Sweetbreads new york city

Sarrazin with genuine surprise at the inquiry. He conceded that while he has been a sweetbread fan for years, he had never stopped to think about what they were. Stanley Lobel, who with his brothers owns LobelBrothers Prime meats, the famous butcher shop on Madison Avenue at 82d Street, was equally in the dark.

Lobel said. According to the World Encyclopedia of Food by L. Patrick Coyle Facts on File Inc. In the United States, said Dr. Kathy Earnest-Koons, a staff pathologist with the New York State College of Veterinary Medicine at Cornell University, sweetbreads are almost exclusively the thymus, which is a gland in the throat and chest cavity of young animals that helps fight disease. After the animal is about six months old, the thymus disappears, which is why sweetbreads are available only in calves, lambs and kids.

What adds to the confusion about just what sweetbreads are, according to Mr. Coyle, is that the thymus comes from the butcher in two distinct parts: an irregularly shaped section, the ''throat sweetbread,'' and a round section, the ''heart sweetbread. The heart sweetbread is the larger and rounder of the two, and resembles a man's fist. It is considered the better cut because it is more regularly shaped and contains less fat.

Who and why someone decided to call these ''sweetbreads'' is unclear. Nach Waxman, owner of Kitchen, Arts and Letters, a bookstore at Lexington Avenue at 93d Street that specializes in culinary matters, said several dictionaries report that the first references to the term appeared in England in , but there is no clear indication why. The word bread, Mr.

Waxman said, used to be another name for morsel. But all of this intrigue provides little comfort to the uninitiated, who might sincerely like to fry up some sweetbreads but do not know where to start. For one thing, not all butchers carry sweetbreads. Disagreements abound about just what is required for the preparation of sweetbreads and just how complicated a task it is.

The classic French technique calls for soaking the sweetbreads to help rid them of blood. Then they must be blanched and their tough outer membrane removed. A number of butchers sell sweetbreads frozen with the membranes already removed. Congee offers frog prepared in an assortment of dishes including: frog porridge, frog and snail porridge, frog and abalone porridge, frog with ginger and scallions, frog with chives, deep fried frog and steamed chicken and frog. Diners at Amazing 66 was chose between steamed frog, frog casserole, frog porridge and snail and frog porridge,.

There is the Hot Tongue Platter which is beef tongue served topped with sweet and sour gravy as well as potato pancakes, cole slaw and vegetables. Bizarre Foods in New York City. Also if you're a little squeamish shouldn't be, sweetbreads aren't an organ, they're a gland, and as such are less challenging than say a sauteed veal kidney which you should get involved with after falling in love with sweetbreads try them at Hearth where they're served alongside a beautifully braised piece of veal breast.

It's a small portion and somehow the juxtaposition enlivens the breast and mediates the bread. Great dish. You shouldn't eat grouse and woodcock, venison, a quail and dove pate, abalone and oysters, caviar, calf sweetbreads, kidneys, liver, and ducks all during the same week with several cases of wine. That's a health tip. Oh yeah, that ought to make the squeamish feel a lot better.

My mailbox is full. You may contact me via worldtable. I had a great prepration of sweatbreads at Montrachet a couple of weeks ago. Crispy, moist, generous, rich, delicious See menu at Menu. I get to write about my new favorite food obsession for my first-ever egullet post. I had the ones at Babbo--they were pretty good, but after having them at Aquavit, and at a few places in New Orleans the week before they seem obsessed with the darned things down there!?

Also, the entree portion only had three little, uh, gland-pieces. Is there a technical name for "chunks of thymus glands"? I wonder what a typical serving size is Anyway, I'd highly recommend the sweetbread, lobster, sausage entree at Aquavit.

It's not all tossed together like a salad--rather, the mulitple sausage, gland and lobster bits are presented rather nicely and simply on their own, scattered on the plate. And the portion was surprisingly large. The real question is and I'll pose it some day, once I get used to how message boards work and where the question should go and all that , how to prepare sweetbreads at home? I'm determined. Maybe a NY sweetbreads potluck? I love some of the search engine results I get when Googling eGullet.

I was checking to see if we had an existing topic on cooking sweetbreads at home and this snippet came up: " Does anybody remember if we've discussed 1 cooking sweetbreads at home, and 2 where to buy sweetbreads in NYC for the purposes of cooking them at home?

She'll Fed Ex them to you. It's worth the trouble. PM me if you want to get in touch with her. I loved the sweetbreads at Casa Momo. I recall, they were served with an assertive garnish. I'm hard pressed to even remember where I've had them recently. B was quick to respond "Daniel," when I asked her where she'd had the best sweetbreads.

I didn't have them at hearth, but someone else at my table did and they were very good. Thanks for all your suggestions.

Well, I haven't done much research on the cooking-sweetbreads-at-home idea. There's a little bit of info in J. Child, re: having to soak them for hours and having to be very careful about the membrane, etc. And I have called Lobel's and they say "yeah, of course, we sell them" but require 24 hours' notice. But that's as far as I've gotten. Now this Fedex situation, Ned, sounds like a fair deal to me! I'll try to make them sooner or later, but feel like I should try more good expressions of what they can and should be before I go through all the trouble I really enjoy the sweetbreads at Landmarc west broadway.

They have been reviewed a couple a couple of times on these boards. They are served crispy over greenbeans with a light horseradish sauce. On of my favorite dishes as a kid was a sweetbreads dish my mom would make on Fridays for Sabbath dinner.

She would simply saute sweetbreads in a pan, add some stock, peas and pearl onions, simmer for a bit and spoon the mixture into the Pepperidge Farms puff pastry shells that are sold frozen in supermarkets.

I have had a love for sweetbreads ever since. Union Pacific's crispy sweetbreads are always a winner- one of the best things there. They are always cooked perfectly, and served piping hot - which I think is the key to great sweetbreads! The gland from a young calf can be sublime, prepared, sliced, and sauteed in butter with a simple sauce. There is a creamy flavour and almost starchy texture from the smooth organ. It is definitely worth the effort of preparation, but something to do on occaision.

Sweetbreads in NY Bread. Share More sharing options Followers 0. Prev 1 2 Next Page 1 of 2. Recommended Posts. Stone Posted June 26, Posted June 26, Link to comment Share on other sites More sharing options Fat Guy Posted June 26, There is a thread on Pennsylvania board also on sweetbreads-.

Suzanne F Posted June 26, Posted June 27, Good luck. Jim Harrison from "Off to the Side". Stone Posted June 27, Topic Starter. Well, I do love a lively breast. Bux Posted June 27, Also if you're a little squeamish shouldn't be, sweetbreads aren't an organ, they're a gland,. Cornellrob Posted June 27,