anyone eaten tongue
14 March 2003, 01:49 PM
#7
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Cold Tongue is absolutely the very best acompaniment to the finest Claret, bar none. It has the consistency of a cross between corned beef and ham and tastes far better than either.
joni...the tongue muncher
joni...the tongue muncher
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14 March 2003, 01:54 PM
#9
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yep, minging thought but tastes ok
Things i cant stomach are cow heel, tripe, and sheeps bag
Dunno if you have ever had cow heel, it looks like pineapple chunks, but tastes of nothing and had the consistancy of rubber
believe me, its rank
Things i cant stomach are cow heel, tripe, and sheeps bag
Dunno if you have ever had cow heel, it looks like pineapple chunks, but tastes of nothing and had the consistancy of rubber
believe me, its rank
14 March 2003, 02:29 PM
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when butchers make burgers and they are described as 100% meat does that mean anything from the cow is counted as meet
dont tell me I may have eaten cow bollocks
dont tell me I may have eaten cow bollocks
14 March 2003, 02:31 PM
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in case someone wants to cook
Boiled Beef Tongue (basic recipe)
INGREDIENTS
1 beef tongue
6 peppercorns
4 whole cloves
1 tablespoon vinegar
METHOD
A 4-pound tongue serves 12. Fresh, corned, or smoked tongues may
be used. Corned or smoked tongues are improved by soaking in cold
water for several hours before cooking.
Scrub tongue under running water. Place in a deep kettle. Add
seasonings and boiling water to cover.
Boil 10 minutes, then simmer 3 to 5 hours, or until a
fork will penetrate readily to the center.
Let the tongue remain in the water until it is cool enough to
handle. Reserve two cups of the cooking liquid.
Peel the tongue. Cut out membraneous portions of roots. Press
into shape for serving. Serve hot with raisin sauce, or
horseradish, or slice and serve cold.
Sweet And Sour Tongue
INGREDIENTS
1 cooked tongue
1 stick cinnamion
1 large onion, chopped
4 cloves
1 tablespoon cooking fat
1/4 cup raisins
1 tablespoon flour
1/4 cup brown sugar
2 cups hot tongue liquid
1 tablespoon molasses
1/2 teaspoon salt
juice of one lemon
1 tablespoon almonds, finely chopped.
Peel and slice cooked tongue. Brown onion slightly in hot fat. Remove onion
and set aside.
Stir flour into hot fat and cook 3 minutes. Gradually add
hot tongue liquid and salt and simmer gently until smooth and
thickened, about 5 minutes.
Add browned onions, almonds, cinnamon, cloves and raisins. Mix
well.
Blend together the brown sugar, molasses, and lemon juice and
stir into the mixture. Simmer about 10 minutes, stirring
constantly. If desired, add more salt, sugar, and lemon juice to
taste.
Add sliced tongue and simmer till heated through.
Serve hot, with sauce.
Boiled Beef Tongue (basic recipe)
INGREDIENTS
1 beef tongue
6 peppercorns
4 whole cloves
1 tablespoon vinegar
METHOD
A 4-pound tongue serves 12. Fresh, corned, or smoked tongues may
be used. Corned or smoked tongues are improved by soaking in cold
water for several hours before cooking.
Scrub tongue under running water. Place in a deep kettle. Add
seasonings and boiling water to cover.
Boil 10 minutes, then simmer 3 to 5 hours, or until a
fork will penetrate readily to the center.
Let the tongue remain in the water until it is cool enough to
handle. Reserve two cups of the cooking liquid.
Peel the tongue. Cut out membraneous portions of roots. Press
into shape for serving. Serve hot with raisin sauce, or
horseradish, or slice and serve cold.
Sweet And Sour Tongue
INGREDIENTS
1 cooked tongue
1 stick cinnamion
1 large onion, chopped
4 cloves
1 tablespoon cooking fat
1/4 cup raisins
1 tablespoon flour
1/4 cup brown sugar
2 cups hot tongue liquid
1 tablespoon molasses
1/2 teaspoon salt
juice of one lemon
1 tablespoon almonds, finely chopped.
Peel and slice cooked tongue. Brown onion slightly in hot fat. Remove onion
and set aside.
Stir flour into hot fat and cook 3 minutes. Gradually add
hot tongue liquid and salt and simmer gently until smooth and
thickened, about 5 minutes.
Add browned onions, almonds, cinnamon, cloves and raisins. Mix
well.
Blend together the brown sugar, molasses, and lemon juice and
stir into the mixture. Simmer about 10 minutes, stirring
constantly. If desired, add more salt, sugar, and lemon juice to
taste.
Add sliced tongue and simmer till heated through.
Serve hot, with sauce.
14 March 2003, 02:36 PM
#21
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bergers or mince
I didnt eat mince for years after making it in the back of the shop
Its all the crap parts including lamb and pork, some shops add either ox heart or pigs hearts to make it more red for looks
I didnt eat mince for years after making it in the back of the shop
Its all the crap parts including lamb and pork, some shops add either ox heart or pigs hearts to make it more red for looks
14 March 2003, 04:18 PM
#28
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I have eaten beef tongue & pig's tongue, they're all very nice once u get over the notion it isn't the normal parts u eat.
Pig's tongue is actually very tender, & beef tongue as a cold cut is a very good wine accompliment.
Pig's tongue is actually very tender, & beef tongue as a cold cut is a very good wine accompliment.
14 March 2003, 04:26 PM
#29
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Used to eat it regularly when I was younger. I've not any for quite a while, but I recall that it was quite nice.
Nowhere near as popular as it was, although when you see it raw it's not that surprising.
Josh
Nowhere near as popular as it was, although when you see it raw it's not that surprising.
Josh
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