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Journal ces's Journal: Ever had the tongue? 19

Journal by ces

Anyone here ever had beef tongue?

What's it like?

How does it compare to 'normal' forms of beefy goodness?

The reason I ask is I noticed that for some reason beef (and calf) tongues are super cheap at a couple of local supermarkets, as in way cheaper than anything other than chicken.

However not being a big fan of what are usually considered organ meats I'm a little afraid to take one home and spend a bunch of time and effort preparing it. Not to mention that for whatever reason the thought of eating tongue grosses me out more than the idea of eating oxtail, tendon, or tripe.

This discussion was created by ces (119879) for no Foes, but now has been archived. No new comments can be posted.

Ever had the tongue? More

Ever had the tongue?

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  • It might be cheap because scientists just realized that the only really good route for BSE-causing prions to get from infected foodstuffs to the cow's brain is through its tastebuds. :-) But assuming you have a supplier you can trust to not feed herbivore bits to herbivores, it's great. It's a pretty dense meat that makes good sandwiches. Unlike other organs, it doesn't seem to have an unusually mild or strong flavor.
    • Well to some extent BSE is why tongue is so cheap. Apparently Japan and Korea used to pay quite a premium for tongue and several other cuts of beef that aren't commonly eaten here like short plate, skirt, and hangar. Tongue took one of the biggest hits on wholesale price dropping from nearly $5 wholesale to under $1.

      However according to the latest research tongue is no more a vector for BSE than sirloin.

      I guess I'll have to try some before Asia reopens to US exports.
      • maybe because it used to be alive?

        sorry, i'm squeamish.

        How do you get past the fact that it has taste buds on it? That would just give me the creeps... tasting something that, in life, would have been tasting you back...
        • Comment removed based on user account deletion
          • Well you do skin the tongue (removing the taste buds) before preparing it.

            I probably wouldn't object to being served it in a restaurant or at someones house where, judging pictures of prepared tongue, it would look like sliced beef of some sort.

        • I've had it and it's not the tastebuds that are creepy, it's that it feels exactly like your own tongue. It has a very spongy texture and not much taste at all. It's as if your tongue has gone numb and you're biting into it.

          I don't mind it, but I have a hard time imagine having it as a main course.

          (Btw, to really creep people out, grab a slab of tongue and lick it... Apparently homo-bovine french kissing is still socially unacceptable.)

        • maybe because it used to be alive?

          Well I do eat other parts of the cow that should gross me out but don't such as oxtails and tripe.

          How do you get past the fact that it has taste buds on it? That would just give me the creeps... tasting something that, in life, would have been tasting you back...

          Yea that is part of it I think, though you do skin the taste buds off before preparing it. The other problem is having met more than a few cows in real life I have trouble geting past the thought of eating something
        • How do you get past the fact that it has taste buds on it? That would just give me the creeps... tasting something that, in life, would have been tasting you back...

          And what if it actually comes from some alien cow or something where the tounge is still alive?

          Or did you not want to think about that?
          Or maybe you already did?
    • Ditto on the sandwiches. For a while when I was a kid, my Mom went to a butcher shop where they sold it (cooked/prepared and sliced) as sandwich meat. I always liked it then, but haven't had it since.

      Don't know how to compare the taste to anything else. Just buy some, don't expect anything in particular, and see what you think. Worst-case scenario is you've wasted a few bucks.
  • sliced on a sandwich like any other lunch-meat. Piled on with lettuce, mayo and tomato it was good enough, though I haven't ordered it again.

  • Anyone here ever had beef tongue?

    I'll stick to makin' out with humans, thanks. :-)

    When I saw the title, I thought "replacement for LPetrazitkdicwhateverhisnameis funny journal titles".

    • When I saw the title, I thought "replacement for LPetrazitkdicwhateverhisnameis funny journal titles".

      Well it was that or "Lark's tongues in aspic".

      If you can't have fun with the title from time to time why bother?

      After all the purpose is to grab peoples' attention and get them to read whatever pathetic crap you've just posted in your journal.
    • When I saw the title, I thought "replacement for LPetrazitkdicwhateverhisnameis funny journal titles".

      Evidentally, he's now keeping a journal under the name leoPetr [slashdot.org].
  • i have no idea how my mom prepared it, but it came out tasting similar to a nice tender beef roast. after several days of eating it, i got tired of it and got to know the distinctive tongue taste, but i probably would have enjoyed it more were it not for the overdose.
  • I like meat. I have sharp teeth in my head for a reason.

    I cannot, however, bring myself to eat certain things... tongue, brain, pig's feet... You get the idea.

    There aren't many things in this world that will turn my stomach, but that sort of thing is right up there.
  • It has to cook forever - usually stewed for hours first - to get th ecovering mambrane soft enough to peel away. Not an easy task. Then it is cooked awhile longer - sometimes in an oven. Hard to keep from drying out.

    If it's done right, with the broth from the stewing, it is wonderful.

    Sheep tongue is great too. The Persians make it with a creamy turmeric sauce, that is to die for.

  • My grandmother used to prepare tongue all the time. My siblings and I would fight over who gets to eat the tip. Whoever got the tip would hold it in their mouth and taunt the others, literally sticking out their tongue. Sigh - Good Times.

    I compare the taste most closely to pork tenderloin. My Grandmother would get a smoked tongue and boil it for quite a while until the skin seperated from the meat. Then she would slice it about a quarter inch thick. The tip is incredibly lean, while the back is marb

    • I don't recall what region of the world you live in. If you have a decent sized Jewish community, go to a Kosher Deli and order a tongue on rye with deli mustard. It is a wonderfully delicious treat. It is fairly common among Germans, Czechs, Hungarians, Romanians, etc., but a Kosher Deli is the most reliable way to find it here in the United States.

      Seattle, WA.

      If you don't have a decent Kosher Deli nearby, you have my condolences.

      Alas, even with a fairly large and longstanding Jewish community here there i

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