Although Europeans (on special occasions) struggle to get "sweetbreads" in some countries, I see no evidence that it's actually illegal, but you got
to know your butcher really well.
a reply to: halfoldman
I eat meat very seldom because of that. In my family we had hunters, so I know to use the whole animal, as much as possible. Internals. And I tried
them all but it's not for me. So I am conscious about only eating muscle meat and cut back because of it.
And even though it sounds like an excuse, due to how I perceive senses Synesthesia, many senses, especially the taste, touch and smell senses are
irritated and overloaded very quickly. That's why I can smell a fresh cut cucumber downwind from ten meters away. And can not eat certain foods even
though I like the taste but the consistency and chewing feeling.
Like eating tripe. Makes me gag.
edit on 9.4.2023 by TDDAgain because: (no reason given)
Gotta have that texture differentiation.
I've has them this way since I was a young boy.
My father and his friend(recently passed via widowmaker infraction)made them exactly like this.(minus the beef tallow..great idea)
Tony sacharens seasoning.
The crisp is soo very important for me, same with fried oysters.
I dont do tripe and barbacoa with just a little unrenderd fats.
I very recently started purchasing my own beef cheek.
NO seasoning at all, in an AROMA Professional multi-cooker.
9hr slowcook before bed on Saturdays.
..my alarm clock Sundays is olfactory stimulation.
..not auditory.
It's way way cheaper too.
An olfactory based awaking device/apparatus would be very interesting.