Text 33489, 88 rader
Skriven 2013-02-10 07:18:00 av Dave Drum (63721.cooking)
     Kommentar till en text av Nancy Backus
Ärende: Offal things to eat
===========================
-=> Nancy Backus wrote to DAVE DRUM <=-

 NB>> Particularly at the back of the tongue, true.  :)  The tip isn't shaped
 NB>> as well for sandwiches, either..  :)  Around here, we carefully divide
 NB>> the 3 or 4 inches at the tip lengthwise, to be sure we are being
 NB>> fair... and no one can be accused of hogging the best part... (G)  Then
 NB>> we do the slices across the tongue for the rest of it...  :)

 DD> If you cut the first three to four inches off the tongue and slice it
 DD> horizontally it works on sangwidges. After you skin it, of course.
 DD> That's the only part I skin at home.

 NB> True, the skin is much thicker at the tip than back at the joining
 NB> end... the bits of thin skin that stick I don't usually bother with,
 NB> either...

Yeah, but the back end has all those loverly blood vessels, nerves and such.
Oh, my.
 
 DD> In a restaurant setting - well,
 DD> you don't want to gross your diners out the door. But, I don't mind the
 DD> skin on the tongue - especially when it's between two slices of coarse
 DD> grained bread and slathered with a good (like Boetje's) mustard.

 NB> Dunno...  maybe it could get to be like potato skins... if the patrons
 NB> aren't grossed out by the tongue itself, they might not even notice the
 NB> skin if it weren't too thick...  :)

Somehow I don't see that happening. First you'd have to convince a bunch of
"squeamish school girls" that it wasn't "offal". Sort of like when they swept
natural sausage casings under the rug. But a lot tougher sell.  Bv)=
 
 DD> Drat! All this talk of tongue has got me jonesing ...

 NB> Guess you'll have to hope for a good deal on a tongue next grocery
 NB> trip...?  :)

All I have to do is go over to Humphrey's and express a need. They still
slaughter cattle in the back. Nearly all the other stores in the area, no
matter how accommodating the meat cutters are, get primal cuts 
from a meat factory that the marketroids have ordered and had shipped in. Not a
lot of chance for less popular things like tongue, sheep neck slices, kidneys,
hearts, etc. in a cryo-vac primal package.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Irish Clear Lamb Stew
 Categories: Lamb/mutton, Vegetables, Stews
      Yield: 6 Servings
 
      1 kg Lamb neck slices (2.2 lb)
      4 md Onions; quartered
      4 md Carrots; quartered
      6 md Potatoes; peeled
           Salt & pepper
      1 tb Lamb fat
      1 tb Butter
  2 1/2 c  Stock or water
      1 tb Chopped parsley
      1 tb Chopped chives
 
  Don't let the butcher trim the fat off the lamb chops! Shred
  some of it and render it down in a heavy casserole.
  
  Peel onions and potatoes, scrape carrots. Cut the meat
  into 8 pieces; only excess fat is cut away. Bones need not
  be removed.
  
  Cut the carrots and onions in quarters. Toss the meat in the
  hot fat until its color changes; repeat with onions and
  carrots. Add stock and season carefully. Put whole potatoes
  on top.
  
  Simmer gently until the meat is cooked, approximately 2
  hours. Pour off the cooking liquid: degrease it, and reheat
  in a saucepan. Check seasoning. Then swirl in butter,
  chives, parsley, and pour back over stew.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... TV is chewing gum for the eyes. -- Frank Lloyd Wright
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