Text 10450, 75 rader
Skriven 2014-03-02 00:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: time 266
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 DD> When Spring-A-Leak was a 24 hour town it didn't make a lot of 
 DD> difference.

If there's chili or bbq available, it never matters which
6 o'clock it is.

 But, since we have devolved into Mittleamerikan stodginess
 DD> and lost all our smokestack industries with their shift workers - they
 DD> roll up the sidewalks early and pound the town into the ground before 
 DD> midnight. So, look for the neon to see if it's 6 ayem or 6 pee-em 
 DD> (1800).

I'm seldom in Springfield of any description, so that
particular methodology may well not work.
 
 ML> All in all, though, this is a place where digital equipment
 ML> is most advantageous.
 DD> As long as you have a supply of batteries or electrical current.

Of course. But most of us do, most of the time, and when not,
who cares what time it is.

Poached tongue with white beans, garlic and parsley
cat: offal, main, British
servings: 8 to 10

h - For the tongue
1 pickled (or fresh) ox tongue, soaked (or brined) as necessary
2 bay leaves
1 carrot, roughly chunked
1 stick celery, roughly chunked
1 onion, peeled and quartered
h - For the accompaniments
2 Tb extra-virgin olive oil, plus more to finish
2 cloves garlic, peeled and chopped
2 cn white beans (cannellini, say), drained and rinsed
- (or use pre-soaked and cooked dried beans)
2 Tb roughly chopped flat-leaf parsley, more to taste

Many butchers and even some supermarkets sell whole
pickled (brined) uncooked ox tongues. They take a while
to cook, but the process couldn't be easier. Depending
on how salty they are (ask your butcher) they might
need soaking in plenty of cold water before cooking.
You can also make this with a fresh, unpickled ox
tongue. Conversely, it will benefit from 24 hr in a
simple brine (1.5 kg salt to 5 L water) before cooking.

Put the tongue in a large pan and cover with water. Add
the bay leaves, carrot, celery and quartered onion.
Bring to a gentle simmer, skim off any scum, and cook
2.5-3 hr, until the tongue feels tender and the skin
peels away easily.

Remove the tongue from the pan with tongs. When it's
cool enough to handle, peel away the coarse skin and
cut away any tough connective tissue on the underside.
Keep warm.

Heat the oil in a large saucepan over a low heat. Add
the garlic and let it cook very gently, without
colouring, for a couple of min. Add the drained beans
and stir them in the hot, garlicky oil for a couple
min to heat through. Take off the heat, season well,
and stir through the parsley.

Serve the warm tongue in thick slices with a pile of
garlicky beans on the side, trickled with a little
more olive oil.

Hugh-Fearnley Whittingstall, theguardian.com

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