>  ML> A quick scan of the Internet shows that there is
>  ML> general suspicion of the oil as well - though most
>  ML> of the sites seem somewhat fringey.
> If Steve is reading here these days perhaps he cam weigh in on his
> personal experience with corn oil.

The mayonnaise I had last week was so strongly
sunflower-scented that I'd have a tough time
imagining it tolerable for anyone with an
allergy to the plant.

> On another matter I sure wish sweetbreads were sold locally!
>      Title: Prepping Veal Sweetbreads
> These come in two varieties, "throat sweetbreads" (thymus) and
> "heart sweetbreads" (pancreas), sometimes called "stomach
> sweetbreads". The larger, oval shaped heart sweetbreads are
> preferred by fancy restaurants, so it is the elongated shaped throat
> sweetbreads we can buy in markets here in Southern California. The
> two can be cooked together if both are available, and they taste
> pretty much the same.

Truth, though I don't see why one would
cook both together.

> Sweetbreads are a highly superior substitute for beef brains in any
> recipe calling for those. Brains are mostly mushy cholesterol and
> carry a minute risk of mad cow disease.

These sentences seem to come from different eras!

> Mild, tender sweetbreads in flavorful sauces were once popular all
> over North America and most of Europe, but today are served mostly
> to connoisseurs in fancy restaurants. They are still popular in
> Mediterranean and some other ethnic cuisines and are well worth your
> attention

One wonders where they go down here. Dog food?

> Buying: Ethnic meat markets, particularly those serving Latin
> American or Near Eastern communities may have them. You will
> generally find only the thymus as the pancreas fetches a higher
> price in the restaurant trade.

I seldom see either of them, the thymus more rarely.

> Buy them well before the expiry date and cook them right after
> purchase as organ meats are quite perishable.


But in the ethnic markets, how often do you see 
packaging and an expiration date?

> Trim off any extraneous stringy stuff. Many recipes say to par boil
> them about 3 minutes, chill, and remove the external membranes, but
> those sold around here are pretty much ready to go with the membrane
> already removed.

I hve never, ever seen them in the market with the 
membranes removed, and as with brains, it's a 
fiddly job.

> Soaking is optional, and is only to give the sweetbreads a lighter
> color, which I don't consider at all critical. If you do, rinse
> them, then soak for about 4 hours in lightly salted water or milk.
> Milk is said to get the best results but I've never used it nor
> thought it necessary.

If you soak, the product isn't going to taste
like much. The problem is that most often they
smell a little butchery when you get them, so
you might want them not to taste like much.

> Pressing is optional

Pressing is strongly preferable.

> Andrew Grygus
>   From: Www.Clovegarden.Com/

My estimation is that he's half FOS.

+

>  ML> Turns out that now, in the interests of neurosis, the
>  ML> sugar has been massively cut and replaced not by HFCS,
>  ML> which would be preferable, but by Ace-K, an artificial
>  ML> sweetener of major poisonosity. Shame.
> That's a shame; I used to like it. As a matter of fact I was
> planning on buying a bottle just as soon as I finished the bottle of
> Gabriel Boudier creme de cassis I have on hand, as Ribena plus
> vodka is almost as good in mixed drinks and much less expensive. Now
> I won't,
>      Title: Brandy Cassis

Someone has to still produce proper cassis syrup.
The odd thing about the Ribena was that it was 
initially way too sweet in the way that Ribena is,
but at a certain dilution it suddenly turned bitter
and artificial tasting.

> ... A well crafted cocktail is like being smiled at by a pretty girl.

A bit more than that, je pense; it delivers.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Cranberry Preserves
 Categories: Spreads, Toppings
   Servings:  6

      2 md Apples
      3 c  Sugar
    3/4 c  Water
  4 1/2 c  Cranberries
      1 tb Grated lemon peel
    1/4 c  Creme de cassis

  Peel, core and coarsely dice apples. Heat sugar and water in heavy large
  saucepan over low heat, swirling pan occasionally, until sugar dissolves.
  Add cranberries, apples and lemon peel. Bring to boil. Reduce heat to
  medium and cook until consistency of thick jam, stirring frequently,
about
  20 minutes. Stir in cassis to taste. Cool completely before serving. (Can
  be stored in refrigerator 1 month.) Source unknown. This is an
application
  where I think Ribena would be a good substitute even now.

MMMMM
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