Sweetbread recipes.

Now technically, what is "sweetbread"?

It is the thymus gland of a calf.

Once the crown of supper parties.

Curb your enthusiasm these days.

Here we are:

Demonstration:

Why it's a delicacy:

a reply to: halfoldman

Thymus is Bries and not the testicles, just in case a reader thinks that from the video title. Kalbsbries = Calf Thymus.

I had it once, it's not something I would order again. I like the sweetness of calf meat but Bries is a bit too much for me.

a reply to: TDDAgain

Thanks, yes it's a separate gland found only in calves (even adult cows lose it), around the neck area, methinks.

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.

It's probably no longer really common.

I mean even for regular meat-eaters, there's been a major shift from prizing organ meats, to eating only muscle meat.

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.

Just like at the Chinese restaurant - a Rock Fish.

If you eat the eyeballs, it's very good luck, and great for the skin.

Many nights I couldn't do it.

Now I did it, maybe the mistaken reason.

We all better toughen up; there's hard times ahead.

Your carbs - get the snacking started:

Crossing the border - what's the white stuff?
Oh it's flour.

What's the green stuff?
That's Origanum.

Flip you're so boring, what shall we do?

Yeah - let's make a pizza!

"Passover comedian":

a reply to: TDDAgain


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.



R.I.P. Jay.

You are sorely missed&pleasantly remembered .



youtu.be...

originally posted by: halfoldman
Now technically, what is "sweetbread"?

It is the thymus gland of a calf.

Once the crown of supper parties.

Curb your enthusiasm these days.

Here we are:

Hannibal Lecter has a different take on sweetbreads.

Hannibal Lecter?

It eats the grass with bovine kin.

Or else it gets the prod again.