On Wednesday, August 21, 2019 at 4:46:13 PM UTC-10, 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. 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. 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

My son likes that kind of stuff. He'll order stuff like intestines, heart, and tongue, at the Korean yakiniku place. I've tried all of that stuff he orders. The intestines are too chewy - you just have to chew, chew, chew. Heart has a strange iron taste to it. I'll have to pass on those. The tongue is not bad. I eat that when he gets it.