What are you cooking today.

[xraycer]

Intestines?

 

[chefwill]

Intestines?

Nope.....1 hint....this food has quite possibly the most misleading name youll ever encounter

 

[Oddball]

They look like something we used to eat in France. Are these Sweetbreads?

 

[chefwill]

They look like something we used to eat in France. Are these Sweetbreads?

Ding ding!!!winner winner!!!

 

[chefwill]

Dinner specials

 

[Oddball]

I'm in AL. The closest thing to foie gras we can get here is souse. Thank goodness for on-line shopping.

 

[xraycer]

Hmm I've always thought sweetbread was brain.

 

[chefwill]

Torchon time

 

[chefwill]

foie gras cleaned up and wrapped in cheesecloth ready to be cured


I'll provide you my mailing address for when they're ready - Oddball

 

[pops]

nope, not calves brain.
Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or the pancreas (also called heart, stomach, or bellysweetbread), especially of calf (ris de veau) and lamb (ris d'agneau), and, less commonly, of beef and pork.