[Sca-cooks] Tongue - blech

[Stephanie Drake]

I've only had it homemade - once at a friends house (and let me tell you it
took guts to eat it after watching her mom "peel" it) and then a mexican
friend brought me tamales made with it once - I have to say it was
delicious!!

Mercedes
----- Original Message -----
From: A. F. Murphy <afmmurphy at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, October 17, 2001 2:15 PM
Subject: RE: [Sca-cooks] Tongue - blech


> 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.
> >
>
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