zoramargolis Posted March 24, 2006 Share Posted March 24, 2006 In case anyone has been on the lookout for lamb testicles, they had them in the packaged meat case at Halalco today. They also had lamb brains, tongues, liver and kidneys. How offal, you say? Link to comment Share on other sites More sharing options...
PollyG Posted March 24, 2006 Share Posted March 24, 2006 The Grand Mart in Sterling has a top shelf featuring every cut of tripe, plus what I believe constitutes all the parts for an "assemble your own pig at home" kit. Regarding the lamb testicles, were they packaged in odd numbers, as they always were in our supermarkets in Kentucky, where they were labeled as "lamb fries?" Recipes that make men cross their legs and wince. Lamb liver is a treat, easily as good as or better than calves liver. I used to get it at the farmer's market in Madison WI from the organic lamb people. Where is this place? Link to comment Share on other sites More sharing options...
ol_ironstomach Posted March 24, 2006 Share Posted March 24, 2006 Did someone say lamb's tongue? The Spotted Pig, June 2005 Link to comment Share on other sites More sharing options...
zoramargolis Posted March 26, 2006 Author Share Posted March 26, 2006 Regarding the lamb testicles, were they packaged in odd numbers, as they always were in our supermarkets in Kentucky, where they were labeled as "lamb fries?"Lamb liver is a treat, easily as good as or better than calves liver. I used to get it at the farmer's market in Madison WI from the organic lamb people. Where is this place? Yes, they were called 'lamb fries' but I don't recall the packages containing odd numbers. Halalco is in downtown Falls Church--I don't have access to the address (I'm in L.A. at the moment), but it's in a strip mall with the ABC store, which is behind the strip mall where Lebanon Butcher is located. Perhaps someone else can provide the address. Link to comment Share on other sites More sharing options...
ledervin Posted April 3, 2006 Share Posted April 3, 2006 Why are they packaged in odd numbers? Anyone know where to get some sweetbreads? Link to comment Share on other sites More sharing options...
paula Posted April 4, 2006 Share Posted April 4, 2006 Anyone know where to get some sweetbreads?<{POST_SNAPBACK}> I've seen sweetbreads at Wegmans in Fairfax. They don't always have them but most of the time they do. Link to comment Share on other sites More sharing options...
ScotteeM Posted April 6, 2006 Share Posted April 6, 2006 Anyone know where to get some sweetbreads? What Paula said! I'm sorry--I meant to respond to this post much sooner, but life just got in the way. I buy sweetbreads at Wegmans whenever I can. Watch the dates on the labels though--I've found out of date packages on at least one occasion. I try to buy them often because we love them and to encourage Wegmans to keep carrying them. The sweetbreads I've gotten there have been fairly clean and good-tasting. I don't have a lot to which to compare them, as I haven't bought them from too many other retailers. Mr. S and I used to trek in to Georgetown to the French Market to purchase them, but they were only available "in season" there--that was in the early '80s. I've also gotten them from our local Safeway once or twice, but I haven't seen them there in a very long time. Link to comment Share on other sites More sharing options...
ol_ironstomach Posted April 11, 2006 Share Posted April 11, 2006 Expanding the offal envelope... Alan Richman combs NYC for...specialties. (wondering if I should reconsider ironstomachness...heh ) Link to comment Share on other sites More sharing options...
zoramargolis Posted April 11, 2006 Author Share Posted April 11, 2006 Expanding the offal envelope...Alan Richman combs NYC for...specialties. (wondering if I should reconsider ironstomachness...heh ) I can't believe the guy didn't include smelly tofu or duck blood. I went with a group to Full Kee and we ordered all the offal things on the special menu. Duck blood, feet, tongues, pig intestine cooked in a couple of different ways. A little bit of duck blood goes a long way, I can say with certainty. I guess you need to have grown up eating those things to really enjoy them--although there are familiar tastes from my childhood that I am not in a hurry to eat again--like kishka. Link to comment Share on other sites More sharing options...
Margaret Johnson Posted February 14, 2007 Share Posted February 14, 2007 ...but what strikes me about Eve is that the menu is a lot more adventurous than most places I've been.I might not get out enough but can't think of any other place where you can order fois gras OR sweetbreads OR pork belly as your entree. Not that I am complaining. But if someone prefers steaks to organ meats, they surely would not be disappointed by Rays. Foie gras and sweetbreads are indeed organ meats. Pork belly is not. It is plain, simple, delicious BACON (mmmmm). Link to comment Share on other sites More sharing options...
Waitman Posted February 15, 2007 Share Posted February 15, 2007 Maybe so, I haven't eaten at all the other places in town, but what strikes me about Eve is that the menu is a lot more adventurous than most places I've been.I might not get out enough but can't think of any other place where you can order fois gras OR sweetbreads OR pork belly as your entree. Actually, it seems hard to avoid pork belly or foie gras these days, and sweetbreads are pretty common, as well (try Italian places). Not that I'm complaining; this is a good thing. But I'll be more impressed when kidneys and sheep lungs make the menu. Brains. I want brains. Get thee to Bistro d'Oc. Link to comment Share on other sites More sharing options...
jparrott Posted February 15, 2007 Share Posted February 15, 2007 I recall having pork belly at Gramercy Tavern in the last 90s and lamb liver, also at GT, in early 2002. Now, the cuisine hasn't changed at GT much since then, but there was a time when Colicchio advanced the idea of "New American" several steps forward. Link to comment Share on other sites More sharing options...
The Hersch Posted February 15, 2007 Share Posted February 15, 2007 But I'll be more impressed when kidneys and sheep lungs make the menu. Supposedly, FDA regulations forbid the offering of lungs for human consumption in the US. Link to comment Share on other sites More sharing options...
Ilaine Posted February 15, 2007 Share Posted February 15, 2007 I'm not saying that Eve isn't full of delights. I was just surprised to see pork belly and sweetbreads held out on this board as cutting edge, they seem kind of like beloved old standards to me -- the "My Funny Valentines" of cooking.Oh, if you knew me better you wouldn't be surprised. As I said, I don't get out much. Where I come from, pork belly is something you cook with collard greens. Link to comment Share on other sites More sharing options...
Waitman Posted February 15, 2007 Share Posted February 15, 2007 Oh, if you knew me better you wouldn't be surprised. As I said, I don't get out much. Where I come from, pork belly is something you cook with collard greens. Be careful: sweetbreads are a gateway offal. Sure, they seem innocent enough. Then the next thing you know you're thinking "why did I hate liver all these years?" Then furtive dashes to Chinatown for duck tongue and intestine soup. Late night rendez-vous with mysterious Russian ice dancers for vodkas and brains in buerre noir. Uncontrollable cravings for Ethipiopian bulls heart with beri-beri.... And then finally, the bad crash landing when the dogs corner you at Dulles, and three unsmiling men pry open your suitcase and find it full of sheeps lungs, the critical element, so you thought for a Dionysian Burns Day Haggis-fest but now merely the tool of your own undoing. Link to comment Share on other sites More sharing options...
Ilaine Posted February 15, 2007 Share Posted February 15, 2007 I've tried duck tongues and duck feet once -- no more. Liver and kidneys are eh. You couldn't get me to try lungs, brains, testicles, uteri, pizzles or bungs short of threatening my life with a large calibre weapon. Forget about chitlins, just shoot me. But I love tripe in menudo and pho. And sweetbreads. And calf tongue. And Eve's sweetbreads are very fine, indeed. Link to comment Share on other sites More sharing options...
Camille-Beau Posted February 15, 2007 Share Posted February 15, 2007 I've tried duck tongues and duck feet once -- no more. Liver and kidneys are eh. You couldn't get me to try lungs, brains, testicles, uteri, pizzles or bungs short of threatening my life with a large calibre weapon. Forget about chitlins, just shoot me. But I love tripe in menudo and pho. And sweetbreads. And calf tongue. And Eve's sweetbreads are very fine, indeed. Let's not be too quick to judge chitterlings. On a recent trip to London, I had the chance to grab dinner at St. John in Smithfield. I started with roast bone marrow (3 large bones) and parsley salad. The marrow, once extracted from the bones, could then be spread on toast, topped with the salad and sprinkled with gray salt. Fantastic (if not exactly heart healthy)! I followed that with chitterlings that had been sliced into slim strands, woven together, and then finished off in duck fat. This was served atop lightly dressed dandelion greens. Really, really good. Or, perhaps just evidence that anything cooked in duck fat can be good! Regards - Beau Link to comment Share on other sites More sharing options...
Al Dente Posted February 16, 2007 Share Posted February 16, 2007 I've tried duck tongues and duck feet once -- no more. I'm with you. I thought they tasted alright, but why bother with all that freakin cartilage? Link to comment Share on other sites More sharing options...
dmaddox Posted February 19, 2007 Share Posted February 19, 2007 Actually, it seems hard to avoid pork belly or foie gras these days, and sweetbreads are pretty common, as well (try Italian places). Brains! Sweetbreads! I'm getting more and more excited about moving from Omaha. I asked the butcher at our local supermarket here if he could get sweetbreads. He directed me to the bakery. Link to comment Share on other sites More sharing options...
tastedc Posted February 20, 2007 Share Posted February 20, 2007 This was listed elsewhere on DR, but here's the mostly offal menu from Oct. 25th, 2006's TasteDC's "Unique and Unusual Food and Wine Festival" held at the Woman's Nat. Dem. Club on Dupont Circle - quick note - kidneys twice, sweetbreads once, Rocky Mountain Oysters "Fries" once, and a whole assortment of other tasty dishes - Llama Slider was my fave!:MenuChef de Cuisine, James Phillips - Juniper Restaurant, Fairmont Hotel1. Rattlesnake Gumbo with Sassafras Scented Rice2. Pink Peppercorn and Wattleseed Crusted Ostrich Leg Roast with Diablo HollandaiseLebanese Taverna and 100 King Street1. Veal Kidney with a Dijon Mustard Sauce - 100 King Restaurant2. Hindbeh Bil Zayt (sautéed Dandelion Leaves in olive oil with garlic,parsley, and caramelized onions) - Lebanese TavernaExecutive Chef Dan Wecker, The Elkridge Furnace Inn1. Nut Crusted Sweetbreads with Pomegranate Syrup2. Buckwheat Blini with American Caviar and Crème FraicheExecutive Chef Daniel Labonne, Tabaq Bistro1. Jerk Frog Legs with Jamaican Spices2. Caribbean Tripe Stew with Grilled BananasExecutive Chef Daniel Kenney, and Executive Sous Chef Neal Bailey, Willard Hotel1. Barolo Braised Veal Cheek with Shropshire" Orange" Blue2. "Bacon and Eggs": House Cured Berkshire Pork Belly with Fried Quails EggExecutive Chef, Russell Cunningham, Dupont Grille, Jury Hotel1. Calf Fries2. Smoked Duck and Fried Squash Blossom Salad with Port Reduction and Pumpkinseed OilExecutive Chef Charlie Hansji, The Jefferson Hotel1. Beef Bone Marrow and Liver Parfait2. Lamb Brains in the Style of PekingExecutive Chef Jamie Stachowski, Restaurant Kolumbia1. Terrine de Tète de Veau2. Boudin Rouge, Black Mission Fig and Goat Cheese StrudelExecutive Chef, Stefan Jarausch, The Madison, a Loews Hotel1. Stuffed Squash Blossoms, Braised Pigs Feet, Xerez Gastrique2. Crostini of Beef Tongue, Basque StyleExecutive Chef Bryan of Chef Bryan's Kitchen1. Llama Slider with Bleu Cheese and Rosemary Red Onion Jam2. Grilled Cayman Tail (crocodile) with Smoked Tomato and Basil ButterExecutive Chef, Brian Boots, Elegance Ala Carte1. Alligator étouffée2. Caramelized Fennel, Yucca and Jicama Puree served over Fried Sweet Potato ChipsExecutive Chef Daniel Amaya, Dino's1. Polipo: Olive Oil Braised Octopus with Cici (garbanzos) and Lemony Vinaigrette2. Crostata di Formaggi. Erborinato di Pecora Cheese Tartlet: cave aged raw sheep'smilk cheese with natural bluing. Robiola La Rossa Cheese Tartlet: Cow and sheepmixed milk cheese wrapped in cherry leaves that are macerated in grappa Link to comment Share on other sites More sharing options...
youngfood Posted October 7, 2007 Share Posted October 7, 2007 Interesting video clip all about offals with Chef Chris Cosentino of San Francisco's Incanto. Link to comment Share on other sites More sharing options...
Al Dente Posted December 26, 2007 Share Posted December 26, 2007 Ain't it offal? Link to comment Share on other sites More sharing options...
edenman Posted December 27, 2007 Share Posted December 27, 2007 Having heard of my spleen adventures, my sister bought me Calvin Schwabe's "Unmentionable Cuisine" and Jerry Hopkins's "Extreme Cuisine" for xmas. I'm only about 50 pages into the Schwabe, but there's already a recipe for Stuffed Calf's Eyes that has this gem of a sentence: "Remove the corneas, lenses, and irises with a sharp knife or small curved scissors". "Watch this space" hahaha Link to comment Share on other sites More sharing options...
monsterriffs Posted December 27, 2007 Share Posted December 27, 2007 Having heard of my spleen adventures, my sister bought me Calvin Schwabe's "Unmentionable Cuisine" and Jerry Hopkins's "Extreme Cuisine" for xmas. I'm only about 50 pages into the Schwabe, but there's already a recipe for Stuffed Calf's Eyes that has this gem of a sentence: "Remove the corneas, lenses, and irises with a sharp knife or small curved scissors". "Watch this space" hahaha That sounds pretty offal!!! OMG, AMIRITE!? Yeah... Link to comment Share on other sites More sharing options...
Al Dente Posted December 28, 2007 Share Posted December 28, 2007 Note to self: find source for calves' jaws. Any ideas for where to find them? I just had them braised and they were exquisite. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 29, 2007 Author Share Posted December 29, 2007 Note to self: find source for calves' jaws.Any ideas for where to find them? I just had them braised and they were exquisite. Might this have been a translation issue--and you were eating braised veal cheeks? Link to comment Share on other sites More sharing options...
ol_ironstomach Posted December 10, 2012 Share Posted December 10, 2012 Any leads on goetta? Currently fascinated by this Cincinnati-centric distant cousin to scrapple and haggis. Link to comment Share on other sites More sharing options...
Nervous Eater Posted December 10, 2012 Share Posted December 10, 2012 Any leads on goetta? Currently fascinated by this Cincinnati-centric distant cousin to scrapple and haggis. I am a life-long goetta superfan. Unfortunately, you truly CANNOT buy it outside of Cincinnati (and the IMMEDIATE Ohio and KY suburbs outside). That said, the best goetta is from a butcher shop in Cincinnati's Findlay Market. It's called Eckerlin's Meats and the proprietor makes fresh goetta (one "classic" and one "peppered" with loads of fresh ground black pepper) daily. If all you've ever had is the grocery store "Glier's" mass-produced goetta, this will be a revelation. This past summer, he told me they ship across the country, and from what I remember, prices were very reasonable. Give them a call and see what they have to say: Eckerlin Meats Market Location: 72 Phone: (513) 721-5743 Email Website Facebook Twitter Proprietor(s): Bob Lillis Mailing Address: 1812 Pleasant Street, Cincinnati, OH 45202 Link to comment Share on other sites More sharing options...
ol_ironstomach Posted December 10, 2012 Share Posted December 10, 2012 Awesome info...thanks! Link to comment Share on other sites More sharing options...
Nervous Eater Posted December 10, 2012 Share Posted December 10, 2012 Let me know how it works out! I still have some in my freezer but my supply is dwindling so I will likely have to reorder in the near future. Just curious- have you ever considered making your own? You can cool and set it in a terrine, cut slices, and fry 'em up. Still haven't tried this but I'm trying to get my hands on a good recipe. Link to comment Share on other sites More sharing options...
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