Pickled and Spiced Beef Tongue

[Sqwertz]

With horseradish mayo, Beaver brand honey mustard, and tomato on
seeded light rye. With Best Maid bloody mary pickles.

https://i.postimg.cc/vZcz9Ygt/Sandwich-Beef-Tongue.jpg

-sw

[itsjoan...@webtv.net]

I've never eaten beef tongue and have only seen it at the grocery store
rarely.

[Ed Pawlowski]

> Pickled it would be similar to corned beef. There was a good Jewish
deli we went to on occasion that served it on good rye bread.

There was one street in Worcester MA that had a couple of bakeries, a
Polish grocery store where they made ham and kielbasa as well as other
prepared foods, another European grocery. Every few weeks we'd go for
good food.

https://www.facebook.com/golemofoods/?rf=165511976794040

https://www.edhyders.com/shop/grocery/14?limit=60

[Sqwertz]

On Sat, 25 Jul 2020 19:41:41 -0700 (PDT), itsjoan...@webtv.net
wrote:

> On Saturday, July 25, 2020 at 8:17:45 PM UTC-5, Sqwertz wrote:
>>
>> With horseradish mayo, Beaver brand honey mustard, and tomato on
>> seeded light rye. With Best Maid bloody mary pickles.
>>
>> https://i.postimg.cc/vZcz9Ygt/Sandwich-Beef-Tongue.jpg
>>

> I've never eaten beef tongue and have only seen it at the grocery store
> rarely.

It's got a great, silky-meaty texture. I'm not sure how to describe
it. The easiest place to try a little bit would be a tacqueria in a
taco. You'll usually pay 25% more than any other taco filling.
They're not cheap and there's a lot of waste once you peel them.
Pig tongues at the Asian grocer are usually a little bit cheaper and
are very similar in taste texture.

-sw

-sw

[jmcquown]

On 7/25/2020 10:41 PM, itsjoan...@webtv.net wrote:

I remember my mother telling me she picked up a really nice looking
piece of meat at the military commissary (I don't remember where we were
living at the time). Then she read the label - beef tongue - and
immediately got grossed out. So we never got to try tongue. I can't
say I've ever seen it at a grocery store.

Jill

[Bruce]

On Sun, 26 Jul 2020 07:48:07 -0400, jmcquown <j_mc...@comcast.net>
wrote:

>On 7/25/2020 10:41 PM, itsjoan...@webtv.net wrote:
>> On Saturday, July 25, 2020 at 8:17:45 PM UTC-5, Sqwertz wrote:
>>>
>>> With horseradish mayo, Beaver brand honey mustard, and tomato on
>>> seeded light rye. With Best Maid bloody mary pickles.
>>>
>>> https://i.postimg.cc/vZcz9Ygt/Sandwich-Beef-Tongue.jpg
>>>
>>> -sw
>>>
>> I've never eaten beef tongue and have only seen it at the grocery store
>> rarely.
>>
>I remember my mother telling me she picked up a really nice looking
>piece of meat at the military commissary

While she was married?

[Janet]

In article <Z3eTG.202315$eN2....@fx47.iad>, j_mc...@comcast.net
says...

Pity:-) A raw one does not look nice so it must have been all cooked
and ready to eat.

I can't
> say I've ever seen it at a grocery store.

We can still buy tongue from good butchers, either raw, or ready
cooked and sliced.

Years ago I used to cook an ox tongue then press it under a weight
in a bowl to eat cold with pickle and mustard, tender and very tasty,
simple to prepare but took ages. Back then offal, oxtongue and oxtails,
game, boiling fowl etc were really cheap and economical "slow food"
that would simmer away for hours.

Janet UK

[Dave Smith]

On 2020-07-26 12:46 p.m., Janet wrote:

> Years ago I used to cook an ox tongue then press it under a weight
> in a bowl to eat cold with pickle and mustard, tender and very tasty,
> simple to prepare but took ages. Back then offal, oxtongue and oxtails,
> game, boiling fowl etc were really cheap and economical "slow food"
> that would simmer away for hours.

I have had tongue. It was okay. I just have trouble eating it now
because I spent too much time at my friend's farm and was kissed by too
many cows.

[Bryan Simmons]

Some of the taquerias around here charge the same for lengua and cabeza tacos as for asada, and only charge more for shrimp, while others charge as much as 50 cents more. The texture is indeed lovely, but I don't really like the taste.
>
> -sw
>
--Bryan

[Bryan Simmons]

Yep. From what I've heard it can get pretty lonely down on the farm. I hope it didn't go much beyond kissing.

--Bryan

[jmcquown]

On 7/26/2020 12:46 PM, Janet wrote:
> In article <Z3eTG.202315$eN2....@fx47.iad>, j_mc...@comcast.net
> says...
>>
>> On 7/25/2020 10:41 PM, itsjoan...@webtv.net wrote:
>>> On Saturday, July 25, 2020 at 8:17:45 PM UTC-5, Sqwertz wrote:
>>>>
>>>> With horseradish mayo, Beaver brand honey mustard, and tomato on
>>>> seeded light rye. With Best Maid bloody mary pickles.
>>>>
>>>> https://i.postimg.cc/vZcz9Ygt/Sandwich-Beef-Tongue.jpg
>>>>
>>>> -sw
>>>>
>>> I've never eaten beef tongue and have only seen it at the grocery store
>>> rarely.
>>>
>> I remember my mother telling me she picked up a really nice looking
>> piece of meat at the military commissary (I don't remember where we were
>> living at the time). Then she read the label - beef tongue - and
>> immediately got grossed out. So we never got to try tongue.
>
> Pity:-) A raw one does not look nice so it must have been all cooked
> and ready to eat.
>

I think it was a raw tongue. She thought it was a roast until she read
the label.

> I can't
>> say I've ever seen it at a grocery store.
>
> We can still buy tongue from good butchers, either raw, or ready
> cooked and sliced.
>
> Years ago I used to cook an ox tongue then press it under a weight
> in a bowl to eat cold with pickle and mustard, tender and very tasty,
> simple to prepare but took ages. Back then offal, oxtongue and oxtails,
> game, boiling fowl etc were really cheap and economical "slow food"
> that would simmer away for hours.
>
> Janet UK
>

I still buy oxtails. I've got a couple in the freezer :)

Jill

[Dave Smith]

They were cows, not sheep.

;-)

[Bruce]

We don't want to know, Dave.

[Bryan Simmons]

The only difference is that with sheep you don't need a step stool.

--Bryan

[itsjoan...@webtv.net]

On Sunday, July 26, 2020 at 11:46:12 AM UTC-5, Janet wrote:
>
> We can still buy tongue from good butchers, either raw, or ready
> cooked and sliced.
>

> Janet UK
>
There is a Mexican market about 5 miles down the road from me and I'd be
willing to bet they stock beef tongue. It's been a while since I perused
their meat case but I have seen beef shins for sale.

[Dave Smith]

I guess you have more experience than I have,


I am reminded of Broke Bake Mountain. It was billed as a movie about two
gay cowboys. The weren't cowboys. They were shepherds, and people have
been cracking jokes about shepherds forever.

[Sheldon Martin]

Pickled beef tongue is considered by many to be a luxury food. Years
ago every kosher deli in NYC served pickled tongue, was one of my
favorite sandwich meats. I prefered the middle section, the throat
portion was too fatty and the tip part was too lean. During the 40s,
50s, and 60s were were literally thousands of kosher delis in NYC,
today one is lucky to find more than the fingers of one hand. Good
pickled tongue is nearly impossible to find unless one prepares their
own.

[Bruce]

And...?

[Bruce]

On Sun, 26 Jul 2020 16:37:35 -0400, Sheldon Martin <penm...@aol.com>
wrote:

Kosher, Brooklyn, New York, Jewish, Long Island. Press a button and
the monkey plays his tune.

[Hank Rogers]

< *SNIFF* >

[Hank Rogers]

< *SNIFF* >

[Janet]

In article <_EjTG.75255$bQ4....@fx04.iad>, j_mc...@comcast.net
says...

So do I, but they are no longer an economy cut. Since oxtails became
sought after by upmarket restaurants, the price has shot up.

"Boiling fowl" (elderly chickens) have completely disappeared from
the retail market , I think they all get ground up for junkfood
products.

Janet UK

[Sqwertz]

On Sun, 26 Jul 2020 17:46:13 +0100, Janet wrote:

> In article <Z3eTG.202315$eN2....@fx47.iad>, j_mc...@comcast.net
> says...
>

>> I remember my mother telling me she picked up a really nice looking
>> piece of meat at the military commissary (I don't remember where we were
>> living at the time). Then she read the label - beef tongue - and
>> immediately got grossed out. So we never got to try tongue.
>
> Pity:-) A raw one does not look nice so it must have been all cooked
> and ready to eat.

Yeah, it's pretty hard to mistake a beef tongue for ... anything but
a tongue :-)

-sw

[Sqwertz]

On Sun, 26 Jul 2020 13:00:42 -0400, Dave Smith wrote:

> I have had tongue. It was okay. I just have trouble eating it now
> because I spent too much time at my friend's farm and was kissed by too
> many cows.

Now you're venturing into Sheldon's territory.

-sw

[Hank Rogers]

Popeye works on the other end of the animal. And they're usually bulls.

[U.S. Janet B.]

On Sun, 26 Jul 2020 22:49:52 +0100, Janet <nob...@home.org> wrote:

snip

>
> So do I, but they are no longer an economy cut. Since oxtails became
>sought after by upmarket restaurants, the price has shot up.
>
> "Boiling fowl" (elderly chickens) have completely disappeared from
>the retail market , I think they all get ground up for junkfood
>products.
>
> Janet UK

The oxtails are sought after over there as well? The change from an
economy cut should occur over a longer period of years so that I can't
remember what I used to pay for them. A friend and I trade info about
them in stage whispers as to where we can find them and how much they
are.
Janet US

[Leo]

On 2020 Jul 26, , Sqwertz wrote
(in article <157wao6hsqivw$.d...@sqwertz.com>):

> Yeah, it's pretty hard to mistake a beef tongue for ... anything but
> a tongue :-)

My mom used to cook beef tongue about twice a year. When simmered for several
hours, the meat shrank from the skin, or the skin swelled. The skin almost
looked like a stiff gelatin case and was easily removed.
I liked the tongue itself. It had an almost crisp texture, but the muscle
behind it might as well have been ordinary stew meat.
I haven’t seen beef tongue where I shop in over twenty years. They used to,
and may still, sell lambs tongue occasionally. I never tried that, and the
cow tongue I cooked for my wife, just once, grossed her out, so...

leo

[bruce2...@gmail.com]

+1

[jmcquown]

Oxtails are very expensive now but they make such a nice soup/stew! I
don't recall exactly where we were - in transit someplace in the
mid-1960's when my father had been transferred yet again. We stopped at
a diner while driving across the country, somewhere in the middle of the
US. Dad was thrilled to find oxtail stew on the menu! My mother,
brothers and I had never heard of it. We stuck with the rather
pedestrian, familiar spaghetti & meatballs. LOL

I never actually tasted oxtails until I was in my late 20's. I know the
price has gone waaaay up since then. But they make for some of the
richest, best tasting beef stock/soup ever!

> "Boiling fowl" (elderly chickens) have completely disappeared from
> the retail market , I think they all get ground up for junkfood
> products.
>
> Janet UK
>

I do remember there used to be "stewing hens" and then there were
"fryers". These days most whole chickens aren't labeled that way.

Jill

[Leo]

On 2020 Jul 28, , jmcquown wrote
(in article <rDWTG.88239$9r7....@fx07.iad>):

> I do remember there used to be "stewing hens" and then there were
> "fryers". These days most whole chickens aren't labeled that way.

Don’t forget capons.

leo

[itsjoan...@webtv.net]

Castrated roosters.

https://www.youtube.com/watch?v=d2kYAF6qw6I