Julia Child's Most Disturbing Recipe
Вставка
- Опубліковано 6 чер 2024
- This is Julia Child's braised Sweetbread recipe from Mastering the Art of French cooking Vol. 1 cookbook.
00:00 Intro
01:58 Sweetbread preliminaries
04:47 Braised Sweetbreads
08:46 Brown Mushroom Sauce
12:15 Order Up!
🚩Support the Channel on Patreon!
/ antichef
🚩I'm on Instagram
/ antichefjamie
🚩 Merchandise
anti-chef-shop.creator-spring...
🚩What I Use (Amazon Store)
www.amazon.com/shop/antichefj...
Mastering the Art of French Cooking Vol 1 & 2:
amzn.to/3lTownp
Music: www.epidemicsound.com
#juliachild #jamieandjulia #antichef #sweetbread - Розваги
![ПОЛНАЯ ИСТОРИЯ ЭКЗОРЦИЗМА [Топ Сикрет]](http://i.ytimg.com/vi/qBySr6Bt0B8/mqdefault.jpg)
For those wondering: one potential reason this is called sweetbreads is because the thymus is sweeter than regular meat, and bread may actually come from 'brede' meaning roasted meat.
I was wondering that exactly! Thanks :)
What I'd found was that the "bread" part comes from “bræd,” which meant "animal flesh" in old English. But honestly both options sound plausible.
@@rinforzando4497 spellings weren't standardised and meanings were often vague back in the day, brede and bræd could easily be the same word with the same rough meaning.
Thank you!!
I was so confused because I work at a bakery and we have a bread loaf that has fruit swirls and icing in top and we call it sweet bread lol, and I was wondering what meat had to do with sweet bread lmao
Thanks! Was just about to Google!
I LOVE sweet breads. Cinnamon raisin is one of my favorites.....OH....😳
Priceless!
🤣
Yeah, I remember when I first learned what sweet breads were when I was a kid...it was very sad and disappointing
🤣🤣🤣
Delicious 😋😋😋😋
My Grandmother, who was born in 1908, loved sweetbreads and brains. When I was a kid in the 60s they had little cans of brains at the grocery store. She would scramble them with eggs for breakfast and always tried to get me to try them but I just couldn't. She grew up on a farm in East Texas, the daughter of a share cropper, so absolutely nothing went to waste. Especially when you have 12 kids.
Brains as a food were just more popular in the past. My parents who are WW2 generation tell me that brain sandwiches were commonly served at restaurants and cafeterias in the 1930s & 40s (and I'm guessing earlier as well). So I don't think it was just a rural farm tradition.
I literally have an older cookbook with a recipe for scrambled eggs and brain! It’s something I’ve always wanted to try but I totally get the off putting nature of them
Still sell them in Asian markets and prorably gourmet or ethnic butchers
Not to popular since MAD COW.
Never popular for me no way now how even if Julia made them b served them
I'd say no Allergic !
Brain is super tender and taste creamy & super rich. Brain is my indulgent food.
Now you have to worry about mad cow.
The bouquet in during the fry is meant to soak up butter and infuse it with the flavour of the herbs. The heat wakes the flavour and lightly alters the herbs to soften the more harsh components of the aromatic flavours, and gives it all a decent chance to infuse. That way the flavour is in the oil as well as the liquid components of the dish.
Would you do this without the cloth? I've seen many tied together no cloth.
@@ottomattix86 bits of it may break and get lost in the final product, so it depends on if you wanna eat them too.
@@chaook true. Just ate Bay leaf in a bean stew lol
BTW I cut off and froze the stems of cilantro. Cut that into stew and wow! (random I know)
@@ottomattix86 when you are talking to someone with extensive herb-eating background (born Southern Viet, currently in France, bit of Chinese heritage) then it's not so random. It does have a very fresh fragrance to it, no? Mom usually just use the soft bits of cilantro leaves on chicken soup, so I tend to use the roots of it and another herb with the same flavour (fish wort, or Houttuynia cordata) on stuff that's rather spicy or slow-braised like a braised pork or sth like that. And it is indeed awesome.
The word is "flavor," bro.
My first try of sweetbreads was at a French restaurant many years ago. My dad ordered them. They were dredged in flour and lightly pan-fried until a little golden on the outside. I got a taste and my brain exploded. Tender, creamy, and very mild flavor. I had entree envy all night, they were that good. I order sweetbreads whenever I can, which is rarely, since they are uncommon on menus at best. I have always found that organ meats can be really good if cooked with care, or horrible if cooked carelessly. I draw the line at brains due to mad cow disease and other prion illnesses. (Studied biology...know too much to ignore)
I've known about prions and how scary they are for quite a long time, but only recently found out that those misfolded proteins are only destroyed with heat of like... 1,000 C! That is so bonkers to me. That anything biological thing can remain intact above the melting point of silver!
Browning really transforms them.
My first try was also several years ago at Bayona in New Orleans. I live fairly near and have never had any other entree there, though I've been multiple times, because the fried sweatbreads are so phenomenaly good.
Same with prion.. esp with cwd in deer
Prions are not known in pigs, but it seems we should be careful.
I used to help my mum prepare sweetbreads. You have to remove all the membrane thus separating the lobes. We used to crumb and fry them, tasted like the most tender baby veal. Sweetbreads are the only ‘variety meat’ aka offal that I can stand. They are highly prized by chefs.
I think that's the way to do it, honestly. Having them a bit crispy on the outside is really nice.
THIS. His leaving all of the lobes connected was killing me.
Yes, delicious!
I thought he was doing it wrong when it was like a solid piece lol
My family use to eat cow brains and sweet bread. Not a fan personally. Metallic and stringy in my opinion. As a kid there was no doubt I was eating brains and it disturbed me.
I had my first taste of sweetbreads just about 10 years ago now - entirely without knowing what I was eating! I was working at our local KMart before it went out of business, and while on my lunch break one of my coworkers came in and asked if I wanted any of his family's traditional sweetbread recipe. He had brought them in for the holidays, but was upset that no one else was willing to eat them. I felt bad that he was being passed over, so I had some, and they were a delight! They were cooked in some kind of sweet, savory, salty sauce - it reminded me of chicken teriyaki, but so much more tender and creamy in a way I didn't know how to really articulate. I didn't find out what kind of meat it was until years later!
So proud of you for not getting into the mushroom debacle. If it makes you feel any better my Russian ex-mother-in-law forced me to eat her Christmas whole fish in aspic, with a layer of pickled beets and a 1-inch layer of mayo over that. It was called "herring in a fur coat." Honestly, who would have thought the name would be more appetizing than the actual dish?
I am so sorry, that you were forced to eat it. My husband took a glance and gracefully declined. Good for me, since I love it so much. My mom would usually make a bowl just for me alone.
@@schattentanz9458 I can make light of it now, but she was a really mean woman lol. I mentioned the herring but I didn't mention the 100s of fabulous Russian dishes there are. Truthfully I could probably eat my way through every country.
I like Herring in Fur coat, but using herring in aspic and pickled beets for that sounds rough. Boiled beets and salted herring is the way to go.
Herring in a fur coat is a popular dish in a lot of eastern European countries and despite herring and beets never being my favorite I still could stomach the dish because it was okay unlike the monstrosity you described. Whole fish in aspic? Your ex mother-in-law is crazy
@@rihardsrozans6920 Validation is mine.☺💜
Who doesn't just absolutely love Jaimie 💞??? Entertaining, funny, educational, and needs his own TV show
Haven’t you heard? TV is going online.
One of my favorites for sure.
Totally agree 💕😍
TV would ruin it though, you need to approvals and the upper management needs to approve concepts/ideas for episodes :(
I love watching him!!!!
Great episode! Takes me back to my childhood:
My old world Italian grandparents would slip us fried brains (dipped in egg and breadcrumbs) and try to convince us it was either a veal or chicken cutlet. While the taste was sort of close, the texture was not and for a long time I thought I hated the meats. Then when I was older and knew what they were giving me, it was a real a-ha moment on how often they had given us them. They weren’t horrible (they have a mild taste) and I’m all for not letting anything go to waste but I can’t get past the texture and I’m not planning on eating them ever ever again. 😂
Same! the texture puts me off every time. My mother loves brains (and lungs too!) and she'll often have those as a treat (funny, bc when you try to buy them here, butchers usually give it away for free bc it's considered dog food lol). I myself adore liver, but cannot stand the "white" stuff.
@@parvanaturalia When you think about how much of the animal isn't really used directly anymore... i like liver (a lot) more than steak when prepared properly, but good luck finding it on most menus. Or even just a butcher shop.
Can relate . My grandma made chicken foot and gizzard soup…
When I was a kid it never occurred to me what "scrambled-eggs-and-brains" actually were. They are delicious and with the eggs the texture is much more palatable. I never fix them myself though. It's something my grandmother used to make for she and I. Haven't had them since she passed away.
The texture really is the part, I can't get past, same with rumen(?). When I was in China my hostfamily always ordered those when we went out for hotpot and I'm usually all for using as much of the animal as possible - I really enjoy liver, hearts and pig feet, if prepared correctly - but those I could never get into, no matter how much I tried.
CORNINGWARE cookware can be taken straight from the fridge or freezer to the burner, oven, or microwave. The stoneware interior is entirely non-porous and non-leaching, so there are no issues with cracking or shattering glass lids. The glass lids are oven safe to 500 degrees and can be used in microwaves.
That's what I thought.
Yes, but the big cast iron pan he was cooking in is, literally, a braiser. Like, that is actually the name of the cookware and it goes from stove to oven to table as well as fits the purpose of the cooking style all in one. He didn’t need the casserole dish at all.
@@karikelly2797 Unless he doesn't have an (oven safe) lid for the cast iron pan?
Thanks for the remarks. I really thought the spot heat of the flames would cause it to burst. Even though you say it's safe, I don't think I will try it.
@@vincentlevarrick6557 It does have a lid and he has the upgrade with a metal knob so that it can go in the oven. He’s has bought that same pan at least 3 times (2 grey and 1 red) so far, so I KNOW he knows what it is called. He so dang funny.
Will I ever make this? No. Was this the most enjoyable thing I’ve watched this weekend? Yes. Love this show. My 7 month old and I love watching Jamie and Julia ❤
I've heard of sweetbreads but this is the first time I've seen them. Shocked at how big they are! I always imagined them to be a little bigger than a kidney!
How sweetly you ask if she wants some sweetbreads and the immediate "No" really got me lol
I grew up in a Greek household , my parents would make sweetbreads and brains often! I found it repulsive and wouldn’t eat them, as a child I thought why can’t we just have Mac and cheese like the other kids! Lol 😂
And I thought my moms bad meatloaf was the worst... also I love meatloaf every one else has ever made... but nope ...
I grew up (am growing up) in a greek household and omg I’m glad they never made me eat this 😨😭😭I can’t even get near liver
@@TheRedFreddy haha you’re lucky we had weird food! Luckily my mom wouldn’t make me eat it if it was too weird! I won’t eat liver either❣️
Ohhh so you know what we eat for Easter after communion then lol
Gotta love that lamb organs soup! 😂👍
@@lunachilde2000 yes kokeretsie! Eww! I just can’t get on board with it! 🤣😂🤣
Where have I been? This is the best channel for recipes, bringing Julia to everyday people like me who have avoided her because of the threat of failure, making me fall off my chair laughing and now making me approach the kitchen with reckless abandon! Many thanks to you from a village in Ontario!!
Offals can be excellent but its best to be introduced to them at the hand of someone who really knows how to cook them, that way you have a metric for their potential. Taking it on yourself, bravo good sir, its a gnarly task. All these foods can be made to be delicious though
tbh, id eat that and most certainly devour it wholeheartedly!
As a Sicilian, I grew up eating tripe, pigs feet and snails, but I never tried sweetbreads. This is really interesting!
You can have mine!
@@charlibrown7745 😄
Just bread and fry, thymus is good.
Sweetbread and snails are yum. You can keep the tripe. Way too chewy and they have a certain funk.
What kind of snails
Loved every second of this! I'd be shocked if your beautiful new 100% ceramic dish can't withstand direct heat from stove top applications. I found that the herb bouquet works better with 'wider holed' cheesecloth, but it's meant to soak up butter so it can extract oils from the herbs and redistribute them once liquid is added to the pan.
I went to the comments to look for an explanation about the herb bouquet, thank you! ☺️
Why cloth at all?
@@ottomattix86 instead of fishing out all the herbs later, one can remove one 'bunch'. Depending on the recipe, some herbs become bitter and it's easier to remove them all versus trying to find the one/few that shouldn't stay in the pot.
I’ve never tried Sweetbreads or Brain. When I saw this video today I thought “you brave young man, you.” But I will take your word that it was good. So enjoy your channel. Looking forward to seeing more. ❤
I came across your channel a few months ago and have been obsessed ever since! You are by far my favorite person on UA-cam right now.
Actually...in Argentina sweetbreads are a delicacy, and as such, VERY expensive...we just grill it til it's crispy on the outside and creamy on the inside, then a dash of lemon juice and voilá, absolutely delicious
sheeesh, i have to try that! we bread em and fry em in butterfat, potatos fried with parsley and an assortement of mirepoix veggies!
¿Como lo llaman en Argentina?
@@artedejali Mollejas
I remember my grandparents talking about sweetbreads. I liked the episode, could only listen to the audio, I couldn't bring myself to look, (preconceived visual in my head since childhood, lol). Enjoyed listening though! Keep them coming Jamie!
You murdering the cooking of this dish was the most wholesome thing I’ve seen today and made me smile
My family would grill these every cook out, but I knew them as mollejas. They would get a bit crispy on the edges but still tender on the inside, and I loved them. It wasn’t until I was a teen that I found out what they were. 😂 I still think they’re delicious, but have never tried them any other way.
On the grill and with lemon 👌
Lovely as always
New Jamie vid! Can't wait to show the kids this after school today 🇦🇺 my 9 year old is learning heaps from you. Keep the content coming! 👏👏👏
I really appreciate your content❤️❤️
My grandma and my mother used to make fried sweetbreads. They pulled most of that stuff off and they did break into small pieces. They dipped them in flour then in egg then back into flour. They fried the small pieces until they were crispy. They were delicious, I would try to make them if I could find them.
they are very very good fried
That's the only way I've ever had them, they're really nice.
That’s a great idea. What kind of sauce did they use with it?
Love your vids Jamie! Thank you!
You are so fun to watch! Thank you!
Just an Fyi that ceramic dish won't crack from heat, ceramics are GREAT for taking a lot of heat more so than metal. So don't be afraid to put it on the stove.
And sweetbreads are good, just people have become so detached from their food sources they get all weirded out from eating anything that isn't basic meats cuts. As my uncles use to say "You eat everything but the oink"
Not a great idea, an open flame on a stove and a hot oven are two different things.
@@manonvernon8646 If it was glass then yes it wouldn't be a good idea and that could shatter, but ceramic won't. There is a reason why we use ceramics for heat insulation.
Jaime you are very entertaining. I hope you continue to grow your channel. Im proud to be a patreon
I appreciate your openmindedness!
Man watching Jamie cut those sweetbreads lengthwise was ... Show me you never had sweetbread without telling me ^^ That said, delightful episode.
Sweetbreads may refer to thymus or the pancreas interchangeably. The best I ever had was in Cyprus and were marinated lamb sweetbreads souvlaki, grilled quite brown. Incredible.
I would watch you cook or bake anything. So here we are. ❤ from Austin Texas
Properly prepared, sweetbreads are divine! Thanks!
You rock! I would not have been able to try.
There is no way I will ever eat this. No way. You are a brave man, sir.
Why not? They're great if prepared well. I always order it if I find it on the menu.
@@richbulena8847 prion diseases. Creutzfeldt-Jakob disease and its variants, including Mad Cow disease can be transmitted by eating infected brains. Prions can't be killed by heat. There's a reason humans are generally repulsed by the idea of eating brains. Just because you can eat something doesn't mean you should.
Same here. I could never. I just think of mad cow disease
Some of the most amazing foods are ones that western culture has deemed to be weird or gross. As a society, we've really limited ourselves. There's a reason sweetbreads are a luxury food.
@@richbulena8847 I am not as adventurous when it comes to food, and I often have texture issues when it comes to meat. The fact that this organ meat isn't even on top of my list. But I'm glad that there are people out there who like it! You do you :-)
Sweetbreads used to be more common fifty years ago and were considered fine dining. I remember when I wiated tables at a residence dining hall for seniors (a fancy place) they would serve them on toast in some kind of white sauce. They must have separated all the lobes, because they looked like lumps on toast. I never tried them (they didn't feed us there) and haven't to this day. I don't mind liver and I've eaten haggis but I wouldn't go out of my way for these.
Self-caught or domesticated haggis? ;)
@@Llortnerof a haggis bought at the Edinburgh airport, frozen. Taken to (legal) Germany for a dinner with Canadian friends and a Scottish friend got one as well, and pronounced it "A guid haggis" It was delicious. Kind of a fluffy, liver-flavored pudding, best I can describe it.
Love your channel!
The mushroom bit editing made me laugh - the slow zoom as I waited in real anticipation if you were going to go into your mushroom washing explanation again. Perfect comedic timing
I'm a huge fan of sweetbread, and always order it if it's on the menu (I live in Belgium, and it's relatively common on the menus of my favourite French restaurants here).
But I've never attempted making it myself, as it seemed quite intimidating. I was convinced I would ruin the delicate lobes while peeling them. Really impressed that you tackled this recipe with courage and an open mind, and I'm glad you enjoyed them (mostly).
If you ever come across it in a restaurant and want to have another go, I hope they'll be served the way I'm most familiar with them: slightly crisped up in butter. The textural variation of crispy caramelised outside and creamy inside is what makes sweetbread so magical, in my opinion. Really lovely with a beef stock reduction, and some sautéed caramelised vegetables, like carrots or witloof. And maybe a little square of gratin dauphinois to make it fully decadent :)
One of the best dishes I've ever had was sweetbreads at a restaurant. Fried in butter, wonderful.
I love that sweetbreads are slowly making a comeback, at least here in Denmark. A few years ago, upscale restaurants were obsessed with them (and other types of organs and intestines) and now they're more readily available than they were before. I think it's fun to cook and it can be absolutely delicious, when done right!
Wonderful job Jaime. I applaud you.
Always wanted to try.
LOL This could've been a Halloween episode, Brains!
Oh god i would never have expected you to do Riz de Veau, that's commitment
Great episode. There are a few things off my menu, sweetbreads and tripe being two of them. That said, I applaud your conviction. P.S. The bowl me bit never fails to make me smile. Thanks for the clip. 🍁
Tripe in pho is good it's not slimy
At the time of watching this episode his channel is up to 310,000!!! I joined around 270,000. Great work and so happy to see great content gaining new viewers
That's what I love about cooking so much: it never gets boring and you learn so much about food culture and history by challenging yourself with a new dish, even those you would rather avoid.
The look like they would have a nasty smell. I couldn't eat it but so glad you did! Another great video. My favorite UA-cam channel!
That actually looked really delicious. It is something I would be willing to try at least once.
This is the only cooking show where I watch reruns because your just so entertaining 😂❤😊
My grandma got me hooked on brains. We'd usually eat pork brains and eggs but during squirrel season we got squirrel brains and eggs. Do you know how hard it is to find enough squirrel brains to feed three people? There's no wonder why they run back and forth in the road until you run over them. Their heads are pretty empty
This is my favourite comment
You want prion disease? Cause thats how you get prion disease.
Ugh. Think im going to be sick
Very dangerous
For all the haters, there was a single article about CJD in squirrels years ago and nothing ever came of it. No evidence of it has been found in squirrels.
Just a tiny comment… French recipies are based on the ingredient that’s available and freshest at the time. So basically, this recipe is a standard mirepoix with no garlic because the gland is so delicate, but it’s really not about the flavor of the sweetbreads-they were just available on that particular date, in France, at the market... Fun video. :)
I always eat while I’m cooking, too. A few times on thanksgiving, I’ve actually skipped dinner because I’ve been tasting and munching on everything all day. If I’m making it, I get the freshest, choicest bite. I think of it as a cook’s compensation.
Started watching this and I’m tapping out lol omg!!
I would have used the enamel braising pan you started with.
Enjoy your show and always look forward to your next episode
Ok not French will have to look into this but if you ever go to a Mexican place and they offer that ina taco buy it, it’s amazing. Also it makes a killer stock, all that connective tissue’s yields the most unctuous liquid.
I’ve only ever had sweet breads as an hors d’oeuvre. And they were outstanding. This is great Jamie thanks.
Three cheers to you, Jamie, for having the cojones to try sweetbreads. My childhood was spent next door to my Granny's farm, and various kinds of offal were not unusual. The only one I kept eating into adulthood was sweetbreads, and they're sadly impossible to find these days. When I worked in a fancy French restaurant, 45 years ago, the owner said he would feel his life had been successful if he could teach waiters to define "sweetbreads" without pointing to their throats. They're really good with a demiglace flavored with madeira or sherry.
Washing Mushrooms. If you don't want to wash your mushrooms and don't think they should be washed, then DON'T wash them! But it's ok to do that - I do it all the time now. But if you don't want to, then rub them down with a paper towel or a vegetable brush. That's it! Simple.
Your facial expressions are always priceless. Another fun episode, 😍
I love sweetbreads! Appreciate you delving Into these recipes
You're probably the most relatable UA-camr I've watched in a long time
I could not. I simply could not. You're a better man than I am, Gunga Din!
I think it is funny that he poured the sweetbreads from his Le Creuset Braiser to a ceramic casserole dish when she literally instructed him to braise the sweetbreads. I laughed pretty hard. I kind of want that casserole dish now, tho. LOL. I am a big fan of his channel now.
Again, I so admire your intrepid spirit. I wouldn't try this recipe is in a hundred years. I agree with the young lady in the other room. Hard nope from me - but also tons of respect. Well done!
Have a wonderful Christmas and Happy New Year., see you in 2023.
Jamie, you are awesomely talented and hilarious 🤣
oh! Anti-chef's new Julia video! Yes! ...Umm sweetbreads? Nope. No. No, no! I must draw the line at sweetbreads.
Proud of you Jamie!
Wow, oh wow, oh wow! This is going to be all the things. Bless you for doing this, not sure I would be nearly this brave and I like to think I'd try anything once.
Haven't tried sweetbreads, but I have brains from time to time. Yeah, they're a bit fiddly to prepare, but they've got a lovely texture and delicate rich flavour. Usually have them simply on toast.
Never show that Aspic episode again. It is a war crime
You are so bold to take on this dish. Definitely a lot of work and love went into it not knowing you’d like it.
Oh daaaaamn... i'd love to try that!
In 1986 I had lunch with a friend who lived in France at a restaurant with a Michelin star in the French countryside. I had sweetbreads for the first time, and they were wonderful. They also gave us an amuse bouche of a little puff on a stick. The puff contained calves brains, just a tiny piece. So that was the first (and only time) I've had brains. Mad cow disease has taken brains off of my list.
Jamie my man, you are braver than me. Sweetbreads/brains are 2 things that I cannot force myself to eat. I do so enjoy watching you cooking, the humour is usually off the charts.
Sweet reads are amazing. Love them. Grilled is my favorite way
I haven't watched all your videos (yet) but I recently heard a tip about chopping onions - chop them on top of a damp paper towel. I haven't tried this yet but it is supposed to take away the tears.
Keep up the great videos, I really enjoy them!
Sweetbreads are so freaking good edit: my mother used to make these and she meticulously cleaned them by removing a lot of the membrane. You probably want to leave some of the fat for flavor and texture reasons, but you can get away with quite a bit off if that seems more appealing.
I'm Portuguese and we eat brains that are deep fried and they're delicious and creamy! I had sweetbreads in Paris a few years back and they were also excellence!
We have a german shepherd dog that has EPI. ( Exocrine Pancreatic Insufficiency)Sweetbread is the culinary name for the pancreas or thymus of an animal, usually from lamb or calf. We feed our dog raw pancreas and of course, on her really bad days she gets enzyme powder.
Courious as I am I would probably try it, not sure about cooking it myself though.
OH JEEZ JAMIE don't torture yourself too much, we need you
Haven't watched the entire video yet but hopefully this'll be a recipe you'll end up pleasantly surprised by
The bouquet garni is added, just like you would add the herbs. Hot butter will release some aroma, but you're probably right and it's just the classic approach nobody questions. Won't be a whole world of difference in the end
Doesn't always need cheesecloth though, right?
Great episode. Really fooled me! I actually had to have a pause when you started the 'skinning' process . . . and then there was a happy ending!
My first taste of Sweetbreads was at the Milton Inn north of Baltimore. Supposedly George Washington had dined there way back when. Delicious. 50 years later, I can still recall that taste. I order them whenever I see them on a menu. In 50 years, I have had them 3 times. Brains, one taste was enough to last a lifetime.
I love sweetbreads. But I would never cook them myself. Too much work. And they are very difficult to find
I thought sweetbreads could be pancreas too? And other animals as well...though I don't remember which ones. My boyfriend loves sweetbreads at a french restaurant we go to and they have different types as an appetizer. Maybe Jaime would like one of those better...or not XD
Sweetbreads can be both Thymus or Pancreas - I believe Pancreas is more common.
You can watch how to make sweetbreads in the way Juilia Child recommends on the Jacques Pepin episode of her show on UA-cam on the PBS channel. It's called Braised Sweetbread with Jacques Pépin on the Julia Child show "Cooking with Master Chefs" Season 1. She introduces, endorses, and comments on it, but Pepin gives the instructions.
This video taught me that sweetbread wasn't some dessert thing lol
I ate brains once that I know of. They were breaded and fried in butter and I was not told what they were until after dinner. Lisa, a friend who cooked them, was hoping to gross me out but that didn’t happen. I don’t believe I would ever order this unless I became a zombie.
Giving someone a 'gross' food while saying it's something else, then finally being honest sounds like a good way to get a nonviolent person to punch you.
@@dahken417 I had some Phillippino friend order me soup No 5 before I knew what it was. They were eating it, so why not.
The answer to your question in the title is no. No no no never. 😂
I can’t even watch this video, but I give you infinite credit for your effort .
i love “the girl in the other room”. did you call her crispy? favorite channel on youtube rn 😂🫶
You just kill me. Eating the aspic was too much. I was laughing loud at 1:30 am, but I love it.
I have to say that it took a bit of courage to finally cook the sweetbreads, so bravo. After watching this and getting your taste rating, I am confident that I can skip them in the grocery store. Using every part of the animal is more sustainable, but not everyone can eat unusual cuts. Love your channel, always great content. Be well.