After reading the article that sbhikes posted and that I mentioned above on June 28th, Iíve decided to really tighten up on the whole BPA thing. Avoiding grocery stores is a good goal, but not if I end up slacking on things I feel are important by buying from the corner store.
So I have two cans of diced tomatoes with jalapenos in my cupboard, and once theyíre used up, itís back to Whole Foods for the Pomi tomatoes or those in jars. Better yet, fresh. Yes, I do occasionally eat fresh produce. I also have the primal/paleo obligatory sardines in my cupboard, but theyíre in BPA-free cans.
Last night, I did something (also related to said article) that I almost never do. I turned out my light at a reasonable hour, let the a/c go until it was cool enough to cover myself with a light throw, and even (gasp) shut down my laptop, which I use as a tv. I was asleep in just a few minutes of telling my brain to shut up and sleep. No alcohol, no Trazodone. One up and down to go pee at about 4am, and back to sleep until about 5:45am, which is when I like to wake up (though 5am is even better).
Canned air is cool. I have to google today to find out how to remove the keys on my keyboard. Ah, yes, all roads lead to youtube. Most of the time, itís easier for me to absorb information from the written word rather than the spoken word, but youtube demos can be very helpful.
Today is tongue-day. Yes, I wish that meant that I was getting a visit from a lover, but what it means is that Iím going to cook up the tongue thatís been brining. I could have done it yesterday, but I had 12 oz of ground lamb defrosted and so opted to eat that instead.
83 deg F (28C) at 9am. Think Iíll lift today so I can stay indoors. I may even shave my legs which under normal circumstances wouldnít be included in a paragraph about exercise. However, I think I might need hedge clippers. Note: lifted, showered, forgot to shave legs. LOL. Sometimes, I just think, ďWhy bother?Ē
The Tongue. (With apologies for poor quality photos.)
After your tongue has brined for 7-14 days, (Note: Brine = water, a couple of tablespoons of pickling spice, a liberal dousing of salt, and a couple of tablespoons of ACV.) it will look as gross as ever:
If you donít have a way to weigh your tongue down in the brine, just remember to turn it every day or two so that it brines evenly. You canít see it in that pic, but many recipes call for cutting off the big hunk of fat on the lower side of the tongue. To which we primals respond, ďSay whut?Ē
Youíll need a pressure cooker, a timer, something in which to grind more pickling spice, two tablespoons of ACV, and some more salt. Many recipes call for pink salt or saltpetre, but I only care if this tastes like tongue from a deli Ė it doesnít have to look like it.
Start prepping the pressure cooker by adding water. Since I use water from a Brita pitcher, this is actually the most tedious step for me: fill/pour. Fill/pour. Make sure you donít fill to the ďmaxĒ line in the cooker, because you have to leave room for the tongue. Put the heat on under the pressure cooker so it starts to heat up while the pitcher continues to filter more water.
Grind up two tablespoons of pickling spice to powder in your grinder. Add that to the water in the cooker. Add the ACV and the salt (and any other spices you think you might like).
pickling spice before grinding
Dump the brine, and rinse off the tongue. Donít hassle with the membrane (itís so much easier later in the process), just put the tongue into the pressure cooker, or if youíre lucky, into the strainer basket that came with the cooker.
Now fill to the ďmaxĒ line in the cooker (and they should make these bolder because Iím getting old and donít want to wear reading glasses to cook). Secure the lid. Bring cooker to pressure. Mine makes a nice loud noise and I live in a small space, but if you might not hear yours when it comes to pressure, bring a timer with you wherever you go so that you can check it every fifteen minutes for pressure.
Once the cooker is up to pressure, I lower the burner temp under it to about 8.5 out of 10 settings. Set timer for 50 minutes. If your cooker should ever stop hissing, take it off the heat, depressurize it according to the manufacturerís instructions (under cold running water helps), then fill it with more water. Iím working with an eight-gallon cooker.
After 50 minutes, take the cooker off the heat and put it on a cold burner. Depressurize either slow method or fast. Once you can safely open the lid, remove tongue to plate. This is why I like the strainer basket. Being a klutz by nature, lifting out a strainer basket brings less risk of making a mess or incurring injury, than does stabbing for a tongue in hot water.
still looks pretty disgusting Ė especially that hunk of (yummy) fat
Let the tongue rest until you can handle it without burning yourself. If you must eat this scalding hot, I would use gloves to remove the membrane/taste bud layer. Snip the membrane off with kitchen shears or tear it off with your hands. It should come off fairly easily. Slice the tongue length-wise.
holy crap, am I supposed to eat that?
(continued because of the photo limit per post)