A quick scan of the Internet shows that there is
general suspicion of the oil as well - though most
of the sites seem somewhat fringey.

If Steve is reading here these days perhaps he cam weigh in on his
personal experience with corn oil.

The mayonnaise I had last week was so strongly
sunflower-scented that I'd have a tough time
imagining it tolerable for anyone with an
allergy to the plant.

On another matter I sure wish sweetbreads were sold locally!
Title: Prepping Veal Sweetbreads
These come in two varieties, "throat sweetbreads" (thymus) and
"heart sweetbreads" (pancreas), sometimes called "stomach
sweetbreads". The larger, oval shaped heart sweetbreads are
preferred by fancy restaurants, so it is the elongated shaped throat sweetbreads we can buy in markets here in Southern California. The
two can be cooked together if both are available, and they taste
pretty much the same.

Truth, though I don't see why one would
cook both together.

Sweetbreads are a highly superior substitute for beef brains in any
recipe calling for those. Brains are mostly mushy cholesterol and
carry a minute risk of mad cow disease.

These sentences seem to come from different eras!

Mild, tender sweetbreads in flavorful sauces were once popular all
over North America and most of Europe, but today are served mostly
to connoisseurs in fancy restaurants. They are still popular in
Mediterranean and some other ethnic cuisines and are well worth your attention

One wonders where they go down here. Dog food?

Buying: Ethnic meat markets, particularly those serving Latin
American or Near Eastern communities may have them. You will
generally find only the thymus as the pancreas fetches a higher
price in the restaurant trade.

I seldom see either of them, the thymus more rarely.

Buy them well before the expiry date and cook them right after
purchase as organ meats are quite perishable.

But in the ethnic markets, how often do you see
packaging and an expiration date?

Trim off any extraneous stringy stuff. Many recipes say to par boil
them about 3 minutes, chill, and remove the external membranes, but
those sold around here are pretty much ready to go with the membrane
already removed.

I hve never, ever seen them in the market with the
membranes removed, and as with brains, it's a
fiddly job.

Soaking is optional, and is only to give the sweetbreads a lighter
color, which I don't consider at all critical. If you do, rinse
them, then soak for about 4 hours in lightly salted water or milk.
Milk is said to get the best results but I've never used it nor
thought it necessary.

If you soak, the product isn't going to taste
like much. The problem is that most often they
smell a little butchery when you get them, so
you might want them not to taste like much.

Pressing is optional

Pressing is strongly preferable.

Andrew Grygus
From: Www.Clovegarden.Com/

My estimation is that he's half FOS.

+

Turns out that now, in the interests of neurosis, the
sugar has been massively cut and replaced not by HFCS,
which would be preferable, but by Ace-K, an artificial
sweetener of major poisonosity. Shame.

That's a shame; I used to like it. As a matter of fact I was
planning on buying a bottle just as soon as I finished the bottle of
Gabriel Boudier creme de cassis I have on hand, as Ribena plus
vodka is almost as good in mixed drinks and much less expensive. Now
I won't,
Title: Brandy Cassis

Someone has to still produce proper cassis syrup.
The odd thing about the Ribena was that it was
initially way too sweet in the way that Ribena is,
but at a certain dilution it suddenly turned bitter
and artificial tasting.

... A well crafted cocktail is like being smiled at by a pretty girl.

A bit more than that, je pense; it delivers.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Cranberry Preserves
Categories: Spreads, Toppings
Servings: 6

2 md Apples
3 c Sugar
3/4 c Water
4 1/2 c Cranberries
1 tb Grated lemon peel
1/4 c Creme de cassis

Peel, core and coarsely dice apples. Heat sugar and water in heavy large
saucepan over low heat, swirling pan occasionally, until sugar dissolves.
Add cranberries, apples and lemon peel. Bring to boil. Reduce heat to
medium and cook until consistency of thick jam, stirring frequently,
about
20 minutes. Stir in cassis to taste. Cool completely before serving. (Can
be stored in refrigerator 1 month.) Source unknown. This is an
application
where I think Ribena would be a good substitute even now.

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