[Sweetbreads]

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

[Sweetbreads]

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

[Scrambling/Scrambled Eggs]

Quote: from Fat Guy on 11:01 pm on Dec. 29, 2001

Has anybody tried the Jean-Georges method of a whisk, a saucepan, and high temperature?

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.

[Rakia]

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?

[Sweetbreads]

Pancreas or Thymus?  Or are they the same thing?