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Patch 
Posted: 19-Sep-2009, 12:00 PM
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Pickled Beef Tongue

1 (about 3 pounds) fresh beef tongue
Salt
1 1/2 cups vinegar
2 cups granulated sugar
1/2 teaspoon whole cloves
2 teaspoons allspice
1 bay leaf
1 stick cinnamon
1/4 teaspoon ground pepper

1. Cover tongue with water. Add 1 teaspoon salt for each quart of water. Cover tightly and cook slowly until tender, 2 1/2 to 3 hours.
2. When tongue is tender, remove the skin and cut away the roots. Plunging the tongue into cold water after cooking helps to loosen the skin. Slice tongue crosswise about 1/8-inch thick.
3. Drain all but 2 cups of the water from pan. Add the remaining ingredients and return sliced meat to pan. Simmer, covered, for 1 hour. If the tongue is to be served cold, it will be more juicy if cooled in the liquid in which it is cooked. The cooling should be done under refrigeration or where there is circulation of cool air.

Makes 6 servings. (for some it may stretch much farther!!)

Slàinte,    

Patch    

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Shadows 
Posted: 19-Sep-2009, 01:05 PM
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This makes some of the best sandwich meat you will ever eat!

Thanks for posting it!

Venison or Bison tongue can be used for this also!


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firewood2u 
Posted: 09-Sep-2010, 08:29 PM
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I haven't had tongue in years, but thanks to your recipe that just may change.

Thanks.
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Patch 
Posted: 11-Sep-2010, 01:59 PM
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I believe my father prepared "tripe" (strips of beef stomach) in much the same manner and that was his "snack food." When I can find it I buy tongue as it REALLY is the best sandwich meat available. Low in fat too if prepared right.

As a youngster if kids came to my house and were going to partake of a meal while there I delighted in showing them what was in the refrigerator. At the best there might be a fresh hog's head awaiting conversion to "souse" or "scrapple."

All groups of people eat foods that some of us find repulsive. It is just a matter of "conditioning." Andrew Zimmerman's "Bizarre Foods" shows us that.

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Patch    
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kang1 
Posted: 14-Sep-2010, 10:39 AM
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I've never had tongue, but my grandfather ate it all the time. I think I'll give it a go!
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Rindy 
Posted: 18-Sep-2010, 07:52 PM
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My father was a butcher and it was seen round the house a lot. As far as I know I didn't eat it. unsure.gif Just something about that and head cheese I can't do!! Sound like a great recipe Patch.

Slainte
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Patch 
Posted: 19-Sep-2010, 12:52 PM
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The limitations of my food list are: creatures with scales on their tails and anything with fur that can fly! I also added a Chinese fruit that is best sampled outside of the house. It makes the odor of limburger cheese smell like a refreshing spring breeze! I did try a bite though and the lack of taste did not warrant enduring the smell.

Slàinte,    

Patch    
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Shadows 
Posted: 21-Sep-2010, 01:00 PM
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QUOTE (Patch @ 19-Sep-2010, 01:52 PM)
The limitations of my food list are: creatures with scales on their tails and anything with fur that can fly! I also added a Chinese fruit that is best sampled outside of the house. It makes the odor of limburger cheese smell like a refreshing spring breeze! I did try a bite though and the lack of taste did not warrant enduring the smell.

Slàinte,    

Patch    

Please try and keep your replies in line with the topic...

What you will and will not eat is not relevant here.

It is hard enough keeping recipes placed in the proper topic area without diversions...
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Patch 
Posted: 21-Sep-2010, 03:42 PM
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Delete it if you wish.

I was just adding to the discussion. It shows who is trying to get along and who is not. My feelings will not be hurt.

Slàinte,    

Patch    
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Shadows 
Posted: 23-Sep-2010, 11:58 AM
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I will leave it as it stands, just please try and refrain from diverting topics in this cooking forum... if you want to start a new thread then feel free to do so ...

I try to keep this forum easy to search for recipes, if folks start subtopics in a post it makes it almost impossible to to place things where they will be found easily... after all this forum topic is about cooking and food...

I have a stickied post at the very beginning of this forum that has been there for many years asking all to please place discussion and recipes in already formated topics that fit what you post....
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Patch 
Posted: 25-Sep-2010, 01:14 PM
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Just a thought. I eat a varied diet of old and new food preparation. Pretty much all of it has a story attached. To eat and concentrate on food only for the sake of the food is not healthy. I find food every bit as important for it's attachment to memories as for it's nourishment.

I have a box of about 150 recipes that were my grandmother's and that were recorded by my aunt. Some were my great mothers from County Kerry. They were all passed verbally until my aunt wrote them down. Those I am familiar with come with a story so it appears they are not welcome here.

The strict monitoring of of inconsequential things may be why the site dies out at times and you inquired about whether it should be kept going.

It is yours so run it as you will, though you will miss a trove of recipes including some attributed to the "Irish Travelers" of Southern Ireland.

Slàinte,    

Patch    
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Shadows 
Posted: 26-Sep-2010, 10:21 AM
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I am going to state this one more time for you Patch...

...if the story fits the posted recipe then post away!

If the story diverts from the recipe then place it else where please by starting a new topic or placing it in either of the"chat" topics I set up for banter...

Scaly tails and flying fur have nothing to do with tongue...

Thank you.
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