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#299021 - 02/25/17 06:36 PM Re: Reader Rant Roundtable for February 2017 [Re: pdx rick]
Greger Offline

Pooh-Bah

Registered: 11/24/06
Posts: 13793
Loc: Florida
Quote:
...until you add in the varietal (organ) meat.


Speaking of organ meat...I recently cooked a beef tongue. Yes, tongue is offal. And fairly awful to boot. But it would likely have gone well in a nice gag inducing bowl of coddle.
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#299025 - 02/25/17 07:19 PM Re: Reader Rant Roundtable for February 2017 [Re: Greger]
Jim D (FreeThinker) Offline
enthusiast

Registered: 12/15/04
Posts: 3231
Loc: Aurora Ohio
Originally Posted By: Greger
Quote:
...until you add in the varietal (organ) meat.


Speaking of organ meat...I recently cooked a beef tongue. Yes, tongue is offal. And fairly awful to boot. But it would likely have gone well in a nice gag inducing bowl of coddle.


I've had smoked beef tongue and thought that it was pretty good, boiled tongue left me retching though.
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#299029 - 02/25/17 07:57 PM Re: Reader Rant Roundtable for February 2017 [Re: Jim D (FreeThinker)]
TatumAH Offline
newbie

Registered: 02/18/11
Posts: 379
Loc: Upstate NY
My grandmother used to prepare it, as a special treat for my Dad, as a sort of pickled tongue preparation. I dont remember if she brined it, but it was boiled, peeled, and then thin sliced. Then it was marinated in a vinegar mix with sliced raw onions, salt , pepper etc that was very similar to the sliced cucumber onion marinated salad, sometimes also with tomatoes, home grown in season only! It was delicious as a rye bread sandwich that included the onions. The vinaigrette really countered the richness of the tongue. I dont remember using a spicy mustard, but I would try it that way now.

I dont like to think about it as an organ, but rather an appendage, as it is almost completely muscle, after the "skin" tongue surface is peeled off. If you can get past the bad association, it is considered a delicacy in NYC delicatessens.

Still there is something about it that is disconcerting, but I cant quite place it...

Oh yeah, I got it!
Tat
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#299030 - 02/25/17 08:02 PM Re: Reader Rant Roundtable for February 2017 [Re: TatumAH]
pdx rick Offline
Member
Carpal Tunnel

Registered: 05/09/05
Posts: 40432
Loc: Puget Sound, WA
Originally Posted By: TatumAH
My grandmother used to prepare it, as a special treat for my Dad...

Was your dad being punished? Did he forget to feed, walk, or clean-up after the family dog? Hmm
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#299044 - 02/25/17 11:06 PM Re: Reader Rant Roundtable for February 2017 [Re: TatumAH]
Greger Offline

Pooh-Bah

Registered: 11/24/06
Posts: 13793
Loc: Florida
Quote:
it is almost completely muscle

I was expecting a lot of lean muscle tissue but it turns out that 89% of the calories in tongue are from fat. The muscle itself is smooth muscle tissue rather than the striated kind found in limb muscles. It's incredibly rich and delicious. But soft. About the same texture as braunschweiger. It makes great tacos and is excellent with onions(and spicy mustard) on rye bread. But since I had an entire 4 lb tongue to deal with it rapidly became just too much. The amount of fat isn't really apparent until you chill it and slice it. Sort of like layers of liver and fat. It would make an excellent beefy pâté.
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#299046 - 02/25/17 11:30 PM Re: Reader Rant Roundtable for February 2017 [Re: Jeffery J. Haas]
Jeffery J. Haas Offline


Pooh-Bah

Registered: 08/03/04
Posts: 12610
Loc: Whittier, California
I grew up on many tongue sandwiches.
My Italian mom managed to sneak one at me as a youngster, refused to tell me what it was till I tried a bite. I liked it. When she first told me it was tongue I, being an innocent four year old, immediately assumed the worst.
Did they say a bad word and the punishment was getting their tongue cut and served to Jeffery??

Anyway, it was difficult for me to reconcile the tasty slices with a cow tongue until the time she bought a whole one and went at it with the meat slicer machine.

Coddle, I must have joined AFTER the Coddle Wars but yeah, I've heard stories about Scottish cuisine.

Let the games begin!
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#299051 - 02/26/17 01:10 AM Re: Reader Rant Roundtable for February 2017 [Re: TatumAH]
Ken Condon Offline
enthusiast

Registered: 06/14/07
Posts: 3720
Loc: Eugene, OR
Hay un restaurante mexicano local en la ciudad llamado Plaza Latina. Tienen una seccion de restaurante donde se venden tacos de lengua. Delicioso.

If tongue is prepared correctly--with a slow braise/stewing method it really can be quite good.

Seriously....

Pero en esa foto que adjunto se ve seriamente desagradable. Y vagamente OMG....


Edited by Ken Condon (02/26/17 01:11 AM)
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#299056 - 02/26/17 03:13 AM Re: Reader Rant Roundtable for February 2017 [Re: Ken Condon]
Greger Offline

Pooh-Bah

Registered: 11/24/06
Posts: 13793
Loc: Florida
I cooked mine sous vide at 158 degrees for 24 hours I think...mighta been 170 degrees, I don't remember which recipe I used.
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#299059 - 02/26/17 06:37 AM Re: Reader Rant Roundtable for February 2017 [Re: Jeffery J. Haas]
pondering_it_all Offline
old hand

Registered: 02/27/06
Posts: 6946
Loc: North San Diego County
I've had tongue in a deli sandwich. Pretty good but I like corned beef and pastrami better. When I was a teenager I liked nothing better than to walk or bike a couple of miles to Manny's Deli and get a hot corned beef sandwich and cole slaw. I've never had as good a cole slaw as that place made.

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#299060 - 02/26/17 01:18 PM Re: Reader Rant Roundtable for February 2017 [Re: Greger]
logtroll Offline
veteran

Registered: 04/26/10
Posts: 8580
Loc: New Mexico (not old Mexico)
Originally Posted By: Greger
I cooked mine sous vide at 158 degrees for 24 hours I think...mighta been 170 degrees...

Knowing you, and your penchant for pushing the envelope, I'm pretty sure you biled that po' thang at 170!

(And I peeked...)
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