Text 33380, 92 rader
Skriven 2013-02-05 10:49:00 av Dave Drum (63561.cooking)
     Kommentar till en text av Nancy Backus
Ärende: Offal things to eat
===========================
-=> Nancy Backus wrote to MICHAEL LOO <=-

 NB>> No doubt.  One can't change others, they have to do the work.

 ML> All one can do is point out the problems and nudge
 ML> people in a direction that will alleviate them.

 NB> Exactly... and hope that they take the nudge...

 NB>> ... Hearts are still red muscle meat, a sort of gateway offal.

 ML> There are other cuts that oddly have been classified
 ML> as offal, such as diaphragm (aka skirt steak, aka
 ML> fajita meat). Head and neck meat, including tongue, are
 ML> some of the offalest parts of the offal, and they're
 ML> largely red muscle meat.

 NB> Tongue is a delicacy that I've had even growing up... never realized
 NB> that people looked down on it until I grew up... didn't stop us still
 NB> having it...  :)  Designations (and denigrations) can be odder than
 NB> the meat itself...

Never thought of tongue as a "delicacy" but I do like it. Really fries my cakes
when people turn up their nose at the thought of something from a vegan
animal's mouth and will turn right around and order bacon and eggs or an egg
sandwich.   Bv)=  I have told the story of my restaurant days and the cold
tongue sarnie here before.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Beef Tongue w/Raisin Sauce
 Categories: Beef, Offal, Fruits, Nuts, Citrus
      Yield: 6 servings

      4 lb Fresh beef tongue
      3 sm Onions
      2 sm Carrots
      4    Ribs celery & leaves
      6    Sprigs parsley
      8    Peppercorns
           Salt & pepper
    2/3 c  (to 1 c) tongue cooking
           - liquid
    1/2 c  Almonds; blanched & split
    2/3 c  Seedless raisins
      6 tb Cooking fat
      3 tb Flour
    1/4 c  Crushed gingersnaps
      1    Lemon; cut into sm. Cubes

  Place tongue in a large kettle with onions, carrots,
  celery and parsley.

  Add water to cover.

  Add peppercorns and salt.

  Simmer gently until tender, 3 to 5 hours. Drain. Reserve
  liquid.

  Melt fat and add flour and stir until blended.

  In a small pan simmer the almonds and raisins in a cup
  or so of cooking broth until the raisins plump up
  nicely. Strain the fruit and nuts from the broth and
  set aside.

  Gradually stir in reserved raisin and almond liquid and
  enough tongue liquid to the roux make 3 cups in all.

  Add gingersnaps, almonds, raisins and lemon cubes.

  Season with salt and paprika.

  Pour over sliced tongue.

  Serve hot.

  NOTE: This dish goes well with boiled potatoes.

  Recipe by I. S. H. Behavior 

  From: http://koshercuisine.blogspot.com

  Uncle Dirty Dave's Archives

MMMMM

... A dentist and a manicurist fought tooth and nail!
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