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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/26/2008 5:08:19 PM | | Actually, myself and other people I personally know that eat tongue, feel it tastes better than most beef. It is like a full, but delicate flavor. Considereing there are no bones, it makes the most incredible beef broth. It tastes very clean. I guess you have to taste it to understand. The meat is unbelievably tender and moist. After it is cooked, which is best done by a low boil, or low braise, the thick layer of outer skin is removed. It peels right off. Then it is sliced however you want it. I am not one for cold meat, but cold thin sliced tongue is a very old favorite. I guess it is one of the oldest cuts of beef eaten, or written about. It is excellent. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/26/2008 5:39:44 PM | | One of my favorites is manudo. I have no idea if that is spealt corectly but it is good. I dont know the reacipy but i do know that it is made from the meat of a cows face. Tripe and haggis are good too. Yum-o! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/26/2008 6:20:28 PM | Pixie, darlin'...
Menudo is downstream of tripe and haggis (tripas y buche). And I hate to spoil your appettite, but it is made from the end of the cow OPPOSITE it's face, lol...
That cheek meat you're referring to is called "cabeza", or head.
Now you know what you're going to get if you're in Mexico and want to get some head, lol!!!
"Yo quiero cabeza, por favor..."
-Nomad-   | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/26/2008 7:37:48 PM | Yech! I have lost my appetite. I have been going nuts in the kitchen the past few days. It is pasta week for some reason or the other. I sauteed a filet of chicken breast in olive oil and butter with a splash of Marsala wine and lemon juice. I added fresh sliced mushrooms and garlic, then sliced it thin and served it over penne pasta with Parmesan cheese. It was quite good.
Today I started making Lasagna rolls. I made a seafood stuffing and spread on the noodles, then rolled them up and stuck a toothpick in them to hold it while it bakes. When done, they will be topped with Alfredo sauce. I am making a chicken cacciatorre stuffing to finish the rest of my noodles.
OK. Appetite has returned! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/26/2008 8:43:35 PM | | ^^Whatsall? Could you give me your addy please? I will bring some lovely white wine to share with you if you share your seafood lasagna rolls? They sound positively to die for! More so after all this chat about tongue! Ewe! Not to offend anyone here. I bet I would probably like it if it was presented to me in such a manner that I didn't have any idea what it was! Funny how we get certain things in our heads and won't try eating strange! (no dirty comments on that last statement either kids!lol) | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/26/2008 9:46:55 PM | *shakes head* (not once...twice)
reads previous posts, again and wonders "WHAT HAPPENED?"
Where did all the normal food go? The nice ribeyes, Beth's crablegs, the ocassional meatloaf or casserole, burgers on the grill...where did they go? Pizza and spaghetti and pork chops have been replaced with heart and tonque and all sorts of unmentionables!!!
I think I will just fix me a grilled cheese sandwich and go to bed.
Just kidding, guys.
I enjoy reading what everyone is eating...even the stuff that makes me a
little queasy.   | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/26/2008 10:09:47 PM |
Yech! I have lost my appetite.
Yeah, mine started down the hill with the menudo. Now all we need is someone to post a chitterlings recipe. Nah... Pixie was close enough with the menudo. At least THOSE are piquant enough to adequately(almost) dissuade one's senses from acknowledging the aromatic influence/origin of the dish...
I think I'm going to play with some things I've observed in Mexico, and to a greater extent, California. I'm gonna go see a lil' chica I know here who once thought she saw me at the local Latin grocery(she is a server at a club where I played recently, and didn't see me at said mercado 'cuz I just got here didn't know where the barrio is... ) and see what help she can give me.
Salmon, you are sooo right about lengua(tongue). I want to try a light par-boil and then a semi-indirect slow-cook over mesquite. Cilantro, onion, chile serrano, comino molido and some other goodies... If I can find my tortilla press, I'll be in haute-beezness!
I always get on this thing late at night, and end up HONGRY! It's a damn wonder I'm not a hundred pounds heavier!
Another thing I'm up for trying is cow udder. That's right. It's Peruvian or Chilean in origin- can't remember which, but it's one of those vaquero things that go well on a moonlit nightin the middle of nowhere with some beans, rice, and vino rojo...
Gobble-gobble, oink-oink(to the tune of the Folger's ad...)
-Nomad-
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/26/2008 10:34:35 PM | UPDATE, MUAH-HA-HA-HA-HA!!!
Here's a few recipes I hunted up out of sheer and unfettered boredness, and a twisted desire to impress all of you.
Yes! People REALLY cook and eat things like this! And before you fellow sushi-fiends go trouncing me, remember that you eat Uni, and what it really is, lol...
Copy this whole sucker- I was gonna post a recipe from it, but it appears to be some kind of PDF. so now you can enjoy my source of all kinds of truly strange fare!!!
http://books.google.com/books?id=SiBntk9jGmoC&pg=PA59&lpg=PA59&dq=recipes+for+cow+udder&source=web&ots=qrY5szMx09&sig=9Avim-N5tv5F5LV50hWmGHwKFg0&hl=en&sa=X&oi=book_result&resnum=9&ct=result#PPP1,M1
Or more directly: books.google.com/books?isbn=0813911621
And another udderly interesting recipe:
1lb Cow's udder (a generous lb)
1 Egg, beaten
Plain breadcrumbs
100 gram Butter (7 Tbsp)
Salt
Pepper
In order to remove all traces of milk, put the udder into lukewarm water and let soak for 2 to 4 hours, permitting the water to cool off. Then cook the udder in a 2-percent to 3- percent salt water solution until tender. Remove from the cooking liquid and cut into 1/2-inch thick slices. Let the slices dry a bit. Season on both sides, dip into whisked egg, and then into breadcrumbs. Fry in butter, turning once, until golden brown on both sides. Serve with lettuce. Serves 4.
More interesting dishes...
Sheep's Penis
While I know it's a psychological quirk on my part, there are some things I simply won't eat.
Wash it well and clean it. Then take brayed saffron, the yolks of ten eggs and a spoonfull of milk. Temper with fat and stuff the penis, but take care that it is not overstuffed. Blanch it, then roast it. Sprinkle with powder of ginger, cinnamon and a little pepper.
Roast Cat
Remember, while chicken heads might be ok, cat heads aren't for eating.
Roast Cat as You Wish to Eat It. You will take a cat that is fat, and decapitate it. And after it is dead, cut off the head and throw it away because it is not for eating, for they say that eating the brains will cause him who eats them to lose his senses and judgment. Then flay it very cleanly, and open it and clean it well, and then wrap it in a cloth of clean linen. And bury it beneath the ground where it must be for a day and a night; and then take it out of there and set it to roast on a spit. And roast it over the fire. And when beginning to roast it, grease it with good garlic and oil. And when you finish greasing it, whip it well with a green twig , and this must be done before it is well-roasted, greasing it and whipping it. And when it is roasted, cut it as if it were a rabbit or a kid and put it on a big plate; and take garlic and oil blended with good broth in such a manner that it is well-thinned. And cast it over the cat. And you may eat of it because it is very good food
As you can tell, I am hungry and bored, a potentially dangerous combination...
Bon Apetit!
-Nomad- | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/26/2008 11:18:01 PM | Everyone liked the Two Fat Ladies cooking show, right? Anyone ever wonder about their sexual orientation?
I just found THIS recipe, and I think it may provide the answer... I'm gonna insert some commentary where appropriate.
Penis Stew
1 pound of penis, ram's or bull's
3 tbls. oil
1 large chopped onion
2 garlic cloves, peeled and chopped
1 tsp coriander seeds, crushed
1 tsp salt
freshly ground black pepper
Scald the penis(YIKES!!!), then drain and clean (doesn't say how you clean a penis. Not sure a guy would know since this penis is, well . . . never mind).***See what I mean?***
Place the penis in a saucepan, cover with cold water, and bring to a boil.
Remove any scum, then simmer for 10 minutes.***Now, why do they think penises are scummy?***
Drain and slice.***OUCH!***
Heat the oil in a large skillet.***Cut to: Man bound and gagged, sweating profusely***
Add the onion, garlic, and coriander and fry until the onion is golden.***What about the penis? I thought they became golden, too, after rubbing them in the right place long enough!***
Add the penis slices and fry on both sides for a few minutes.***Well, at least everything's getting equal attention!***
Stir in the remaining ingredients with a good grinding of pepper, add enough water to cover, and bring to a boil.***I can think of better "grinding" than pepper(Beavis laughing)***
Lower the heat, cover, and simmer for about 2 hours, or until tender.***Emeril says, "Oh yeah, babe... Feel the love!***
Add a little water from time to time if necessary to prevent burning.***Please, please, PLEASE!!! ADD THE WATER!***
The ladies say this was originally a Jewish recipe from Marcelle Thomal.***Yeah... Right!***
Apparently innards, including penis, once played a major role in Jewish cooking.***This is obviously a discrepency. Guess it depends on EXTERNAL influences as to whether you consider a penis to be an innard or an outtard, lol!***
This recipe is taken from The Two Fat Ladies, Full Throttle by Clarissa****on and Jennifer Paterson. New York, Clarkson Potter, c1998
Okay... I'm SURE I'm gonna hear about THIS antic, lol.
Enjoy!
-Nomad | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/27/2008 2:50:20 AM | Barbecued Raccoon
1 Raccoon
1 bn Celery
3 cl Garlic; chopped
2 lg Red onions; quartered
1 lg Apple; quartered
3 Hot red peppers
1 c Vinegar
3 tb Salt
BE SURE LYMPH GLANDS OF RACCOON ARE REMOVED!!! Have someone who is experienced remove the glands as well as the skin. Pull celery apart and wash. Place all ingredients in pot with enough water to cover raccoon. Bring to slow boil and cook until tender or until fork goes in easily, about 1-2 hours depending upon size of raccoon. Remove meat from pot, cut off front and back legs; cut remainder into four pieces. Place on rack, brush with your favorite barbecue sauce. Place in 400 deg. oven; turn and baste frequently with barbecue sauce until a golden brown, 45 minutes to 1 hour. Serves 6.
-Nomad-(schit-eating grin emoticon, please?) | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/27/2008 2:55:56 AM | Golly, it's letting me have multiple posts!!! Too bad this is the ONLY multiple thing I've gotten lately, lol!!!
Chunky Cat Barf
1 lg Spaghetti Squash
8 oz Cottage Cheese
16 oz Mozzarella (grated)
8 oz Parmesan (grated)
1 qt Spaghetti sauce (w/peppers)
Cook squash. Fork out insides into a giant cassarole dish. Add cottage cheese, half of the mozzerella and parmesan, sauce. Mix it until it looks like it's name. Top with remaining cheese. Bake at 350 for 45 minutes.
I have found the ultimate funky bunch of recipes!!!
Enjoy!
-Nomad- | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/27/2008 7:05:31 AM | | Nomad, thank you for corecting me on the menudo. And at least for haggis its not only made from the lineing of a sheep stomach any more. I get the vegitarien one when i get it. And those posts were quite interesting... | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/27/2008 5:23:27 PM | Gee, Fifi... I'll have to research that one.
Pixie, I wasn't aware of a vegetarian haggis, but lo and behold there are recipes on line!
Speaking of recipes, I hope I didn't kill the thread going hog-wild with the outrageous recipe hunt last night. I was bored and hungry, and sat here giggling like a 5yr old kid as I found one after another of those. Moreover, the fishpond wasn't limiting my posts, so it became a challenge to see what I could sling up here before it shut me down. It never did...
I'll just have to assume that you are all somewhere helping Beth celebrate her birthday.
HAPPY BIRTHDAY, BETH!!!
-Nomad- | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/27/2008 5:36:43 PM | Pamagranitini's. Thats it...
Been a hella long week, and sent out to repair some severley damaged relationships is NOT my idea of fun. No wonder they brought me in. This is going to be a challenge.
I LOVE a challenge.. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/27/2008 7:10:46 PM | I got several pomegranits from the store and am trying to figure out how to eat them  . So far I've mostly gotten my fingers and face all red . On an up note I also got some cantalopes from my garden. They only slightly larger than softballs but are tasty. I've also picked my first tomatoes. Soon the canning will commence.
I make gallons of tomatoe juice! Y'all have got to try this.
get 1 small jalepeno pepper (optional)
half a pound of steamed baby carrots
1 steamed yellow onion
1 quart of whatever wine you like
put all these in a blender and liquefy
for each quart of tomatoe juice add half a cup of the blended stuff.
can as usual. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/27/2008 7:17:17 PM | REDNECK!!!
Add some decent brandy to taste to your already wickedly good blenderfodder!!!
Hey, what'd ya think of my twisted recipe search? If ya want the source, I'll put the link in an email to you. I sent it to Beth, and I haven't heard from her all (Birth)day!!!
You do stuff with groups of kids, so I really think you might enjoy (the kids would be all over) some of the wicked desserts and things on this site...
Let me know, lol.
-Nomad- | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/27/2008 10:42:04 PM | Hey Nomad,
I haven't looked on the site you posted yet, but I have always wanted to try cows udder, never have seen any and probaly won't where I live. Not much is available here.
I will eat penis anything, it is good LOL
I don't think you could pay me to eat cat anything. Some things are just out of the question. Like live screaming monkey brains.
To grill tongue would be interesting. Let me know how that goes.
Redneck, the mix to put in tomato juice sounds GREAT! I have to copy that one.
To eat a pomegranate...cut it in half, thirds or quarters. Turn the cut side down in your hand, or over a bowl and tap the rind side with a wooden spoon to make the seeds fall out. Eat the juicy seeds. Yeah, they are messy. All of the kids in the neighborhood used to steal them off of a tree in an old mans backyard, but I never did. He would get so mad and call the parents and chase them down the road with a big stick. The guilty ones were easy to spot because they couldn't hide the stains.
Beth had a birthday???? HAPPY BIRTHDAY BETH!!!! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 6/27/2008 10:50:22 PM |
Beth had a birthday???? HAPPY BIRTHDAY BETH!!!!
Yeah, she's out paintin' the town I assume... We should stay up late to catch her cinderella-butt coming in late, lol.
I haven't played with my tongue yet(yeegads, that sounds exciting!!!) but I'll apprise you of the results as soon as I'm done in the LaBORaTORY, Muah-ha-ha!!!
Beth has the link to the cat recipe site, or if you want, I'll send it to you. For that matter, if someone here REALLY wants it, I'll ust post it. Someone just let me know...
Pomegranate, lol. Uh-huh... I have stories, too!
-Nomad- | |
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