANGRATTATO CON CARCIOFI

Ingredients:
4 Tbs. white bread crumbs
2 beaten eggs
salt , pepper
6 Tbs. butter
1 1/2 lb. sweetbreads
8 baby artichokes
2 garlic cloves
1 tsp. olive oil
1 sprig minced parsley

Sift the bread crumbs. Beat the eggs in a bowl together with salt
pepper, and 1 tsp. oil. Blanch the sweetbreads. Cut them in equal
pieces, dust with flour, immerse them in egg and then bread crumbs In
a very hot pan, fry the sweetbreads in 4 Tbs. of butter, drain on
paper towels and arrange on pre-heated platter. Clean the artichokes,
cut them in quarters and put in a saucepan with a little oil, 2 garlic
cloves, parsley, salt, pepper. Cover the saucepan, cook over medium
heat for 6-7 minutes. Remove from heat, add the remaining butter, stir
and pour on top of the sweetbreads. Serve immediately

On Mon, 10 Oct 2005 11:35:44 -0500, OmManiPadmeOmelet wrote:

> In article >,
> sf > wrote:
>
> > On Mon, 10 Oct 2005 05:40:51 -0500, OmManiPadmeOmelet wrote:
> >
> > > Do you slice them partially frozen to get an even thickness?
> >
> > Have you ever pressed them?
>
> No...
> How does one do that?

Here you go!
http://www.cheftalk.com/content/disp...4&type=article
http://www.emerils.com/recipes/by_na..._version2.html

I thought the weight was heavier and pressing time was longer... but I
learned something too.

"sf" > ha scritto nel messaggio
...
>
> Did you find this recipe on the net? It looks good...
>
>
> Breaded sweetbreads with artichokes
> ANIMELLE IN PANGRATTATO CON CARCIOFI

This is a roman recipe!!!!!! Sf how do you know it?

--
cheers
Pandora
>
> Ingredients:
> 4 Tbs. white bread crumbs
> 2 beaten eggs
> salt , pepper
> 6 Tbs. butter
> 1 1/2 lb. sweetbreads
> 8 baby artichokes
> 2 garlic cloves
> 1 tsp. olive oil
> 1 sprig minced parsley
>
> Sift the bread crumbs. Beat the eggs in a bowl together with salt
> pepper, and 1 tsp. oil. Blanch the sweetbreads. Cut them in equal
> pieces, dust with flour, immerse them in egg and then bread crumbs In
> a very hot pan, fry the sweetbreads in 4 Tbs. of butter, drain on
> paper towels and arrange on pre-heated platter. Clean the artichokes,
> cut them in quarters and put in a saucepan with a little oil, 2 garlic
> cloves, parsley, salt, pepper. Cover the saucepan, cook over medium
> heat for 6-7 minutes. Remove from heat, add the remaining butter, stir
> and pour on top of the sweetbreads. Serve immediately

On Mon, 10 Oct 2005 20:31:39 +0200, Pandora wrote:

>
> "sf" > ha scritto nel messaggio
> ...
> >
> > Did you find this recipe on the net? It looks good...
> >
> >
> > Breaded sweetbreads with artichokes
> > ANIMELLE IN PANGRATTATO CON CARCIOFI
>
> This is a roman recipe!!!!!! Sf how do you know it?


I literally stumbled across it and it looked really good! Now,
I'm inspired to ask my mexican market if they can order some for me.

In article >,
sf > wrote:

> On Mon, 10 Oct 2005 20:31:39 +0200, Pandora wrote:
>
> >
> > "sf" > ha scritto nel messaggio
> > ...
> > >
> > > Did you find this recipe on the net? It looks good...
> > >
> > >
> > > Breaded sweetbreads with artichokes
> > > ANIMELLE IN PANGRATTATO CON CARCIOFI
> >
> > This is a roman recipe!!!!!! Sf how do you know it?
>
>
> I literally stumbled across it and it looked really good! Now,
> I'm inspired to ask my mexican market if they can order some for me.

<lol> I don't blame you!

That recipe looks fantastic and I'll be storing it in my recipe archives.

Thanks for posting it!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
sf > wrote:

> On Mon, 10 Oct 2005 11:35:44 -0500, OmManiPadmeOmelet wrote:
>
> > In article >,
> > sf > wrote:
> >
> > > On Mon, 10 Oct 2005 05:40:51 -0500, OmManiPadmeOmelet wrote:
> > >
> > > > Do you slice them partially frozen to get an even thickness?
> > >
> > > Have you ever pressed them?
> >
> > No...
> > How does one do that?
>
> Here you go!
> http://www.cheftalk.com/content/disp...4&type=article
> http://www.emerils.com/recipes/by_na..._version2.html
>
> I thought the weight was heavier and pressing time was longer... but I
> learned something too.
>
>

Ok, I see!
I was trying to figure out why they were pressed, now I know!

Cool, thanks!!!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

No; I find that they are firm enough right out of the package. Of course,
having a very sharp knife helps here.

I used to eat calf brains the same way, years ago. It's been a long time,
but I recall that they had a very similar flavor to sweetbreads.

Grilled sounds great, too, although I haven't tried that myself.


"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "Nobody" > wrote:
>
>> Many of the steakhouses on the CA central coast used to serve these, such
>> as
>> F. McLintocks. I don't think they do so now, but they were readily
>> available
>> in the markets when I lived there, 10 years ago or so.
>>
>> I like to make them "picatta" style. I slice them lengthwise, so that
>> they
>> are about 1/4 to 1/2 inch thick. I do not blanch them, and I do not bread
>> them, and I do not pick away any membranes or fat. In a hot cast-iron
>> skillet, saute them in butter with fresh-ground pepper, maybe with some
>> garlic if you are so inclined, until they are done through, browned on
>> the
>> outside, and the butter is browned.
>>
>> Remove the sweetbreads from the skillet, and add some lemon juice and
>> capers. Reduce until the sauce is thick as syrup. Put the sweetbreads
>> back
>> into the pan to reheat and coat with the sauce, and then serve. Just
>> heavenly!
>
>
> Damn, that sounds good! :-)
> Do you slice them partially frozen to get an even thickness?
>
> Do try them on a wood grill sometime, to the point where they are a nice
> golden brown on the outside. OH so good!
>
> We always used the boiling water to make the roux sauce as it was well
> flavored.
>
> Thanks!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

In article >,
"Nobody" > wrote:

> No; I find that they are firm enough right out of the package. Of course,
> having a very sharp knife helps here.
>
> I used to eat calf brains the same way, years ago. It's been a long time,
> but I recall that they had a very similar flavor to sweetbreads.
>
> Grilled sounds great, too, although I haven't tried that myself.

I would not eat brains on a bet. ;-)
A great way to get a pryon disease...

I grilled them whole this morning in the electric grill after marinating
them overnight, then cut them into bite sized pieces and added some
additional seasoning.

They were good, but I'll skip the lemon in the marinade next time. It
was not complimentary!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> In article >,
> "Nobody" > wrote:
>
>
>>No; I find that they are firm enough right out of the package. Of course,
>>having a very sharp knife helps here.
>>
>>I used to eat calf brains the same way, years ago. It's been a long time,
>>but I recall that they had a very similar flavor to sweetbreads.
>>
>>Grilled sounds great, too, although I haven't tried that myself.
>
>
> I would not eat brains on a bet. ;-)
> A great way to get a pryon disease...

Just a gentle correction it's *prion* not pryon but we all know what you
mean Here's a good link for those interested
http://www-micro.msb.le.ac.uk/3035/prions.html

I've been following this thread with interest as I didn't even know what
sweetbreads were until I googled. While they sound interesting, I think
we'll pass. AFAIK we have never eaten brain or at least I know I
haven't but like you my concern would be prion diseases.
>
> I grilled them whole this morning in the electric grill after marinating
> them overnight, then cut them into bite sized pieces and added some
> additional seasoning.
>
> They were good, but I'll skip the lemon in the marinade next time. It
> was not complimentary!

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "Nobody" > wrote:
>
>> No; I find that they are firm enough right out of the package. Of course,
>> having a very sharp knife helps here.
>>
>> I used to eat calf brains the same way, years ago. It's been a long time,
>> but I recall that they had a very similar flavor to sweetbreads.
>>
>> Grilled sounds great, too, although I haven't tried that myself.
>
> I would not eat brains on a bet. ;-)
> A great way to get a pryon disease...
>
> I grilled them whole this morning in the electric grill after marinating
> them overnight, then cut them into bite sized pieces and added some
> additional seasoning.
>
> They were good, but I'll skip the lemon in the marinade next time. It
> was not complimentary!
> --
> Om.
I just went to our local butcher shop and was told she would have some for
me by Friday. Yay!

My stupidmarket said to check the abbatoires. eewww. But I will.

MoM

In article >,
~patches~ > wrote:

> OmManiPadmeOmelet wrote:
>
> > In article >,
> > "Nobody" > wrote:
> >
> >
> >>No; I find that they are firm enough right out of the package. Of course,
> >>having a very sharp knife helps here.
> >>
> >>I used to eat calf brains the same way, years ago. It's been a long time,
> >>but I recall that they had a very similar flavor to sweetbreads.
> >>
> >>Grilled sounds great, too, although I haven't tried that myself.
> >
> >
> > I would not eat brains on a bet. ;-)
> > A great way to get a pryon disease...
>
> Just a gentle correction it's *prion* not pryon but we all know what you
> mean Here's a good link for those interested
> http://www-micro.msb.le.ac.uk/3035/prions.html

So solly. <lol>
Thanks for the _polite_ spelling flame! ;-)

>
> I've been following this thread with interest as I didn't even know what
> sweetbreads were until I googled. While they sound interesting, I think
> we'll pass. AFAIK we have never eaten brain or at least I know I
> haven't but like you my concern would be prion diseases.

They are Thymus, and you don't know what you are missing... but that's
more for me! :-D

Even Mothra likes them, and she is a snob.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article <1129054117.badce3daaff15b653b6d864c76be706c@teran ews>,
"MoM" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > "Nobody" > wrote:
> >
> >> No; I find that they are firm enough right out of the package. Of course,
> >> having a very sharp knife helps here.
> >>
> >> I used to eat calf brains the same way, years ago. It's been a long time,
> >> but I recall that they had a very similar flavor to sweetbreads.
> >>
> >> Grilled sounds great, too, although I haven't tried that myself.
> >
> > I would not eat brains on a bet. ;-)
> > A great way to get a pryon disease...
> >
> > I grilled them whole this morning in the electric grill after marinating
> > them overnight, then cut them into bite sized pieces and added some
> > additional seasoning.
> >
> > They were good, but I'll skip the lemon in the marinade next time. It
> > was not complimentary!
> > --
> > Om.
> I just went to our local butcher shop and was told she would have some for
> me by Friday. Yay!
>
> My stupidmarket said to check the abbatoires. eewww. But I will.
>
> MoM
>
>

<giggles>
Good hunting!!! :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article <1129054117.badce3daaff15b653b6d864c76be706c@teran ews>,
> "MoM" > wrote:
>
>> "OmManiPadmeOmelet" > wrote in message
>> ...
>> > In article >,
>> > "Nobody" > wrote:
>> >
>> >> No; I find that they are firm enough right out of the package. Of
>> >> course,
>> >> having a very sharp knife helps here.
>> >>
>> >> I used to eat calf brains the same way, years ago. It's been a long
>> >> time,
>> >> but I recall that they had a very similar flavor to sweetbreads.
>> >>
>> >> Grilled sounds great, too, although I haven't tried that myself.
>> >
>> > I would not eat brains on a bet. ;-)
>> > A great way to get a pryon disease...
>> >
>> > I grilled them whole this morning in the electric grill after
>> > marinating
>> > them overnight, then cut them into bite sized pieces and added some
>> > additional seasoning.
>> >
>> > They were good, but I'll skip the lemon in the marinade next time. It
>> > was not complimentary!
>> > --
>> > Om.
>> I just went to our local butcher shop and was told she would have some
>> for
>> me by Friday. Yay!
>>
>> My stupidmarket said to check the abbatoires. eewww. But I will.
>>
>> MoM
>>
>>
>
> <giggles>
> Good hunting!!! :-)
> --
> Om.
>
Do you know how hard it is to find an abbatoir?? Sheesh!

"~patches~" > wrote in message
...
> OmManiPadmeOmelet wrote:
>
>> In article >,
>> "Nobody" > wrote:
>>
>>
>>>No; I find that they are firm enough right out of the package. Of course,
>>>having a very sharp knife helps here.
>>>
>>>I used to eat calf brains the same way, years ago. It's been a long time,
>>>but I recall that they had a very similar flavor to sweetbreads.
>>>
>>>Grilled sounds great, too, although I haven't tried that myself.
>>
>>
>> I would not eat brains on a bet. ;-)
>> A great way to get a pryon disease...
>
> Just a gentle correction it's *prion* not pryon but we all know what you
> mean Here's a good link for those interested
> http://www-micro.msb.le.ac.uk/3035/prions.html
>
> I've been following this thread with interest as I didn't even know what
> sweetbreads were until I googled. While they sound interesting, I think
> we'll pass. AFAIK we have never eaten brain or at least I know I haven't
> but like you my concern would be prion diseases.
>>
Brains wouldn't bother me. The incidents of prion disease is so low and the
mad cow scare just so much scare in Canada that it wouldn't deter me.

MoM

In article <1129057250.9e717a5de5b99bb3c66ae36cc406519e@teran ews>,
"MoM" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article <1129054117.badce3daaff15b653b6d864c76be706c@teran ews>,
> > "MoM" > wrote:
> >
> >> "OmManiPadmeOmelet" > wrote in message
> >> ...
> >> > In article >,
> >> > "Nobody" > wrote:
> >> >
> >> >> No; I find that they are firm enough right out of the package. Of
> >> >> course,
> >> >> having a very sharp knife helps here.
> >> >>
> >> >> I used to eat calf brains the same way, years ago. It's been a long
> >> >> time,
> >> >> but I recall that they had a very similar flavor to sweetbreads.
> >> >>
> >> >> Grilled sounds great, too, although I haven't tried that myself.
> >> >
> >> > I would not eat brains on a bet. ;-)
> >> > A great way to get a pryon disease...
> >> >
> >> > I grilled them whole this morning in the electric grill after
> >> > marinating
> >> > them overnight, then cut them into bite sized pieces and added some
> >> > additional seasoning.
> >> >
> >> > They were good, but I'll skip the lemon in the marinade next time. It
> >> > was not complimentary!
> >> > --
> >> > Om.
> >> I just went to our local butcher shop and was told she would have some
> >> for
> >> me by Friday. Yay!
> >>
> >> My stupidmarket said to check the abbatoires. eewww. But I will.
> >>
> >> MoM
> >>
> >>
> >
> > <giggles>
> > Good hunting!!! :-)
> > --
> > Om.
> >
> Do you know how hard it is to find an abbatoir?? Sheesh!
>
>

Yellow pages? :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson