Text 28918, 100 rader
Skriven 2012-08-29 22:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: I have a beef 183
=========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> ... tongue.

A lovely, largely unappreciated, meat.

 ML> rock salt and (for her) mustard...
 ML> accompaniments include vinegar, slightly sweetened
 ML> soy sauce, or (paradoxically, as the tongue is very
 ML> rich on its own) a creamy mayonnaise, best perked
 ML> up with minced sour pickles.

Mustard or horseradish is the standard at my house.

 JW> With the Globe and Mail food writer. Today's headline started "The
 JW> best non-beef burgers you'll eat this summer..."
 JW> I was expecting something about lamb, venison, bison or even pork

 ML> I draw the line just after bison. Burgers should be
 ML> eatable rare, no matter what they were made from.
 ML> That leaves out most pork.

I can't argue with that.

 JW> but he started babbling on about mashed beans, ground walnuts and
 JW> what have you. I have totally lost faith in him!

 ML> Let this be a lesson to you,
 ML> don't believe everything you read on the Internet

I certainly don't!

From Serious Eats yesterday...

--MM

Tongue Sandwich with Tarragon or Parsley Sauce

:Chichi Wang
:Tarragon sauce adapted from A Girl and Her Pig by April Bloomfield
1 cow or veal tongue
2 medium onions, peel on
Kosher salt and freshly ground black pepper
2 tablespoons vegetable or canola oil
1 slice rustic bread, crust removed, torn into small pieces 
3 1/2 tablespoons red wine vinegar
2 tablespoons drained capers, finely chopped
4 anchovy fillets, minced
2 medium garlic cloves, minced 
1 tablespoon Dijon mustard
1/4 cup olive oil
3 tablespoons minced tarragon or parsley leaves, or a mix
1 boiled egg, yolk and white separated
2 baguettes or 
8 slices of bread
1/4 cup prepared horseradish
Arugula, watercress, or some kind of bitter green

Place tongue in a medium saucepan. Split one onion in half and add
to pot. Add cold water to cover and season generously with salt.
Place on a burner over high heat. Bring to a boil, then reduce heat
to lowest setting. Cover and cook until completely tender, about 2
1/2 hours, topping up with extra water if necessary. Allow to cool
until cool enough to handle.

Transfer tongue to cutting board and discard cooking liquid (or
save, if desired). Carefully peel outer membrane off of tongue and
discard. Slice tongue into 1/2 inch slabs. 

Heat two tablespoons oil over high heat until shimmering. Add tongue
and cook without moving until well browned on first side, about 3
minutes. Flip slabs of tongue and cook without moving until browned
on second side. Alternatively, brush slices of tongue with oil and
grill on both sides until well browned and crispy, about 5 minutes
per side over moderate heat. Season to taste with salt and pepper
and set aside.

To make the sauce, soak the bread in the vinegar, then break up with
a fork until it is mashed. Add capers, anchovy, garlic, mustard, and
olive oil and mix well. Add the minced tarragon or parsley. Crumble
the yolk into the sauce. Dice the egg white, then add it to the
sauce. Add salt and pepper to taste. 

To assemble sandwiches, spread a few spoonfuls of sauce on the
bottom slices of bread, and horseradish on the top slice. Add the
greens, then tongue to the bottom slice. Close sandwiches and serve
immediately.

---


Cheers

YK Jim


... For its entire existence, a hamburger is ground beef on a bun.

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