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 Post subject: Re: Offal/organ meats
PostPosted: Thu Jan 27, 2011 11:40 am 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Tim wrote:
Pete,

My apologies for posting while sleeping. Where and who did that chart come from?

Wrong thread Tim. ;)

Amy


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 Post subject: Re: Offal/organ meats
PostPosted: Thu Jan 27, 2011 12:07 pm 
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1060
Location: PA
Must still be asleep...


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 Post subject: Re: Offal/organ meats
PostPosted: Thu Jan 27, 2011 4:27 pm 
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Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
marygott wrote:
Not a fan of the offal although my folks did try (I came how once to an entire pigs head simmering away on the stove... scrapple). My Swiss cooking magazine, as luck would have it, has a recipe this month for sweetbread soup with a kind of cabbage and bacon. Apparently you can buy it from the butcher cleaned and cooked. Who knew?

Mary


I, too, am not a fan of offal although sweetbreads and tongue were regulars in my home while growing up....I just couldn't do it. I am now saved from having to be an adult and trying them because of high cholestrol...who would have thought I would be grateful for high cholestrol.
ilene

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 Post subject: Re: Offal/organ meats
PostPosted: Tue Feb 01, 2011 12:42 pm 
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Joined: Fri Aug 28, 2009 10:48 am
Posts: 818
Location: Near Ithaca, NY
This is the recipe I used for Basque Style Pickled Tongue

Marinade:
I make this up the day before in a jar so that it can blend:
1/2 cup white wine or rice vinegar
2/3 cup extra virgin olive oil
1/2 tsp. sugar
3 TBsp. chopped fresh chives
3 TBsp. chopped fresh parsely
2 minced garlic cloves*

Shake and place in fridge, until meat is sliced.



One Beef tongue, drained of blood, rinsed and patted dry. Salt and pepper. Place in Dutch oven with:
1 sliced onion
2 minced garlic cloves

Cover with water and bring to boil, then lower heat to simmering for 3 1/2 hours +/-. ( I used an old restaurant plate to weigh it down to keep it submerged.) Remove from pot, and refrigerate until cool. Peel the skin, and slice as thin as possible without shredding. (I use the meat slicer for this.)

Alternate layers of sliced tongue with some of the marinade until it's completely covered; refrigerate for 12 to 24 hours.

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 Post subject: Re: Offal/organ meats
PostPosted: Tue Feb 01, 2011 1:30 pm 
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2190
Location: Regina, Saskatchewan, Canada
Many, many thanks for this. I am of the old school that believes there is no such thing as TOO much garlic! One of two tongues is now thawing. I hope to take it to a wine tasting marathon this Sunday 8-) :twisted:


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 Post subject: Re: Offal/organ meats
PostPosted: Tue Feb 01, 2011 2:13 pm 
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Location: Near Ithaca, NY
My pleasure.

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 Post subject: Re: Offal/organ meats
PostPosted: Wed Feb 02, 2011 1:01 pm 
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Joined: Sun Dec 21, 2008 8:12 pm
Posts: 23
sigh, now I wish I had two tongues! Has anyone cooked heart? Mine's thawing right now.. and I was planning on braising cause I figure it's a pretty tough muscle.


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 Post subject: Re: Offal/organ meats
PostPosted: Wed Feb 02, 2011 8:55 pm 
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If the people on this board all had two tongues there would be no silence left in the world. :lol:


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 Post subject: Re: Offal/organ meats
PostPosted: Thu Feb 03, 2011 12:29 am 
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Location: Telluride, CO
BeckyH wrote:
If the people on this board all had two tongues there would be no silence left in the world. :lol:

roflmao...

You are wicked Becky.


Amy


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 Post subject: Re: Offal/organ meats
PostPosted: Thu Feb 03, 2011 7:15 am 
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Joined: Fri Aug 28, 2009 10:48 am
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Location: Near Ithaca, NY
BeckyH wrote:
If the people on this board all had two tongues there would be no silence left in the world. :lol:


Very funny and.....true :lol: :lol:

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