Vol Texan wrote:Tongue is yummy. The only recipe I have is as follows:
Go to Bakersfield, CA
You lost me right here.
Yeah, you did see the last step, however?
Then get out of Cali and back to Texas as soon as you can.
But when work summons...off I go.
My last trip to the PRC (People's Republic of California), I had two options: pick up the job in the land of fruits & nuts, or pick up the job in Lagos. I chose the lesser of the two third-world countries. Luckily, Bakersfield is a lot more conservative than the other, more well-known, cities in that state.
Last edited by Vol Texan on Sat Oct 11, 2014 4:37 pm, edited 1 time in total.
Your best option for personal security is a lifelong commitment to avoidance, deterrence, and de-escalation.
When those fail, aim for center mass.
glock27 wrote:Ive made it a few times recently. I make it like you would a pot roast in the croc pot. Add water. Vegetables, let t cook all day. About four hours in you can peel the outer skin off of the tongue. It goes very well on hawaiian rolls for leftovers. Ive seen it at a few walmarts locally. Its in the beef section typically near the tripe and ox tails?
Someone mentioned missing a chance to try elk meat. They sell ground elk at sprouts! Its good i made burgers loved it! Its located in an open freezer section by the meats! Theyve also got antelope And venison. A few wild meats i can think of i know they have others. They go for 8$ a pound here for elk
You lost me at Sprouts. I've not darkened their door since they put up a 30.06 sign.
Your best option for personal security is a lifelong commitment to avoidance, deterrence, and de-escalation.
When those fail, aim for center mass.
I've never actually cooked it myself, but I eat it with gusto. King Taco in Los Angeles sold Lengua soft tacos that were absolutely worth killing a man to get your hands and teeth on one.
I often did my shopping at a converted Costco called "Vallarta Supermarket" in North Hollywood which backed up against the west fence of Burbank Airport at the SE corner of Sherman Way and Vineland. They have an extensive meat market there, catering more to mexican cooking than anything else. So as I recall, the packages of lengua were found in the same cooler alongside the fresh bull testicles.
You had to be a hairy-chested man to buy some of the things sold there.
“Hard times create strong men. Strong men create good times. Good times create weak men. And, weak men create hard times.”
Vol Texan wrote:Tongue is yummy. The only recipe I have is as follows:
Go to Bakersfield, CA
You lost me right here.
Try this recipe instead.
1. Go to a traditional Jewish deli in Texas.
2. Order the beef tongue sandwich.
3. Enjoy!
The tongue at a Jewish deli is usually a pickled tongue, and quite delicious. Having grown up in a poor family on the east coast with grandparents (Polish) that had English as a second language one learns as a child to eat many foods that most Americans would not eat. Lung, heart, tongue, sweetbreads, liver, all were delicacies that I miss. Chicken fat was used like butter. Even chicken feet were served to nibble on. My favorite though is smoked beef tongue, second favorite is corned beef. Everyone can get a corned beef sandwich but not a good smoked beef tongue sandwich. Now being more affluent, I can afford to order smoked beef tongue from http://www.freirich.com" onclick="window.open(this.href);return false; and they arrive Fedex. My wife has copied grandma's receipe of boiling them and they are delicious. We usually have 3 stored in the freezer. We don't offer these to guests usually because most get that "ugh" look on their face. My wife though has learned to appreciate the taste and even the dogs go crazy when she cooks one, waiting for the scraps. If we knew how to smoke them we would but beef tongue lately ay Sam's Club has become pretty pricey and so that smoking them ourselves may not be worth it. Anyone want my wifes receipe for cooking a smoked tongue send me a pm. I will tell you how she does it. No reason though that any game animal tongue should be wasted. I plan on starting hog hunting and have no plan to throw away what might be a delicious food. I have to try it though before I make a final decision. Thin sliced smoke beef tongue (best if cold) on rye bread with a little mustard is delicious.
In the Lebanese cuisine we cook Beef's and Lamb's tongues. And, much more. Surprised you are, when you get a bite of a steamed Lamb's lung or its fresh raw liver.
Beiruty,
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Beiruty wrote:In the Lebanese cuisine we cook Beef's and Lamb's tongues. And, much more. Surprised you are, when you get a bite of a steamed Lamb's lung or its fresh raw liver.
I would be surprised but not as surprised as the one that served it to me.
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My Cajun Grandmother cooked tongue as a roast stew. She always cooked it especially for me. I seemed to remember her complaining about how rough the tongue was on her hands when cleaning it. She could cook a rock and make it taste wonderful.
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You can go into practically any Taqueria in any Texas town and order Lengua tacos! I guarantee you it will be the best street taco you've ever put in your face! Look for one of those places on the low rent side of town with an all spanish sign...and place that has a bunch of tree stumps outside or well used homemade picnic tables...and if they have aqua fresca (the kind with cantaloupe), get the biggest glass they sell and enjoy your lunch!
Back in my more adventurous days, I used to eat street vendor / mom and pop restaurant food in Mexico every chance I got. Tongue, brains, intestine, and of course the occasional iguana. I have never been able to find anything like it here in Texas.
rotor wrote:The tongue at a Jewish deli is usually a pickled tongue, and quite delicious. Having grown up in a poor family on the east coast with grandparents (Polish) that had English as a second language one learns as a child to eat many foods that most Americans would not eat. Lung, heart, tongue, sweetbreads, liver, all were delicacies that I miss. Chicken fat was used like butter. Even chicken feet were served to nibble on. My favorite though is smoked beef tongue, second favorite is corned beef. Everyone can get a corned beef sandwich but not a good smoked beef tongue sandwich. Now being more affluent, I can afford to order smoked beef tongue from http://www.freirich.com" onclick="window.open(this.href);return false; and they arrive Fedex. My wife has copied grandma's receipe of boiling them and they are delicious. We usually have 3 stored in the freezer. We don't offer these to guests usually because most get that "ugh" look on their face. My wife though has learned to appreciate the taste and even the dogs go crazy when she cooks one, waiting for the scraps. If we knew how to smoke them we would but beef tongue lately ay Sam's Club has become pretty pricey and so that smoking them ourselves may not be worth it. Anyone want my wifes receipe for cooking a smoked tongue send me a pm. I will tell you how she does it. No reason though that any game animal tongue should be wasted. I plan on starting hog hunting and have no plan to throw away what might be a delicious food. I have to try it though before I make a final decision. Thin sliced smoke beef tongue (best if cold) on rye bread with a little mustard is delicious.
It's kind of like a tongue "corned beef". I didn't pay much attention, but my mom made it for my dad and she just boiled it in water like making corned beef and cabbage. Served cold on rye bread with some mustard, it's pretty good. Still, thinking about biting a tongue is a strange thought.
Now if you want a real treat get some sweetbreads! They are delicious. Some of the Mexican restaurants in the Rio Grande valley [I can't find them in Houston], serve them as mollejas. Prepared French style they are even better.
Beiruty wrote:In the Lebanese cuisine we cook Beef's and Lamb's tongues. And, much more. Surprised you are, when you get a bite of a steamed Lamb's lung or its fresh raw liver.
My grandmother was Lebanese and if she cooked a meal with meat, it was lamb. Oh how I miss her tabbouleh, kibbeh and fattoush. Not sure if I spelled them right. The only Lebanese I know are cuss words because that's the only time she speak it, as I was getting my butt busted.
"Laugh about everything or cry about nothing."
NRA Life Member & TSRA Member/ Former USAF
It's kind of like a tongue "corned beef". I didn't pay much attention, but my mom made it for my dad and she just boiled it in water like making corned beef and cabbage. Served cold on rye bread with some mustard, it's pretty good. Still, thinking about biting a tongue is a strange thought. 
