September was marked by experiments with fat/organs rather than muscle. First, Brandon and I relished unctuous pork belly, twice cooked in a variety of home made sichuan dishes. And then... a capricious whim to manipulate the delicate pate-like sweetbreads for myself took hold....
In 2002, a love for the thymus glands burgeoned at Mario Batali's Lupa -- a restaurant i accidentally stumbled into while wondering around NYU. The dish was naively ordered as a side of "sweet bread". Brad and Elisa's valiant search for fresh veal thymus guaranteed a successful cooking fete. The meat looked and smelled disgusting -- especially during the several changes of fragrant water baths. Yet, a simple saute paired with a lovely port reduction proved to be beyond luxurious. An occasional treat that i truly savor...
