Offal in NoVA

I have seen sweetbreads in Wal-Mart super Centers.

--
Emil"MrAoD" <[email hidden]> wrote in message news:20040323123421.29778.00000250@mb-
m14.aol.com...

Quoted message said:

Does anybody know of a decent butcher shop that regularly
stocks (or will order) offal in the Northern Virginia
area? I've got a hankering for sweetbreads . . .

Thanks,

Marc

.....i'm not sure but try >The Lebanese Butcher<, 109 E.
Annandale Rd. in Falls Church....they slaughter their own
veal/beef/lamb/etc and can probably set aside what you might
want....excellent source for a lot of stuff you won't find
most places.....--rob z.

--
....visit us at www.zLight.com

"MrAoD" <[email hidden]> wrote

Quoted message said:

Does anybody know of a decent butcher shop that regularly stocks (or will
order) offal in the Northern Virginia area?

Emil Luca said:

I have seen sweetbreads in Wal-Mart super Centers.

Probably injected with a 23% solution of saltwater.

-sw

rob z said:

.....i'm not sure but try >The Lebanese Butcher<, 109 E.
Annandale Rd. in Falls Church....they slaughter their own
veal/beef/lamb/etc and can probably set aside what you
might want....excellent source for a lot of stuff you won't
find most places.....--rob z.

Thanks, that's exactly what I was looking for, a real
butcher shop. I'll check with them and let you know how it
turns out.

Also I might try the Arlandria immigrant row. It got a nice
writeup in the food section this week and a couple of custom-
cut butchers were mentioned.

Best,

Marc

(MrAoD) said:

Does anybody know of a decent butcher shop that regularly
stocks (or will order) offal in the Northern Virginia
area? I've got a hankering for sweetbreads . . .

We've bought the bits for haggis from the butchers at
Eastern Market on Capitol Hill. Not quite NoVA, but close
and good people.

(MrAoD) said:

rob z said:

.....i'm not sure but try >The Lebanese Butcher<, 109 E.
Annandale Rd. in Falls Church....they slaughter their own
veal/beef/lamb/etc and can probably set aside what you
might want....excellent source for a lot of stuff you
won't find most places.....--rob z.

Thanks, that's exactly what I was looking for, a real
butcher shop. I'll check with them and let you know how it
turns out.

Also I might try the Arlandria immigrant row. It got a nice
writeup in the food section this week and a couple of custom-
cut butchers were mentioned.

Best,

Marc

My son lives in Arlington and says that there is a Muslim
butcher on Wilson and a Latino butcher on Route 50.

--
Susan N.

There are 10 types of people in the world. Those who
understand binary and those who do not.

Chris Shenton said:

(MrAoD) said:

Does anybody know of a decent butcher shop that regularly
stocks (or will order) offal in the Northern Virginia
area? I've got a hankering for sweetbreads . . .

We've bought the bits for haggis from the butchers at
Eastern Market on Capitol Hill. Not quite NoVA, but close
and good people.

"Bits" . . . heh, I like that.

I'd considered Eastern Market and will check it out when we
make our annual Mother's Day pilgrimmage (daMissus likes
flea markets).

Thanks,

Marc

MrAoD said:

Does anybody know of a decent butcher shop that regularly
stocks (or will order) offal in the Northern Virginia
area? I've got a hankering for sweetbreads . . .

Thanks,

Marc

Marc,

Do tell what recipe you plan to prepare? I'm one of the few
folks I know in the Southern U.S. who love steak & kidney
pie and things like that. Must be my Scottish heritage.
Although I've never tasted haggis, I wouldn't be adverse to
trying it. But I can't quite see myself washing out a
sheep's stomach simply to cook bits of lamb or mutton and
barley in one 🙂

Jill

jmcquown said:

Do tell what recipe you plan to prepare? I'm one of the
few folks I know in the Southern U.S. who love steak &
kidney pie and things like that. Must be my Scottish
heritage.

Oh yeah, that makes perfect sense. Why, I'm one of the
few people I know in SW Ohio who likes Cornish pasties,
must be my Cornish heritage... Oh wait, that's got
nothing to do with it, it's simply a matter of taste,
fancy that. ;P

Actually, steak and kidney pie is good too. You can
have my share of the bits of kidney!

Quoted message said:

Although I've never tasted haggis, I wouldn't be adverse
to trying it. But I can't quite see myself washing out a
sheep's stomach simply to cook bits of lamb or mutton and
barley in one 🙂

Hehehe... I found a place that sells haggis in a
can. You interested? I could mail some to you. <g>
They had an equally scary vegetarian haggis...

Ariane

Ariane Jenkins <[email hidden]> wrote in

Quoted message said:

jmcquown said:

Do tell what recipe you plan to prepare? I'm one of the
few folks I know in the Southern U.S. who love steak &
kidney pie and things like that. Must be my Scottish
heritage.

Oh yeah, that makes perfect sense. Why, I'm one of
the few people I know in SW Ohio who likes Cornish
pasties, must be my Cornish heritage... Oh wait,
that's got nothing to do with it, it's simply a
matter of taste, fancy that. ;P

In northern Minnesota and other parts of the Upper Midwest
(and probably nearby parts of Canada), pasties are common
among people of Finnish, Slavic, etc. ancestry. In mining
areas, of course.

And the "Cornish" part of the name has been dropped.

--
Dan Goodman Journal dsgood.blogspot.comdsgood.blogspot.comOpen ↗ or
livejournal.comdsgoodOpen ↗ Whatever you wish
for me, may you have twice as much.

Ariane Jenkins said:

jmcquown said:

Do tell what recipe you plan to prepare? I'm one of the
few folks I know in the Southern U.S. who love steak &
kidney pie and things like that. Must be my Scottish
heritage.

Hehehe... I found a place that sells haggis in a can.
You interested? I could mail some to you. <g>

A friend in Scotland offered to send me some 'tinned' haggis
but he never got around to it. YES! Send me some 🙂 But wait
until after my trip; I don't want the postman to be too
overwhelmed by the mail I'm having held then delivered on
4/5. I get about 6 catalogs in the mail a day... the poor
guy is going to need a cart to haul 5 days worth of mail to
me that Monday ;-)

They had an equally scary

Quoted message said:

vegetarian haggis...

Ariane

No thanks on the vegetarian haggis; I cannot imagine what
they'd use in that LOL

jmcquown said:

A friend in Scotland offered to send me some 'tinned'
haggis but he never got around to it. YES! Send me some 🙂
But wait until after my trip; I don't want the postman to
be too overwhelmed by the mail I'm having held then
delivered on 4/5. I get about 6 catalogs in the mail a
day... the poor guy is going to need a cart to haul 5 days
worth of mail to me that Monday ;-)

LOL, I didn't think you'd actually want it. Everyone
else on the channel threatened me with death if I
sent them one. 🙂 E-mail and remind me when you get
back, it's at Jungle Jim's. It's not exactly like
the traditional Scottish kind, though... One article
on their website said they use beef rather than
lamb, and no lungs.

caledoniankitchen.comcaledoniankitchen.comOpen ↗

Quoted message said:

No thanks on the vegetarian haggis; I cannot imagine what
they'd use in that LOL

Me either, which is why I looked. IIRC, it's oatmeal
and a lot of stuff like beans and lentils and
spices... I have no idea how they could call that
haggis, but they do!

Ariane

jmcquown said:

MrAoD said:

Does anybody know of a decent butcher shop that regularly
stocks (or will order) offal in the Northern Virginia
area? I've got a hankering for sweetbreads . . .

Thanks,

Marc

Marc,

Do tell what recipe you plan to prepare?

Not nailed down yet but I'm considering trying to duplicate
(or what the hey, approximate) a dish I had at Le Gaulois on
my anniversary. Lightly dusted with seasoned flour, browned
and roasted, I think, served on a pool of brown sauce and
roasted vegetables. Of course this being a case of "first
you catch your rabbit" I'm auditioning other recipes. I may
try something crazy like opposing the meat with shellfish,
whatever strikes me at the time.

Quoted message said:

I'm one of the few folks I know in the Southern U.S. who
love steak & kidney pie and things like that. Must be my
Scottish heritage. Although I've never tasted haggis, I
wouldn't be adverse to trying it. But I can't quite see
myself washing out a sheep's stomach simply to cook bits of
lamb or mutton and barley in one 🙂

Well, if you define Northern Virginia as Southern (hey
they did try to secede) you can count two of us who like
steak and kidney pie. No Brit influence, but a thrifty
German mother who served kidneys as both a main course and
a side dish.

I've never had the opportunity to try haggis but if it ever
arises . . .

As for washing out a sheep's stomach, lately I've been
dipping into Pepin's works (just finished his autobiography)
all of which underscore the importance of prep work, so I'd
be game for that. I started my short restaurant career as
*the* prep cook in a not-too-fancy restaurant and the older
I get the more I find serious prep work relaxing.

Best,

Marc

Quoted message said:

Jill

Ariane Jenkins said:

Quoted message said:

Although I've never tasted haggis, I wouldn't be adverse
to trying it. But I can't quite see myself washing out a
sheep's stomach simply to cook bits of lamb or mutton
and barley in one 🙂

Hehehe... I found a place that sells haggis in a
can. You interested? I could mail some to you. <g>
They had an equally scary vegetarian haggis...

Here's a recipe we use, it's pretty authentic but not that
hard. You can stuff sausage casings, or for a crowd, we wrap
in cling-film and steam to cook. We do this once a year for
Burns Night.

chris.shenton.orgHaggis irene.htmlOpen ↗

Chris Shenton said:

Ariane Jenkins said:

Quoted message said:

Although I've never tasted haggis, I wouldn't be
adverse to trying it. But I can't quite see myself
washing out a sheep's stomach simply to cook bits of
lamb or mutton and barley in one 🙂

Hehehe... I found a place that sells haggis in a can.
You interested? I could mail some to you. <g> They had
an equally scary vegetarian haggis...

Here's a recipe we use, it's pretty authentic but not that
hard. You can stuff sausage casings, or for a crowd, we
wrap in cling-film and steam to cook. We do this once a
year for Burns Night.

chris.shenton.orgHaggisOpen ↗
irene.html

Thanks for the recipe. I do, how'er, take exception to the
statement... "and a silly accent. :-) " Nothing aboot th'
brogue is silly 🙂 Aye and I'll tak that single malt
whiskey; Glenfiddich, please.

Jill McQuown

Ariane Jenkins said:

jmcquown said:

A friend in Scotland offered to send me some 'tinned'
haggis but he never got around to it. YES! Send me some
🙂 But wait until after my trip; I don't want the postman
to be too overwhelmed by the mail I'm having held then
delivered on 4/5. I get about 6 catalogs in the mail a
day... the poor guy is going to need a cart to haul 5
days worth of mail to me that Monday ;-)

LOL, I didn't think you'd actually want it. Everyone else
on the channel threatened me with death if I sent them
one. 🙂 E-mail and remind me when you get back, it's at
Jungle Jim's. It's not exactly like the traditional
Scottish kind, though... One article on their website said
they use beef rather than lamb, and no lungs.

caledoniankitchen.comcaledoniankitchen.comOpen ↗

Quoted message said:

No thanks on the vegetarian haggis; I cannot imagine what
they'd use in that LOL

Me either, which is why I looked. IIRC, it's oatmeal and a
lot of stuff like beans and lentils and spices... I have
no idea how they could call that haggis, but they do!

Ariane

The lungs are called 'lights' and a sheeps pluck is the
heart and lungs. See, I do know something about haggis 🙂
Pity they don't use lamb; I love lamb.

Jill