Text 34254, 66 rader
Skriven 2013-03-01 09:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: offal smells 184
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 NB> With all this talk of tongue... I've gone and snagged one from the
 NB> store... it will be cooked probably within the next week or so, but it
 NB> is cryopacked and says it's good to the 19th of next month...  I doubt
 NB> I'll be brining it, but I'll probably cook it with spices... ;)

Yum, let us know how it goes.

 ML> All kidneys really should be rinsed; there are all sorts
 ML> of procedures that try to avoid this. They don't work.
 NB> Ok, good to know... been a long time since I made anything with any
 NB> sort of kidney (I don't see them very often in the store anymore,
 NB> either)... don't remember much of preparing them except the cutting
 NB> them up part... 

There's this Chinese technique of cutting on a severe bias
which is said to rid the kidney of its, er, juice, BUT IT
DOESN'T WORK. All that happens is that your knife and
cutting board and hands all end up smelling like pee.
Always rinse your kidneys; classic technique dictates that
you also core them, but I see this done less and less in
restaurants nowadays, so when I eat them I end up with a
little pile of kidney innards at the edge of my plate.
Never has anyone inquired why I do this.

Tongue Stew
categories: offal, main, celebrity
Serves: 3 to 4

1 lb veal tongue
3 qt water
1 sm white onion, quartered
1 carrot, peeled and cut into 4
1 celery rib, cut into 4
4 bay leaves
1 whole clove
1 1/2 ts salt
2 ts black peppercorns
2 Tb unsalted butter
1 md red onion, diced
6 garlic cloves, minced
2 md (or 5 Roma) tomatoes, cored, seeded and diced
2 jalapenos, stemmed, seeded if desired and diced
1/2 bn oregano, leaves only, chopped

Place the tongue in a medium saucepan and add water
to cover. Add the white onion, carrot, celery, bay
leaves, clove, salt, and peppercorns. Bring to a
boil, reduce to a simmer and cook, uncovered, 1 1/2
to 2 hr, until tender. Transfer the tongue to a
cutting board, cover with a damp towel, and set
aside to cool. Strain and reserve the stock.

Peel and discard the tongue's skin. Cut the meat
into 3 x 1/2" julienne.

Melt the butter in a large saucepan over medium-high
heat. Saute the red onion until well browned, about
10 min. Stir in the garlic and saute 2 min. Add the
tomatoes and jalapenos and saute 2 min longer. Then
add the tongue and reserved stock. Simmer 8 min.
Sprinkle in the oregano, and remove from the heat.
Serve over white rice.

Source: Too Hot Tamales
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