Wednesday, September 5, 2007


Okay, so I don't know how you feel about dining on the thymus glands of calves but my previous experience with sweetbreads was not positive. I won't go into the details but, believe me, if I hadn't needed to take a bite of My Beloved's dinner at the Baker Street Bistro in order to describe it to you, I wouldn't have.

And, I'd have made an important life mistake!

Prepared by rolling the sweetbreads in a little seasoned flour and sauteeing them to delightful crispiness outside and tender, mild moistness inside, these sweetbreads were a far cry from the ones that turned me off to this menu choice early in my life. Served over fresh spinach with tiny onions and a bacon reduction with chunks of the bacon left in, this was a memorable and delicious dish. I may have even experienced entree envy despite the excellence of my own dinner. As the youth of today are wont to exclaim when they really, really like something, "Sweeeeeeeet!"


Blogger Dagny said...

I don't know why I didn't comment on this one before. Technical difficulty I believe.

When I think of sweetbreads, I always think of my mother. She likes organs and stuff. She spent years trying to convince me that escargot are great. Now I must admit they are thanks to the folks at the Hotel Mac. (They serve them in mushroom caps. Swimming in garlicky butter goodness.) So now I am inclined to believe that she may be right about sweetbreads as well. But I still think she's wrong about chitlins since I've smelled and tasted those.

Monday, September 10, 2007  
Blogger Zoomie said...

Dagny, I find there are sweetbreads and then there are sweeeeetbreads! Look for the ones prepared like MB's were - they were great! - but I've had some that more closely resembled the chitlins! Eeek!

Monday, September 10, 2007  

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