what are sweetbreads
Eddie G
obviously some of the animals innards. What exactly are they, and why are
they called sweetbreads?
Thanks,
Eddie G
Boron Elgar
Larry Palletti
wrote:
[...]
>
>For some reason, I thought "sweetbreads" were bull testicles. Some people eat
>those, y'know. (Yuk!) So ... what are they called when they're used as food?
>
Ummm -- Pubesicles?
--
Larry Palletti East Point/Atlanta, Georgia
www.palletti.com www.booksonscreen.com
Opinionated, but lovable
Bob E.
>
> I was watching a cooking show and the chef used sweetbreads which are
> obviously some of the animals innards. What exactly are they, and why are
> they called sweetbreads?
Calves' thymus glands. Don't know why they are called that, except
maybe to make the name less repugnant? --Bob
================================================================================
Bob Ellingson bo...@halted.com
Halted Specialties Co., Inc. http://www.halted.com
3500 Ryder St. (408) 732-1573
Santa Clara, Calif. 95051 USA (408) 732-6428 (FAX)
Bob E.
>
> >On Fri, 04 Jan 2002 02:10:01 GMT, "Eddie G" <mick...@home.com>
> >wrote:
> >
> >>I was watching a cooking show and the chef used sweetbreads which are
> >>obviously some of the animals innards. What exactly are they, and why are
> >>they called sweetbreads?
> >>
> >
> wrote:
>
> >Thymus glands.
>
> For some reason, I thought "sweetbreads" were bull testicles. Some people eat
> those, y'know. (Yuk!) So ... what are they called when they're used as food?
Rocky Mountain Oysters is one name for them. --Bob
Joe Shimkus
wrote:
> radioGO-SPA...@yahoo.com wrote:
> >
> > >On Fri, 04 Jan 2002 02:10:01 GMT, "Eddie G" <mick...@home.com>
> > >wrote:
> > >
> > >>I was watching a cooking show and the chef used sweetbreads which are
> > >>obviously some of the animals innards. What exactly are they, and why
> > >>are
> > >>they called sweetbreads?
> > >>
> > >
> > On Fri, 04 Jan 2002 02:13:31 GMT, Boron Elgar <boron_elgar@"warm"mail.com>
> > wrote:
> >
> > >Thymus glands.
> >
> > For some reason, I thought "sweetbreads" were bull testicles. Some people
> > eat
> > those, y'know. (Yuk!) So ... what are they called when they're used as
> > food?
>
> Rocky Mountain Oysters is one name for them. --Bob
>
Had 'em once in Colorado as an appetizer when out there on business.
They were served deep-fried and tasted like deep-fried. Nothing
particularly unique as I recall.
- Joe
--
PGP Key (DH/DSS): http://www.shimkus.com/public_key.asc
PGP Fingerprint: 89B4 52DA CF10 EE03 02AD 9134 21C6 2A68 CE52 EE1A
Shotgun Mosquito
> obviously some of the animals innards. What exactly are they, and why
> are they called sweetbreads?
Bill Van
> > For some reason, I thought "sweetbreads" were bull testicles. Some people
> > eat
> > those, y'know. (Yuk!) So ... what are they called when they're used as
> > food?
>
> Rocky Mountain Oysters is one name for them. --Bob
>
Prairie oysters, back in Alberta. A delicacy at branding time, which
coincides with castration time for steers-to-be.
bill
Lalbert1
radioGO-SPA...@yahoo.com writes:
>>On Fri, 04 Jan 2002 02:10:01 GMT, "Eddie G" <mick...@home.com>
>>wrote:
>>
>>>I was watching a cooking show and the chef used sweetbreads which are
>>>obviously some of the animals innards. What exactly are they, and why are
>>>they called sweetbreads?
>>>
>>
>On Fri, 04 Jan 2002 02:13:31 GMT, Boron Elgar <boron_elgar@"warm"mail.com>
>wrote:
>
>>Thymus glands.
>
>
>For some reason, I thought "sweetbreads" were bull testicles. Some people eat
>those, y'know. (Yuk!) So ... what are they called when they're used as food?
>
>
Previous testicles.
Les
Greg Goss
>>Thymus glands.
>
>
>For some reason, I thought "sweetbreads" were bull testicles. Some people eat
>those, y'know. (Yuk!) So ... what are they called when they're used as food?
>
Perhaps it depends on when they're removed. For "steers" (male meat
cattle) these are removed while the animal is very young.
Despite living in Rodeo country for two years, I have never tasted
"Prairie Oysters".
Briar Rose
>radioGO-SPA...@yahoo.com wrote:
>> >On Fri, 04 Jan 2002 02:10:01 GMT, "Eddie G" <mick...@home.com>
>> >wrote:
>> >>I was watching a cooking show and the chef used sweetbreads which are
>> >>obviously some of the animals innards. What exactly are they, and why are
>> >>they called sweetbreads?
>> On Fri, 04 Jan 2002 02:13:31 GMT, Boron Elgar <boron_elgar@"warm"mail.com>
>> wrote:
>> >Thymus glands.
Eh? Out here, they're the pancreas. My brother is
a big fan of sweetbread tacos.
:) Connie-Lynne
--
Who cares what they're wearing, on main street or Savile Row?
It's what you wear from ear to ear, and not from head to toe
Nick Spalding
<at3a3us6h2b257qks...@4ax.com>:
My recollection, backed up by Encarta, says pancreas:
"The pancreas of such ruminant animals as calves is a favorite article
of food under the name sweetbread."
--
Nick Spalding
Shalom Septimus
<la...@palletti.com> wrote:
>>For some reason, I thought "sweetbreads" were bull testicles. Some people eat
>>those, y'know. (Yuk!) So ... what are they called when they're used as food?
>>
>Ummm -- Pubesicles?
I've always heard the term "Rocky Mountain Oysters" used for that.
--
Shalom
Bill Diamond
back on Fri, 04 Jan 2002 05:00:03 GMT that ...
>Prairie oysters, back in Alberta. A delicacy at branding time, which
>coincides with castration time for steers-to-be.
>
>bill
Wouldn't that be "steers-not-to-be"?
Bill
Posted Via Usenet.com Premium Usenet Newsgroup Services
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Boron Elgar
wrote:
>Bob E. <bob...@halted.com> wrote:
>>radioGO-SPA...@yahoo.com wrote:
>>> >On Fri, 04 Jan 2002 02:10:01 GMT, "Eddie G" <mick...@home.com>
>>> >wrote:
>>> >>I was watching a cooking show and the chef used sweetbreads which are
>>> >>obviously some of the animals innards. What exactly are they, and why are
>>> >>they called sweetbreads?
>>> On Fri, 04 Jan 2002 02:13:31 GMT, Boron Elgar <boron_elgar@"warm"mail.com>
>>> wrote:
>>> >Thymus glands.
>
>Eh? Out here, they're the pancreas. My brother is
>a big fan of sweetbread tacos.
>
>:) Connie-Lynne
They're TWO, TWO, TWO glands in ONE!
Sweetbreads...the Certs of the funny meat world.
I, myself have never had the pancreas ones, & assumed they were pretty
rare.
Boron
Boron Elgar
wrote:
>>On Fri, 04 Jan 2002 02:10:01 GMT, "Eddie G" <mick...@home.com>
>>wrote:
>>
>>>I was watching a cooking show and the chef used sweetbreads which are
>>>obviously some of the animals innards. What exactly are they, and why are
>>>they called sweetbreads?
>>>
>>
>On Fri, 04 Jan 2002 02:13:31 GMT, Boron Elgar <boron_elgar@"warm"mail.com>
>wrote:
>
>>Thymus glands.
>
>
>For some reason, I thought "sweetbreads" were bull testicles. Some people eat
>those, y'know. (Yuk!) So ... what are they called when they're used as food?
Yummy, from what I hear. They are sometimes called "fry," as in "lamb
fry."
Boron
>
Boron Elgar
wrote:
You trust Bill Gates more than a bunch of foodies? Google "sweetbreads
pancreas" and get 293 hits. Google "sweetbreats thymus" and get 488.
Frankly, considering how many hits can be generated off that thing on
a more common topic, this is not too significant...
I don't have a Larousse Gastronomique at hand, so I cannot check there
The following is from the Epicurious site at:
http://www.epicurious.com/run/fooddictionary/browse?entry_id=10100
The exact same defintion is used by the Food Chanel in their
encyclopedia.
Prized by gourmets throughout the world, sweetbreads are the thymus
glands of veal, young beef, lamb and pork. There are two glands — an
elongated lobe in the throat and a larger, rounder gland near the
heart. These glands are connected by a tube, which is often removed
before sweetbreads are marketed. The heart sweetbread is considered
the more delectable (and is therefore more expensive) of the two
because of its delicate flavor and firmer, creamy-smooth texture.
Sweetbreads from milk-fed veal or young calves are considered the
best. Those from young lamb are quite good, but beef sweetbreads are
tougher and pork sweetbreads (unless from a piglet) have a rather
strong flavor. Veal, young calf and beef sweetbreads are available
year-round in specialty meat markets, whereas those from lamb and pork
must usually be special-ordered. Choose sweetbreads that are white
(they become redder as the animal ages), plump and firm. They're very
perishable and should be prepared within 24 hours of purchase. Before
being cooked, sweetbreads must be soaked in several changes of
ACIDULATED WATER and their outer membrane removed. Some recipes call
for the glands to be blanched to firm them, and refrigerated until
ready for use. Sweetbreads can be prepared in a variety of ways
including poaching, sautéing and braising. They are also sometimes
used in PÂTÉS and SOUFFLÉS.
Boron Elgar
<boron_elgar@"warm"mail.com> wrote:
>On Fri, 04 Jan 2002 09:08:22 GMT, Nick Spalding <spal...@iol.ie>
>wrote:
>
>>Boron Elgar <boron_elgar@"warm"mail.com> wrote, in
>><at3a3us6h2b257qks...@4ax.com>:
>>
>>> On Fri, 04 Jan 2002 02:10:01 GMT, "Eddie G" <mick...@home.com>
>>> wrote:
>>>
>>> >I was watching a cooking show and the chef used sweetbreads which are
>>> >obviously some of the animals innards. What exactly are they, and why are
>>> >they called sweetbreads?
>>> >
>>> >Thanks,
>>> >
>>>
>>> Thymus glands.
>>
>>My recollection, backed up by Encarta, says pancreas:
>>
>>"The pancreas of such ruminant animals as calves is a favorite article
>>of food under the name sweetbread."
>
I just had The Hub read me something from Joy of Cooking....she says
the part in the neck is the thymus & the part by the heart is the
pancreas. Case solved.
Boron
N Jill Marsh
<bi...@nospambilldiamond.com>wrote:
>Good old Bill Van <Bil...@canada.com> wrote in alt.fan.cecil-adams
>back on Fri, 04 Jan 2002 05:00:03 GMT that ...
>>Prairie oysters, back in Alberta. A delicacy at branding time, which
>>coincides with castration time for steers-to-be.
>
>Wouldn't that be "steers-not-to-be"?
No, "steers-to-be". It would be "bulls-no-longer", if you were going
for the negative thing.
Steers are castrated males being raised to eat relatively young. If
they are left to grow up and age, they become oxen, which are lovely
things, and I'd love a matched pair of Devons or Kerrys.
nj"never have to fight for a parking space again"m
"Maybe he will wake up and talk
to me about my opinions."
ctc...@hotmail.com
> I was watching a cooking show and the chef used sweetbreads which are
> obviously some of the animals innards. What exactly are they,
Officially they are calf thymus. But I think pretty much every
disgusting animal part is called sweatbread from time to time.
> and why
> are they called sweetbreads?
So that people don't puke when told what they just ate.
Xho
--
-------------------- http://NewsReader.Com/ --------------------
Usenet Newsgroup Service
Margaret Kane
"Boron Elgar" <boron_elgar@"warm"mail.com> wrote in message
news:c8hb3ukqg828h8ptt...@4ax.com...
Encarta? Google? The Joy of Cooking? Have the Teeming Millions wandered so
far astray?
OTB:IF
http://www.straightdope.com/classics/a2_055a.html
Margaret "thymus, mmmmm, thymus" Kane Schoen
Jeff Lanam
Elgar <boron_elgar@"warm"mail.com> is alleged to have written:
>
>You trust Bill Gates more than a bunch of foodies? Google "sweetbreads
>pancreas" and get 293 hits. Google "sweetbreats thymus" and get 488.
>Frankly, considering how many hits can be generated off that thing on
>a more common topic, this is not too significant...
>
>I don't have a Larousse Gastronomique at hand, so I cannot check there
>
>The following is from the Epicurious site at:
>http://www.epicurious.com/run/fooddictionary/browse?entry_id=10100
>
>The exact same defintion is used by the Food Chanel in their
>encyclopedia.
>
>Prized by gourmets throughout the world, sweetbreads are the thymus
>glands of veal, young beef, lamb and pork. There are two glands — an
>elongated lobe in the throat and a larger, rounder gland near the
>heart.
>
This is quoted exactly from _The New Food Lover's Companion_ by
Sharon Tyler Herbst. What I've found is that "sweetbreads" is
most commonly thymus, also called "throat sweetbreads"; if you
are referring to pancreas, the precise term is "heart sweetbreads".
Hearbst also lists Mountain Oysters, aka prairie or Rocky Mountain
oysters. Epicurious had a reference to testicles as "animal fries",
which I suppose would be species-generic. Wouldn't surprise me
to hear them called "crotch sweetbreads".
Bob E.
Bill Diamond wrote in message ...
>Good old Bill Van <Bil...@canada.com> wrote in alt.fan.cecil-adams
>back on Fri, 04 Jan 2002 05:00:03 GMT that ...
>>Prairie oysters, back in Alberta. A delicacy at branding time, which
>>coincides with castration time for steers-to-be.
>>
>>bill
>
>
>Wouldn't that be "steers-not-to-be"?
No, a steer-not-to-be is a bull. --Bob
StarChaser_Tyger
>Steers are castrated males being raised to eat relatively young. If
>they are left to grow up and age, they become oxen, which are lovely
>things, and I'd love a matched pair of Devons or Kerrys.
>
>nj"never have to fight for a parking space again"m
And if someone blocked you in, you could just have your engine exhaust
on him...
--
Visit the Furry Artist InFURmation Page! Contact information, which artists
do and don't want their work posted. http://web.tampabay.rr.com/starchsr/
Address no longer munged for the inconvienence of spammers.
(Yes, this really is me.)
Boron Elgar
>"Eddie G" <mick...@home.com> wrote:
>> I was watching a cooking show and the chef used sweetbreads which are
>> obviously some of the animals innards. What exactly are they,
>
>Officially they are calf thymus. But I think pretty much every
>disgusting animal part is called sweatbread from time to time.
>
>> and why
>> are they called sweetbreads?
>
>So that people don't puke when told what they just ate.
But if you call them "sweatbreads," they will still puke, I imagine.
Boron
StarChaser_Tyger
<boron_elgar@"warm"mail.com>,
>You trust Bill Gates more than a bunch of foodies? Google "sweetbreads
>pancreas" and get 293 hits. Google "sweetbreats thymus" and get 488.
>Frankly, considering how many hits can be generated off that thing on
>a more common topic, this is not too significant...
What I wanna know is why are things like bread called 'sweetmeat' and
things like meat called 'sweetbread'? Is it because no sane person
would eat them if they were named what they are? Like 'chitlins'...
Lalbert1
<StarC...@mindless.com> writes:
>We get signal. What you say? It's Boron Elgar
><boron_elgar@"warm"mail.com>,
>
>>You trust Bill Gates more than a bunch of foodies? Google "sweetbreads
>>pancreas" and get 293 hits. Google "sweetbreats thymus" and get 488.
>>Frankly, considering how many hits can be generated off that thing on
>>a more common topic, this is not too significant...
>
>What I wanna know is why are things like bread called 'sweetmeat' and
>things like meat called 'sweetbread'? Is it because no sane person
>would eat them if they were named what they are? Like 'chitlins'...
Calling things like meat "sweetbread" goes back to Old English, according to my
OED. "Sweet" was used then to denote something pleasing in general, and not
necessarily related to sugary tasting. The "bread" part of sweetbread comes
from "brede" which meant roast meat. In O.E. it was written as two words:
sweet brede.
I never heard of bread being called sweetmeat, as you mention above. Can you
give an example?
Les
StarChaser_Tyger
Unfortunately, only example I can think of right offhand is from a
fiction book, the first 'Thieve's World'. She buys 'sweetmeats' from
someone and describes them as pastry.
A quick search found 7000 mentions, the first few of which all mention
honey or almond cream or things like that. One of them has the
ingredients as:
1 c Sugar
2 c Water
3/4 c Ghee
1 c Coarse semolina (farina)
1/4 c Blanched pistachio nuts
1/4 c Blanched, slivered almonds
1/2 ts Ground cardamom (or more)
1 ts Rose water (or more)
Add'l pistachios or almonds
No idea what 'ghee' is, though.
Bob Ward
<bi...@nospambilldiamond.com> wrote:
>Good old Bill Van <Bil...@canada.com> wrote in alt.fan.cecil-adams
>back on Fri, 04 Jan 2002 05:00:03 GMT that ...
>>Prairie oysters, back in Alberta. A delicacy at branding time, which
>>coincides with castration time for steers-to-be.
>>
>>bill
>
>
>Wouldn't that be "steers-not-to-be"?
>
>Bill
>
They ARE steers after the snip - no longer bulls.
--
This space left intentionally blank.
John Hatpin
>No idea what 'ghee' is, though.
Clarified butter. Excellent in curries.
--
John "yum!" Hatpin
Opus the Penguin
> No idea what 'ghee' is, though.
Perhaps someone will clarify that for you.
--
Opus the Penguin
Sean Houtman
Both the Thymus and pancreas come in one per. The Thymus is not a vital organ
though and can be removed to no particularly ill effect. If you take out
someone's Pancreas, they are likely to complain of indigestion for a bit, till
the lack of insulin kills them.
Sean
--
Visit my photolog page; http://members.aol.com/grommit383/myhomepage
Last updated 12-20-01 with 25 pictures of sunsets added.
Sean Houtman
>
>"Eddie G" <mick...@home.com> wrote:
>> I was watching a cooking show and the chef used sweetbreads which are
>> obviously some of the animals innards. What exactly are they,
>
>Officially they are calf thymus. But I think pretty much every
>disgusting animal part is called sweatbread from time to time.
>
>> and why
>> are they called sweetbreads?
>
>So that people don't puke when told what they just ate.
>
Haw, Haw! Yew jest ate a hot dawg with the lips and butt took out!
Boron Elgar
<opusthe...@netzero.net> wrote:
>StarChaser_Tyger wrote:
>
>> No idea what 'ghee' is, though.
>
>Perhaps someone will clarify that for you.
Trying to butter him up, Opus?
Boron
Stephen Fels
<ctc...@hotmail.com> wrote in message
news:20020104120128.058$I...@newsreader.com...
> "Eddie G" <mick...@home.com> wrote:
> > I was watching a cooking show and the chef used sweetbreads which are
> > obviously some of the animals innards. What exactly are they,
>
> Officially they are calf thymus. But I think pretty much every
> disgusting animal part is called sweatbread from time to time.
>
> > and why
> > are they called sweetbreads?
>
> So that people don't puke when told what they just ate.
As in 'like a hot dog, except without sphincter, lips, snout, etc.'?
--
Stephen
Home Page: stephmon.com
Satellite Hunting: sathunt.com
Boron Elgar
>From: Boron Elgar boron_elgar@"warm"mail.com
>
>>On 4 Jan 2002 06:24:30 GMT, cly...@ugcs.caltech.edu (Briar Rose)
>>wrote:
>>
>>>Bob E. <bob...@halted.com> wrote:
>>>>radioGO-SPA...@yahoo.com wrote:
>
>>>>> >Thymus glands.
>>>
>>>Eh? Out here, they're the pancreas. My brother is
>>>a big fan of sweetbread tacos.
>>>
>>>:) Connie-Lynne
>>
>>They're TWO, TWO, TWO glands in ONE!
>>
>>Sweetbreads...the Certs of the funny meat world.
>>
>>I, myself have never had the pancreas ones, & assumed they were pretty
>>rare.
>
>Both the Thymus and pancreas come in one per. The Thymus is not a vital organ
>though and can be removed to no particularly ill effect. If you take out
>someone's Pancreas, they are likely to complain of indigestion for a bit, till
>the lack of insulin kills them.
Uh, Sean...you're not thinking of some long pig sweetbreads for
dinner, are you?
(and I know I owe you some orchid pictures...I'm working onit...)
Boron
Bill Diamond
back on Fri, 04 Jan 2002 10:22:19 -0500 that ...
>No, "steers-to-be". It would be "bulls-no-longer", if you were going
>for the negative thing.
>
>Steers are castrated males being raised to eat relatively young. If
>they are left to grow up and age, they become oxen, which are lovely
>things, and I'd love a matched pair of Devons or Kerrys.
I did not know that. Thanks for steering me straight.
kay w
>>I never heard of bread being called sweetmeat, as you mention above. Can you
>>give an example?
From M-W Collegiate, on-line:
Main Entry: sweet.meat
Pronunciation: 'swEt-"mEt
Function: noun
Date: 14th century
: a food rich in sugar: as a : a candied or crystallized fruit b : CANDY,
CONFECTION
I thought I'd seen it used to indicate some sort of baked cookie or trifle, but
I could easily have misinterpreted.
--
kay w
Address munged. AOL isn't necessarily comatose, evidence to the contrary not
withstanding.
StarChaser_Tyger
>Previously, SCTyger asks:
>
>>>I never heard of bread being called sweetmeat, as you mention above. Can you
>>>give an example?
>
>From M-W Collegiate, on-line:
>
>Main Entry: sweet.meat
>Pronunciation: 'swEt-"mEt
>Function: noun
>Date: 14th century
>: a food rich in sugar: as a : a candied or crystallized fruit b : CANDY,
>CONFECTION
>
>I thought I'd seen it used to indicate some sort of baked cookie or trifle, but
>I could easily have misinterpreted.
That doesn't even make as much sense as a cookie or something...
Carl Fink
Houtman wrote:
> Both the Thymus and pancreas come in one per. The Thymus is not a vital organ
> though and can be removed to no particularly ill effect.
From adults. Of some species. It largely disappears in humans, but
it's a vital immune system component in others.
--
Carl Fink ca...@dm.net
I-Con's Science and Technology Programming
<http://www.iconsf.org/>
Briar Rose
>What I wanna know is why are things like bread called 'sweetmeat' and
>things like meat called 'sweetbread'?
Eh? I thought sweetmeats were bonbons!
:) Connie-"pan dulce"-Lynne
--
Who cares what they're wearing, on main street or Savile Row?
It's what you wear from ear to ear, and not from head to toe
mike (aka socalmike)
"Briar Rose" <cly...@ugcs.caltech.edu> wrote in message
news:a164rc$l...@gap.cco.caltech.edu...
> StarChaser_Tyger <StarC...@mindless.com> wrote:
> >What I wanna know is why are things like bread called 'sweetmeat' and
> >things like meat called 'sweetbread'?
>
> Eh? I thought sweetmeats were bonbons!
>
> :) Connie-"pan dulce"-Lynne
dulce panocha!
ctc...@hotmail.com
> From: ctc...@hotmail.com
> >So that people don't puke when told what they just ate.
> >
>
> Haw, Haw! Yew jest ate a hot dawg with the lips and butt took out!
No, no, that would be et, not ate.
Greg Goss
>I've always heard the term "Rocky Mountain Oysters" used for that.
"prairie oysters" in Canada. Even in places like Williams Lake or
Kamloops, a very long way from the prairie.
Jeff Wisnia
afternood entertainment. Liked 'em.
Suggested to my wife that she try them the next evening. Waiter brought ones much
smaller than what I'd enjoyed. Commented on the puny size to which waiter replied,
"Seeenor, the bull doesn't always lose."
(drum roll & rim shot)
Jeff
Jeff Wisnia W1BSV Brass Rat '57 ee
"Things which go away by themselves usually come back by themselves."
"Bob E." wrote:
> radioGO-SPA...@yahoo.com wrote:
> >
> > >On Fri, 04 Jan 2002 02:10:01 GMT, "Eddie G" <mick...@home.com>
> > >wrote:
> > >
> > >>I was watching a cooking show and the chef used sweetbreads which are
> > >>obviously some of the animals innards. What exactly are they, and why are
> > >>they called sweetbreads?
> > >>
> > >
> > On Fri, 04 Jan 2002 02:13:31 GMT, Boron Elgar <boron_elgar@"warm"mail.com>
> > wrote:
> >
> > >Thymus glands.
> >
> > For some reason, I thought "sweetbreads" were bull testicles. Some people eat
> > those, y'know. (Yuk!) So ... what are they called when they're used as food?
>
> Rocky Mountain Oysters is one name for them. --Bob
>
> ================================================================================
> Bob Ellingson bo...@halted.com
> Halted Specialties Co., Inc. http://www.halted.com
> 3500 Ryder St. (408) 732-1573
> Santa Clara, Calif. 95051 USA (408) 732-6428 (FAX)
--
Dr H
On Fri, 4 Jan 2002, StarChaser_Tyger wrote:
}ingredients as:
}
} 1 c Sugar
} 2 c Water
} 3/4 c Ghee
} 1 c Coarse semolina (farina)
} 1/4 c Blanched pistachio nuts
} 1/4 c Blanched, slivered almonds
} 1/2 ts Ground cardamom (or more)
} 1 ts Rose water (or more)
} Add'l pistachios or almonds
}
}No idea what 'ghee' is, though.
Clarified butter.
Dr H
Bill Diamond
on Tue, 8 Jan 2002 14:44:17 -0800 that ...
Clarified butter is pretty easy to make. Just heat butter, and keep
skimming the cream off the top, until it's clear. Staple of indian
cuisine.
Bill "mmm. pakoras! mmmm samosas! mmm anything indian!"
Carl Fink
"sweetmeat" for a non-animal flesh product because, centuries ago,
"meat" meant what we now mean by "food". The meaning "animal flesh"
didn't arise until later. The word "sweetmeat" is older than that
meaning shift.
Thus also "mincemeat" (which is made of fruit).
Boron Elgar
>I happen to be reading _The Mother Tongue_ by Bill Bryson. It's
>"sweetmeat" for a non-animal flesh product because, centuries ago,
>"meat" meant what we now mean by "food". The meaning "animal flesh"
>didn't arise until later. The word "sweetmeat" is older than that
>meaning shift.
>
>Thus also "mincemeat" (which is made of fruit).
Real mincemeat has meat in it. That jarred Nonesuch stuff ain't it.
Boron
Gary S. Callison
: Bill "mmm. pakoras! mmmm samosas! mmm anything indian!"
Careful with that word, or you'll find yourself in possession of a big pot
of roast corn soup and a mess of fry bread.
--
Huey
Bill Diamond
alt.fan.cecil-adams back on Wed, 09 Jan 2002 04:20:40 GMT that ...
Hey, as long as I don't have to wash the dishes - I'll eat durn near
anything.
Bill
Bob E.
>
> Clarified butter is pretty easy to make. Just heat butter, and keep
> skimming the cream off the top, until it's clear. Staple of indian
> cuisine.
Well, I believe it's the middle layer you want, actually. Skim off the
top gunk and pour the bulk of the remainder off of the milk solids at
the bottom of the melting vessel. --Bob
John Hatpin
A BBC radio programme just before Christmas was discussing the history
of mince pies. A historian was saying that a couple of centuries ago,
mincemeat consisted of meat, fruit and spices, and the meat later came
to be left out for economic reasons.
Apparently, because meat was so expensive, it was common practice to
catch small animals and birds, chop them up, and use all manner of
disgusting things out of them in your mincemeat.
--
John "otters' noses, anyone?" Hatpin
Nick Spalding
<bfcn3uo5qghmgdlni...@4ax.com>:
Suet, not flesh meat.
--
Nick Spalding
N Jill Marsh
<spal...@iol.ie>wrote:
>Boron Elgar <boron_elgar@"warm"mail.com> wrote, in
><bfcn3uo5qghmgdlni...@4ax.com>:
>>
>> Real mincemeat has meat in it. That jarred Nonesuch stuff ain't it.
>
>Suet, not flesh meat.
Both, in my family's recipe. But my mother recently started replacing
the suet with butter, so that the mincemeat doesn't have to be as
thoroughly warmed before eating.
Fruit-only mincemeat is one of the few things I don't particularly
like to eat.
nj"will eat suet for food"m
"...both agreeing that Mr. Darcy was more attractive
because he was ruder but that being imaginary was
a disadvantage that could not be overlooked."
N Jill Marsh
>Bill Diamond wrote:
>>
>> Clarified butter is pretty easy to make. Just heat butter, and keep
>> skimming the cream off the top, until it's clear. Staple of indian
>> cuisine.
>
>Well, I believe it's the middle layer you want, actually. Skim off the
>top gunk and pour the bulk of the remainder off of the milk solids at
>the bottom of the melting vessel. --Bob
I was under the impression that ghee and clarified butter are very
slightly different.
Clarified butter, you make by melting the fresh butter, then straining
the clear butter off from the milk residue that has settled at the
bottom of the pot. Skimming is optional, but it's easier to keep and
eye on what's going on if you do skim.
Ghee, on the other hand, is also begun by melting fresh butter, but is
then simmered for a long time, which allows the moisture in the milk
solids to evaporate. This gives the ghee its characteristic nutty
aroma and taste.
You don't skim when making ghee, because you want to cook it long
enough for the foam to subside naturally, which indicates that there
is no moisture left in the milk solids. Once it does, you have to
keep a really close eye on the pot and start stirring and cooking it
until the milk solids turn brown.
Then the heat is turned off, the brown residue is allowed to settle,
and the ghee poured off.
nj"now know what's for dinner"m
Boron Elgar
wrote:
>Boron Elgar <boron_elgar@"warm"mail.com> wrote, in
Over here, there is a tradition of flesh meat, along with suet. We may
differ in the US, but old recipes, such as the one below from an 1832
book, are quite specific. This is from Lydia Maria Child's "American
Frugal Housewife"
"The recipe yields filling for two pies: Boil a tender, nice piece of
beef--any piece that is clear from sinew and gristle; boil it till it
is perfectly tender. When it is cold, chop it very fine, and be very
careful to get out every particle of bone and gristle. The suet is
sweeter and better to boil half an hour or more in the liquor the beef
has been boiled in; but few people do this. Pare, core, and chop the
apples fine. If you use raisins, stone them. If you use currants, wash
and dry them at the fire. Two pounds of beef, after it is chopped;
three quarters of a pound of suet; one pound and a quarter of sugar;
three pounds of apples; two pounds of currants, or raisins. Put in a
gill of brandy; lemon-brandy is better, if you have any prepared. Make
it quite moist with new cider. I should not think a quart would be too
much; the more moist the better, if it does not spill out into the
oven. A very little pepper. If you use corn meat, or tongue, for pies,
it should be well soaked, and boiled very tender. If you use fresh
beef, salt is necessary in the seasoning. One ounce of cinnamon, one
ounce of cloves. Two nutmegs add to the pleasantness of the flavor;
and a bit of sweet butter put upon the top of each pie, makes them
rich; but these are not necessary. Baked three quarters of an hour. If
your apples are rather sweet, grate in a whole lemon."
Boron
Boron Elgar
wrote:
>nj"will eat suet for food"m
Come on over. I will introduce you to my woodpeckers.
Boron
StarChaser_Tyger
<ag...@brookview.kaDELETETHISBITroo.co.uk>,
>Apparently, because meat was so expensive, it was common practice to
>catch small animals and birds, chop them up, and use all manner of
>disgusting things out of them in your mincemeat.
"Four-and-twenty blackbirds baked in a pie"?
John Hatpin
>We get signal. What you say? It's John Hatpin
><ag...@brookview.kaDELETETHISBITroo.co.uk>,
>
>>Apparently, because meat was so expensive, it was common practice to
>>catch small animals and birds, chop them up, and use all manner of
>>disgusting things out of them in your mincemeat.
>
>"Four-and-twenty blackbirds baked in a pie"?
"When the pie was opened, the birds began to stink"?
--
John Hatpin
Bill Diamond
back on Wed, 09 Jan 2002 06:13:42 GMT that ...
Huh. Never tried it that way. I guess I'm lazy. I used to just strain
it through a cheesecloth.
Bill
RM Mentock
Nonesuch has a tiny amount of meat in it. That's why my Mon
wouldn't let us eat it on Friday.
http://www.eaglenonesuch.com/prodinfo.cfm
--
RM Mentock
The suppression of uncomfortable ideas...is not the
path to knowledge -- Carl Sagan, in Cosmos
Hank Gillette
John Hatpin <ag...@brookview.kaDELETETHISBITroo.co.uk> wrote:
> Apparently, because meat was so expensive, it was common practice to
> catch small animals and birds, chop them up, and use all manner of
> disgusting things out of them in your mincemeat.
>
Sort of like weiners now.
--
Hank Gillette
Mike Muth
>
> I happen to be reading _The Mother Tongue_ by Bill Bryson. It's
> "sweetmeat" for a non-animal flesh product because, centuries ago,
> "meat" meant what we now mean by "food". The meaning "animal flesh"
> didn't arise until later. The word "sweetmeat" is older than that
> meaning shift.
>
> Thus also "mincemeat" (which is made of fruit).
I still encounter people who speak of the flesh or meat of a given
fruit. I do the same. I've generally accepted flesh or meat to mean
"The edible part under the skin." rather than only animal flesh. Still,
I am accustomed to folks using meat to mean "animal flesh" only and
normally understand it in those terms.
Mike
Boron Elgar
<men...@mindspring.com> wrote:
>Boron Elgar wrote:
>>
>> On 9 Jan 2002 02:54:08 GMT, Carl Fink <ca...@panix.com> wrote:
>
>> >Thus also "mincemeat" (which is made of fruit).
>>
>> Real mincemeat has meat in it. That jarred Nonesuch stuff ain't it.
>
>Nonesuch has a tiny amount of meat in it. That's why my Mon
>wouldn't let us eat it on Friday.
>
>http://www.eaglenonesuch.com/prodinfo.cfm
For effect only.....
Actually, I won't touch the stuff, real or jarred. Fruit cake with
beef. blech. And of course, my mom wouldn't have let me have in on any
day of the week.
boron
Daniel Bush
<bi...@nospambilldiamond.com> wrote:
>Good old Dr H <hiaw...@efn.org> wrote in alt.fan.cecil-adams back
>on Tue, 8 Jan 2002 14:44:17 -0800 that ...
>>
>>On Fri, 4 Jan 2002, StarChaser_Tyger wrote:
<...>
>>}No idea what 'ghee' is, though.
>>
>> Clarified butter.
>>
>>Dr H
>
>
>Clarified butter is pretty easy to make. Just heat butter, and keep
>skimming the cream off the top, until it's clear. Staple of indian
>cuisine.
Ghee keeps for a long time in the fridge. By removing the
butterfats you can heat the ghee up to a much higher temperature
than butter, without having it burn on you.
Here's how I like to make ghee:
Chop up a pound of butter into walnut-sized pieces and put it
into a cast-iron pot.
Put into a preheated 300°F oven for about an hour.
Take out of the oven and skim the crusty bits off the surface.
Put these into a little container.
Filter the butter by carefully ladling it into a colander lined
with a clean dishtowel, trying not to disturb the solids that
have collected at the bottom of the pan.
After the ghee has been collected, you can scrape together the
butterfat that is at the bottom of the pan and add it to the foam
collected earlier. This stuff makes an interesting spread on
bread or rolls or whatever.
Dan
--
Daniel Bush
Portland, Oregon, USA
Daniel Bush
<boron_elgar@"warm"mail.com> wrote:
>On Wed, 09 Jan 2002 11:42:14 GMT, Nick Spalding <spal...@iol.ie>
>wrote:
>
>>Boron Elgar <boron_elgar@"warm"mail.com> wrote, in
>><bfcn3uo5qghmgdlni...@4ax.com>:
>>
>>> On 9 Jan 2002 02:54:08 GMT, Carl Fink <ca...@panix.com> wrote:
>>>
>>> >I happen to be reading _The Mother Tongue_ by Bill Bryson. It's
>>> >"sweetmeat" for a non-animal flesh product because, centuries ago,
>>> >"meat" meant what we now mean by "food". The meaning "animal flesh"
>>> >didn't arise until later. The word "sweetmeat" is older than that
>>> >meaning shift.
>>> >
>>> >Thus also "mincemeat" (which is made of fruit).
>>>
>>> Real mincemeat has meat in it. That jarred Nonesuch stuff ain't it.
>>
>>Suet, not flesh meat.
>
>
>Over here, there is a tradition of flesh meat, along with suet. We may
>differ in the US, but old recipes, such as the one below from an 1832
>book, are quite specific. This is from Lydia Maria Child's "American
>Frugal Housewife"
<...recipe...>
Here is a recipe for Mincemeat, from my great-grandmother,
Florence Brightman:
2 cups meat
4 cups apple
1 cup suet
1 1/2 cups sugar
3/4 cup molasses
1 package raisins
1 package currants
2 tablespoons cinnamon
1 tablespoon clove
1 tablespoon nutmeg
1 tablespoon salt
Mix ingredients. Add cider or vinegar to wet good. Cook until all
blended well and hot.
Unfortunately the recipe doesn't go into any more detail than
that. No, I've never made this, nor do I know of anyone who has.
(except Florence herself, of course)
Boron Elgar
<daniel...@yahoo.com> wrote:
>--
>
>Daniel Bush
>Portland, Oregon, USA
Is this the returned from Berlin architect Daniel Bush?
Boron
N Jill Marsh
<daniel...@yahoo.com>wrote:
>After the ghee has been collected, you can scrape together the
>butterfat that is at the bottom of the pan and add it to the foam
>collected earlier. This stuff makes an interesting spread on
>bread or rolls or whatever.
Mmmm, and here I've always just given it to the dogs. Never again!
>Daniel Bush
>Portland, Oregon, USA
Have you resurfaced after a move, or are you a different Dan?
nj"call me Ms. Nosy Parker"m
"I always thought of myself as Nureyev on ice.
But on TV, I realized that I was a dump truck.
I was an elephant on wheels."
StarChaser_Tyger
<ag...@brookview.kaDELETETHISBITroo.co.uk>,
>StarChaser_Tyger <StarC...@mindless.com> wrote:
>
>>We get signal. What you say? It's John Hatpin
>><ag...@brookview.kaDELETETHISBITroo.co.uk>,
>>
>>>Apparently, because meat was so expensive, it was common practice to
>>>catch small animals and birds, chop them up, and use all manner of
>>>disgusting things out of them in your mincemeat.
>>
>>"Four-and-twenty blackbirds baked in a pie"?
>
>"When the pie was opened, the birds began to stink"?
"Cook you stupid moron, you're such a goddamn dink."
Daniel Bush
Hi Boron:
Yes, it is. I arrived back in the US on the 13th of December,
spent Christmas with family in Mobile and came to Portland on the
1st.
I had originally planned on coming home in May or June, but as I
was making plans to come home for the holidays, I asked myself
why I should bother going to back to Germany when I really don't
want to be there anymore. So I bought a one-way ticket and here I
am.
It's great to be back in the Homeland.
Dan
Daniel Bush
<njm...@storm.ca> wrote:
>On Sat, 12 Jan 2002 08:02:47 GMT, Daniel Bush
><daniel...@yahoo.com>wrote:
>
>>After the ghee has been collected, you can scrape together the
>>butterfat that is at the bottom of the pan and add it to the foam
>>collected earlier. This stuff makes an interesting spread on
>>bread or rolls or whatever.
>
>Mmmm, and here I've always just given it to the dogs. Never again!
>
>>Daniel Bush
>>Portland, Oregon, USA
>
>Have you resurfaced after a move, or are you a different Dan?
Yep, it's me, after a break from Usenet, and a change of
coordinates.
Dan
--
Boron Elgar
<daniel...@yahoo.com> wrote:
>On Sat, 12 Jan 2002 12:37:25 -0500, N Jill Marsh
><njm...@storm.ca> wrote:
>
>>On Sat, 12 Jan 2002 08:02:47 GMT, Daniel Bush
>><daniel...@yahoo.com>wrote:
>>
>>>After the ghee has been collected, you can scrape together the
>>>butterfat that is at the bottom of the pan and add it to the foam
>>>collected earlier. This stuff makes an interesting spread on
>>>bread or rolls or whatever.
>>
>>Mmmm, and here I've always just given it to the dogs. Never again!
>>
>>>Daniel Bush
>>>Portland, Oregon, USA
>>
>>Have you resurfaced after a move, or are you a different Dan?
>
>Yep, it's me, after a break from Usenet, and a change of
>coordinates.
>
>Dan
Welcome home, Dan. It's nice to have you back.
Boron
Daniel Bush
Thanks. As I said earlier, it's great to be back
I'm glad to see you're all still here, plus a couple of names I
don't recognize.
Dan
--
Bill Diamond
alt.fan.cecil-adams back on Mon, 14 Jan 2002 06:51:46 GMT that ...
>
>Thanks. As I said earlier, it's great to be back
>
>I'm glad to see you're all still here, plus a couple of names I
>don't recognize.
>
>Dan
I missed you, Dan. Let's see if we can coax Boron into singing "Hello
Dolly!" for you.
Boron T. Elgar
<bi...@nospambilldiamond.com> wrote:
>Good old Daniel Bush <daniel...@yahoo.com> wrote in
>alt.fan.cecil-adams back on Mon, 14 Jan 2002 06:51:46 GMT that ...
>
>
>>
>>Thanks. As I said earlier, it's great to be back
>>
>>I'm glad to see you're all still here, plus a couple of names I
>>don't recognize.
>>
>>Dan
>
>
>I missed you, Dan. Let's see if we can coax Boron into singing "Hello
>Dolly!" for you.
>
Consider me coaxed. Oh, and consider the song sung.
Boron
Daniel Bush
<bi...@nospambilldiamond.com> wrote:
>Good old Daniel Bush <daniel...@yahoo.com> wrote in
>alt.fan.cecil-adams back on Mon, 14 Jan 2002 06:51:46 GMT that ...
>
>
>>
>>Thanks. As I said earlier, it's great to be back
>>
>>I'm glad to see you're all still here, plus a couple of names I
>>don't recognize.
>>
>>Dan
>
>
>I missed you, Dan. Let's see if we can coax Boron into singing "Hello
>Dolly!" for you.
Oh, dear! Now where did *that* come from?
Sounds good to me, though. Boron?
Boron Elgar
Hello, Danny, well, hello, Danny.
It's so nice to have you back where you belong.
You're looking swell, Dolly,
we can tell, Danny,
you're still glowin', you're still crowin',
you're still goin' strong.
We feel the room swayin
for the band's playin
one of your old fav-rite songs from way back when.
So, take his wrap, fellas,
find him an empty lap, fellas.
Danny'll never go away again.
You'll have to forgive me taking it down a half step this morning.
It's a tad early for me.
I thank you, as does Jerry Herman.
Boron
Daniel Bush
Why, thank you Boron -- I do believe that just about brought a
tear to my eye...