On Sat 10 May 2008 02:46:15p, Bigbazza told us...


"Wayne Boatwright" wrote in message
3.184...
On Sat 10 May 2008 04:22:30a, Bigbazza told us...


"Wayne Boatwright" wrote in message
84...
On Fri 09 May 2008 11:36:59p, Bigbazza told us...


"Wayne Boatwright" wrote in
message 3.184...
On Fri 09 May 2008 09:57:21p, Bigbazza told us...


"sf" . wrote in message
...
On Wed, 07 May 2008 22:55:59 -0700, Blinky the Shark
wrote:


Just got a craving for deep fried mushrooms (from reading about
fried shrimp in another thread).

Mmmmmmm.

Any other fans here?

never heard of them before

--


Years ago, when I bought Kentucky Fried Chicken here in Oz, they
used to sell small deep fried mushrooms, also Sweetbreads as
well... My late wife and I always bought them for a snack.... I
don't remember seeing them still whenever I have gone into a
Kentucky Fried outlet...

They were delicious...including those little Lambs Testicals as
well!

Bigbazza (Barry) Oz



I don't recall seeing either in KFC in the US, but then I wouldn't
expect to see sweetbreads on any fast food menu here. Few
restaurants of any type offer sweetbreads. I like them, but have
never had them from lamb, only veal.

Years ago I worked for a brief time for a very exclusive department
store that had an employee's cafeteria without equal. They often
had scrambled brains with eggs for breakfast, and they were
delicious. This is also a dish that is rarely found in the US.

--
Wayne Boatwright

I meant to comment on this as well...

I have never tried 'Calves' Testicles, only Lamb one's..As they are
very small, they would suit preparation for deep frying and in a
fast food place..

As for the 'Brains', I love them myself, but I have given up
preparing them and cooking them...And have not had them now for a
couple of years...I used to though... If someone would prepare and
cook them I would be in it...Yummmm

My late wife, Helen, she used to cook Bacon and Lambs Fry (Liver)
and crumbed Lamb Sweet breads quite often for a late breakfast or
early lunch....I love the 3 together...

Bigbazza (Barry) Oz



I think, but could be wrong, that lamb is far more common and popular
in OZ
than it is in the US. Lamb is treated more as a delicacy here than
as a staple meat. It's also quite expensive here. Our mainstays
seems to be beef, pork, and poultry. Of course, nothing is
inexpensive today, but apart from an expensive steak, lamb is
probably near the top of the price list. I love lamb, particularly
chops, rack of lamb, and leg of lamb, but I don't get to enjoy it all
that often.


Lamb was always a cheap meal here in Oz, Wayne...Until the drought,
and since the drought it has gone 'Sky High' in price..But when the
drought is over, it will then come right down as it historically has
in the past...

I cook a lot of lamb chops .. The one's I prefer and buy come from the
fore quarter (Shoulder area) of the lamb....They always were around
$1.99 a Kg (454.4 Gms to the Lb)...for the last few years, but went up
drastically after all the lambs were sold off as there was no feed for
them... But those same lamb chops now go for around $5.99 Kg..(that's
approx 2Lb 3 1/4 Ozs).... Legs of lamb now sell around $7.00Kg up...
I love Lamb...I personally could eat Lamb for say 3-4 days a week, 1
day with Beef Steak 2 days with Chicken and another day for Pork....
Which ,by the way I ma cooking tonight..Pork Loin Chops...I am looking
for a quick and nice recipe at the present time...I always eat late of
an evening, and it is now getting near 9:20pm...

Lamb rarely ever seems to be on sale here, whereas various cuts of
beef, pork, and chicken frequently are. I'm not very good at
remembering prices, or I'd quote you a sample.

With that as my experience with lamb, I've never adjusted to eating
mutton, as it is even more uncommon here. I can't get used to the
very strong tastes it seems to have.l

Liver, bacon, and onion is a common enough entree here, but it's
usually calve's liver or pork liver.

Interesting how, in the 3 dominant English speaking countries, OZ,
UK, and US, how different what is popular and commmon in one place
and not in the other. Admittedly, I've had little exposure to
authentic OZ food, but I'm very fond of English cooking and the
typical dishes they make, except for anything containing kidneys. :-)

Wayne Boatwright

I love 'Lambs Kidney, and have them reasonably often, for
breakfast...Devilled Kidneys...

I find Pigs Kidneys or liver far too strong a flavour for my liking...

Bigbazza (Barry) Oz

When I was growing up, my mother used pork liver more often than calves
liver, and I almost had to get used to the taste of calves liver after
leaving homme.

I also love chicken livers prepared many different ways.

Cheers!

--
Wayne Boatwright



I make a breakfast/brunch dish of chicken livers that has Lots of cream
and Sherry in it.....Chicken livers have a lot of flavour to them....

Bigbazza (Barry) Oz


Sounds lovely, Barry. I would truly enjoy that.

One of my favorites begins by quickly searing the chicken livers in butter
and removing to a plate. Next I sauté or stir fry wedges of sweet onion,
red and green pepper strips, and slivered garlic, until tender-crisp. Last
of all I return the livers to the pan with the heat lowered, along with
wedges of roma tomatoes, and add a small quantity of basic brown sauce,
cooking until the livers are the doneness you prefer. This all to be
served over a bed of rice.

A snack I paticularly like is chopped chicken livers. Chopped onions
sauteed in schmaltz, then removed and reserved. The chicken livers cooked
in schmaltz until somewhat pink throughout. Using a fork, mash the livers
coarsely, combine with onion and a finely chopped hard boiled egg or two,
seasoned with salt and pepper. You can also add a dash of sherry or
brandy, but I usually don't.

--
Wayne Boatwright
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Saturday, 05(V)/10(X)/08(MMVIII)
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Countdown till Memorial Day
2wks 1dys 7hrs 45mins
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But we LIKE spontaneity, don't we,
Pinky? - Brain
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