Eat more cow tongue.

[Anonymous No.17177919]

[Anonymous No.17177931]

absolutely

[Anonymous No.17177941]

It is pretty good and cheap, with some salsa verde is amazing

[Anonymous No.17177946]

>>17177919
I tried it, it was like eating an inferior pot roast that made me gag every time I thought about what I was eating. I am not poor so I will just stick with pot roast.

[Anonymous No.17177948]

>>17177919
Gross.

[Anonymous No.17177950]

>>17177919
Lengua burritos are good, but idk how to prepare the meat properly.

[Anonymous No.17177958]

>>17177919
I only imagine it as tonguing me back
cant do it

[Anonymous No.17177961]

>>17177946
grow up.

[Anonymous No.17177966]

>>17177919
Hipsters drove the price up here. I only pick it up when the trucks aren't delivering to Chicage for... reasons... and meat prices drop like a rock due to oversupply.

>>17177946
What? Did you cook it right? It's exactly like pot roast only it holds together better when it's at the same level of tenderness thanks to its structure, and has a much more beefy flavor like a great steak.

[Anonymous No.17177973]

>>17177946
Pot roast is shit. Tounge is a lot better.

[Anonymous No.17178083]

>>17177919
I used to hate it when I was a kid, but I think it was mostly the idea of eating the tongue of an animal. Now I love it.

[Anonymous No.17178126]

>>17177966
>>17177973
The tongue was prepared by Mexicans.

[Anonymous No.17178175]

>>17178126
italians eat tounge and alot of animal organs

[Anonymous No.17178353]

$22-25 for on here.
How much is it in y'alls part?

[Anonymous No.17178386]

>>17178175

[Anonymous No.17178396]

>>17177919
lengua is good. for some reason my roommate came home with like 5lbs of pork tongue so we got creative. it was surprisingly good in a stew with beef heart. like you wouldn't even have noticed it wasn't normal stew meat except it was slightly more tender and flavorful. it's key to boil it first and kinda scrape off the outside layer

[Anonymous No.17178401]

>>17178353
for ONE?! what the fuck man. i think one was like 5-6 bucks at the store in the small town where i used to live.

[Anonymous No.17178420]

>>17178353
I got some last week. Was $45. I live in the south US and it is fairly hard to find here, even so.<span class="fortune" style="color:#117eec">

Your fortune: The poster above you has been very very naughty![/spoiler]

[Anonymous No.17178458]

>>17178401
Live in Houston. Prices have gone up to $25 from like $15.>>17178420

[Anonymous No.17178466]

yes they used to be like 15 bucks around here
theyre anywhere from 25 to 30 now

[Anonymous No.17178487]

>>17177919
No, organ cuts are for idiots and the poor.

[Anonymous No.17178502]

>>17178420
It was 15 where I lived in California.i haven't even bothered to look where I live now

[Anonymous No.17178804]

>>17178386
Do you have more?

[Anonymous No.17178945]

[Anonymous No.17179288]

>>17177950
Its easy. Throw it in a pot with water. Boil the shit out of it until tender. Remove from water. Wait 5 minutes peel the tongue. Chop the meat into bite size pieces. Salt to taste.

Extra step. Add some fat to a pan and saute the pieces until they get crispy on the edges.

Note every thing after youve peeled the tongue is edible. The back part of the tongue is fattier kind of how brisket has a lean and a fatty portion.

[Anonymous No.17179299]

>>17177919
stew and soup and stuffing meat

[Anonymous No.17179305]

>>17177919
Beef tounge is really good, an uncle had a farm and used to harvest them and cook them himself, they're really good when done right. Even if I wasn't hungry at the time he'd hollar at me for wasting food, I'd get a worse hollaring if I put any kind of sauce on it.

[Anonymous No.17179308]

>>17179288
>just boiling beef
Fail. Cook that shit in stock, then save strain and save the liquid for some scary ass... I don't even know what to call it. It's the richest substance once you've simmered collagen rich meat in already made stock for hours. Make soup with that and you can float a barge on it.

[Anonymous No.17179321]

There was a Cuban joint next door to where I lived in NYC that would make that Fridays or so, they were usually out of it by the time I got home from work but it was really good if they had it.

[Anonymous No.17179380]

>>17179321
I’m a big fan already anon

[Anonymous No.17179386]

The cubanos were great too, but that's ham not beef.

[Anonymous No.17179463]

>>17177919
I can’t get over the idea that I’m French kissing a cow

[Anonymous No.17179499]

>>17179308
I went with easiest preparation to keep it simple. I usually throw some carrots celery and onion in.

[Anonymous No.17179534]

I would but it's just too disgusting to peel it myself

[Anonymous No.17179567]

>>17177919
That's fucking disgusting

[Anonymous No.17179627]

>>17179463
When you eat bratwurst or any kind of natural cased sausage do you imagine yourself eating out a pig or sheep asshole?

[Anonymous No.17179632]

>>17179627
GODAMN IT ANON DONT MAKE ME THINK ABOUT THAT

[Anonymous No.17179728]

>>17179632
Sorry. But its the truth. People need to understand where food comes from. Any sort of meat product is hard dirty work. It stinks. I remember the first time i saw a goat being butchered the entrails made me gag. But its a reality of eating meat. I find it very weird how city folk are disgusted by tongue or other offal (even eating beef head) but chow down on hotdogs. Not to mention the lefty environmentalists who rail against american wastefulness then shit on mcds for being able to make beaks and cow hooves edible.

[Anonymous No.17180388]

>>17178386
>Greenland is just Greenland

[Anonymous No.17180603]

>>17179534
Peeling it is the most satisfying part.

[Anonymous No.17180613]

>>17178386
What the fuck is this map trying to convey?

[Anonymous No.17180623]

>>17180603
Yeah I admit it is pretty satisfying, especially with how cleanly it comes off

[Anonymous No.17180635]

Looks like a giant thumb knuckle

[Anonymous No.17180670]

>>17178386
This is pretty amazing, I was actually trying to think of how a mapping like this would be argued.

[Anonymous No.17180727]

>>17177919
Grilled beef tongue set meal.

[Anonymous No.17180736]

[Anonymous No.17180744]

[Anonymous No.17180750]

[Anonymous No.17180757]

>>17177919

[Anonymous No.17180763]

[Anonymous No.17180814]

>>17177919
How is the texture? It probably tastes all right but I don't know, for example eating heart is something I'd never do because it's so fucking chewy. I assume the tongue is exactly like the heart. Please enlighten me.

[Anonymous No.17181041]

>>17180814
Tonge is a super fatty meat, so it's naturally very tender. You're not gonna think you're eating prime rib, but it's very tender. Try it out if you have the chance.

[Anonymous No.17181079]

>>17180814
>heart
>tongue
The heart is all involuntary muscle; it's always chewy because it has elastin and keratin running through it, neither of which breaks down with cooking. The tongue has some very small amounts of elastin in the intrinsic muscles but is otherwise lacking in any structural proteins, so it will not stay chewy at all. The texture is mostly determined by how much fatty tissue is in a given cut, like >>17181041 said. The plate on the left in this picture is from the front section of the tongue, the plate on the right is from the back.>>17180750

[Anonymous No.17181120]

>>17181079
Chicken hearts are awesome, it's when you go to a Brasilian restaurant and let people that know the language do the ordering. That way you get the best stuff, first round, especially if it's a cute chick.

[Anonymous No.17181125]

>>17177919
The food that tastes you back!<span class="fortune" style="color:#53fc2d">

Your fortune: Bah! Humbug.[/spoiler]

[Anonymous No.17181126]

>>17181125

[Anonymous No.17181296]

>>17177919
I heard they have not yet run out of beef tongue on Terror.