Sweetbreads

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Janet Bostwick" <[email hidden]> wrote

Quoted message said:

"OmManiPadmeOmelet" <[email hidden]> wrote

Quoted message said:

Quoted message said:

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

OmManiPadmeOmelet said:

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

Have you ever pressed them?

In article <[email hidden]>,

sf said:

OmManiPadmeOmelet said:

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-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

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 <[email hidden]>,

sf said:

OmManiPadmeOmelet said:

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-[censored]." -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

OmManiPadmeOmelet said:

In article <[email hidden]>,

sf said:

OmManiPadmeOmelet said:

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/display.cfm?articleid=124&type=article
http://www.emerils.com/recipes/by_name/preparing_sweetbreads_version2.html

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

🙂

"sf" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

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

Quoted message said:

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

Pandora said:

"sf" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

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 <[email hidden]>,

sf said:

Pandora said:

"sf" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

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-[censored]." -Jack Nicholson

In article <[email hidden]>,

sf said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

sf said:

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/display.cfm?articleid=124&type=article
http://www.emerils.com/recipes/by_name/preparing_sweetbreads_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-[censored]." -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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Nobody said:

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-[censored]." -Jack
Nicholson

In article <[email hidden]>,

Nobody said:

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-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

Nobody said:

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.

Quoted message said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Nobody said:

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 <[email hidden]>,

~patches~ said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Nobody said:

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! ;-)

Quoted message said:

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-[censored]." -Jack Nicholson

In article <1129054117.badce3daaff15b653b6d864c76be706c@teranews>,

MoM said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Nobody said:

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-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <1129054117.badce3daaff15b653b6d864c76be706c@teranews>,

MoM said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Nobody" <[email hidden]> 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~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Nobody said:

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.

Quoted message said:

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@teranews>,

MoM said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <1129054117.badce3daaff15b653b6d864c76be706c@teranews>,

MoM said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...
> In article <[email hidden]>,
> "Nobody" <[email hidden]> 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-[censored]." -Jack Nicholson