[Sca-cooks] Tongue - blech

[A. F. Murphy]

OK, maybe it's because I'm a New Yorker, and grew up on deli meats... I've
been watching this whole topic, every time it comes up, with fascination.
Tongue is a delicacy! It is delicious! (It is delicatessen... in the
original meaning...) It is too rich to eat every day, which is the reason
I've never tried to cook one myself, I'm cooking for one, and you can't
really get a little one. But try tongue on good rye, maybe hot, though it
is good cold, too, just a touch of good brown mustard... I'm making myself
hungry... Haven't splurged (oh, it isn't cheap) in a long time.

I mean, you did say it tasted good! It does! (Not really like corned beef,
though, although they are used in much the same way.)

Anne

> [Original Message]
> From: Nikki McGeary <draculachanter at yahoo.com>
>
>
> I'm vegetarian now, but I'll tell of my exposure to
> beef tongue.


Major snip...

 Tasted good,
> though the texture was different than I'd expected.
>