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Thread: My First Cow Tongue Experience page 4

  1. #31
    Scott F's Avatar
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    Quote Originally Posted by waterjen View Post
    Quick question on this: Does anyone save the skin/tastebuds/other cast-offs and use them in broth later? Or do you feed them to the dog?
    give the skin to the dogs because there's no fat in it for broth. That skin is the only cast-off.
    Would I be putting a grain-feed cow on a fad diet if I took it out of the feedlot and put it on pasture eating the grass nature intended?

  2. #32
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    Quote Originally Posted by justyouraveragecavemen View Post
    I'll eventually try beef tongue, I will, I promise. However, I have been around cows all my life and have seen them do this too much:
    Attachment 8819
    Can't see the picture but I've been around cows my whole life too. I still eat it....but I'll try just damn near any food you put in front of me.
    Would I be putting a grain-feed cow on a fad diet if I took it out of the feedlot and put it on pasture eating the grass nature intended?

  3. #33
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    Quote Originally Posted by justyouraveragecavemen View Post
    I'll eventually try beef tongue, I will, I promise. However, I have been around cows all my life and have seen them do this too much:
    Attachment 8819
    Probably partial inspiration for Stitch. I love when he picks his nose with his tongue.
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  4. #34
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    Quote Originally Posted by sbhikes View Post
    They had tongues at the market today. Oh man they are HUGE. I could practically feel the thing licking me. I just didn't have the courage. Maybe next time. I got tails and bellies instead.
    If you can eat liver every day you can do this It is kinda weird when its raw - like I said I put baggies on my hands - but, honest, when it comes out of the slow cooker/pot it somehow magically seems meat like and even peeling off the very human-like taste buds seems like a normal kitchen process.

  5. #35
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    I will try it someday. I think if they weren't just so darn huge. They had pig tongues, too, but they seemed too close to the same size as my own tongue and I was a little worried peeling off the skin would be too difficult.
    Female, 5'3", 49, Starting weight: 163lbs. Current weight: 135 (more or less).
    I can squat 180lbs, press 72.5lbs and deadlift 185lbs

  6. #36
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    we can get lamb and veal tongues, which are way less enormous.

    on any of these, the skin totally peels right off, no problem at all. the trick is a long, slow braise. they are almost impossible to overcook.

    i occasionally see duck tongues too. have eaten them, but never cooked them at home. on my to-do list now!
    Last edited by noodletoy; 08-12-2012 at 01:57 PM.
    As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

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  7. #37
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    Ok, I did it. I brought a big ol' cow tongue home. I like the feeling of the tongue. Feels like a cat's tongue. I bought the cookbook "Odd Bits" this weekend. The recipes are too precious, too complicated. So rather than brine the tongue for 4 days and then do an elaborate roasting like she suggested, I simply stuffed it in the crockpot with some sea salt and water. Woke up this morning and there's breakfast. The tough skin came right off. It tastes like beef. It's good. There's not that much overall once it shrinks up. Not that much of the soft, fine-textured tongue stuff. There's plenty of the more beefy stuff at the base of the tongue. I suppose crockpotting it is a good way to make tongue kind of boring. There's not going to be any pretty slices of it on my plate, either, like in the cook book. Mostly just piles of shredded meat. But it was really good. Kinda expensive. Cost me $11.50 for this tongue and in the end, it's not a huge amount of the fancy, finely textured tongue meat. Maybe 4 or 5 meals total depending on portion size. Next time I'm trying either pork tongue or else maybe kidney. They had kidney, too, but a package of cow's kidney was about as big as my head. Woah. Not ready for that.
    Female, 5'3", 49, Starting weight: 163lbs. Current weight: 135 (more or less).
    I can squat 180lbs, press 72.5lbs and deadlift 185lbs

  8. #38
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    I suppose it's healthy to experiment...
    In all of the universe there is only one person with your exact charateristics. Just like there is only one person with everybody else's characteristics. Effectively, your uniqueness makes you pretty average.

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