Sweetbreads

My dad loves sweetbreads.  I think I got my first taste of sweetbreads from him many years ago.  If not, he surely put sweetbreads on my mind.  Ironically enough today is his birthday and we are working on several new dishes with sweetbreads.  We began by soaking the sweetbreads in salted water, then we blanched them in vinegar water, slow cooked them sous vide at 67 degrees C for an hour, pressed them and finally pan roasted them for our dishes.  It seems like a fair amount of work for a single ingredient, yet each step helps focus, clarify and refine the final product. It is essential for me to fine ingredients.  Otherwise, what is the point of all the work and effort?