Sure, great chefs can make the most insane stuff that mere mortals would never attempt in their kitchen. And we love them for it. But what gets our motors running late at night is not some fancy-ass culinary concoction, but rather some down-and...
From: Chef David Barzelay, Lazy Bear, San Francisco. Yield: Varies.
as needed, sweetbreads
Marinade:
as needed, fish sauce of choice
as needed, granulated sugar
as needed, cornstarch
as needed, oil for frying
Clean sweetbreads, rem...