Stone

I used to go to Becco a lot, but I thought its pasta selection had gone downhill. (By the way, most people skip the entrees -- don't. They're terrific.) Becco once had a papardelle with wild mushrooms and a pumpkin ravioli (along with the obligatory penne or spaghetti w/ marinara) that were exquisite. Last few time I was there, it's been a seafood risotto. My take on risotto at restaurants -- unless it's a specialty, pass. Usually the restaurant doesn't take the time to make it right, and you get a mealy, oily mess. Becco's wasn't that bad, but no up to its usual standards.

The same people that eat fish eggs because they're given a fancy French name.

I believe the recent issue of Saveur refers to sweetbreads as either pancreas or thymus.

I must be crazy, because I whisk the #### out of 'em. Sometimes, if I'm beating a large batch (12 at time?), I use my hand mixer. I usually add only salt and pepper to the eggs, and put them in a hot non-stick pan. I continue to whisk in the pan -- I like them fluffy. By the way -- I love adding either a good pinch of crushed red pepper, or a half teaspoon of good curry powder while beating the eggs. It makes for a nice change.

A few years back I took a vacation to Croatia (which I highly recommend to everyone) and brought back a bottle of home-made liquour -- Rakia. It's similar to Ouzo (strong, anise flavored), and bottled with an assortment of herbs. I finished the bottle, and am trying to find more. I live in the SF bay area. Any leads?

Pancreas or Thymus? Or are they the same thing?