mdbasile

One time he actually belted out loud, to basically the entire dining roon, that "these people will never get a reservation at my restaruant again." I guess "these" people were late or something.... frankly I could have cared less - why be such an ass...

Just as long as no says it is The Lark - I am happy.... That must be the rudest place.... with pretty average food. Cannot figure how it gets the awards it does. I have dined at many of the worlds "temples of haut cusine" and the best ones always treat the customer as king not demanding the other wayt around... ...ok off my soap box now.... FWIW - I will be trying Seldom Blues this weekend and will give you my report....

I have been making sweatbreads for many years and have always cooked them a fair length of time until they are nice and crispy. This is true now matter if I grill them or saute in clarified butter. Then I usually serve them on top of crispy proscutto napped with a Madera sauce(from my homemade demi). Typically I get them fresh from the "plant" within a day or two of slaughter. I typicall buy both type, as they come packaged that way. I soak a couple of hours then simmer in acidulated water. Then clean, break into smaller pieces and weight them overnight. Then I poach in a curt boullion for 15 min or so -- then saute them. Which usually is about 15 min until crispy. The other night I skipped the poaching and grilled them for about 20-25 min until crispy. They were fantastic, I think better than usual. I guess what I am asking is... am I cooking them too long with my usual method? I should note that I rarely get any complaints.... I know I have turned many a man, woman, and child on to the pleasures of these luscious morsels....