Comments on: Beef Tongue

By: Jeannine from Pittsburgh

Jeannine from Pittsburgh — Thu, 28 May 2009 18:20:07 +0000

Thanks for the great recipe. I just had the finished product last evening and it was the best tongue ever! (Of course my boyfriend wouldn’t even go into the kitchen with it, let alone eat it. More for me, and my cat!) One question however. Why the warning against tap water? I used tap water and it was fine. What is the alternative–bottled water?? I have River Cottage Meat Book and I don’t recall Hugh ever warning against tap water. Perhaps it’s in the American version (I have the British). Anyway, great recipe, but I’d say throw all caution to the wind and use your tap water–it’s fine!!

By: Lewis

Lewis — Mon, 04 May 2009 20:49:51 +0000

Hello Just been looking at your blog.

Have you heard of St Johns a resturant in London which is making offal recipes popular at the moment. The chef is Fergus Henderson and he’s got a great cook book called Nose to Tail Eating.

We made his deep fried lambs brains and they were delicious.

http://bagsofflavour.blogspot.com/2009/02/meat-monday.html

By: rob sama

rob sama — Thu, 19 Feb 2009 14:58:43 +0000

I have a recipe for pickled venison tongue, that I got from teh Pied au Couchon cookbook. They do it teh opposite way, if I recall, cooking, and then pickling the cooked tongue. I’ve had it in their restaurant too, and it’s amazing. Been looking to recreate that at home, perhaps this summer…

By: Summer

Summer — Thu, 18 Dec 2008 07:24:28 +0000

here is a very new recipe for tongue i found on youtube with a Moroccan twist…really interesting:
http://www.youtube.com/watch?v=rDcMMY65z50&feature=channel_page

By: Fumi Matsubara

Fumi Matsubara — Wed, 19 Nov 2008 02:59:05 +0000

@Marco B

Thanks for stopping by our website! Two lamb tongue comments in a row, this must be my sign. Lamb is what I will cook next time I get the craving for tongue :)

There are not many choices here in San Diego when it comes to NY style/Kosher deli. There was one in my neighborhood here in Encinitas but the owner skipped town and the place became a family owned Italian restaurant to compete with the other 20.

Never knew they have pickled tongue in a jar. When you find out, please do let me know. Love to try it out.

By: Marco B.

Marco B. — Wed, 19 Nov 2008 02:24:40 +0000

Many of the deli’s in upstate NY serve roast beef and tongue sandwiches that are to die for. Pickled lambs tongue was a childhood favorite; they came in jars and were quite good. Rogers company used to sell them but they apparently went out of business. Anyone know of any one else selling these pickled goodies?

By: Fumi Matsubara

Fumi Matsubara — Mon, 10 Nov 2008 01:05:07 +0000

@Summer Growing up in Japan I ate plenty of the thinly sliced gyutan (beef tongue) in the yakiniku restaurants. I have to admit though, I did really know that the mystery meat was tongue until later on.

I have never tried spleen but if it comes from lamb, I should give it a try! I like the tangy flavor of sumac, so I am sure I will like the way you prepare it.

Thank you for stopping by and sharing your story Summer!

By: Summer

Summer — Sun, 09 Nov 2008 16:46:31 +0000

my grandmother used to cook lamb tongue…i remember her peeling the top layer, and then burning the tongue lightly over open flame before cooking it. she would boil it for hours with onions and spices. i was young , and the thought of eating tongue was overwhelming..also i had not developed my taste buds and did not try it…i regret that!! but everyone loved the taste and enjoyed it.
i personally like to eat lamb spleen once or twice a year, my kids are appalled by the idea of course! it should be cleaned well with white flour and vinegar, make a little pocket in it, fill with cut parsley and lots of garlic, salt and sumac. bake and enjoy sliced hot or cold, it makes great sandwiches too.
thanks for sharing your tongue recipe, i never thought anyone would dare to post such recipe :)

By: admin

admin — Mon, 22 Sep 2008 14:52:09 +0000

@caviar and codfish – Pork belly, oh I am SO there. What time is dinner? What do you want me to bring over?

By: caviar and codfish

caviar and codfish — Mon, 22 Sep 2008 00:27:24 +0000

Ooo, I’m going to go check out the HDR stuff now.

I’m making a pork belly from the RCMB this week, I’ll let you know how it turns out.