<p>GreyDad, calamari is exquisitely delicate. Takes virtually no time (talking seconds here, not minutes) to cook, regardless of method. It’s it’s chewy, it’s been overdone. </p>
<p>Mythmom, even deep-fried in porkfat, slathered in onions, tofu is still inedible. It’s a waste of good porkfat and onions.</p>
<p>p3t- you’re pushing it now. That cow tongue recipe goes up, I’m hitting the “report problem post” button. :eek:</p>
<p>Go ahead…make my day.</p>
<p>paying3tuitions:</p>
<p>I’m only aware of boiling tongue. Quick! Get me the recipe before the kids come home! (looks like you better PM though, wouldn’t want to upset any musicians.)</p>
<p>OK, here goes. </p>
<p>1 ox tongue (can substitute cow, especially after arriving in America)
1 carrot
1 onion
sprig of parsley (grandma never said “sprig” but I’m trying to translate)
1 bay leaf (optional; only if someone from Turkey has visited the village that year)
4 ounces raisins (she never said ounces, either)
1 tablespoon flour
2 tablespoons BUTTER (that’s my grandma!)
1/2 lemon (after arriving in America, thanks G-d for Florida)
salt and pepper
water</p>
<p>Wash tongue well, put in saucepan with carrot, parsely, bay leaf, onion.
Pour in hot water to cover; season w/ S&P, cover, simmer 2-3 hours while screaming at children. When ready, remove from pan, rinse tongue with cold water – not sure whose tongue. Skin it immediately. </p>
<p>Blend the flour w/ 1T of melted butter; dilute w/ 2 cups of tongue stock. Add washed raisins, simmer l0 min, stirring well. Then add lemon juice, a bit of salt (she never said bit, either), 1T of butter. Don’t cook any more (ever).</p>
<p>Did Violadad faint?</p>
<p>VD- can’t answer your question re: sweetbread texture, as it is painfully evident that no one here has had any experience with brains</p>
<p>p3t- re: h’s coffee making–
An instant classic post! </p>
<p>fencersmother-
I am mulling over several possible options for line # 2 of the “Viagra Falls” comment- but nothing is coming to me. (someone please get me out of this @#%^& gutter).</p>
<p>Oh, btw, wanting to know the root of those words is a pathognomonic sign</p>
<p>re: linguistic liberties taken by our young 'uns: my son would yell (loudly) “Ohh LOOK ! A fire fruck!!” We now all yell it out when we see one.</p>
<p>OOH! Thank you p3t!</p>
<p>Looks yummy!</p>
<p>While we’re on inedible foods, anyone know the name of the dish they eat in France?</p>
<p>A plate load of little birds, sparrow-sized, maybe smaller. Heads and beaks still on, I imagine they’re boiled or cooked in a wine sauce.</p>
<p>You’re supposed to drape a large napkin over your head (so as not to splatter your fellow diners), take the bird into your mouth whole, and then begin masticating. </p>
<p>It’s reportedly fairly messy. I can’t even think of where to begin googling this one. </p>
<p>Any francophiles recall the name? Any Cordon-Bleu trained chefs lurking?</p>
<p>
</p>
<p>p3t- how to you keep your tongue in the pot for 2-3 hours if you’re screaming at children? Wouldn’t you then have to increase the cooking time accordingly?</p>
<p>p3t-
funny- I saw your post without seeing the previous ones, and I instantly thought “that sounds like my grandmother’s recipe!” Are we related?<br>
The absolute grossest thing was seeing that tongue sitting on a plate on the counter. Upright. Sends shivers up my spine – having a flashback!! Oh wait- I spoke too soon. The grossest thing was cutting off the tastebuds after it was cooked.
VD-- When you get up from the floor, feel free to report our grandmothers.</p>
<p>jym, you can take the girl outta the gutter, but you can’t take the gutter outta the girl.</p>
<p>^^ sure ya can, VD. Just give that gutter a little tongue and I am outta there!!</p>
<p>My grandma could do it all.</p>
<p>I’m worried about those birds, though. Very Indiana Jones.</p>
<p>A new meaning to the term “gutter tongue”.</p>
<p>Was there an old meaning?</p>
<p>No…the grossest thing was watching my grandmother SLICE that tongue. It was so gross that even IF (and that is a big IF) it had smelled or tasted good, I would NOT have eaten it. NOPE.</p>
<p>Next grossest thing…going into the deli and seeing a few tongues lined up in the deli case. That was GROSS too. I’m sure that’s why I like corned beef better…didn’t look as gross.</p>
<p>I told my kids they could not go to a college that served tongue on the menu. That eliminated 2999 of the colleges in the United States (try the College Board College Search…put in "no schools with tongue).</p>
<p>thumper-
Another lost relative, I see. Trust me, having one of those things sitting on the kitchen counter was equally, if not more gross than a plethora of them in the butchers case. And oh-- the slicing and tastebud/skin removal was all part of the same serving preparation. Yes- it was GROSS!!! (True confessions-- it tasted pretty good with mustard).</p>
<p>But alas, I must disagree in one area-- if you put in “no schools with tongue” on the CB search, you’ll probably eliminate all but Smith and Hampton-Sydney</p>
<p>(no, on second thought, make that Wellesley and Hampton Sydney)</p>
<p>Well there you go. I knew there was a reason my DD didn’t apply to Wellesley. It was the TONGUE. And I’ve heard others say that the College Selector from College Board doesn’t work. WELL…it worked for us. But I have noticed…T.I.T.S. isn’t on there…oh…forgot, it’s an international school. But I’ll bet they don’t serve tongue. AND if they do, the students probably don’t know it.</p>
<p>You’re all soooooooooooo funny!</p>
<p>Hey mythmom!
Pull up a chair and have a bite to eat.</p>
<p>Hmmm…anyone remember “mystery meat” and “rainbow beef”. Rainbow beef was a favorite at my college. It was thin sliced beef of some kind that had hues of rainbow color in it (thus the name). It was inedible. Mystery meat was meat…well we thought it was meat. It usually had gravy. It was also inedible but the gravy was good on the potatoes (instant…but hey…so was the gravy probably). Oh…and creamed chip beef…mmmmm…s**t on a shingle.</p>
<p>I think students should choose their college solely based on the quality of the food. If none of the above are serve, the school is top tier. If they serve one of the above, second tier and if they serve all three…third tier. Ah…but the third tier schools offer better aid so you can buy food at the local restaurants.</p>
<p>I have the awful tongue memories too. I am proud to say I never tasted it, not once.</p>
<p>Not going near the women’s college/tongue jokes, (and I just deleted a joke. All I’m saying.)</p>
<p>I couldn’t even stay in the room when they were slicing the tongue, and they were all so happy. They really liked it!</p>
<p>Violadad: my vileinist has the hands for viola but no passion. But then again, he doesn’t have the passion for the violin that your kid has for the viola. </p>
<p>Violadad: Hey, your the only one without a grandmother with tongue. Hm.</p>
<p>My mother used to drink this green slime she called Schtav, which is apparently sorrel soup. </p>
<p>How did my family find so many revolting things to eat?</p>
<p>Vigil lounge has such nice food. Here we have a feast of tofu, calimari, (liked by many) tripe, tongue and schtav.</p>