Comments on: Grilled Sweetbreads, an intro to Offal

By: Charles

Charles — Sun, 29 May 2011 13:56:06 +0000

I was about eight or nine years old and a fussy eater at that point when on a days visit to one of my aunts, her husband asked if I’d like cutlets for lunch.
I said yes, as mince meat cutlets were one of my favourites.
Sure enough I enjoyed the lunch, even though it wasn’t quite like my mothers offering, slightly smoother, a fleshy veal escalope (another favourite, I told you I was fussy) texture as opposed to the mince type.
It wasn’t until after lunch and my comment that it was even better than my mum’s preparation that my uncle told me we’d been eating bread crumbed sweetbread cutlets.
He was a scaly wag of the first degree.
These days as ofal, sweetbread are next to impossible to obtain, so I do have some withdrawal symptoms creeping in.

By: Greek Easter v.2010 - kalofagas.ca - Greek Food & Beyond

Greek Easter v.2010 - kalofagas.ca - Greek Food & Beyond — Wed, 07 Apr 2010 11:30:45 +0000

[...] Sweetbreads, yum! These morsels are the Thymus glands of a calf. I gently poach them, remove their thin membranes, season them and grill them. As a little twist, I also marinated them in some minced garlic, olive oil and smoked paprika. These simple flavours complemented this rich delicacy. Gawd I love Easter! [...]

By: heni

heni — Mon, 12 Oct 2009 15:43:00 +0000

We usually just quick pan fry the offals from the animal we slaughter but grilling sounds even better idea! Sauce is lovely too!

By: courtney

courtney — Mon, 04 May 2009 21:44:45 +0000

I saw this earlier but didnt read or comment. I thought ti was pork at first. I’m game to try it.

By: helen

helen — Wed, 29 Apr 2009 16:55:54 +0000

My local butcher shop sells sweetbreads at an incredibly affordable price. I’ve been looking for a simple and straightforward way to prepare them. Thanks for this!