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sweetbreads and tongues

Discussion in 'Cookery' started by inky, Jan 4, 2011.

  1. inky

    inky Lead commenter

    Sweetbreads are not testlcles - let's get that straight to begin with.
    I love both SBs and tongue, the latter from ox, lamb and pig. Have people become more squeamish about which bits of animal they eat or was I just from a thrifty 'use it all' family?
     
  2. inky

    inky Lead commenter

    Sweetbreads are not testlcles - let's get that straight to begin with.
    I love both SBs and tongue, the latter from ox, lamb and pig. Have people become more squeamish about which bits of animal they eat or was I just from a thrifty 'use it all' family?
     
  3. We ate anything - but never sweetbreads - and I am afraid I bawk at tongue, too.
    I am not a big meat eater anyway, never was (I was the weird kid who wanted veg).

     
  4. modelmaker

    modelmaker Occasional commenter

    That's a shame. I was going to offer you a recipe where we could combine my sweetbreads with your tongue.
    I have to confess I have never tasted sweetbreads myself but in a French hotel one year my daughter chose sweetbreads and said her meal was delicious.
    I have cooked ox tongue a few times on the rare occasions its been available. Although it was ok, I think it's a meat you have to learn how to get the best from, yet the rarity prevented me from doing so. I often buy tongue from the deli counter as a cold meat though and I absolutely love it.
    Do you have a recipe you can post?
     
  5. I used to work in a restaurant that served sweetbreads cooked in a creamy sauce with cherry tomatoes (if I remember correctly). They were delicious, but I have never had the since. I was forever explainining to customers what they were (lamb thymus glands).
     
  6. henriette

    henriette New commenter

    There is a restaurant in Wells (Somerset) that does a fab plate of "offal": sweetbreads, kidney and a slice of liver last time I went (all lamb).
    I grew up eating pressed ox tongue (from the butcher) in sandwiches and with salad for supper, and while I am OK to eat brawn or coppa, I don't like the French equivalent : museau - don't know why!
    Tripe, on the other hand ------------ yuck !
     
  7. nick909

    nick909 Lead commenter

    Mmmmm....offal...
    Nicest thing I've done with offal recently was a Korean style stir-fry with a pig's heart. Delicious.
    Made a brawn with half a pig's head and a couple of trotters a few months back as well.
    Got some lamb hearts which I'm planning to stuff, a la Fergus Henderson, probably over the weekend.
    Which reminds me, no offal lover should be without this tremendous book:
    http://www.amazon.co.uk/Nose-Tail-Eating-British-Cooking/dp/0747572577
    I want to cook absolutely everything in it. Stuffed spleen, anyone??

     
  8. inky

    inky Lead commenter

    Thank you very much, nick. Only do it if you aren't pressed for time!
    I tend to go down the flour, butter-fried and lemon juice route but I'd like to try domething different.
    Ground fennel seeds are wondeful. We used them yesterday when we cooked [yet again] Maddhur Jaffrey's Kashmiri rogan josh. Such a lovely flavour.
    Thanks again X
     
  9. LOL - I want to do a roundtrip of the UK and visit every Cookery poster [​IMG]
     

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