tag:blogger.com,1999:blog-7683380.post2672359250238575576..comments2009-05-25T17:57:54.605-07:00Eddie Linhttp://www.blogger.com/profile/00620145672233231894noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-7683380.post-69835703774969329822009-05-25T16:11:32.073-07:002009-05-25T16:11:32.073-07:00

we're lucky to even be able to buy morcilla - and sweetbreads- here in brooklyn. i absolutely love both of these things and i think that an argentinian menu isn't uninspired b/c most parilla menu's in argentina looks like that - grilled sausages, meats, etc. the beauty of a parilla is taking the ordinary (aka beef, pig, sausage) and bringing it to another level with the parilla. now, maybe

we are never fullhttp://www.weareneverfull.comnoreply@blogger.comtag:blogger.com,1999:blog-7683380.post-26734098967438479932008-06-01T14:21:00.000-07:002008-06-01T14:21:00.000-07:00

Gustavo, do I see another OC foodie field trip coming up? Like Huell Howser would say, "Our mollejas adventure is about to begin..."

Eddie Linhttp://www.blogger.com/profile/00620145672233231894noreply@blogger.comtag:blogger.com,1999:blog-7683380.post-48249645016875475662008-06-01T12:05:00.000-07:002008-06-01T12:05:00.000-07:00

Eddie: If you're going to have mollejas, why the hell at a crappy chain like Gaucho Grill? At my favorite Argentine eatery, Regina's in Garden Grove, they're like BUTTER! And why didn't you also indulge in the morcilla--blood sausage? Although I'm not Argentine, I must defend my snooty Latino cousins' honor!

Gustavo Arellanohttp://www.ocweekly.comnoreply@blogger.comtag:blogger.com,1999:blog-7683380.post-40884057104350791182008-05-28T14:08:00.000-07:002008-05-28T14:08:00.000-07:00

elmo,<BR/><BR/>thanks for the sweet sentiments. chocolate pork! careful, you may get something special for christmas from a secret santa.<BR/><BR/><BR/>erinn,<BR/><BR/>nope, didn't dig 'em. i've since added my opinion of the meal to the post. as far as the rest of the meal, the chicken was dry and flavorless with the exception of the charred taste from the grill.<BR/><BR/><BR/>agnes,<BR/><BR/

Eddie Linhttp://www.blogger.com/profile/00620145672233231894noreply@blogger.comtag:blogger.com,1999:blog-7683380.post-44599149089691833872008-05-28T12:30:00.000-07:002008-05-28T12:30:00.000-07:00

Oh, der, nevermind. You already cited the thymus gland origin of your sweetbreads. Wikipedia is oddly strict about the definition, while every other resource seems to indicate that both the thymus gland and the pancreas can be called "sweetbread."

Kyle/TheBookPolicehttp://www.blogger.com/profile/00010953181256940447noreply@blogger.comtag:blogger.com,1999:blog-7683380.post-34114817935688044642008-05-28T12:25:00.000-07:002008-05-28T12:25:00.000-07:00

Sweetbreads are pancreas, are they not? (not checking Wikipedia to test myself)<BR/><BR/>As opposed to <A HREF="http://www.flickr.com/photos/thebookpolice/2425786183/" REL="nofollow">these sweet breads</A>.<BR/><BR/>And yeah, how were they?

Kyle/TheBookPolicehttp://www.blogger.com/profile/00010953181256940447noreply@blogger.comtag:blogger.com,1999:blog-7683380.post-54466186848028940162008-05-25T22:58:00.000-07:002008-05-25T22:58:00.000-07:00

I'm afraid of what tissue organ sweetbreads come from but your pictures makes them look decent!

Tastymealsathomehttp://www.tastymealsathome.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-7683380.post-78645553634852972282008-05-25T09:54:00.000-07:002008-05-25T09:54:00.000-07:00

I am a huge fan of Argentine veal thymus glands! My neighbor from Argentina makes them all the time: Smoke, char, lemon, salt. Yum.

Hunter Angler Gardener Cookhttp://www.blogger.com/profile/01996285578001308125noreply@blogger.comtag:blogger.com,1999:blog-7683380.post-57784620409712418022008-05-22T22:24:00.000-07:002008-05-22T22:24:00.000-07:00

I'm quite fond of rooster fries, myself. =D

Chubbypandahttp://www.blogger.com/profile/12930326230203564199noreply@blogger.comtag:blogger.com,1999:blog-7683380.post-3277383544804003222008-05-22T13:13:00.000-07:002008-05-22T13:13:00.000-07:00

p.s. I've got a funny feeling I may have commented about my ghastly durien experience before... so sorry if I am repeating myself on yr site.<BR/><BR/>Hope to c u again soon.

MaxMillionhttp://la.foodblogging.com/author/maxmillionnoreply@blogger.comtag:blogger.com,1999:blog-7683380.post-45936354809022520462008-05-21T20:11:00.000-07:002008-05-21T20:11:00.000-07:00

Actually one of the most astoundingly amazing things I've ever eaten was "riz de boeuf" in Paris -- it is (I believe) the pituitary gland of a cow. Of course, I was at a nice restaurant and could rely on an expert chef to get it right. I recall it was very tender and special.<BR/><BR/>Conversely, hands down the most disgusting thing I ever ate was at at Peranakan restaurant in Singapore where

MaxMillionhttp://la.foodblogging.com/author/maxmillionnoreply@blogger.comtag:blogger.com,1999:blog-7683380.post-2100056969261380442008-05-21T16:18:00.000-07:002008-05-21T16:18:00.000-07:00

i like gaucho grill. always reliably decent, you know? <BR/><BR/>had no idea they served sweetbreads though. that's kinda...fancy.

sarah j. gimhttp://www.blogger.com/profile/10543362121586339124noreply@blogger.comtag:blogger.com,1999:blog-7683380.post-31339299944323363942008-05-21T06:10:00.000-07:002008-05-21T06:10:00.000-07:00

Think you might be my spiritual home.<BR/><BR/>Sweden, where I live, has some pretty exeptional blackpudding, which we call by its proper name, blood pudding. It is a staple in school cooked lunches. <BR/><BR/>The kindred soup, however, we call black soup. Tastes only or cinnamon, though.<BR/><BR/>None of which I can get my vegetarian stepson to even sniff at.

agneshttp://www.cookbystealth.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-7683380.post-89042317259302947442008-05-20T16:17:00.000-07:002008-05-20T16:17:00.000-07:00

But did you like them???? The sweet breads, I mean? <BR/>I've been on the fence over Goucho Grill for years - doesn't sound like you were too impressed by the menu, how'd the meal pan out?<BR/>Inquiring minds want to know...

Erinnhttp://www.sundaydish.typepad.comnoreply@blogger.comtag:blogger.com,1999:blog-7683380.post-17981079091629178402008-05-19T16:16:00.000-07:002008-05-19T16:16:00.000-07:00

Sweetbreads might not be sweet, but this post is. Another one I like is what the Filipinos call "chocolate pork". And when I say "like", I mean I like the name, not the dish.

elmomonsterhttp://www.blogger.com/profile/14102068612919963395noreply@blogger.com