Text 33505, 88 rader
Skriven 2013-02-09 07:38:00 av Dave Drum (63675.cooking)
     Kommentar till en text av Nancy Backus
Ärende: Offal things to eat
===========================
-=> Nancy Backus wrote to DAVE DRUM <=-

 DD> Never noticed that about the tip. Mostly the tongue is rather
 DD> coarse-grained.

 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...  :)

If you cut the first three to four inches off the tongue and slice it
horizontally it works on sangwidges. After you skin it, of course. That's the
only part I skin at home. In a restaurant setting - well, you don't want to
gross your diners out the door. But, I don't mind the skin on the tongue -
especially when it's between two slices of coarse grained bread and slathered
with a good (like Boetje's) mustard. 
 
 DD>> Title: Beef Tongue w/Raisin Sauce
 NB>> That looks pretty good...  we never did it with a sauce, but that one
 NB>> looks interesting and tasty...  :)   We usually spiced the tongue while
 NB>> cooking... peppercorns, whole cloves, whole allspice all went into the
 NB>> pot along with minced onions and parsley...

 DD> We only got the raisin sauce near fall/winter holidays. Mostly it was
 DD> something very like this -- and the leftover sauce went well on cold
 DD> tongue sarnies.    Bv)=
 DD> Title: Tongue w/Mustard-Horseradish Sauce

 NB> That looks pretty nice, too.  :)

Drat! All this talk of tongue has got me jonesing ...

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

      Title: Tongue For Sandwiches
 Categories: Beef, Offal, Herbs
      Yield: 12 servings

      3 lb (to 4 lb) calf/beef tongue
      2 md Yellow onions; peeled,
           - quartered
      2 cl Garlic; peeled, bruised
      1    California bay leaf
     12    Black peppercorns; cracked
      1 ts Dried thyme
      1 ts Dried basil
           Water to cover
      2 tb Table salt

  Choose a tongue of about 3-4 lbs; beef tongues can weigh
  up to 9 lbs but the larger ones can be difficult to cook.
  Tongues are readily available in most Latino markets. If
  one is not available, you should be able to order one from
  your butcher. Soak the tongue in cold water to remove any
  traces of blood, then drain and discard the water.

  Place the tongue in an 8 quart pot and cover with salted
  water. Peel and cut the onions into quarters and add to
  the pot. Bring the water to a boil, then reduce the heat
  to a slow simmer. Add the garlic and herbs Cover the pot
  and cook the tongue for 3 hours (if your tongue is not 3
  pounds, plan on cooking 50 to 60 minutes per pound.) When
  done, the tongue will be tender, easily pierced with a
  knife.

  To peel the skin from the tongue, should you wish to do
  that to serve squeamish people: Remove the tongue from the
  pot and allow it to cool just enough to handle. Slide a
  knife under the skin to loosen it; the skin should peel
  off easily while the tongue is warm, although it is more
  difficult if the tongue has fully cooled.

  Otherwise, remove the tongue from the water and let it
  drain and cool until it is cool enough to handle. The
  tongue is now ready to slice for sandwiches. I like to
  make 1/8" to 1/4" slices. It can be served warm or cold.

  Makes enough for 12 (or more) hearty sandwiches.

  Uncle Dirty Dave's Kitchen

MMMMM

... The gods give the nuts, but they do not crack them. - Franz Kafka
--- MultiMail/Win32 v0.49
--- SBBSecho 2.20-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net (1:261/1381)