My Mom made us sweetbreads when I was little. I had no idea what they were, but loved them. With our large family, my guess is, they were cheap at the time.
I had these at a restaurant in Vegas and the sweetbreads and the rest of the food was so good we went back the next day had it again. If u don't look at them on the inside and just enjoy the beautiful outside breading and just dig in it will be a amazing dish u will never forget. I can only describe it like chicken with bacon flavor I fused into it. But warning dont look close after u broke the breading because while I love the flavor seeing a valve clearly is a bit unsettling.
At my father’s favorite restaurant; Renfro’s in Vallejo Ca, back in the 60’s, their sweetbreads had a brown sauce that (I believe) had a touch of red vermouth in it.
something easier.... in your next BBQ, cook it in whole in low medium heat, when it is firm, slice it and reverse seal it in high heat.... that simple, that good!!! (molleja a la parrilla)
I may not be able to copy your lobster sauce American, but this would be awesome on a bed of crawfish etouffèe. First time I served grilled sweetbreads to my teenage daughter she described the flavor as beef gizzards.
I laughed at the "Considering they wanted a donut" part. lol
My favorite animal protein, hands down. Love the sauce amaricaine angle, too! Solid technique from this guy.
I ordered sweet breads at Le Coucou in Manhattan. Best dish of my life
My Mom made us sweetbreads when I was little. I had no idea what they were, but loved them. With our large family, my guess is, they were cheap at the time.
It is a common food in the southern part of latin america, and it would probably be an everyday food if it wasn't so expensive here ;-;
Looks fantastic! On my to try bucket list!
I'm sold! I'll try those next time I'm in TO!
I had these at a restaurant in Vegas and the sweetbreads and the rest of the food was so good we went back the next day had it again. If u don't look at them on the inside and just enjoy the beautiful outside breading and just dig in it will be a amazing dish u will never forget. I can only describe it like chicken with bacon flavor I fused into it. But warning dont look close after u broke the breading because while I love the flavor seeing a valve clearly is a bit unsettling.
grow up
@@outsiderdf Who the hell just decides to comment on something with a random "grow up" lol.
@@jellybeansi you too
@@danielferrer9464 Uh, what.
Fava beans and a nice.......Chianti.
At my father’s favorite restaurant; Renfro’s in Vallejo Ca, back in the 60’s, their sweetbreads had a brown sauce that (I believe) had a touch of red vermouth in it.
Coming from Buffalo to get this dish Tues Night. So excited
something easier.... in your next BBQ, cook it in whole in low medium heat, when it is firm, slice it and reverse seal it in high heat.... that simple, that good!!! (molleja a la parrilla)
Guillermo Taylor that’s the way I prepare them in San Antonio.
I may not be able to copy your lobster sauce American, but this would be awesome on a bed of crawfish etouffèe. First time I served grilled sweetbreads to my teenage daughter she described the flavor as beef gizzards.
That description really makes me want to try them. Love gizzards.
If every sweet bread I ate came out like the one he made. Then I would always prefer sweet bread to a donut.
I had some for breakfast today.
For breakfast ... that's different.
How do you make it
YUMMMMM!!!!!😋🤤😋🤤😋🤤
I have seen videos of Argentine asado and they do not clean them, or soak them in brine or milk.
Лазер ,спасибо за знания !!
😋😎
Delicious!!! So Creamy. Bad for cholesterol. Bad for people that suffer from gout.
Chef cokey
its the tasty yet artery clogging equivalent to foie gras for the goose but the equivalent for when its the cow, but no one overstuffs them.
It’s so nasty how they taste the food with one spoon and then they shove it back in the food!
i see.
Do a video on chicken feet. 😋🤤😋🤤
Melk
NOT a drug addict!
What? Lol
Meth is a hell of a drug
🤣why?
It's not a muscle!!! (at 1:20)
A cook should know that, cook must know that!
I would not be able to stomach that at all.
Because you're a twat
Wtf is Melk, is he saying milk or melk? Lol
MALK
It is a mystery, isn't it. What could that white creamy stuff be? I shudder to think of the possibilities.
Hopefully he gets enough sleep, to be a chef is tiring