My first boyfriend was Basque, and while "part of the family", I had the enormous privilege to feast on all kinds of delicacies, unbeknownst to me until then. Coquette of ox brain, baby eels in garlic, sweetbread, veal kidney, roasted pig head, braised ox tongue. More than 30 years have passed and I can remember all the flavors and aromas! Then I married a Brazilian and... well, that's another story! LOL
@cardbase
9 жыл бұрын
My mum came from Estonia and dad from Latvia. As a young kid born in Australia I enjoyed pickled ox tongue on a regular basis. I liked it cold sliced on sandwiches with mustard. Not many Australians of the time (1950's) had the same liking for ox tongue.
@craigmunday3707
7 жыл бұрын
Roly Kukainis It was the older Australians who came through the great depression who enjoyed ox tongue. I love it myself and will definitely try this recipe.
@kristacaculitan6568
7 жыл бұрын
Roly Kukainis len lengua
@blueenglishstaffybreeder6956
6 жыл бұрын
Hey brother, my old man was a classic old school Aussie, he too passed on some classic old recipes to me including ox tongue, tripe, rabbit stew, beef cheek, I guess they came from a time when you couldn’t afford to waste what you slaughtered, although I could never stomach the old dripping sandwich, cheers to you my friend
@jeffking6286
6 жыл бұрын
I reckon it tastes like really good corned beef
@johnperriss5606
8 жыл бұрын
I notice a number of folk have commented on the amount of time required to "do" this dish........let's be honest about it, it's only the "brining" that takes the time and if we're all honest about it, that's something that doesn't take hardly any time at all apart from, the waiting for it to be done, as for the finished dish, trust me, it's all worth the effort of doing it, fabulous meat, out of this world flavour and texture, go on, give it a go people, you won't regret it. BTW. Thanks Scott for the great detail you put into every single one of your videos, and to the minority of folk who leave negative comments, "If it's a subject you're not interested in, then just don't look!!!
8 жыл бұрын
Tongue is delicious... and it always reminds me of this fable from Aesop: Xanthus invited a large company to dinner, and Aesop was ordered to furnish the feast with the choicest dainties that money could procure. The first course consisted of Tongues, cooked in different ways, and served with appropriate sauces. This gave rise to a deal of mirth and witty remarks among the assembled guests. The second course, however, like the first, was also nothing but Tongues, and so the third, and the fourth. The matter seemed to all to have gone beyond a jest, and Xanthus angrily demanded of Aesop, “Did I not tell you, sirrah, to provide the choicest dainties that money could procure?” “And what excels the Tongue?” replied Aesop. “It is the great channel of learning and philosophy. By this noble organ addresses and eulogies a remade, and commerce, contracts, and marriages completely established. Nothing is equal to the Tongue. “The company applauded Aesop’s wit, and good-humour was restored. “Well,” said Xanthus to the guests, “pray do me the favour of dining with me again to-morrow. And if this is your best,” continued he, turning to Aesop, “pray, to-morrow let us have some of the worst meat you can find.” T he next day, when dinner-time came, the guests were assembled. Great was their astonishment, and great the anger of Xanthus, at finding that again nothing but Tongues was put upon the table. “How, sir,” said Xanthus, “should Tongues be the best of meat one day and the worst another?” “What,” replied Aesop, “can be worse than the Tongue? What wickedness is there under the sun that it has not a part in? Treasons, violence, injustice, and fraud are debated, resolved upon, and communicated by the Tongue. It is the ruin of empires, cities, and of private friendships.”The company were more than ever struck by Aesop’s ingenuity, and successfully interceded for him with his master.
@cfuller926
Жыл бұрын
AND... he could show the vast styles and dishes and nationalities ways of prepairing tongue. Here is a better one by Scott Rea project ! Thnx so much, bra !
@rockscorner5991
8 жыл бұрын
Dad and I would boil the tongue, peel it, slice it and then make umcious sandwiches! Bread as you like, dress how you like doesn't matter. It's delicious!
@aoconnor5172
6 жыл бұрын
Wow. How delicious this sounds! I love to cook (and eat) most anything, but I have not been able to bring myself to buy tongue. I grew up and live in rural Georgia (US) but have never actually attempted to prepare a beef tongue. It's a fairly common protein in my area, but I just never gave it a go. Kind of hard to get past those bumpy taste buds, or whatever they are!! You know, the appearance of the raw product. Give me squid, liver or any of those other things that gross people out. I just have a problem with the appearance of the tongue and literally have not been able to bring myself to put the package in my shopping cart. But your recipe has made me decide that it's time to get past all that and GO FOR IT! Thank you so much for this video and I will update once I've overcome my phobia!
@larrylitmanen9877
7 жыл бұрын
I am from Russia and we eat Cow Tongue all the time. I like it boiled with bay leaves, peppers corns and carrots. Chilled and slices super thin. Simple and amazing.
@stevenreick6860
9 жыл бұрын
I raise a few steers every summer, and no one ever wants the tongues. I've now got a half dozen in my freezer. There being only so much smoked tongue a person can eat, I'm going to give this recipe a try. I'll bet it would go great over a roasted beet salad or slaw.
@irisjones6636
7 жыл бұрын
hmmm, I have no luck getting beef tongue anywhere around here. So frustrating. Same with sweetbreads. I have to take it "by the case" as though I run a restaurant. this is where I miss living in Europe.
@decolonizeEverywhere
7 жыл бұрын
any real butcher shop will either have tongue and sweetbreads or they can order it for you. if no luck there you my want to just talk to a farmer at your farmers market that sells meat.
@BPantherPink
7 жыл бұрын
Would love to buy some off you... ha ha !
@garyhyndman1105
Жыл бұрын
I was given an ox tongue the other day there and didn't know what to do with it so I put it in the freezer. I've been trawling youtube for instruction. Loving what you did with yours.
@flatbrokefrank6482
4 жыл бұрын
I had ox tongue sandwiches as a kid - mum used to press the tongue in a cake tin, a saucer on top and a brick as a weight - salivating now!
@firefieldandfork
2 жыл бұрын
Your ‘transformation’ videos like this, we’re you take what certainly isn’t the best cut of meat, and work your magic and create something fantastic. Mouth watering!
@Your.Uncle.AngMoh
10 жыл бұрын
These videos are fantastic, Scott. Thanks for doing them. So many people wont even look at a tongue these days.
@TheScottReaproject
10 жыл бұрын
UncleGweilo Your right there Gweilo,people don't know what they are missing,cheers.Scott
@emmaduncan2991
8 жыл бұрын
I have a texture problem that prevents me from being adventurous with food. I would be too afraid to try tongue.
@sebastian221b
8 жыл бұрын
I work as casual staff at a butchery, and have been for the last 2 years, and tongue grossed me out for a long while, but when I found out that so many people were buying it, as well as beef cheeks, I got interested, and I've been a subscriber for a long time and came instantly to your channel. Cheers for the great videos!
@geekbrilliant
10 жыл бұрын
Every single one of your videos have been spot on!! From your super clean/artistic butchery to the old forgotten recipes! Pure therapy! Pure awww! Pure goodness! Thank you Scott!
@giovannidino2593
4 жыл бұрын
BRILLIANT,,A top French restaurant would have that on there menu ...superb flavours from someone who understands flavours!,,
@windshear33
7 жыл бұрын
I don't remember my mum doing all this. I think she just scalded the tongue and then peeled it. It was probably cooked in a stock then pressed in a dish with a weighted plate on top. We certainly ate it the next day after it had cooled in the garage.
@PhoenixCustomPrimiti
10 жыл бұрын
Now that was lovely. Going to have to try that caper sauce. I'm all for making it a whole tongue and slice from the tip up on the diagonal. Lovely thick slice of farmer's loaf, a bit of horseradish and I'm a happy camper. Never seen tongue pressed before and that brining is new to me as well. I think I should give this a proper go of it. Thank you for the recipe.
@raginglunatik8979
6 жыл бұрын
The old man tried to freak me out with a cows toungue when i was a kid. Ate the whole thing in one sitting. Delicious and tender.
@gordonburns8731
7 жыл бұрын
As a kid in the 50s, we regularly had Ox Tongue (or simply 'tongue'' as it was known) as sliced meat for sandwiches, from the local butcher. In those days, wartime rationing was just at an end and tongue was readily available.
@bassnut57
5 жыл бұрын
After all of that time, effort and ingredients, you know that's got to be good. I've got the appetite but I'm afraid that I don't have the patience. Thanks for the show Scott.
@ruthwarner3686
3 жыл бұрын
Wow! Thank you for ALL of that information and instructions. Just wow!
@johnneale3105
6 жыл бұрын
Scott, I've not said this before, but, in the vernacular, "You Rock!". I ate tongue sandwiches as a child and have very fond memories of doing so. Thanks for bringing it back.
@marleasahmann3960
7 жыл бұрын
I'm home with the flu.....nah, you know we Americans exaggerate ....more like a head cold. I have been watching you on You Tube all day! As much as I love you, I haven't picked up a single dish that I could realistically make for 12-18 people......did I mention on a poor persons budget? I live in Congregate housing. When I moved here in May I discovered many of the residents ate cereal over the weekends because Meals On Wheels (a charity dinner program for the Elderly, Disabled or do-overs like me), don't provide meals on Weekends or Holidays. When I witnessed people fighting over leftovers or extra milks, I decided there was a reason God sent me here! So, I got on You Tube and I started cooking for everyone on weekends. I use my Food Stamps and what I can get from the Food Pantry to fund my meals. Cooking has never been my thing but I like the appreciation I get just for trying. I spent the majority of my life in the San Fernando Valley ( a suburb of Los Angeles). OMG! Doing this in LA would have been extremely difficult! There's so much variety in the cuisines. My son was born & raised in "The Valley" and gets very frustrated over the meal selections when he's visiting me in Massachusetts. I tried making one of my favorite Thai Dishes one day, yellow curry chicken & potatoes over rice....Hahahaha! Lets just say there were a lot of residents eating cereal for dinner that night. As you would say it Scott, I thought it was Spot On! I even froze some for the next time my son came to visit. Now that I told you my story, I really don't need anything but more ideas of a big meal on a small budget!
@TheTammy1122
7 жыл бұрын
Her channel is called Great Depression Cooking her name is Clara. She has passed away but her channel is still up.
@TheTammy1122
7 жыл бұрын
@Marleasah Mann that is so awesome what you do to help others..
@emmaduncan2991
6 жыл бұрын
I stumbled upon Scott, while looking for an easy coq au vin recipe, I spent the rest of the afternoon binge watching him! he's knowledgeable, his "regular guy" charm, his love for what he does, is highly watchable.
@SmallBusseh
6 жыл бұрын
number one cook in the world when it comes to cook head recipe and ham
@blueenglishstaffybreeder6956
6 жыл бұрын
My nan passed a very similar caper sauce on to me, it’s delicious with any meat, chicken, beef or especially seafood, love it and your old school recipes
@caffienatedtactician
5 жыл бұрын
I can't tell you how often now I see stuff like beef tongue and shanks and tail in the grocery store and think of your videos. I'm so happy and thankful you've shared your knowledge with us so we can enjoy these dishes in our homes as well. Anyway, my local grocery store has some beef tongue this week, so I'll be making this soon. I can't wait to try it!
@ossydave
7 жыл бұрын
Thanks Scott. I was given an ox tongue at the weekend. I love your down to earth approach to dealing with it. I shall start brining tomorrow.
@peggystacho4976
6 жыл бұрын
Brought me back to my childhood! Going to give this one a try!
@bebopsbaby1
6 жыл бұрын
Love beef tongue. Funny, it was throwaway food in many parts of the US, i could get it cheap. See it on a few popular cooking shows, next thing you know its as high a filet. Crazy
@gastondeveaux3783
7 жыл бұрын
Pretty impressive transformation. I would try that, mind you after a few glasses of whiskey. Halfway through, it looked like a disembodied foot. You're a genius Scott.
@denmason
10 жыл бұрын
Oh yes! Very nicely done. Lot's of people don't know what they're missing. I've missed a few of your videos Scott, but now that I'm back I'm off to see them. Thumbs up once again.
@Skiwhizzer
8 жыл бұрын
Hi Scott. Fantastic video. It takes me back to my childhood when I used to help my Gran press tongues running up to Christmas, she used to use a piece of granite wrapped in linen for the weight, she is sadly no longer with us as I am in my 50’s, but it has made me go to my local butcher and order an Ox tongue for next Saturday keep up the good work !!!
@havanese8140
6 жыл бұрын
Tongue meat makes the best tacos. Never had it pressed but will definitely try it. Looks delicious.
@KB4QAA
7 жыл бұрын
Dad (84 years old) and I cooked and ate two beef tongues over Xmas. We debated best ingredients for the boil. He is becoming more adventurous and used garlic! heh. Your brine and boil is essentially the same as for corned beef. I think we will try it next time. Thanks. bill.
@2tommyrad
7 жыл бұрын
In my world, tongue is tastier than all meats! Been eating tongue for decades. Tender, tasty. I prefer the Mexican method. Pressure-cooked with mire poir, cinnamon stick. Peeled, sliced, cubed, fried for a bit of color, right into a corn tortilla.
@jamiecintron8491
9 жыл бұрын
Next time I find them on sale I will def make this... Nothing I love more than a cooking challenge.... You are awesome....
@EmptyGlass99
9 жыл бұрын
Stumbled across your videos somehow, no idea how, but I have to say they are great. Lovely to see some of these old techniques being used with such enthusiasm. I love a bit of tongue. Like you say, not everyone's cup of tea but I think most of that is the thought of it rather than the taste.
@jackgriffith9229
2 жыл бұрын
People! This post is excellent and Brilliant! Butcher/ Chef Rea has transformed a rather undesirable cut of Beef 👅 and made a delicious taurine ! It sounds very odd but the end result is FANTASTIC!! Enjoy!
@applejack120
9 жыл бұрын
Don't know how I missed this when you first did it Scott, Tongue is a very under utilized meat these days. We grew up eating lots of it Yorkshire, not only cows tongue but pig tongue as well, made beautiful sandwiches and with a Sunday afternoon salad. I live in Canada now, as I've said before even cut the tongues out of the deer, the guys I hunt with think I'm a bit primitive, but it is a really good meat. Keep them coming I enjoyed this one immensely.
@tymesho
8 жыл бұрын
+applejack120 as well I in the mitten. and aren't we lucky for the brute size of our deer?
@erinarmstrong1206
6 жыл бұрын
Deer tongue is fantastic
@greatnortherntroll6841
5 жыл бұрын
The folks I hunted with thought I was CrAZy when I asked them if I could have the tongues from the deer they harvested, until they tasted 'em when I was done cooking 'em!
@williebudz
5 жыл бұрын
Going to be using cow tongue in my next batch of chili and you've given me a few ideas I'm going to try out. Thanks!
@shawnwebb5261
9 жыл бұрын
From across the pond, beautiful transformation! You're an artist.
@jgkiwi
8 жыл бұрын
That looks so good ,I am going to try this recipe. We like it cold on a roll just like we had it as kids.
@greenestmachine71
9 жыл бұрын
Such an underrated meat...very fine grained and goes well with mustard. Will definitely try the caper sauce. Excellent video as always. Keep the "nasty" tasty cuts coming.
@Seniorsix
8 жыл бұрын
I love your enthusiasm mate. I love tongue so much I would have never been able to wait 10 days to finish cooking it lol
@tso617
3 жыл бұрын
Brilliant - best demo I’ve seen on you tube ever - tongue glue!! Love it - well done!
@gayleklein7243
7 жыл бұрын
Tongue is a delicacy in Jewish cuisine. We braise it with onions, carrots, celery and wine for about 6 hours and it comes out velvety and beautifully tender. Ideal for a crockpot dinner.
@Forevertrue
7 жыл бұрын
I noticed you did not rinse or soak to get some of the salt out. You didn't mention it so its not too salty? I love tongue, my Mom cooked regularly when we were kids. Never like this. I'm going to turn one into corn beef as well! Thanks Scott another winner. I respect and admire the old traditions and feel we are losing many of the necessary arts. You are doing a great job of encouraging them and demonstrating them. Thanks Scott.
@dfrancois5520
7 жыл бұрын
Growing up in South Louisiana, (Yep, pure Cajun) cow tongue was always a real treat for us. Of course, it was cooked a bit differently but still a treat none the less.
@michaelmcdonald1184
4 жыл бұрын
I love tounge as a cold meat. Sitting here in Rangoon Burma just makes me crave all the good old fashioned cuts of meat you produce. Keep up the good work, Scott.
@flouflout
9 жыл бұрын
Most excellent recipe Mr. Rea! Thank You for sharing your expertise with us. If I may make suggestion. The brine can be cooled in a fraction of the time by placing the brine in front of a small fan. HAVE A MERRY CHRISTMAS!
@chrisundery6132
3 жыл бұрын
I miss you're old white cooker in all your newer stuff - Great as usual
@karinaschneider3459
6 жыл бұрын
Looks lovely??? It's DIVINE!!! Thank you Scott!
@Simonwallis30
5 жыл бұрын
Had very similar dish in a farmhouse restaurant in France,it’s a great plate of food
@JulieWallis1963
4 жыл бұрын
Simon Wallis hey namesake! I must be getting old, because I love all the ‘out of fashion’ dishes like tongue, ox cheek or pig cheek, liver, kidneys, trotters and a host of other foods that makes my children and grandchildren say “ugh!”
@bertieb9510
5 жыл бұрын
Love it. Just like my mum used to make and the caper sauce sounds great
@kevinarmstrong3125
6 жыл бұрын
It took me back when I was a kid my granny used to make sheeps head broth the tongue used to taste unbelievable , It took a lot of convincing that the big scaly thing that she was cutting up was the same thing that you got in tins and at the butchers
@johncgibson4720
6 жыл бұрын
I don't have the stomach to watch this. I thumbs up most of Scott's video. But I have to pass this one.
@stevegrahams4618
8 жыл бұрын
Great recipe. A tip to speed things up with brine wis boil 25% of the water to dissolve the ingredients in, and then add the rest of the cold water - knock your cooling time to nothing
@jon_co
7 жыл бұрын
Looks amazing. I love pressed tongue but where I live no-one's even heard of it, so I'm going to have to have a go at this myself. The main challenge (aside from the issue of peeling the tongue which I can't say I relish) will be finding something to replace the press. PS I just found the tongue press on Amazon and bought one!
@jon_co
6 жыл бұрын
Follow up: I made it and it came out perfect! We had it cold and thinly sliced with Coleman's on the side. Fantastic! Thanks for the great recipe!
@AcquisitionCapitalist
6 жыл бұрын
Would you mind posting the Amazon link? I just looked and am unable to find a press on Amazon or elsewhere.
@rodmcdonald4707
7 жыл бұрын
You brought memories of my Aunt Maud, she made the best beef tongue sandwiches.
@willworkfordoge
10 жыл бұрын
love your le creuset pots!
@MOOSEDOWNUNDER
9 жыл бұрын
Mate, you had me on the floor with this one.........."Its taken me just over a week, but look how far we have come" Classic. Right up my street amigo. It did look a little like the thing that pops out of Weavers stomach in Alien at the start but nice presentation at the end.
@ronmartinmhg2804
6 жыл бұрын
Another great video of the old trad recipes. Used to buy pressed tongue back in England but haven't tasted it since I moved to Thailand thirty years ago. The only tongue I get now is from the missus! ;)
@57WillysCJ
9 жыл бұрын
We use to slice it for sandwiches. Some folks in the states pickled them. Never tried it or saw it done.
@michaelogden5958
5 ай бұрын
I cooked an ox (beef) tongue a while back, just out of curiosity. My least favorite part was "skinning" it while it was hot. I didn't use a press to make mine, but I think everybody should try beef tongue. If you get past the "ewwww" factor, it's really quite tasty! Makes great sandwiches!
@colleenpritchett6914
4 жыл бұрын
My mom would simmer it, peel and then bake in oven in a raisin sauce ( recipe 5 Roses Cook Book) It was awesome! Grand sandwiches!
@jocon1338
8 жыл бұрын
Tongue is still eaten quite frequently in Mexican cuisine, we slow cook it and eat it as barbacoa almost weekly (usually on the weekends), although there are now many food trucks that offer barbacoa tacos daily. We don't brine it, just slow cook it. One question, what is "double cream"? Love your videos, thank you for teaching me how to tie the butcher's knot! Keep cooking! I'm always interested in cuisine from around the world!
@captaincrispier8155
8 жыл бұрын
I believe the equivalent would be heavy whipping cream
@rooplus4
8 жыл бұрын
Me and you could be mates Scott, great video. My mom showed me how to do this when I was a kid I'm 36 now and haven't done it since but you've inspired me. Same with your braun recipe. Thanks cocka ☺️
@svensmith450
6 жыл бұрын
Hey Scott, love ur vids, you are a true master of this trade. I was born in South Africa and can relate 2 these kind of dishes(nothing gets wasted). I own A little South African butcher shop here in Canada and use to have a wonderful Bratwurst mixture(I remember it had some German beer and fresh squeezed lemons in it) and misplaced it. I know you have made a few sausage making vids(I have been making sausage for over 15 years) and was just wondering if you had some kind of similar recipe you don't mind sharing please...keep making vids, I learn new thing from every vid you put out. Thx China.
@annrobinson4951
Жыл бұрын
super job Scott i love cold ox tongue .in a sandwich but have a job to buy it anywhere .its sad the Butchers do not do it any more Malc and Ann Lincolnshire xx
@emilletich
9 жыл бұрын
So cool. Great recipe.
@michaellamarr4928
8 жыл бұрын
I love cooking beef tongue and beef heart. I never brine my tongue, I boil it for about 2 or 3 and let it cool off so i can take the outer layer off. Then fry it .
@howardjohnson9110
10 жыл бұрын
I love it just boiled, skinned, and sliced either hot or cold.
@TheScottReaproject
10 жыл бұрын
Nice one Howard,we are a minority us eaters of tongue,cheers.Scott
@howardjohnson9110
10 жыл бұрын
Scott Rea This is really great stuff and I'm sorry about anyone who's never tried it. I also like pickled pork heart and lamb harts too. Thanks for the vid
@thecunningslug
9 жыл бұрын
Great vid Scott.I brined and jellied a tongue at Xmas identical to how you do it here,I love the texture. I was working with a chef who worked under Anton Mossiman and asked him for a recipe for caper sauce, and he said its like salsa Verde,but i said no,Clarissa Dickson Wright says its roux based like a parsley sauce so I enjoyed watching your recipe for the sauce also. Regards.
@kimberlyvegas9281
7 жыл бұрын
i love the fact that you stick to tradition. good luck in this new year😛
@Goncau
10 жыл бұрын
Just love it. I will try.
@BPantherPink
7 жыл бұрын
It's just such a subtle flavour, oh so real meaty... In India we just pressure cook it, slice it and have it with plain mashed potatoes and some gravy made from the leftover juices from boiling the tongue... no presses required till bedtime :) :) :'-)
@niphonwanwilaiwan6194
10 жыл бұрын
It took so long. Thanks for sharing it.
@stevehammond5962
6 жыл бұрын
Love your videos, Scott! I'm a new fan and just subscribed, but have been binge watching all day long. You make great videos and have a great screen presence and voice. Easy to keep watching. :) I've made corned tongue in the past and made some wonderful Reuben sandwiches with it. Tongue is not too difficult to get ahold of here in Montana and I see it occasionally in the grocery store. Lengua tacos (tongue tacos) are also becoming popular--even this far north of Mexico. Glad to see this flavorful cut (tongue) getting its due in whatever way. Strong work! :)
@dwc2u
10 жыл бұрын
Oh yes, really enjoying your videos ! I have this book called "Odd Bits" and you are putting it altogether for me. Can't wait to try. Thankyou
@ilydevonte4764
6 жыл бұрын
Me mom makes a stew with it fried with tomatoes and onnions the skin is nice it gives it contrast
@mikoyanfulcrum1
9 жыл бұрын
Absolutely Beautiful!!!
@PhoenixCustomPrimiti
9 жыл бұрын
That was lovely. I should give that a go.
@Casavlog777
5 жыл бұрын
لسان البقر بطبعه لذيذ و يحتاج لوقت طويل لطبخه على نار هادئة رائع جدا جدا مع التوابل الحارة Vraiment c'est fantastique pour les amateurs du gastronomie scotlandaise avec des épices
@ashleydavison5046
8 жыл бұрын
the things i thought i didnt like ... i WOULD try if you cooked them .. this ^ for instance! i think you are the dogs bollocks! i say that only aftwr watching most of ur videos twice ! may you keep doing what you love doing ! Ash xx
@chuckmangione6903
10 жыл бұрын
love it, little hint if you allow it, finishing off with a few scrapes of lemon rind can work wonders, however, keep up the good work mate!
@TheScottReaproject
10 жыл бұрын
Hi chuck thanks mate will give your tip a go thanks for the great comment,theres load more to come in the new year,merry xmas.Scott
@chuckmangione6903
10 жыл бұрын
and many happy returns Scott!
@edwardtodd9734
4 жыл бұрын
Yes, the tongue press is a fantastic bit of kit, but most of us don't have one, or know how to get one.
@sotxbob
10 жыл бұрын
While tongue is readily available many places here, Cheek meat isn't. Instead of making a pulled cheek sandwich, many use a couple tongues and cook til insanely tender to pull apart. The pulled/shredded tongue meat also used in soft tacos with some onion, cheddar cheese and salsa. Damn, now I'm hungry.
@azen2004
9 жыл бұрын
It's a dying art where you're from, but it's like taboo here in america. I keep to my roots and my culture therefore enjoy your show always.
@TheeKookyWildflower
9 жыл бұрын
Depends on the culture/area, though. Not every area in America is the same, thankfully.
@tonys-travels-2023
Жыл бұрын
Nice work. Very nice work.
@JohnMassari
7 жыл бұрын
The tongue seems more preserved than brined. Nonetheless, Delicious! I can't wait to try it.
@dannycunniff3072
3 жыл бұрын
Lovely
@makelikeatree1696
3 жыл бұрын
I had a slice of tongue at St John in London. Had been sous vide, then grilled. Better than filet mignon.
@tonys-travels-2023
Жыл бұрын
Nice dish.
@mohammaddavoudian7897
9 жыл бұрын
Great recipe, thanks a lot.
@azuritet3
6 жыл бұрын
i love beef tongue. they sell it at taco trucks were i live and it's the best.
@irisjones6636
7 жыл бұрын
the tongue my mother ordered from the butcher and cooked for us around Christmas time always had a very appealing pink appearance - the tongue you cooked there looks grey and unappetizing
@adbinc2007
9 жыл бұрын
Trick I use......latex gloves really save your hands from most of the heat when peeling..
@prairiepints4151
5 жыл бұрын
Nice King Crimson shout out!
@danielrowsey7667
4 жыл бұрын
I love tongue. I have never tried brining it though. But where I live here in Alaska a tongue like that would probably cost me close to $40.
@bertieb9510
Жыл бұрын
I used to love tongue. I love your videos abd plan to cook one following your recipe. One question. I do brine a lot of things but what in your opinion are the benefits of brining the tongue before cooking? I would have thought it would tend to pickle it especially when you brine for 7 days.
@shayoseaghada4800
10 жыл бұрын
Scott I love you!!! AWESOME AWESOME VIDEO!!! I found some beautiful beef tongue at the market. I love tongue we ate it growing up my grandparents had a beef cattle farm. My Dad was the one who fixed it and I could not remember how to prepare it. I going to the market first thing next week!!! I have a couple questions first. 1) I like the reddish color and you said that salt peter gives it that color when brining. How much salt peter would I use? Our tongue as I remember was smoked. Can I add liquid smoke to the brine process would that work? Dad just cooled it and thinly sliced it we ate it with carrots onions and cabbage on the side as we did with corned beef of course sandwiches.YUM . Could I use the same brine process for beef brisket for corned beef or is that a different process It is so much cheaper if I can do it myself. So excited thanks!!!
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