[Sca-cooks] OOP Bugs was:International recipe site

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Phlip:
>Ene bichizh ogsen baina shuu...
>
>>  > I wonder if that's the right word. What is the
>>  > brass of the animals? I ask only because it
>>  > sounds good, but brass is kind of hard on the
>>  > teeth.
>>
>>  Swedish "bräss": English "thymus"?
>>
>>  UlfR
>
>OK- that would work- it would translate into "sweetbreads" in English.
>Occasionally eaten, but generally unknown in the US- part of the "icky"
>bits....

Yeah, they're icky, they have a weird texture, 
they have weird gelatinous membranes that need to 
be removed. But ya know what? Don't kill an 
animal if you're not gonna eat it, okay? (Also 
they're high in cholesterol, I believe, and no, I 
am not lecturing Phlip on this; I know how she 
feels about it.)

But they're good blanched whole, then trimmed, 
cooled, sliced and recooked. Basically like 
brains as far as preparation and presentation go, 
and somewhat similar in flavor, too, but firmer 
in texture. Very rich.

There used to be a chef named Brian Halloran who 
split his time between the kitchens of 
Locke-Ober's in Boston and a little 
transplanted/restored English manor house 
restaurant in Newport, RI, the Clarke-Cook House, 
who used to make a fricassee of sweetbreads and 
lobster that I'll never forget, but my favorite 
is still the very basic char-grilled 
slices/chunks common all around South America.

Adamantius