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Post by Deleted on Jan 29, 2012 19:55:41 GMT
I don't know how many of you buy this item, if ever. It isn't something that I purchase regularly either, as much as I like it. However, on Saturday I bought a half tongue. This side probably looks pretty normal to everybody. When you flip it over, some people might be disturbed. Probably, you should not look at it too closely. Anyway, in a normal pot, you must boil it for 3 hours (I don't know the pressure cooker time.). I boiled it with an onion, a couple of turnips and carrots, garlic, chopped leeks, bay leaves, cloves, a handful of coarse salt -- all of those are standard. In the un-standard category, I also threw in some crushed red pepper, nuoc mam and some sprinkles of Tabasco. I do not expect the gastronomic police to come running after me. After it has cooled down, you must remove the layer of skin from the tongue. This reminds you of all of the times that you burned your mouth on hot food and feared that this is what would happen to you. In France, sliced tongue is served with a tangy sauce containing sliced pickles, so I tried to remain traditional. I served it accompanied by semi-mashed potatoes with truffle, and a carrot and turnip from the broth (which, I must say, is fantastic so tomorrow I am having soup).
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Post by auntieannie on Jan 29, 2012 22:06:20 GMT
oh, yum! although I really like cold tongue.
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Post by bixaorellana on Jan 29, 2012 23:59:46 GMT
One of my favorite foods in the whole world! I've never tried it with turnip in the boiling water. That would be a nice touch. Also, I usually have it with good mustard &/or horseradish. I'd love to know how to make that sauce you used. And yes, the broth from boiling tongue is out of this world. It's very expensive here, so I don't have it often, either. Also, it always seems to me that no matter how much I make, it's never enough. Love the stuff!
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Post by onlymark on Jan 30, 2012 5:00:05 GMT
oh, yum! although I really like cold tongue. PARDON?!
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Post by Deleted on Jan 30, 2012 11:51:32 GMT
I have had beef tongue once,quite by accident,at a roadside food truck. (in a taco). It was in the confusion of ordering and a language barrier that it ended up in my mouth. It wasn't half bad.
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Post by auntieannie on Jan 30, 2012 13:49:41 GMT
another traditional sauce, K2, is a thin sauce with capers.
yes, Mark, in Swissieland you can buy tongue that is sliced thinly ready to be eaten alongside hams, patés and other salami.
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Post by auntieannie on Jan 30, 2012 13:50:13 GMT
put a bit of Dijon mustard on it. yum de yum!
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Post by tod2 on Jan 30, 2012 14:24:41 GMT
My husband REALLY likes cold tongue accompanied by pickles, crusty bread, and yes auntieannie, mustard, but HOT ENGLISH!
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Post by Deleted on Jan 30, 2012 14:50:25 GMT
I'm wondering why we all think tongue requires a special sauce or condiment. What is so different about it compared to "ordinary" meat which can be stewed and eaten as is? Is it just because of tradition?
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Post by tod2 on Jan 30, 2012 15:21:41 GMT
Good question - I think it's traditional to serve certain meats with certain accompaniments. Having never cooked, or eaten hot tongue I am not sure about it's sauces etc., but do occasionally buy it already thinly sliced and packaged as cold cuts. Along with ham, or cold roast beef at the deli.
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Post by Deleted on Jan 30, 2012 15:48:46 GMT
All cold meats and related sausagey items require condiments: well known fact!
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Post by onlymark on Jan 30, 2012 16:40:07 GMT
Annie - I suppose you didn't realise the double entendre then. Shame.
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Post by Deleted on Jan 30, 2012 17:56:43 GMT
I think she meant that you should put Dijon mustard on your own appendage.
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Post by bixaorellana on Jan 30, 2012 20:09:40 GMT
So you are not going to tell me how to make the sauce in your photo?
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Post by bjd on Jan 30, 2012 20:31:24 GMT
The first time I was served beef tongue was in France at my in-laws'. My father-in-law put it in the pressure cooker and boiled the hell out of it. Then put this large gray thing on a plate and sliced it up. I didn't taste it then and haven't had any since. We need a barfy emoticon on this website.
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Post by Deleted on Jan 30, 2012 20:33:38 GMT
So you are not going to tell me how to make the sauce in your photo? Actually, I just took some of the contents of a jar of Béarnaise sauce (one of the most common in France), which is full of shallots and tarragon, added a bunch of chopped pickles, and then I microwaved it.
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Post by bixaorellana on Jan 30, 2012 21:27:55 GMT
Sounds good, although if I want Béarnaise, I'll have to make it myself. Bjd, a barfy was tried out, but proved too annoyingly animated to keep in the smiley array. I keep my very own on hand, to which you are welcome: http://planetsmilies.net/vomit-smiley-9529.gif A pressure cooker works well for tongue, although of course you have to be careful not to overcook it. Sounds as though your father in law managed to turn you off of tongue & pressure cooking simultaneously. It's really a very nice meat, with excellent flavor and texture when cooked correctly. Well, you can see in the pics above how appetizingly it can be presented.
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Post by Deleted on Jan 30, 2012 21:32:50 GMT
Tonight's broth was really exceptional. Tomorrow's version will have a bit of vermicelli added.
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Post by mockchoc on Feb 2, 2012 10:42:42 GMT
I'm dying to try this. A little apprehensive but I want to give it one try at least especially if it makes a great broth. I'm a sucker for any broth/stock or slowed cooked foods.
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Post by Deleted on Feb 2, 2012 12:12:31 GMT
The broth is really worth it. I had to stop myself from diluting it in the end just to make more.
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Post by Don Cuevas on Feb 2, 2012 16:29:36 GMT
Lengua was on the blackboard menu at Carmelita's last Sunday. I passed it up in favor of I can't remember what.
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Post by mockchoc on Feb 3, 2012 8:53:42 GMT
I spotted some tongue for sale today and brought it home. It is corned which I guess is another name for brined... otherwise a fairly simialar product in the end. I should google it but it's dinner time.
It will be made this weekend and I'd like to know what you put in the broth kerouac, just the noodles? I hope I don't make too much broth since I'm already trying out two new soups this weekend as well. I'll be swimming in soup ;D Some will go in the freezer for work lunches though.
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Post by auntieannie on Feb 3, 2012 11:52:30 GMT
um... you could make aspics with it, Mockchoc?
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Post by Deleted on Feb 3, 2012 18:38:20 GMT
Mockchoc, I pretty much said what I put in the broth except for a chicken cube (because I was out of beef cubes, but everybody knows that chicken cubes are better no matter what). For I pickled tongue, I would be wary of anything else with salt, though.
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Post by auntieannie on Feb 3, 2012 18:49:02 GMT
um, K2, if it's been corned, it's been already cooked, no? or at least partly cooked?
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Post by Deleted on Feb 3, 2012 20:06:21 GMT
True. So it cannot make a good broth, probably.
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Post by auntieannie on Feb 3, 2012 21:06:51 GMT
but it can be re-heated and smothered in sauce... or eaten cold, or cut up and turned into aspics?
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Post by bixaorellana on Feb 4, 2012 1:58:07 GMT
I may be wrong, but I'm pretty sure that a corned product must be cooked before eating.
Going off to google it now.
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Post by bixaorellana on Feb 4, 2012 2:06:42 GMT
Neglected to say that cooked corned tongue should make a good broth, just as the broth corned beef is cooked in does. Found these links, which are saying to treat corned tongue the way one would treat corned beef: www.howtocookmeat.com/recipes/beef/boiledcornedbeeftongue.htmrecipes.epicurean.com/recipe/5641/corned-tongue-(pressure-cooker).htmlIt is my understanding that in certain parts of the world, people only know corned beef as a canned product. So yes, the canned stuff would certainly not be boiled before serving. However, in the US, unless canned corned beef is specified, it's usually taken as meaning the meat that comes in a bag with brining liquid & spices that must be boiled before eating.
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Post by Don Cuevas on Feb 4, 2012 13:52:42 GMT
The brining liquid from U.S. style corned beef is too salty to make a good broth, IMO. What you might use is uncured/uncorned brisket.
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