Beef tongue
OmManiPadmeOmelet
sliced on rye toast. That's how mom always did it. :-)
Tongue (lengua) is no longer a cheap food.
Sure is good tho'. Lamb lengua is even better, if you can find it!
How do y'all prepare and serve it?
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
-L.
OmManiPadmeOmelet wrote:
> I plan to pressure cook it with lots of fresh herbs, then serve it
> sliced on rye toast. That's how mom always did it. :-)
>
> Tongue (lengua) is no longer a cheap food.
> Sure is good tho'. Lamb lengua is even better, if you can find it!
>
> How do y'all prepare and serve it?
I refuse to taste anything that will taste me back. ;)
-L.
OmManiPadmeOmelet
Steve Wertz <swe...@cluemail.compost> wrote:
> On Mon, 30 Jan 2006 23:30:55 -0600, OmManiPadmeOmelet
> <Ome...@brokenegz.com> wrote:
>
> >Tongue (lengua) is no longer a cheap food.
> >Sure is good tho'. Lamb lengua is even better, if you can find it!
>
> You can get tongues at Mexican markets for $2/lb. HEB charges
> $3-5 depending on which store you shop. Try some sweatbreads.
> They're consistently $1.19-$1.29/lb at HEB. $6 if you go to
> Central Market.
I bought the Lengua (and sweetbreads) at Fiesta in Austin. ;-)
It was $2.79 /lb. which IMHO is still not cheap. Sweetbreads are
generally $1.29 /lb. at Fiesta or Wal-mart. I LOVE those on the electric
grill! Marinate lightly and just do as is. No membrane removal or
anything.
I bought a Hamilton grill with removable grills from Wal-mart sometime
back. It's _superior_ to the foreman IMHO.
I've also grilled them over mesquite. OH my gods!
Sweetbreads are one of my favorite things.
>
> Pork tongues from Asian markets. Some Asian markets carry lamb
> tongues, but not in your area (or mine).
Nope. :-( Not seen lamb tongue since we left Lancaster. <sigh>
The pig legs at My Thanh are a helluva deal tho', and they will cut the
hocks from the trotters for you. You still have to buy the whole leg,
but that's ok. ;-)
>
> -sw
OmManiPadmeOmelet
"-L." <gent...@peacemail.com> wrote:
<lol> Good, the more for me then! ;-)
Vilco
> Tongue (lengua) is no longer a cheap food.
Is "lengua" a mexican name? Here in Italy it is "lingua".
> Sure is good tho'. Lamb lengua is even better, if you can find
> it!
> How do y'all prepare and serve it?
Afetr having removed the external skin, I boil it in a common
(not pressur) pot just as I would with any other meat cut. It
usually ends undressed on a dish with other boile meat cuts,
nearby the dressings: EVOO, red wine vinegar, salt & pepper,
mayo, tartar sauce (a kind of mayo with herbs), and some green
sauce.
The green sauce is made with finely cut parsley, EVOO, salt and
crumbs of hard-boiled egg. Someone also adds some crushed capers,
others even a well crushed anchovy, few use to substitute the egg
with grated dry bread (bread from the day/s before).
A typical side dish with lingua would be a good salad, but also
potato puree would fit well.
Another way to prepare lingua it is to boil it for shorter, say
half an hour less than usual, and then finish it in a pan: sautee
some finely chopped onion, celery and carrot in few oil, then add
the boiled lingua and (for about 4-6 servings) a pint of tomato
sauce. Cook over low fire for at least half an hour after the
lingua has been added.
Cooked this way, with it's sauce, lingua becomes a perfect match
for bare polenta.
--
Vilco
Think Pink , Drink Rose'
OmManiPadmeOmelet
"Vilco" <a...@b.invalid> wrote:
> OmManiPadmeOmelet wrote:
>
> > Tongue (lengua) is no longer a cheap food.
>
> Is "lengua" a mexican name? Here in Italy it is "lingua".
Yes. :-)
Spanish and Italian tend to be very close in a _lot_ of things.
I think they are both Latin based languages?
>
> > Sure is good tho'. Lamb lengua is even better, if you can find
> > it!
> > How do y'all prepare and serve it?
>
> Afetr having removed the external skin, I boil it in a common
> (not pressur) pot just as I would with any other meat cut. It
> usually ends undressed on a dish with other boile meat cuts,
> nearby the dressings: EVOO, red wine vinegar, salt & pepper,
> mayo, tartar sauce (a kind of mayo with herbs), and some green
> sauce.
So you peel it prior to cooking then??? How difficult is that?
Mom always peeled it after she pressured it. Since this will be my first
time ever doing it on my own, I was just going to follow what she did.
Mom served it with Horseradish.
> The green sauce is made with finely cut parsley, EVOO, salt and
> crumbs of hard-boiled egg. Someone also adds some crushed capers,
> others even a well crushed anchovy, few use to substitute the egg
> with grated dry bread (bread from the day/s before).
> A typical side dish with lingua would be a good salad, but also
> potato puree would fit well.
Sounds good!
Was going to serve it with herbed carrots and fresh salad.
>
> Another way to prepare lingua it is to boil it for shorter, say
> half an hour less than usual, and then finish it in a pan: sautee
> some finely chopped onion, celery and carrot in few oil, then add
> the boiled lingua and (for about 4-6 servings) a pint of tomato
> sauce. Cook over low fire for at least half an hour after the
> lingua has been added.
> Cooked this way, with it's sauce, lingua becomes a perfect match
> for bare polenta.
Hmmmmm... Never had it with a tomato based sauce. That sounds very good
actually! And an idea for future ones. Wonder how it'd go with Pesto?
Thanks! :-)
Wayne Boatwright
OmManiPadmeOmelet?
> Hmmmmm... Never had it with a tomato based sauce. That sounds very good
> actually! And an idea for future ones. Wonder how it'd go with Pesto?
>
> Thanks! :-)
> --
Tongue is also very good pickled.
1 4-pound beef tongue or brisket of beef
1/4 cup large-grained kosher salt
1 teaspoon freshly ground pepper
2 teaspoons ground ginger
1/2 teaspoon ground cloves
2 bay leaves, crumbled
1 tablespoon brown sugar
1/8 teaspoon paprika
3 cloves garlic, minced
1 tablespoon saltpeter (optional)*
1/2 cup warm water
1. Wash and remove most of the fat from the tongue or brisket. Mix together
all of the spices and the garlic and rub well into the tongue or brisket.
2. Dissolve the saltpeter in the warm water and pour over the meat. Place
in a large, nonmetal container. Weight the meat down with a stone or brick
and cover it with plastic wrap or aluminum foil. (You can also place the
ingredients in a plastic bag and weight it down.) Refrigerate for 10 days
to 2 weeks. Turn the meat every 2 to 3 days.
3. Place the meat in a large pot of cold water. Bring to a boil and throw
away the water. Repeat this step 3 times.
4. Cover with cold water again, bring to a boil, and cook over low heat,
covered, for about 2 hours or until tender. If cooking tongue, peel off the
skin while still warm. Cool, slice thin, and place on a platter. Serve with
mustard or horseradish.
--
Wayne Boatwright ożo
____________________
BIOYA
Peter Huebner
Ome...@brokenegz.com says...
>
> So you peel it prior to cooking then??? How difficult is that?
> Mom always peeled it after she pressured it. Since this will be my first
> time ever doing it on my own, I was just going to follow what she did.
>
> Mom served it with Horseradish.
>
I feel peeling after cooking is much easier. Horseradish is my first choice as
well, closely followed by Tarragon&Mustard - or cold with any kind of condiment
imaginable. Tongue,Avocado&Mayo on fresh rye for instance ... or thin slices of
gherkins
-P.
Do you get your tongue pickled (cured) or fresh, b.t.w.?
--
=========================================
firstname dot lastname at gmail fullstop com
Sheldon
Would you care to qualify that, with what if it tastes you front? ;)
Sheldon
OmManiPadmeOmelet wrote:
> I plan to pressure (cook) *process*.
PICKLED TONGUE OR BEEF
1 4-pound tongue or brisket of beef
1/4 cup large-grained kosher salt
1 teaspoon freshly ground pepper
2 teaspoons ground ginger
1/2 teaspoon ground cloves
2 bay leaves, crumbled
1 tablespoon brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon paprika
3 cloves garlic, minced
1 tablespoon saltpeter (optional) can be found in pharmacies
1/2 cup warm water
1. Wash and remove most of the fat from the tongue or brisket. Mix
together all the spices and the garlic and rub well into the meat.
2. Dissolve the salt peter in the warm water and pour over the meat.
Place in a large, nonmetal container. Weight the meat down with a stone
or brick and cover it with plastic wrap. (You can also place the
ingredients in a plastic bag and weight it down.) Refrigerate for 10
days to 2 weeks. Turn the meat every 2 to 3 days.
3. Place the meat in a large pot of cold water. Bring to a boil and
throw away the water. Repeat 3 times.
4. Cover with cold again, bring to a boil, and cook over low heat,
covered, for about 2 hours or until tender. If cooking tongue, peel off
the skin while still warm. Cool, slice thin, and place on a platter.
Serve with mustard or horseradish.
---
Sheldon
Sheldon
Peter Huebner wrote:
>
> Omelet says...
> >
> > So you peel it prior to cooking then
>
>
Her tongue is fresh.
Vilco
>> Is "lengua" a mexican name? Here in Italy it is "lingua".
> Yes. :-)
> Spanish and Italian tend to be very close in a _lot_ of things.
> I think they are both Latin based languages?
Exactly, and sometimes spanish retains more latin grammar than
italian.
> So you peel it prior to cooking then??? How difficult is that?
> Mom always peeled it after she pressured it. Since this will be
> my
> first time ever doing it on my own, I was just going to follow
> what
> she did.
Yes, it's much easier if you cook it halfway before peeling it.
> Mom served it with Horseradish.
Good idea, I have both some roots and a sauce from Tczech
Republik.
> Sounds good!
> Was going to serve it with herbed carrots and fresh salad.
How are those carrots?
> Hmmmmm... Never had it with a tomato based sauce. That sounds
> very
> good actually! And an idea for future ones. Wonder how it'd go
> with
> Pesto?
Probably well, maybe better to use a "light" pesto, to abide
overwhelming the lingua's flavor.
> Thanks! :-)
Duty ;)
serene
<Ome...@brokenegz.com> wrote:
[tongue/lengua/lingua]
>So you peel it prior to cooking then??? How difficult is that?
>Mom always peeled it after she pressured it. Since this will be my first
>time ever doing it on my own, I was just going to follow what she did.
>
>Mom served it with Horseradish.
My mom served it with mustard, and didn't peel it at all. She boiled
it for a long time, and then we peeled the slices at the table. If I
remember correctly, that is. It's been twenty-five years or more
since I had it.
serene
Peter Aitken
news:Omelet-06CE26....@sn-ip.vsrv-sjc.supernews.net...
>I plan to pressure cook it with lots of fresh herbs, then serve it
> sliced on rye toast. That's how mom always did it. :-)
>
> Tongue (lengua) is no longer a cheap food.
> Sure is good tho'. Lamb lengua is even better, if you can find it!
>
> How do y'all prepare and serve it?
> --
I do it basically the same - peeling it of course - but I simmer long and
slow rather than pressure cook (I don't haver a pressure cooker). I have
heard that if you plan to slice it for sandwiches it is a good idea to put a
weight on it as soon as it is cooked and let sit until cool. To be honest I
do not know if this males a difference.
--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
John...@tricolour.queensu.ca
Thanks Wayne.
I've lost my mother's recipe and this sounds like an excellent
replacement.
John Kane, Kingston ON Canada
Dave Smith
> I plan to pressure cook it with lots of fresh herbs, then serve it
> sliced on rye toast. That's how mom always did it. :-)
>
> Tongue (lengua) is no longer a cheap food.
> Sure is good tho'. Lamb lengua is even better, if you can find it!
Nor are many other traditionally cheap cuts of meat that need a lot of work and
time to make a tasty meal, like beef short ribs and ox tails. Chicken wings used to
be really cheap until Buffalo Wings came along.
> How do y'all prepare and serve it?
Sorry, but I used to spend a lot of time on a friend's farm and was licked many
times by the cows. I can't deal with cooking something like that after my intimate
relationship with those cows :-)
limey
"OmManiPadmeOmelet" wrote
>
> Tongue (lengua) is no longer a cheap food.
> Sure is good tho'. Lamb lengua is even better, if you can find it!
>
> How do y'all prepare and serve it?
> --
> Om.
I haven't eaten it for many years, but I loved it. I would buy it for my
mother in Sainsbury's in the UK - there, it was offered cold, like a lunch
meat, and was in a big round (probably pressed?). It would then be carved
horizontally from the round. I always thought it was smoked, but possibly
it was cured? Boy, was it good. Does anyone have any remote idea how it
was prepared?
Dora
OmManiPadmeOmelet
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
Sounds interesting...
Kinda like corned beef?
OmManiPadmeOmelet
Peter Huebner <no....@this.address> wrote:
> In article <Omelet-8550A0....@sn-ip.vsrv-sjc.supernews.net>,
> Ome...@brokenegz.com says...
> >
> > So you peel it prior to cooking then??? How difficult is that?
> > Mom always peeled it after she pressured it. Since this will be my first
> > time ever doing it on my own, I was just going to follow what she did.
> >
> > Mom served it with Horseradish.
> >
>
> I feel peeling after cooking is much easier. Horseradish is my first choice
> as
> well, closely followed by Tarragon&Mustard - or cold with any kind of
> condiment
> imaginable. Tongue,Avocado&Mayo on fresh rye for instance ... or thin slices
> of
> gherkins
>
> -P.
>
> Do you get your tongue pickled (cured) or fresh, b.t.w.?
The tongue is fresh frozen. ;-d
And I agree, it's a wonderful sandwich meat.
OmManiPadmeOmelet
"Sheldon" <PENM...@aol.com> wrote:
I'd probably leave the sugar out.....
OmManiPadmeOmelet
OmManiPadmeOmelet
"Vilco" <a...@b.invalid> wrote:
> OmManiPadmeOmelet wrote:
>
> >> Is "lengua" a mexican name? Here in Italy it is "lingua".
>
> > Yes. :-)
> > Spanish and Italian tend to be very close in a _lot_ of things.
> > I think they are both Latin based languages?
>
> Exactly, and sometimes spanish retains more latin grammar than
> italian.
Indeed!
We used to do a lot of gregorian chants (in Latin) back in high school
choir.
>
> > So you peel it prior to cooking then??? How difficult is that?
> > Mom always peeled it after she pressured it. Since this will be
> > my
> > first time ever doing it on my own, I was just going to follow
> > what
> > she did.
>
> Yes, it's much easier if you cook it halfway before peeling it.
Thanks!
>
> > Mom served it with Horseradish.
>
> Good idea, I have both some roots and a sauce from Tczech
> Republik.
I had some live, (It's easy to grow) but the cabbage worms did mine in
this past year, darnit! I can get whole fresh roots at Fiesta market.
>
> > Sounds good!
> > Was going to serve it with herbed carrots and fresh salad.
>
> How are those carrots?
I generally steam them, and add butter, minced rosemary, thyme, a little
garlic and fine grated fresh ginger root.
>
> > Hmmmmm... Never had it with a tomato based sauce. That sounds
> > very
> > good actually! And an idea for future ones. Wonder how it'd go
> > with
> > Pesto?
>
> Probably well, maybe better to use a "light" pesto, to abide
> overwhelming the lingua's flavor.
A little pesto goes a LONG way! <lol>
I prefer to make it with Pinon nuts.
>
> > Thanks! :-)
>
> Duty ;)
Cheers!
OmManiPadmeOmelet
serene <ser...@serenepages.org> wrote:
That would probably work ok, but I'd really prefer to peel it whole
prior to slicing, just for convenience later. Cold, it makes wonderful
sandwiches!
OmManiPadmeOmelet
"Peter Aitken" <pai...@CRAPnc.rr.com> wrote:
> "OmManiPadmeOmelet" <Ome...@brokenegz.com> wrote in message
> news:Omelet-06CE26....@sn-ip.vsrv-sjc.supernews.net...
> >I plan to pressure cook it with lots of fresh herbs, then serve it
> > sliced on rye toast. That's how mom always did it. :-)
> >
> > Tongue (lengua) is no longer a cheap food.
> > Sure is good tho'. Lamb lengua is even better, if you can find it!
> >
> > How do y'all prepare and serve it?
> > --
>
> I do it basically the same - peeling it of course - but I simmer long and
> slow rather than pressure cook (I don't haver a pressure cooker). I have
> heard that if you plan to slice it for sandwiches it is a good idea to put a
> weight on it as soon as it is cooked and let sit until cool. To be honest I
> do not know if this males a difference.
<lol> It does curl up while cooking, so I can see why...
Tongue is the one time mom blew a pressure cooker safety valve.
The tongue curled up and blocked the top pressure guage hole!
I will make sure, like she did later, to place it on it's side and not
try to do more than one. She was doing 2 of them. <G>
OmManiPadmeOmelet
Dave Smith <adavid...@sympatico.ca> wrote:
> OmManiPadmeOmelet wrote:
>
> > I plan to pressure cook it with lots of fresh herbs, then serve it
> > sliced on rye toast. That's how mom always did it. :-)
> >
> > Tongue (lengua) is no longer a cheap food.
> > Sure is good tho'. Lamb lengua is even better, if you can find it!
>
> Nor are many other traditionally cheap cuts of meat that need a lot of work
> and
> time to make a tasty meal, like beef short ribs and ox tails. Chicken wings
> used to
> be really cheap until Buffalo Wings came along.
Yeah! Doesn't that just suck tho? I was noticing the other day when I
was buying a bag of fresh frozen drumsticks ($3.49 for 4 lbs.) that the
wings parts were considerably higher! They were $7.00 for 4 lbs.!
Bastids!
At least sweetbreads are still affordable, and so is liver.
I don't eat that much liver tho', I probably should eat it weekly for
the iron but I'm just not overly fond of it. It's ok, just not my
favorite food.
I need to learn how to "wurst" it I think. <G>
>
>
> > How do y'all prepare and serve it?
>
> Sorry, but I used to spend a lot of time on a friend's farm and was licked
> many
> times by the cows. I can't deal with cooking something like that after my
> intimate
> relationship with those cows :-)
ROFL! You are SO bad! ;-D
OmManiPadmeOmelet
Steve Wertz <swe...@cluemail.compost> wrote:
> On 30 Jan 2006 23:46:23 -0800, "-L." <gent...@peacemail.com>
> wrote:
>
> >I refuse to taste anything that will taste me back. ;)
>
> Plagiarist! I've been using that line on the groups here for
> years.
>
> :-P
>
> -sw
So Steve, how do YOU prepare Lengua?
Fiesta always has it available and at the current beef prices, it's
actually reasonable by comparison.
Gabby
"OmManiPadmeOmelet" <Ome...@brokenegz.com> wrote in message
news:Omelet-06CE26....@sn-ip.vsrv-sjc.supernews.net...
> sliced on rye toast. That's how mom always did it. :-)
>
> Tongue (lengua) is no longer a cheap food.
> Sure is good tho'. Lamb lengua is even better, if you can find it!
>
I think it's been at least 15 years since I've cooked it since I'm the only
one who eats it. Last time I made it the conversation went something like
this:
DDr: What kind of meat is this?
Moi: Beef.
DD: Looks funny. What are those bumps?
M: It's to eat, not stare at.
Son # 1: I don't like this.
Son # 2: Me neither.
Son #1: Doesn't taste like beef to me.
Moi Must be the garlic. Leave it if you don't like it, eat your
vegetables.
Quiet meal follows then:
Moi to DD: Did you like it?
DD: Well, it didn't make me throw up but I wouldn't want it more than once
every 5 years.
Moi: Know those bumps?
DD: Yeah?
Moi: Taste buds.
DD: Tongue? I was eating tongue?!?! Yuck! Knew it wasn't beef.
Moi: Well, technically it was -- beef tongue.
Anyway, the way I always cooked it was to simmer in water with onions until
it can be peeled easily. Once peeled, place in an oven-safe dish with 5 or
6 cloves of garlic, 2 or 3 chopped onions, salt & pepper, celery (or celery
seed if I didn't happen to have celery in the fridge) and about 1-2 cups of
the broth it had simmered in. Cook at 350º for about an hour.
Serve with mashed potatoes, veggies and lots of mustard. Once cold it makes
yummy sandwiches on whole wheat bread with lots of pepper and mustard.
Gabby
OmManiPadmeOmelet
"Gabby" <Lavol...@msn.com> wrote:
<lol> That was funny, thanks!
Mom used to make it a lot before the prices went up.
>
> Anyway, the way I always cooked it was to simmer in water with onions until
> it can be peeled easily. Once peeled, place in an oven-safe dish with 5 or
> 6 cloves of garlic, 2 or 3 chopped onions, salt & pepper, celery (or celery
> seed if I didn't happen to have celery in the fridge) and about 1-2 cups of
> the broth it had simmered in. Cook at 350º for about an hour.
>
> Serve with mashed potatoes, veggies and lots of mustard. Once cold it makes
> yummy sandwiches on whole wheat bread with lots of pepper and mustard.
>
> Gabby
Toasted rye......
OmManiPadmeOmelet
Steve Wertz <swe...@cluemail.compost> wrote:
> On Tue, 31 Jan 2006 12:44:07 -0600, OmManiPadmeOmelet
> <Ome...@brokenegz.com> wrote:
>
> >So Steve, how do YOU prepare Lengua?
> >Fiesta always has it available and at the current beef prices, it's
> >actually reasonable by comparison.
>
> I haven't cooked one in a whole, but I like to brine cure them
> with Morton's Tender Quick (+ sage and pepper) for a day, simmer
> for an hour, then peel and lightly smoke for an hour. You can
> just smoke them without boiling, but it takes a long time. And
> you can just brine cure and simmer, too (which is probably what
> I'd do if I had some right now).
>
> -sw
That does sounds interesting tho'. ;-d
Wayne Boatwright
John...@tricolour.queensu.ca?
You're welcome, John. This really is a tasty version. I hope you enjoy
it.
--
Wayne Boatwright տլ
________________________________________
Okay, okay, I take it back! UnScrew you!
Wayne Boatwright
OmManiPadmeOmelet?
Yes, very much like corned beef. Most good delis serve a version of this,
particularly on sandwiches.
OmManiPadmeOmelet
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
Thanks for posting it! :-)
jmcquown
> I plan to pressure cook it with lots of fresh herbs, then serve it
> sliced on rye toast. That's how mom always did it. :-)
>
> Tongue (lengua) is no longer a cheap food.
> Sure is good tho'. Lamb lengua is even better, if you can find it!
>
> How do y'all prepare and serve it?
All I can remember is my mom went to the [military] commissary one day (must
have been 30 years ago) and she picked up this piece of beef - the package
was dripping so she set it back down. That's when she noticed the label
said, "Beef Tongue" and she said "ewwwwww!" I remember laughing when she
told me about it when she got home. I can't imagine it would be that bad.
After all, I've eaten (under protest) calves liver and I think we all know
what purpose the liver in mammals serves.
I tasted steak & kidney pie years back and it was delicious but I can't find
kidneys. Probably better I can't :) And no, I don't eat hog intestines
(chitterlings).
Jill
OmManiPadmeOmelet
"jmcquown" <jmcq...@bellsouth.net> wrote:
> All I can remember is my mom went to the [military] commissary one day (must
> have been 30 years ago) and she picked up this piece of beef - the package
> was dripping so she set it back down. That's when she noticed the label
> said, "Beef Tongue" and she said "ewwwwww!" I remember laughing when she
> told me about it when she got home. I can't imagine it would be that bad.
> After all, I've eaten (under protest) calves liver and I think we all know
> what purpose the liver in mammals serves.
>
> I tasted steak & kidney pie years back and it was delicious but I can't find
> kidneys. Probably better I can't :) And no, I don't eat hog intestines
> (chitterlings).
>
> Jill
>
>
<lol> Neither do I!
I also will NOT eat kidneys! To me, they just taste like urine smells.
<shudder>
Tongue tho' is really very good. I guess I'm ok with it as it's a
wonderful childhood memory.......
The only use I have for hog intestines is the clean, salted, fresh
frozen ones I've used for sausage casings. I've used them to make Boudin.
Liver is ok when I'm in the mood, but rare and raw beef brings my iron
levels up enough, I don't really feel the need to eat it regularly.
My Dr. got on my case about low iron saturation levels on one of my
blood tests last summer. I increased my beef intake (like I needed an
excuse <G>) and that took care of it. I wrote her a note when I sent the
last set in and she approved. ;-) I'd rather not take iron pills. They
suck. Levels were back into normal range if I eat a good, large serving
of beef once per week or so.
Joseph Littleshoes
And no, I don't eat hog intestines
> (chitterlings).
>
> Jill
>
>
I have a French recipe that calls for rectangular pieces of them to be
spread with mustard, dipped in beaten egg yolk and then bread crumbed
and deep-fried, quite good once one gets past the idea of what they are.
---
JL
OmManiPadmeOmelet
Joseph Littleshoes <jpst...@pacbell.net> wrote:
Kinda like calf fries? <smirk>
Wayne Boatwright
OmManiPadmeOmelet?
> In article <Xns975C86B85F5B6wa...@217.22.228.19>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>> > Sounds interesting...
>> > Kinda like corned beef?
>>
>> Yes, very much like corned beef. Most good delis serve a version of
>> this, particularly on sandwiches.
>>
>> --
>> Wayne Boatwright տլ
>
> Thanks for posting it! :-)
You're very welcome!
Sheldon
OmManiPadmeOmelet wrote:
> >
> And I agree, it's a wonderful sandwich meat.
In your dreams. ;)
Victor Sack
> I plan to pressure cook it with lots of fresh herbs, then serve it
> sliced on rye toast. That's how mom always did it. :-)
>
> Tongue (lengua) is no longer a cheap food.
> Sure is good tho'. Lamb lengua is even better, if you can find it!
I don't agree, but it's a matter of preference, of course. Lamb tongue
is good, but rather tougher and much less juicy than beef, veal, or pork
tongue. The taste is similar.
> How do y'all prepare and serve it?
I make it fairly often. Here is a recipe from the rfc cook.book, page
86. BTW, the resulting broth is very good and can be eaten "as is" or
used for a soup.
Boiled beef or veal tongue
1 beef or veal tongue
1 carrot
1 celery root (celeriac)
several sprigs parsley
1 onion, chopped
1 bay leaf
some black peppercorns
Salt
Rinse tongue in cold water, trim of any remaining throat parts, put in a
saucepan and cover with water. Add some chopped root vegetables, such
as carrot, celery root, etc., and also parsley, onion, bay leaf, some
black peppercorns and salt. Bring to the boil, skim, reduce the heat
and simmer for 3-4 hours, if it's a large beef tongue; for 2 hours, if
it's a veal tongue. When ready, take out of the pan, plunge in cold
water until cool enough to handle and remove the skin. Then put back
into the pan and heat through again. Cut in wide, thick slices and
serve with mashed potatoes. You might want to serve it with some sauce,
such as tomato or white sauce made with bouillon, or serve some
horseradish sauce on the side. I would prefer it as is, though. Very
easy and very good.
Victor
OmManiPadmeOmelet
azaz...@koroviev.de (Victor Sack) wrote:
Simple is often best. :-)
Cheers!
Vilco
> A little pesto goes a LONG way! <lol>
> I prefer to make it with Pinon nuts.
It's the *right* way, indeed.
--
Vilco
Think Pink , Drink Rose'
OmManiPadmeOmelet
"Vilco" <a...@b.invalid> wrote:
> OmManiPadmeOmelet wrote:
>
> > A little pesto goes a LONG way! <lol>
> > I prefer to make it with Pinon nuts.
>
> It's the *right* way, indeed.
<G>
I see too many recipes substituting it, but IMHO that's just not
Pesto!!!!!
limey
OK - simplified question. Is tongue often smoked? Rather than just boiled,
or pickled? Enquiring minds need to know.
Dora
Sheldon
limey wrote:
> OK - simplified question. Is tongue often smoked? Rather than just boiled,
> or pickled? Enquiring minds need to know.
I wouldn't say "often"... guessing some do... I've never seen smoked
tongue. I've only seen tongue sold raw or pickled.
Boron Elgar
It is very often available smoked in the markets here. Much easier to
find in a regular supermarkets smoked than fresh or pickled...at
least around here. (NJ)
Boron
OmManiPadmeOmelet
"Sheldon" <PENM...@aol.com> wrote:
Or added to head cheese. :-)
Dave Smith
> > used to
> > be really cheap until Buffalo Wings came along.
>
> Yeah! Doesn't that just suck tho? I was noticing the other day when I
> was buying a bag of fresh frozen drumsticks ($3.49 for 4 lbs.) that the
> wings parts were considerably higher! They were $7.00 for 4 lbs.!
Chicken wings used to be cheap, cheap, cheap. People on really tight budgets ate
them. They were even cheaper than hamburger. If I were to find 4 lb of wings around
here for $7 I would be stocking up on them. I live close enough to Buffalo that
there isn't a restaurant around that doesn't offer Buffalo wings. Back in the early
70s I used to buy enough short ribs or oxtails for us to have a feast for less than
30 cents. The last time I had oxtails it over to $12 and there was hardly enough to
make it worth the time, never mind the extra ingredients.
> At least sweetbreads are still affordable, and so is liver.
> I don't eat that much liver tho', I probably should eat it weekly for
> the iron but I'm just not overly fond of it. It's ok, just not my
> favorite food.
Hmmm. I used to sample sweetbreads when my wife ordered them in a restaurant. I
confess to having liked them, but not being able to order them myself, and have
never been inclined to cook them. I have had liver twice in my life that I have
enjoyed it. The rest of the time it had the texture of a piece of leather. I get
my liver from pate or liverwurst. I have some almost every night before dinner.
Some liverwurst on crackers and a Manhattan.
> I>
> > Sorry, but I used to spend a lot of time on a friend's farm and was licked
> > many
> > times by the cows. I can't deal with cooking something like that after my
> > intimate
> > relationship with those cows :-)
>
> ROFL! You are SO bad! ;-D
Well, it wasn't that intimate. We used to haul the trash out to the dump on the
other side of the cow pasture. They cows would always come to investigate and they
usually licked our arms or legs. They are such timid creatures, and as dumb as
posts.
>
OmManiPadmeOmelet
Dave Smith <adavid...@sympatico.ca> wrote:
> OmManiPadmeOmelet wrote:
>
> > > used to
> > > be really cheap until Buffalo Wings came along.
> >
> > Yeah! Doesn't that just suck tho? I was noticing the other day when I
> > was buying a bag of fresh frozen drumsticks ($3.49 for 4 lbs.) that the
> > wings parts were considerably higher! They were $7.00 for 4 lbs.!
>
> Chicken wings used to be cheap, cheap, cheap. People on really tight budgets
> ate
> them. They were even cheaper than hamburger. If I were to find 4 lb of wings
> around
> here for $7 I would be stocking up on them. I live close enough to Buffalo
> that
> there isn't a restaurant around that doesn't offer Buffalo wings. Back in the
> early
> 70s I used to buy enough short ribs or oxtails for us to have a feast for
> less than
> 30 cents. The last time I had oxtails it over to $12 and there was hardly
> enough to
> make it worth the time, never mind the extra ingredients.
Gag. :-(
Well, the cost of living in Texas IS lower than in New York, but the
salaries reflect that too. <lol> I'll bet you could not touch the house
I have for less than 150K. Here it's worth around 70K. 1/4 acre city
lot, 3 bedrooms, 1 bath, no garage, 1,100 square feet, but I added an
additional 300 square feet when we build the sun room. :-)
I paid 35K for it originally 18 years ago, but it was a repo. Food has
gone up tho' with the price of gas. $2.29 per gallon at the moment.
Diesel is $2.45.
I've not priced ox tails lately, but I'll bet they are less than $4.00
per lb.
>
>
> > At least sweetbreads are still affordable, and so is liver.
> > I don't eat that much liver tho', I probably should eat it weekly for
> > the iron but I'm just not overly fond of it. It's ok, just not my
> > favorite food.
>
> Hmmm. I used to sample sweetbreads when my wife ordered them in a restaurant.
> I
> confess to having liked them, but not being able to order them myself, and
> have
> never been inclined to cook them.
They are a serious comfort food for me. :-)
Mom always boiled them and served them over toast with a cream sauce,
but I've developed a taste for them grilled whole, then sliced and eaten
as is.
> I have had liver twice in my life that I
> have
> enjoyed it. The rest of the time it had the texture of a piece of leather. I
> get
> my liver from pate or liverwurst. I have some almost every night before
> dinner.
> Some liverwurst on crackers and a Manhattan.
I've got to learn to make my own liverwurst as that is the way I prefer
it. When I DO make liver and onions, I serve the liver medium rare. It
really is better that way IMHO.
>
> > I>
> > > Sorry, but I used to spend a lot of time on a friend's farm and was
> > > licked
> > > many
> > > times by the cows. I can't deal with cooking something like that after my
> > > intimate
> > > relationship with those cows :-)
> >
> > ROFL! You are SO bad! ;-D
>
> Well, it wasn't that intimate. We used to haul the trash out to the dump on
> the
> other side of the cow pasture. They cows would always come to investigate and
> they
> usually licked our arms or legs. They are such timid creatures, and as dumb
> as
> posts.
I kinda pity them.
Ever gone cow tipping? ;-)
Dave Smith
>
> Well, the cost of living in Texas IS lower than in New York, but the
> salaries reflect that too. <lol> I'll bet you could not touch the house
> I have for less than 150K. Here it's worth around 70K. 1/4 acre city
> lot, 3 bedrooms, 1 bath, no garage, 1,100 square feet, but I added an
> additional 300 square feet when we build the sun room. :-)
I don't live in NY. I am in Ontario. Housing is more expensive here than in
Buffalo. There are some great deals on property in Buffalo, except it is in
Buffalo.
> I've not priced ox tails lately, but I'll bet they are less than $4.00
> per lb.
They should be. There is only about 4 oz. of meat in a pound of tails. But damn,
it's tasty meat when cooked right.
>
> I've got to learn to make my own liverwurst as that is the way I prefer
> it. When I DO make liver and onions, I serve the liver medium rare. It
> really is better that way IMHO.
I have heard that it is better rare, pink at most inside. That could explain the
texture problem I have with it. The two times I liked it the liver was served with
a creamy gravy. It was fantastic.
>
> > They cows would always come to investigate andthey
> > usually licked our arms or legs. They are such timid creatures, and as dumb
> > as posts.
>
> I kinda pity them.
>
> Ever gone cow tipping? ;-)
That's one thing I have never even been tempted to try. I once pushed a horse
over. He kept trying to walk out of his stall while I was trying to much it out.
After pushing him back gently a few times I sort of punched him in the nose and he
fell over. He never tried it again.
limey
"Boron Elgar" wrote in message
"limey" wrote:
>>OK - simplified question. Is tongue often smoked? Rather than just
>>boiled,
>>or pickled? Enquiring minds need to know.
>>
>>Dora
>>
> It is very often available smoked in the markets here. Much easier to
> find in a regular supermarkets smoked than fresh or pickled...at
> least around here. (NJ)
>
> Boron
Then my memory hadn't failed me. I never, ever see it in regular
supermarkets here (MD) in any form - just wish I could. Thanks, Boron.
Dora
OmManiPadmeOmelet
Dave Smith <adavid...@sympatico.ca> wrote:
> OmManiPadmeOmelet wrote:
>
> >
> > Well, the cost of living in Texas IS lower than in New York, but the
> > salaries reflect that too. <lol> I'll bet you could not touch the house
> > I have for less than 150K. Here it's worth around 70K. 1/4 acre city
> > lot, 3 bedrooms, 1 bath, no garage, 1,100 square feet, but I added an
> > additional 300 square feet when we build the sun room. :-)
>
> I don't live in NY. I am in Ontario. Housing is more expensive here than in
> Buffalo. There are some great deals on property in Buffalo, except it is in
> Buffalo.
I understand Ontario is beautiful!
>
> > I've not priced ox tails lately, but I'll bet they are less than $4.00
> > per lb.
>
> They should be. There is only about 4 oz. of meat in a pound of tails. But
> damn,
> it's tasty meat when cooked right.
True dat.
I pressure cook them.
>
> >
> > I've got to learn to make my own liverwurst as that is the way I prefer
> > it. When I DO make liver and onions, I serve the liver medium rare. It
> > really is better that way IMHO.
>
> I have heard that it is better rare, pink at most inside. That could explain
> the
> texture problem I have with it. The two times I liked it the liver was served
> with
> a creamy gravy. It was fantastic.
Sounds good!
No onions?
>
> >
> > > They cows would always come to investigate andthey
> > > usually licked our arms or legs. They are such timid creatures, and as
> > > dumb
> > > as posts.
> >
> > I kinda pity them.
> >
> > Ever gone cow tipping? ;-)
>
> That's one thing I have never even been tempted to try. I once pushed a
> horse
> over. He kept trying to walk out of his stall while I was trying to much it
> out.
> After pushing him back gently a few times I sort of punched him in the nose
> and he
> fell over. He never tried it again.
<lol> I'd have paid to see that!
Wayne Boatwright
Wertz?
> On 31 Jan 2006 13:15:37 +0100, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>Tongue is also very good pickled.
>>
>>1 4-pound beef tongue or brisket of beef
>>1/4 cup large-grained kosher salt
>>1 teaspoon freshly ground pepper
>>2 teaspoons ground ginger
>>1/2 teaspoon ground cloves
>>2 bay leaves, crumbled
>>1 tablespoon brown sugar
>>1/8 teaspoon paprika
>>3 cloves garlic, minced
>>1 tablespoon saltpeter (optional)*
>>1/2 cup warm water
>>
>>1. Wash and remove most of the fat from the tongue or brisket. Mix
>>together all of the spices and the garlic and rub well into the tongue
>>or brisket.
>>
>>2. Dissolve the saltpeter in the warm water and pour over the meat.
>>Place in a large, nonmetal container. Weight the meat down with a stone
>>or brick and cover it with plastic wrap or aluminum foil. (You can also
>>place the ingredients in a plastic bag and weight it down.) Refrigerate
>>for 10 days to 2 weeks. Turn the meat every 2 to 3 days.
>
> Looks like somebody modified that recipe and put in "Optional" for
> the potassium nitrate. Unless you use it, there's no sense
> keeping it in the fridge for 10-14 days. Actually, there's really
> no point making this recipe at all without a cure of some sort.
> And 1/4 cup of kosher salt ain't gonna do it.
>
> -sw
Works for me, and I didn't modify anything. I do use the saltpeter,
however.
Wayne Boatwright
Wertz?
> On 1 Feb 2006 21:16:03 +0100, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>On Wed 01 Feb 2006 12:13:48p, Thus Spake Zarathustra, or was it Steve
>>Wertz?
>>
>>> Looks like somebody modified that recipe and put in "Optional" for
>>> the potassium nitrate. Unless you use it, there's no sense
>>> keeping it in the fridge for 10-14 days. Actually, there's really
>>> no point making this recipe at all without a cure of some sort.
>>> And 1/4 cup of kosher salt ain't gonna do it.
>>>
>>Works for me, and I didn't modify anything. I do use the saltpeter,
>>however.
>
> Uh, yeah. That's what I was pointing out.
I understand, but it was not I who put the "Optional" for the potassium
nitrate. I posted the recipe as I originally found it.
--
Wayne Boatwright ożo
____________________
BIOYA
Orlando Enrique Fiol
>3. Place the meat in a large pot of cold water. Bring to a boil and throw
>away the water. Repeat this step 3 times.
To rinse off the two weeks of brining? I don't quite get this step? I
could understand patting the meat dry, but why boil it in plain water
thrice?
Orlando
Wayne Boatwright
Enrique Fiol?
I dunno. I didn't event the recipe, I just use it.
cathyxyz
>
> Boiled beef or veal tongue
<snipped>
Haven't had this in years, but I remember my Dad doing it very much like
your recipe, Victor. I used to like it very much. I might give it a go
one of these days.
--
Cheers
Cathy(xyz)
tarkania...@spamgourmet.com
Wonder if I should do something to drain fat before eating it.
OmManiPadmeOmelet
tarkania...@spamgourmet.com wrote:
> Is beef tongue fatty? I've been stewing it.
>
> Wonder if I should do something to drain fat before eating it.
>
I plan on it...... :-)
If it is stewed, the fat will float to the top.
Refrigerate the pot and that fat will solidify so it's easy to skim,
then just re-heat.
I habitually do overnight chilling for any fatty stocks or stews, to
include lamb or pig trotters/hocks.
It's been so long since I've done a tongue (it's still in the freezer
but in the plans this week!) so I'm not sure!
Gabby
"Steve Wertz" <swe...@cluemail.compost> wrote in message
news:fttfu1h1a92e3eg1n...@4ax.com...
> On Tue, 31 Jan 2006 01:59:35 -0600, OmManiPadmeOmelet
> <Ome...@brokenegz.com> wrote:
>
>>I bought the Lengua (and sweetbreads) at Fiesta in Austin. ;-)
>>It was $2.79 /lb. which IMHO is still not cheap.
>
> I just remembered that City Market (1st and Ben White) always has
> beef tongues for $1.99/lb. They also have whole (unsplit) fresh
> pigs feet ($.99/lb). I was just there today. Most of the stuff
> they carry is cheaper than Fiesta and HEB.
I asked the butcher at my local grocery if they ever brought in pigs' feet.
He showed me bottled pickled pigs' feet. When I said 'no, I'm looking for
fresh pigs' feet' he had no clue that anyone would want those.
Gabby
OmManiPadmeOmelet
Steve Wertz <swe...@cluemail.compost> wrote:
> On Tue, 31 Jan 2006 01:59:35 -0600, OmManiPadmeOmelet
> <Ome...@brokenegz.com> wrote:
>
> >I bought the Lengua (and sweetbreads) at Fiesta in Austin. ;-)
> >It was $2.79 /lb. which IMHO is still not cheap.
>
> I just remembered that City Market (1st and Ben White) always has
> beef tongues for $1.99/lb. They also have whole (unsplit) fresh
> pigs feet ($.99/lb). I was just there today. Most of the stuff
> they carry is cheaper than Fiesta and HEB.
>
> -sw
1st and Ben White? :-) I did not know that 1st crossed it! How far down
from IH-35 is that?
I have a helluva time finding uncut trotters and I really prefer them
that way, thanks!
And that's an excellent price for tongues.
Thanks Steve! Very much!
OmManiPadmeOmelet
"Gabby" <Lavol...@msn.com> wrote:
How sad...... ;-)
I like to pressure cook them with some onions and garlic, then just eat
them as is.
The remaining stock is amazing.
OmManiPadmeOmelet
Steve Wertz <swe...@cluemail.compost> wrote:
> On Mon, 06 Feb 2006 21:12:59 -0600, OmManiPadmeOmelet
> <Ome...@brokenegz.com> wrote:
>
> >1st and Ben White? :-) I did not know that 1st crossed it! How far down
> >from IH-35 is that?
>
> Every street going north/south crosses Ben White/290W. 2 Miles E
> of I35. I think there's another City Market up north, too.
>
> Local results for city-market near Austin, TX
> City Market - 3.2 miles SW - 611 W Ben White Blvd, Austin, 78704 -
> (512) 444-5949
> City Market - 2.7 miles E - 1148 Airport Blvd, Austin, 78702 -
> (512) 926-4011
> City Market - 4.7 miles NE - 6319 Cameron Rd, Austin, 78723 -
> (512) 454-2139
>
> -sw
Many thanks! :-)
I owe ya one if this pans out.....
Hopefully they will also carry phoenix claws. <G>
Cheers!