Last night we loaded up the family truckster (the good ol’ Outback) and headed off for an early dinner with some friends.
Mrs. Notafoodie and I planned our day out so that the Goober (our nickname for our one year old son) would be in high spirits for a 6:30 dinner. We arrived at the Stone Park Cafe in Park Slope and Goober was not in a good mood. Luckily the restaurant was noisy and nobody, including the management, seemed to care that he was a crank-a-saurus-rex.
Awesome dinner company. In attendance were ToastyJoe , Mrs. Toasty, and another friend who shares many of the same interests as your truly. This was apparent when he brought out a book entitled “The Most Important Fish in the Sea” and we were able to have a conversation about the bunker (the titular fish).
Fishing and food geek stuff. I love it.
The highlight of my meal was a special appetizer that, when described, caused my eyes to grow wider and wider with each word:
Sweetbreads…. served over a house-made ricotta ravioli… with an egg yolk inside…. with mushrooms… and truffle oil.
I love sweetbreads. I love them grilled as part of a “mixed grill” at an Argentinean beef place. I love them lightly floured and pan fried like last night. I just plain love ’em.
I know that a lot of people can’t get over what sweetbreads are, but when cooked properly, they are unique and filled with awesomeness. The whole “it’s weird to eat” thing never really made much sense to me. I feel like unless you’ve made the choice to be vegetarian, what’s the difference between eating animal muscles, glands, brains, or stomach (I love me some tripe). Don’t get me wrong, if you try something and don’t like it that’s fine by me, but I find it interesting that most people are selective carnivores. You’re missin’ out on some good stuff.
Oh well, that leaves more pig jowl, organ meat, and fish heads for me.
PS- For my main course I got a pork chop (surprise, surprise). Anyone that knows me will understand how much I love sweetbreads if I’m talking about them instead of a pork chop right now.