Text 34005, 54 rader
Skriven 2013-02-22 13:16:00 av Nancy Backus (64188.cooking)
  Kommentar till text 33933 av MICHAEL LOO (1:123/140)
Ärende: Re: offal smells 136
============================
-=> Quoting Michael Loo to Nancy Backus on 02-21-13  06:11 <=-

 ML>> Tongue is one of the best of all foods. If you're not a
 ML>> vegetarian, you should like the stuff. It does exude a
 ML>> strong odor when being cooked, which even I can find
 ML>> stomach-turning. I like pickled (corned) tongue better
 ML>> than fresh, as the odor is less.
 NB>> Funny... I've never had problems with the odor while cooking...

 ML> I find it strong and distinctive. Definitely not a
 ML> favorite, and I've not kept the cooking broth for
 ML> that reason.

Hmmm... must be about time to have it again, and pay more attention
to the odors... ;)
 
 NB>> think I've ever had pickled/corned tongue.  I've seen smoked tongue,
 NB>> which I like less than fresh... and usually we put a number of whole
 NB>> spices in with the tongue while cooking it...  

 ML> Smoking undertones the uniqueness of it, and you might
 ML> as well be eating flabby pastrami, which, as I like that,
 ML> isn't a problem.

What I tend to object to with the smoked is that the meat is less
tender... 

If the tongue is being cooked with plenty of spices, does that make the
odor any better for you...?  That should make it more like a corned
tongue, shouldn't it...?
 
 NB>> Could be interesting... :)  I'm less keen on pig offal... the liver
 NB>> and kidneys, which I have had, were stonger than I cared for.  But
 NB>> maybe other parts would be better... pork in general I'm fine with... 

 ML> Pig liver I've had only done in the Chinese style, which
 ML> means thoroughly cooked: I agree that the flavor is strong;
 ML> someday I'll get some and parcook lightly and then slice up
 ML> and stir-fry lightly and see what happens. I disagree about
 ML> the kidneys; perhaps you've had only imperfectly prepared
 ML> ones (eww).

What I've had, I've cooked myself... I used to make a "steak and kidney
pie" on occasion, using stew beef and fresh kidneys, and decided that
lamb kidneys worked the best.  Tried it once with pork kidneys.  Maybe
I'd appreciate them more if someone else had prepared them well... ;)

ttyl      neb

... Access denied--nah nah na nah nah!

___ Blue Wave/QWK v2.20
--- SBBSecho 2.20-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net (1:261/1381)