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(Omaha World Herald)   Now is the time to get into the beef tongue exporting business   (omaha.com) divider line 45
    More: Interesting, Nebraska, Japanese, beef tongues, entailments, editing  
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2016 clicks; posted to Main » on 02 Oct 2013 at 10:03 AM (29 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



45 Comments   (+0 »)
   
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2013-10-02 09:43:56 AM
That shiat is DELICIOUS. Why would you export it?
 
2013-10-02 09:57:39 AM
img844.imageshack.us

The real money is in testicles!
 
2013-10-02 10:02:21 AM
It took me years to appreciate beef tongue, which indeed is fantastic on sandwiches.

It may have had something to do with the way my mother served it.  Boiled, unspiced, and presented whole - like a prop from a David Cronenberg movie.

It turns out that presentation IS actually important.
 
2013-10-02 10:13:40 AM
Tongues, lips and anuses. What Bourdain calls the nasty bits.
 
2013-10-02 10:15:17 AM

doglover: That shiat is DELICIOUS. Why would you export it?


Sadly a lot of people are still put off by the "ew tongue" thing. I have to slow cook it and pull it and not talk about what it is to get my gf to eat it. Too bad because its the cheapest cut by flavor
 
2013-10-02 10:29:18 AM
Want to get greenlit today?  Just submit a story from Omaha.com.
 
2013-10-02 10:32:02 AM
Lingua makes superior tacos. That is a fact, and no one can deny it.
 
2013-10-02 10:35:59 AM
Your mom is traveling abroad? How cosmopolitain of her!
 
2013-10-02 10:37:06 AM

Gonz: Lingua makes superior tacos. That is a fact, and no one can deny it.


This. Tacos de lengua.
 
2013-10-02 10:37:07 AM
So how does the average Farker get in on the beef tongue action?
 
2013-10-02 10:38:12 AM
A beef cut virtually ignored by the world?  How arrogant.  Tongue is a delicacy in most cultures.  Tacos de lengua are to die for and I have a French Basque pickled tongue recipe passed down to me from my grandmother. When you find it a the store, it's not cheap, I'll pay $12 to $18 for one tongue depending on size.
Damnit, I need to whip up a batch of pickled tongue this weekend.

ryantenzeldam.files.wordpress.com
1.bp.blogspot.com
 
2013-10-02 10:43:10 AM
I would LOVE to have some of this stuff put in front of me to try.
 
2013-10-02 10:45:13 AM
I'd take a good beef tongue over the best cut of steak any day. If you've never had it, once you do, you'll slap yourself for not trying it sooner.
 
2013-10-02 10:48:20 AM
www.nhmigeum.co.kr

I prefer cow feet instead.
 
2013-10-02 10:49:36 AM

brap: It took me years to appreciate beef tongue, which indeed is fantastic on sandwiches.

It may have had something to do with the way my mother served it.  Boiled, unspiced, and presented whole - like a prop from a David Cronenberg movie.

It turns out that presentation IS actually important.


This!  I remember, as a child, being a my grandmother's house, before certain holidays, and there would be a tongue sitting on a plate.  It was freaky looking and I would ask, "Grandma, there's going to be other things to eat, right?"  Finally, one day, as an adult, at a tapas restaurant, I ordered some.  It was great!  It's all a matter of presentation.
 
2013-10-02 10:52:33 AM

Arkanaut: So how does the average Farker get in on the beef tongue action?


Butcher shops.

// and don't sleep on a tongue sandwich on rye with spicy mustard, or horseradish (or your favorite condiment)
 
2013-10-02 10:57:34 AM

Arkanaut: So how does the average Farker get in on the beef tongue action?


Kosher delis for tongue sandwiches
(Authentic) Mexican places for tacos de lengua
 
2013-10-02 11:00:42 AM
I smoke a tongue at least once a month. I love it with a mild horseradish sauce.
Where I used to live in SC the local butcher practically gave me the tongues because they would not sell. He was happy to get something for them. Now where I live I have to pay big bucks, making it more of a treat than a staple.
 
2013-10-02 11:16:19 AM
I'm not eating something that can taste me back.
 
2013-10-02 11:20:07 AM

The Slush: Arkanaut: So how does the average Farker get in on the beef tongue action?

Kosher delis for tongue sandwiches
(Authentic) Mexican places for tacos de lengua


You.

I like you.
 
2013-10-02 11:21:30 AM
Came here to post about how tasty beef tongue can be.  Glad to see I'm not the only one.

The first time I had tongue was in France.  Seems appropriate, somehow.
 
2013-10-02 11:22:50 AM
Well you know it's going to waste.  I just wonder where it's going where it's not obvious.  SPAM? Too obvious.  I would definitely like to try that Basque dish pictured above,
 
2013-10-02 11:30:39 AM

Gonz: Lingua makes superior tacos. That is a fact, and no one can deny it.


A little place in east houston called Karancho's makes some bang up lingua tacos.

I highly recommend them should you be in the east houston/Channelview area.
 
2013-10-02 11:36:41 AM
My grandfather was a butcher so we got in on the tongue, sweet breads and tails action. If you have never tried them you are missing out. Braised ox-tail can be sublime.
 
2013-10-02 11:41:35 AM
Tongue is one reason the bison was nearly driven to extinction; hunters would shoot them, cut out the tongue and leave the rest to rot, maybe taking the hide. It was considered a delicasy.

It's the food that tastes you back.
 
2013-10-02 11:53:11 AM
25.media.tumblr.com

So......yummy?
 
2013-10-02 11:54:17 AM
I'll go help Miley Cyrus pack for the trip.
 
2013-10-02 12:03:56 PM

Arkanaut: So how does the average Farker get in on the beef tongue action?


Well, living in omaha helps, after that, just go to HyVee, SuperSaver, Bag n Save, or NoFrills.  Tongue is super cheep here.  You can find it at most supermarkets/grocery stores for right around $1.00/lb
 
2013-10-02 12:05:20 PM

berylman: Well you know it's going to waste.  I just wonder where it's going where it's not obvious.  SPAM? Too obvious.  I would definitely like to try that Basque dish pictured above,


Grandma Alice's Pickled Tongue Recipe

1 good sized beef tongue
1/4 cup pickling spices
2 bay leaves
1 pinch of salt and pepper
3/4 cup vegetable oil
1/2 cup olive oil
1 1/2 cup white vinegar
3 Tbs chopped flat leaf parsley
3 Tbs chopped garlic (or more to taste)
1 tsp salt
1 pinch dry mustard (hot if you can find it)
1/2 Tbs sugar
2-3 medium shallots sliced very thin

Boil tongue with first 3 ingredients until done (about 1 1/2 hours) when knife can easily be inserted to the thickest part it is done.
Place tongue into ice water until cool.
Peel off skin and slice thin (I prefer 1/4" but some people like it thinner)
Combine all other ingredients and pour over sliced tongue.  I do it in layers so the ingredients gets evenly distributed.
Refrigerate for at least a couple of days, but two weeks is best.
Enjoy by it's self or on a sammich.

Thank my Grandma Alice, god bless her soul.
 
2013-10-02 12:08:46 PM

pkrzycki: Arkanaut: So how does the average Farker get in on the beef tongue action?

Well, living in omaha helps, after that, just go to HyVee, SuperSaver, Bag n Save, or NoFrills.  Tongue is super cheep here.  You can find it at most supermarkets/grocery stores for right around $1.00/lb


$1.00 a pound?!  Dayum, I'm paying over $5.00 a pound but there are a brazillion Mexicans around here and they eat the hell out of tongue.  You need to capitalize on that.
 
2013-10-02 12:10:01 PM

69gnarkill69: Grandma Alice's Pickled Tongue Recipe


Hmm, gonna try this I think.  Thanks!
 
2013-10-02 12:15:55 PM

69gnarkill69: $1.00 a pound?! Dayum, I'm paying over $5.00 a pound but there are a brazillion Mexicans around here and they eat the hell out of tongue. You need to capitalize on that.


I think I'm going to start making some of your grandma's pickled tongue tonight when I get home.
 
2013-10-02 01:20:33 PM

Dr Dreidel: Arkanaut: So how does the average Farker get in on the beef tongue action?

Butcher shops.

// and don't sleep on a tongue sandwich on rye with spicy mustard, or horseradish (or your favorite condiment)


Those ARE my favorite condiments! How did you know!

In any case, I was actually wondering about how one might invest in beef tongue exporters, as subby seems to have been suggesting.  With beef as cheap as it is here, the article makes a pretty convincing case that getting US beef into the Asia market could be a huge boon to our economy.

//also, chicken feet.
 
2013-10-02 01:21:19 PM
For reference, $4.48/lb here. Before we moved I was paying $.25/lb.
 
2013-10-02 01:35:27 PM
Lengua tacos and corned beef and tongue sandwiches are farking delicious.
 
2013-10-02 01:39:07 PM
Anyone have a tongue recipe that does not involve pickling? I would love to try this because we have a butcher right down the street. They probably throw most of it away.
 
2013-10-02 01:51:09 PM

WTFDYW: Anyone have a tongue recipe that does not involve pickling? I would love to try this because we have a butcher right down the street. They probably throw most of it away.


1. Put some spicy mustard or horseradish (or other favored condiment) on the stuff your butcher gives you.
2. Slap a slice of strong bread (like rye) underneath, and if you're feeling gluten-y, put one on top as well.
3. Eat.
 
2013-10-02 02:19:41 PM

Dr Dreidel: WTFDYW: Anyone have a tongue recipe that does not involve pickling? I would love to try this because we have a butcher right down the street. They probably throw most of it away.

1. Put some spicy mustard or horseradish (or other favored condiment) on the stuff your butcher gives you.
2. Slap a slice of strong bread (like rye) underneath, and if you're feeling gluten-y, put one on top as well.
3. Eat.


How do I cook it though? It will have to be me because the wife will not touch the stuff. I can guarantee that.
 
2013-10-02 02:25:09 PM

WTFDYW: Dr Dreidel: WTFDYW: Anyone have a tongue recipe that does not involve pickling? I would love to try this because we have a butcher right down the street. They probably throw most of it away.

1. Put some spicy mustard or horseradish (or other favored condiment) on the stuff your butcher gives you.
2. Slap a slice of strong bread (like rye) underneath, and if you're feeling gluten-y, put one on top as well.
3. Eat.

How do I cook it though? It will have to be me because the wife will not touch the stuff. I can guarantee that.


AFAIK, you don't need to - you get the cut from the butcher already either boiled or cured (which would mean pickled, but it's not super-salty). You can steam the meat if you've got a steamer, but you can go hot or cold with it.

I'd ask your butcher just to be sure, but we used to walk into a deli, buy a pound (or whatever) of sliced deli meat, and without doing anything else, eat it on a sandwich that night.
 
2013-10-02 02:28:22 PM

Dr Dreidel: WTFDYW: Dr Dreidel: WTFDYW: Anyone have a tongue recipe that does not involve pickling? I would love to try this because we have a butcher right down the street. They probably throw most of it away.

1. Put some spicy mustard or horseradish (or other favored condiment) on the stuff your butcher gives you.
2. Slap a slice of strong bread (like rye) underneath, and if you're feeling gluten-y, put one on top as well.
3. Eat.

How do I cook it though? It will have to be me because the wife will not touch the stuff. I can guarantee that.

AFAIK, you don't need to - you get the cut from the butcher already either boiled or cured (which would mean pickled, but it's not super-salty). You can steam the meat if you've got a steamer, but you can go hot or cold with it.

I'd ask your butcher just to be sure, but we used to walk into a deli, buy a pound (or whatever) of sliced deli meat, and without doing anything else, eat it on a sandwich that night.


I see. Thank you very much. I may have to visit Fishers Meats tonight.
 
2013-10-02 02:47:41 PM

WTFDYW: Anyone have a tongue recipe that does not involve pickling? I would love to try this because we have a butcher right down the street. They probably throw most of it away.


The simplest way is my favorite. Put into a smoker for three or four hours. Just rinse the cut before you put it in. An elderly neighbor loved tongue in a pressure cooker with chicken stock. I never quite got that. A local place dices up the meat and pan fries it for use in other dishes.

Until they found out what is was, my son's wrestling team had it mixed with pulled pork done in my pressure smoker and given a few quick pulses in the food processor to mix. Used in tacos and sandwiches.

A great version requires equipment - sous vide, make large cuts width wise (about an inch), toss out the first couple of inches (the tip of the tongue). with garlic juice and soy sauce. 8-12 hours at 140F. Or with oil and pickling spice.

Or, as I am eating right now (saw the thread early and it got me hungry) rinse, pat dry, drop into a turkey fryer for 40 minutes or so for a beef tongue (small veal tongues are different) and slice thin on dark rye bread with very thinly sliced red onion and horseradish sauce.
 
2013-10-02 03:12:21 PM

WTFDYW: Anyone have a tongue recipe that does not involve pickling? I would love to try this because we have a butcher right down the street. They probably throw most of it away.


"Pickled" tongue is a misnomer.  It's actually boiled and marinated.

See recipe in previous post.
 
2013-10-02 03:37:02 PM

exvaxman: WTFDYW: Anyone have a tongue recipe that does not involve pickling? I would love to try this because we have a butcher right down the street. They probably throw most of it away.

The simplest way is my favorite. Put into a smoker for three or four hours. Just rinse the cut before you put it in. An elderly neighbor loved tongue in a pressure cooker with chicken stock. I never quite got that. A local place dices up the meat and pan fries it for use in other dishes.

Until they found out what is was, my son's wrestling team had it mixed with pulled pork done in my pressure smoker and given a few quick pulses in the food processor to mix. Used in tacos and sandwiches.

A great version requires equipment - sous vide, make large cuts width wise (about an inch), toss out the first couple of inches (the tip of the tongue). with garlic juice and soy sauce. 8-12 hours at 140F. Or with oil and pickling spice.

Or, as I am eating right now (saw the thread early and it got me hungry) rinse, pat dry, drop into a turkey fryer for 40 minutes or so for a beef tongue (small veal tongues are different) and slice thin on dark rye bread with very thinly sliced red onion and horseradish sauce.


Thank you
 
2013-10-02 03:37:41 PM

69gnarkill69: WTFDYW: Anyone have a tongue recipe that does not involve pickling? I would love to try this because we have a butcher right down the street. They probably throw most of it away.

"Pickled" tongue is a misnomer.  It's actually boiled and marinated.

See recipe in previous post.


And, thank YOU.
 
2013-10-02 10:06:19 PM
I have wanted to do tacos de lengua for a long time. But whenever I mention it to family or friends, they look at me like I'm crazy. Maybe I should just cook and slice it thin and not tell them what it is.
 
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