REC: Beef Tongue

"Steve Ritter" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Pure and simple Tongue heaven. Just got a huge one home.
Almost needed a U-haul for it. And oh my. The sandwiches
I'll have. Just gimme Tongue and I'm happy!

Trouble with tongue is ya just never know where it's been.

Quoted message said:

Pure and simple Tongue heaven. Just got a huge one home.
Almost needed a U-haul for it. And oh my. The sandwiches
I'll have. Just gimme Tongue and I'm happy!

Dig in. Tongueliscious!

i know several people who like tongue and i'd like to try it
sometime. although, i am a little hesitant to taste
something that could potentially taste me back!

Quoted message said:

A.C. said:

Pure and simple Tongue heaven. Just got a huge one home.
Almost needed a U-haul for it. And oh my. The sandwiches
I'll have. Just gimme Tongue >>and

I'm happy!

Quoted message said:

Quoted message said:

Dig in. Tongueliscious!

i know several people who like tongue and i'd like to try
it sometime. although, i am a little hesitant to taste
something that could potentially taste me back!

Whatsamatter, "A.C."... ain'tcha even a little bit "d.c."?

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

"Anthony" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Steve Ritter" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

Pure and simple Tongue heaven. Just got a huge one
home. Almost needed

a

Quoted message said:

Quoted message said:

U-haul for it. And oh my. The sandwiches I'll have. Just
gimme Tongue

and

Quoted message said:

Quoted message said:

I'm happy!

Trouble with tongue is ya just never know where it's been.

After cooking and peeling it, it doesn't matter.

"PENMART01" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

A.C. said:

Pure and simple Tongue heaven. Just got a huge one home.
Almost needed a U-haul for it. And oh my. The sandwiches
I'll have. Just gimme Tongue

and

I'm happy!

Quoted message said:

Quoted message said:

Dig in. Tongueliscious!

i know several people who like tongue and i'd like to try
it sometime. although, i am a little hesitant to taste
something that could

potentially

Quoted message said:

Quoted message said:

taste me back!

Whatsamatter, "A.C."... ain'tcha even a little bit "d.c."?

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move
UNITED NATIONS To Paris =--- Sheldon ```````````` "Life
would be devoid of all meaning were it without
tribulation."

Dimitri

On Thu, 18 Mar 2004 21:49:28 -0500, "Anthony" <[email hidden]>

Quoted message said:

"Steve Ritter" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

Pure and simple Tongue heaven. Just got a huge one
home. Almost needed a U-haul for it. And oh my. The
sandwiches I'll have. Just gimme Tongue and I'm happy!

Trouble with tongue is ya just never know where it's been.

You like eggs?

Boron

Steve said:

Spiced Beef Tongue

Quoted message said:

=A03 1/2 pounds beef tongue

Quoted message said:

=A0=A0=A0=A02 quarts water

Quoted message said:

=A0=A0=A0=A06 whole cloves

Quoted message said:

=A0=A0=A0=A06 whole black peppercorns

Quoted message said:

=A0=A0=A0=A02 teas salt

Quoted message said:

=A0=A0=A0=A04 each bay leaves

Quoted message said:

=A0=A0=A0=A0=A01/4 cup vinegar Combine all ingredients in
slow-cooking pot. Cover and cook on low for 10 to 12 hours
or until tender. Remove from pot; drain. Cool slightly;
remove skin with sharp knife. Serve hot or cold.

1. How did you prep the tonugue before placing it in your
slow cooker? Did you wash it and trim the fat?

2. My mother-in-law likes to boil it and discard the water
after the first hour, boil it again for an hour and
discard the water then for the last hour she simmers it
in the above spices - She says that way you get rid of
all the impurities.

The above cooking method looks like it sits in the
impurities for 12 hours. Am I wrong?

Moe Storchacancoscow said:

Steve said:

Spiced Beef Tongue

Quoted message said:

3 1/2 pounds beef tongue

Quoted message said:

2 quarts water

Quoted message said:

6 whole cloves

Quoted message said:

6 whole black peppercorns

Quoted message said:

2 teas salt

Quoted message said:

4 each bay leaves

Quoted message said:

1/4 cup vinegar Combine all ingredients in slow-cooking
pot. Cover and cook on low for 10 to 12 hours or until
tender. Remove from pot; drain. Cool slightly; remove
skin with sharp knife. Serve hot or cold.

1. How did you prep the tonugue before placing it in your
slow cooker? Did you wash it and trim the fat?

2. My mother-in-law likes to boil it and discard the water
after the first hour, boil it again for an hour and
discard the water then for the last hour she simmers it
in the above spices - She says that way you get rid of
all the impurities.

The above cooking method looks like it sits in the
impurities for 12 hours. Am I wrong?

Just what impurities are you referring to?

"Boron Elgar" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

On Thu, 18 Mar 2004 21:49:28 -0500, "Anthony"
<[email hidden]> wrote:

You like eggs?

Boron

Yeah but I know where they been. Actually I was just taking
the opportunity for a cheap joke. Tongue featured a lot in
my childhood, my mother used to get whole tongues and cook
and press them. However I'm not that fond of the consistency
of the meat.

On Fri, 19 Mar 2004 08:21:58 -0800 (PST), [email hidden] (Moe
Storchacancoscow) Interjected.. :

Quoted message said:

Steve said:

Spiced Beef Tongue

Quoted message said:

3 1/2 pounds beef tongue

Quoted message said:

2 quarts water

Quoted message said:

6 whole cloves

Quoted message said:

6 whole black peppercorns

Quoted message said:

2 teas salt

Quoted message said:

4 each bay leaves

Quoted message said:

1/4 cup vinegar Combine all ingredients in slow-
cooking pot. Cover and cook on low for 10 to 12 hours or
until tender. Remove from pot; drain. Cool slightly;
remove skin with sharp knife. Serve hot or cold.

1. How did you prep the tonugue before placing it in your
slow cooker? Did you wash it and trim the fat?

2. My mother-in-law likes to boil it and discard the water
after the first hour, boil it again for an hour and
discard the water then for the last hour she simmers it
in the above spices - She says that way you get rid of
all the impurities.

The above cooking method looks like it sits in the
impurities for 12 hours. Am I wrong?

Sorta right.

I did not use a slow cooker and only cooked about 8 hours.
Also, I continually, say, every half hour, would skim the
top so I get rid of the impurities. I also had to add some
more hot water towards the end.

And naturally, when you prepare it, you wash it well and
trim it of the fat. Trimming is up to the individual. I
trim little as I like the fat part of it. Just trim the
parts that don't belong.

I had 4 sandwiches of it so far. With freshly grated
horseradish.

Steve

Buffering... _69%_ |||||||||||||||||||

In article <[email hidden]>,

Boron Elgar said:

Anthony said:

"Steve Ritter" <[email hidden]> wrote in
message
"]news:[email hidden]...

Quoted message said:

Pure and simple Tongue heaven. Just got a huge one
home. Almost needed a U-haul for it. And oh my. The
sandwiches I'll have. Just gimme Tongue and I'm
happy!

Trouble with tongue is ya just never know where
it's been.

You like eggs?

Boron

Or honey?

K.

--
Sprout the Mung Bean to reply...

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗
&include=0&userid=katra

Steve Ritter said:

On Fri, 19 Mar 2004 08:21:58 -0800 (PST),
[email hidden] (Moe Storchacancoscow) Interjected.. :

Quoted message said:

Steve said:

Spiced Beef Tongue

<snip>

Quoted message said:

Quoted message said:

1. How did you prep the tonugue before placing it in
your slow cooker? Did you wash it and trim the fat?

I think most people rinse off meat and trim fat.

Quoted message said:

Quoted message said:

2. My mother-in-law likes to boil it and discard the
water after the first hour, boil it again for an
hour and discard the water then for the last hour
she simmers it in the above spices - She says that
way you get rid of all the impurities.

The foam is protein. That's what happens when you boil meat.

Quoted message said:

Quoted message said:

The above cooking method looks like it sits in the
impurities for 12 hours. Am I wrong?

Sorta right.

I did not use a slow cooker and only cooked about 8
hours. Also, I continually, say, every half hour, would
skim the top so I get rid of the impurities. I also had
to add some more hot water towards the end.

Impurities???

Quoted message said:

And naturally, when you prepare it, you wash it well
and trim it of the fat. Trimming is up to the
individual. I trim little as I like the fat part of it.
Just trim the parts that don't belong.

I had 4 sandwiches of it so far. With freshly grated
horseradish.

I cook my cow tongue the old fashioned way and it cooks in
less than 4 hours. Tongue makes a great burrito too.

Practice safe eating - always use condiments

"Katra" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Or honey?

K.

--

Definitely not, it's just sugar, bee s*** and detritus
from the hive.

On Sat, 20 Mar 2004 09:55:35 GMT, sf <[email hidden]> Interjected..
:

Quoted message said:

Steve Ritter said:

On Fri, 19 Mar 2004 08:21:58 -0800 (PST),
[email hidden] (Moe Storchacancoscow) Interjected.. :

Quoted message said:

Steve wrote:
>Spiced Beef Tongue

<snip>

Quoted message said:

Quoted message said:

1. How did you prep the tonugue before placing it in
your slow cooker? Did you wash it and trim the
fat?

I think most people rinse off meat and trim fat.

I'd say that goes without saying. Of course, we can't say
that now🙂

Quoted message said:

Quoted message said:

Quoted message said:

2. My mother-in-law likes to boil it and discard the
water after the first hour, boil it again for an
hour and discard the water then for the last hour
she simmers it in the above spices - She says that
way you get rid of all the impurities.

The foam is protein. That's what happens when you
boil meat.

Quoted message said:

Quoted message said:

The above cooking method looks like it sits in the
impurities for 12 hours. Am I wrong?

Sorta right.

I did not use a slow cooker and only cooked about 8
hours. Also, I continually, say, every half hour,
would skim the top so I get rid of the impurities. I
also had to add some more hot water towards the end.

Impurities???

Some people call them impurities. Some people also think
Lobsters are giant yucky bugs.

Quoted message said:

Quoted message said:

And naturally, when you prepare it, you wash it well
and trim it of the fat. Trimming is up to the
individual. I trim little as I like the fat part of
it. Just trim the parts that don't belong.

I had 4 sandwiches of it so far. With freshly grated
horseradish.

I cook my cow tongue the old fashioned way and it cooks in
less than 4 hours. Tongue makes a great burrito too.

Practice safe eating - always use condiments

I cook it very slow, for 6 to 8 hours. I also cook it the
Chinese way. With the Star Anise and other spices added.
Gives it a different flavor. But I'm partial to just plain
old tongue, Nothing makes a better Burrito or Taco, or a
sandwich on rye, sliced. Oh my.

I'm getting myself all worked up.

Steve

Buffering... _69%_ |||||||||||||||||||

"Steve Ritter" wrote in message >

Quoted message said:

Pure and simple Tongue heaven. Just got a huge one home.
Almost needed a U-haul for it. And oh my. The sandwiches
I'll have. Just gimme Tongue and I'm happy!

Steve

Steve, I love tongue but haven't eaten it since I arrived in
the US. Also, I don't have access to a good butcher - just
the supermarket guys. I thought the tongue I always used to
buy in the UK was smoked - does the fresh taste the same?

Dora

On Sat, 20 Mar 2004 16:06:50 -0500, "limey" <[email hidden]>
Interjected.. :

Quoted message said:

"Steve Ritter" wrote in message >

Quoted message said:

Pure and simple Tongue heaven. Just got a huge one
home. Almost needed a U-haul for it. And oh my. The
sandwiches I'll have. Just gimme Tongue and I'm happy!

Steve

Steve, I love tongue but haven't eaten it since I arrived
in the US. Also, I don't have access to a good butcher -
just the supermarket guys. I thought the tongue I always
used to buy in the UK was smoked - does the fresh taste
the same?

Dora

It is different. The smoked stuff is excellent. The
difference is simply the taste. The smoked ones tend to be
a bit dryer as well.

When I get a chance I also like to get the pork and the
lamb tongues as well. Ranch 99 here in California has their
deli section and they almost always have that stuff
steaming. Or sliced in a scallion garlic preparation.

Tongue is just one of those things that is simply
delicious. In OH so many ways🙂

Steve

Buffering... _69%_ |||||||||||||||||||

Steve Ritter said:

I cook it very slow, for 6 to 8 hours. I also cook it
the Chinese way. With the Star Anise and other spices
added. Gives it a different flavor. But I'm partial to
just plain old tongue, Nothing makes a better Burrito
or Taco, or a sandwich on rye, sliced. Oh my.

I'm getting myself all worked up.

Steve

<snork>
LOL!

Practice safe eating - always use condiments