On Wednesday, August 21, 2019 at 9:46:13 PM UTC-5, Leonard Blaisdell wrote:
>
> In article >,
> "> wrote:
>
> > I've never had beef tongue nor anywhere that serves it. I did read a recipe
> > once on how to prepare it; I'll pass on ever attempting that dish.
>
> My mom cooked it occasionally. I cooked it in the seventies. The meat
> is great, but the tongue scared my wife. Now, I can't find it where I
> shop, or I'd horrify her again. The meat near the tip of the tongue has
> a snappy firmness to it.
>
EEEK!
>
> The rest is boiled beef ;-)
> I can't see it failing as a pot roast, although I've never done that.
> Of course, you have to strip away the tongue skin after cooking, but it
> comes off easy.
>
Yes, that's what I remember of the recipe I saw. The tongue skin has to be
stripped away. *Shudder*
>
> These memories are from my distant past, but I like
> tongue. It's a muscle. It ain't like brains, kidneys, liver,
> sweetbreads or chitlins. That's when I resemble my wife. Ewwwww!
>
> leo
>
I like liver, but you can give the rest of those cuts you mentioned to the
dog!

P.S. Have you seen the movie "True Grit" with Jeff Bridges? In part of the
movie he says to the girl (I think it was her) "I'd give ______ (X amount of
dollars) for a pickled buffalo tongue"? Oookkkkkk..........