Comments on: Tongue Tied Cook http://civileats.com/2009/10/29/tongue-tied-cook/ Just another WordPress weblog Tue, 09 Mar 2010 13:50:37 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: AlysO http://civileats.com/2009/10/29/tongue-tied-cook/comment-page-1/#comment-4311 AlysO Fri, 30 Oct 2009 23:52:56 +0000 http://civileats.com/?p=5421#comment-4311 Like most 'slow foods' tongue can be simmered on the back of the stove and doesn't take a lot of your time to watch. If you are really short on time, do it in the pressure cooker as if it were a pot roast. A mustard sauce is also quite nice. Heart can also be treated this way. I am with you on the liver ... never did like it and still don't. Like most ’slow foods’ tongue can be simmered on the back of the stove and doesn’t take a lot of your time to watch. If you are really short on time, do it in the pressure cooker as if it were a pot roast.
A mustard sauce is also quite nice.
Heart can also be treated this way.
I am with you on the liver … never did like it and still don’t.

]]> By: nika http://civileats.com/2009/10/29/tongue-tied-cook/comment-page-1/#comment-4302 nika Thu, 29 Oct 2009 15:39:02 +0000 http://civileats.com/?p=5421#comment-4302 Tongue requires experience and if none is had, then some preparation and study, before you thaw it out. In Colombia, no part of the animal is wasted. Try this link to my recipe for Colombian tongue that explodes with intense umami. Prepared like this, tongue will become a treasured meal, as it is in Colombia, in our home, and in many cultures across the world. http://nikas-culinaria.com/2008/01/19/colombian-lengua/ Its not that hard, it just requires that one not be squeamish. Also, beef liver should taste like ..... drum roll .. beef liver, not chicken liver. When we fix liver, we do it like the cowboys (in Texas), no milk soaking, no hiding the flavor. You take the fresh bloody slabs of liver and pitch it in a cast iron pan with carmelized onions, the whole thing explodes is rich livery flavor, the likes of which should be celebrated. see this for a recipe http://nikas-culinaria.com/2007/03/24/liver-and-onions-you-might-even-like-it/ Tongue requires experience and if none is had, then some preparation and study, before you thaw it out.

In Colombia, no part of the animal is wasted.

Try this link to my recipe for Colombian tongue that explodes with intense umami. Prepared like this, tongue will become a treasured meal, as it is in Colombia, in our home, and in many cultures across the world.

http://nikas-culinaria.com/2008/01/19/colombian-lengua/

Its not that hard, it just requires that one not be squeamish.

Also, beef liver should taste like ….. drum roll .. beef liver, not chicken liver.

When we fix liver, we do it like the cowboys (in Texas), no milk soaking, no hiding the flavor. You take the fresh bloody slabs of liver and pitch it in a cast iron pan with carmelized onions, the whole thing explodes is rich livery flavor, the likes of which should be celebrated.

see this for a recipe http://nikas-culinaria.com/2007/03/24/liver-and-onions-you-might-even-like-it/

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