Poison mushrooms and beef tongue
I have a cousin who was widowed three times before the age of 35. She wasnít around when two of them happened and almost got killed with one of them when the drunk driver slammed into their car. As sick as it might seem, it reminds me ofÖ a jokeÖ
Iíve been widowed three times.
Oh, thatís terrible, what happened to your first husband?
He died from poison mushrooms.
Thatís awful, and what happened to your second husband?
He also died from poison mushrooms.
My goodness Ė thatís quite the coincidence! What happened to your third husband?
He died from a blow to the headÖ
He wouldnít eat the mushrooms.
I love that joke. [URL=http://s64.photobucket.com/user/ladytrue_99/media/poundfloor.gif.html][IMG]http://i64.photobucket.com/albums/h187/ladytrue_99/poundfloor.gif[/IMG][/URL]
Itís a weird thing, but I havenít been in the mood for eggs lately. Not like me. I love eggs. All I want to eat is beef and cheese and olives. Sometimes I wish I could be normal. But only sometimes.
[U][B]Meatloaf en papillote[/B][/U]
13 oz lean flank steak ground (thatís what I had left and it needed to be used now)
4 oz US Wellness Petburger Ė you can play with these ratios, but this came out nice and juicy
2 Ĺ oz cream cheese (again, thatís just what I had left)
2 oz onion chopped
hot sauce, garlic, salt, and pepper to taste
Preheat oven to 350 degrees F.
[LIST][*]In a large mixing bowl, gently combine the lean ground flank steak and the pet burger.[*]In a food processor, combine the cream cheese, onion, eggs, hot sauce and spices. This will come out a little clumpy Ė donít worry; itís all good.[*]Pour the stuff from the food processor into the meat mixture and combine gently until everything is uniform.[*]Put in fridge for about 15-25 minutes.[*]Line the bottom of a broiler pan or a lasagna pan with parchment paper.[*]Take meat mixture out of the fridge and put on parchment paper shaped like a meat loaf.[*]Bring the paper up on all four sides and crimp at the top.[*]Bake at 350 for an hour.[*]Uncrimp the paper and return to oven for 15-25 more minutes.[*]Remove from oven. Let rest for 15 minutes. Eat.[/LIST]
Note: If you like a tighter meatloaf, add a couple of tablespoons of a primally okay flour. Iíve done this and it works great.
Yes, Iím playing with meat at 11pm on a Saturday night. 30 years ago, playing with meat on a Saturday night would have meant a whole different thing. I love meat loaf because itís just so easy to play with. You can put an Italian spin on it with tomato sauce, basil/oregano, and mozzarella or parmesan. You can put a bunch of hard boiled eggs in it and turn it into a giant scotch egg. Five spice and curry powder puts a different spin on it. You can pile it with lots of veggies: greens, onions, mushrooms, tomato, zucchini Ė anything really. Chili powder, queso fresco, cocoa powder, and hot peppers give you something else. Mix in greens because youíre in the mood to ďget healthy.Ē Chop up ham and cheese into the mix. Anything goes.
What are your favorite meatloaf recipes?
Oh, and the ďen papillote,Ē is kind of a joke because meat loaf is such a homey every day food and en papillote sounds so snooty.
Later that Sunday:
Okay, I guess today itís all about food. The tongue came out so delicious that my tastebuds were swooning. Basically what I did was to read three or four recipes and adapt them to what I wanted.
[B]The Brine[/B]. My tongue was about 2.75 pounds. I used 2 tblsp of this pickling spice: [url=http://www.amazon.com/Frontier-Pickling-CERTIFIED-ORGANIC-package/dp/B0012BXUUS/ref=sr_1_2?s=grocery&ie=UTF8&qid=1368402224&sr=1-2&keywords=pickling+spice]Frontier Bulk Pickling Spice, CERTIFIED ORGANIC, 1 lb. package: Amazon.com: Grocery & Gourmet Food[/url] . Some ACV (somewhere between a quarter and a half cup), some salt Ė a little less than most recipes call for because Iím sensitive to both the taste and the effects of salt. No sugar because well, why would I put sugar on meat unless I was barbequing? No saltpeter because I wasnít worried about it going bad, and I didnít care if it was pink. I put the whole tongue into the brine (covered in the fridge) on May 4th, and I took it out today Ė so figure about eight days, but from what Iíve read seven days to two weeks is fine.
[B]Cooking[/B]. I dumped the brine and rinsed off the tongue. I put that in the strainer/colander that came with my pressure cooker. I put another two tablespoons of pickling spice into a spice grinder and then into water in the pressure cooker. A lot of recipes at this point put in some onion. I wanted to cool this and slice it like cold cuts so I didnít bother with the onion. A tiny splash of ACV. I put the colander containing the whole tongue into the pressure cooker and put in more water until the tongue was completely covered.
55 minutes in the pressure cooker. Then I did a slow depressurization. IOW, I waited about 25 minutes before I opened the pressure valve up to quickly depressurize. I took the colander out and put it on a cool plate until I could handle the tongue without burning myself. Once I could, I removed the membrane/tastebuds. I sliced it thinly the length of the tongue.
Honest to whatever is your preferred deity, this came out so tender and flavorful. I had made some tapioca Brazilian cheese bread and I ate it with that and some mustard. Thatís all it needed and the be honest with you, if I hadnít had the Brazilian cheese bread, Iíd have taken advantage of one of my (not often used) wheat days and bought some kind of bread. Because, this is sandwich food. Itís NY deli food. Itís fanfreakingtastic.
I watched a show about trash can barbecues and trash can smokers. Looks like fun. I forgot to save the link, but a google search or youtube search will yield some fun stuff.