One food you have never had... but are curious

[Yreval]

uni

 

[W0GWT]

uni

IMO, you're not missing much.
I've had it at a few Japanese restaurants and I was just "Meh" about it.

 

[podz]

I realise that I'm probably in the minorit here, but I've never tried cow tongue. I mean, how would you make it, grill it with some bullseye sauce?

 

[W0GWT]

Not sure. I've only had it in blood & tongue sausage (Zungenwurst). It is absolutely delicious on toasted black bread.

This is what I'm talking about:

 

[gratus fermentatio]

I realise that I'm probably in the minorit here, but I've never tried cow tongue. I mean, how would you make it, grill it with some bullseye sauce?

When I was a kid, my mom would bake it in the oven, peel it & slice it, sometimes she'd boil it. We'd usually have it with mashed potatoes & gravy, but the leftover tongue would be sliced for sandwiches.
Regards, GF.

 

[drainbamage]

I realise that I'm probably in the minorit here, but I've never tried cow tongue. I mean, how would you make it, grill it with some bullseye sauce?

I haven't tried it, but I've seen a couple delis that just serve it as lunch meat on a sandwich.

 

[gratus fermentatio]

uni

Uni is...
Interesting. It's not bad, a little sweet & extremely creamy in texture. I like the flavour, but the texture isn't my fav. It's definitely worth trying at least once though, just to see if you like it. My Fav is Ikura (salmon roe), I could eat a bowl of it with a spoon.
Regards, GF.

 

[ChefRex]

I realise that I'm probably in the minorit here, but I've never tried cow tongue. I mean, how would you make it, grill it with some bullseye sauce?

Boil or corn it, I don't think you would get god results on a grill.
I would say I have only seen it served as sandwiches.
Drainbramage you owe it to yourself to give it a try if it's right in front of you, it's delicious!

 

[BeerGrylls]

Boil or corn it, I don't think you would get god results on a grill.
I would say I have only seen it served as sandwiches.
Drainbramage you owe it to yourself to give it a try if it's right in front of you, it's delicious!

If you're ever in an authentic Mexican restaurant, try some lengua tacos. They will slow braise the tongue, delicious. The flavor and texture are unique.

 

[damlamb]

I made some authentic lengua tacos last weekend. I picked up a half cow from a farmer friend and it came with the tongue. Not hard to prepare and very tasty. Make sure you peel the membrane off the tongue after cooking and before shredding.

 

[mikeasu]

I made some authentic lengua tacos last weekend. I picked up a half cow from a farmer friend and it came with the tongue. Not hard to prepare and very tasty. Make sure you peel the membrane off the tongue after cooking and before shredding.

Nice...I'll say that tongue doesn't sound appetizing, but I tried a cabeza torta at a little burrito shop here in Tucson - SO FRIGGIN GOOD...I called the restaurant to find out for sure - yes, their cabeza has a bit of everything from the "head meat". Your pic makes me want to give it a try - no way my wife would have anything to do with it, more than likely.

 

[drainbamage]

Boil or corn it, I don't think you would get god results on a grill.
I would say I have only seen it served as sandwiches.
Drainbramage you owe it to yourself to give it a try if it's right in front of you, it's delicious!

I know, I do!

Those tacos look pretty amazing too.

 

[Yreval]

Uni is...
Interesting. It's not bad, a little sweet & extremely creamy in texture. I like the flavour, but the texture isn't my fav. It's definitely worth trying at least once though, just to see if you like it. My Fav is Ikura (salmon roe), I could eat a bowl of it with a spoon.
Regards, GF.

I like most of the fish and eel I've had, but I don't like roe very much. It tastes too... briny? Like seawater. I'm not a huge fan of that flavor.

 

[gratus fermentatio]

I like most of the fish and eel I've had, but I don't like roe very much. It tastes too... briny? Like seawater. I'm not a huge fan of that flavor.

As far as regular caviar goes, ditto; WAY too salty! But ikura isn't to my taste; neither is uni. Uni tastes a bit sweet to me, kind of like tilapia is sweet; different flavour, but the same sort of sweetness. You know, seeing how today is Friday, I think I'll go have some sushi for lunch. Sushi makes me happy.
Regards, GF.

 

[damlamb]

- no way my wife would have anything to do with it, more than likely.

Ya I had to plan this meal for a weekend my wife was away. She seen the package that had "tongue" stamped on it in the fridge before she left and told me I was sick haha.

 

[drainbamage]

I tried pork brains this weekend. Didn't taste like much, but the texture was a bit off-putting. It probably would have been better if served with something.

 

[W0GWT]

I tried pork brains this weekend. Didn't taste like much, but the texture was a bit off-putting. It probably would have been better if served with something.

Apparently, fried beef brain sandwiches are a St. Louis thing, but I've lived here for 4 years and not had one. I keep trying to get the wife to go to somewhere that serves it. Maybe one day.

The image from Wikipedia makes it look decent:

 

[dinnerstick]

lots of mediterranean peeps love lamb brains, from greece, lebanon, through north africa they are a bit of a delicacy, as far as i gather. i was visiting friends for easter in greece waaaay back when, roasting the whole lamb over charcoal all day in the typical greek way, on one skewer is the lamb and on the other they stick all the organs and then wrap the intestines around to keep them all on there, and that's the snack while you're cooking. i ate that quite (offally?) happily but just chickened out of the brains, on a hugely full stomach after a day of gorging i couldn't get it into my mouth. would love to go back and try it.

 

[gratus fermentatio]

I tried pork brains this weekend. Didn't taste like much, but the texture was a bit off-putting. It probably would have been better if served with something.

Used to be a fairly common item on the breakfast menu. Calves brains & scrambled eggs (all mixed together). At least it was common in the midwestern USA. I can remember seeing it on restaurant & truckstop "greasy spoon" menus. Seems like it was on its' way out even before BSE/CWD became an issue; now I think it's banned in some states.
Regards, GF.

 

[drainbamage]

i was visiting friends for easter in greece waaaay back when, roasting the whole lamb over charcoal all day in the typical greek way, on one skewer is the lamb and on the other they stick all the organs

Yeah, this was at a pig roast, so pretty much the same situation. The brains had been scooped out into a tray. There weren't any chips handy, so I just scooped some up with a crispy piece of skin and ate it that way. A little BBQ sauce probably would've helped.

Used to be a fairly common item on the breakfast menu. Calves brains & scrambled eggs (all mixed together).

Another friend of mine whose family raises beef cattle has fixed it this way. He says you can't tell the difference between the eggs and the brains.

 

[CreamyGoodness]

Used to be a fairly common item on the breakfast menu. Calves brains & scrambled eggs (all mixed together). At least it was common in the midwestern USA. I can remember seeing it on restaurant & truckstop "greasy spoon" menus. Seems like it was on its' way out even before BSE/CWD became an issue; now I think it's banned in some states.
Regards, GF.

Because of the mad cow scare, its hard to find cows brains. Pork and lamb's brains picked up some of that slack, but brain consumption is on a steep decline. Drainbramage brought up that the texture is offputting, but when floured and lightly fried, my first thoughts were "hmm... like fried oysters!"

 

[podz]

Because of the mad cow scare, its hard to find cows brains.

That was like 5 years ago, so another 3 years without circular feeding and all cases should be flushed out.

In any case, there's no difference between eating a T-Bone or a Porterhouse; they both contain spinal cord and/or spinal column marrow. They had pulled both of them completely off the shelves here in Finland for something like 3 years (sold them all to the Germans), even though I don't think there was even one case of cows testing positive for mad cow disease reported in Finland. Might have been 1 or 2 cases, but I don't remember.

This is why it's far safer to eat Halal meat.

 

[CreamyGoodness]

That was like 5 years ago, so another 3 years without circular feeding and all cases should be flushed out.

In any case, there's no difference between eating a T-Bone or a Porterhouse; they both contain spinal cord and/or spinal column marrow. They had pulled both of them completely off the shelves here in Finland for something like 3 years (sold them all to the Germans), even though I don't think there was even one case of cows testing positive for mad cow disease reported in Finland. Might have been 1 or 2 cases, but I don't remember.

This is why it's far safer to eat Halal meat.

Old habits die hard when it comes to sanitation and infectious disease. Just try to get an American over the age of 60 to eat a pork chop that has the smallest hint of pink on the inside...

 

[jdm61]

Brians and eggs was apparently common in Kentucky in the past. I have alway felt that they Ohio Valley area was kind of the confluence of all quaint and sometimes strange old American peasant foods. From what I hear, brains are l kind of like foie gras in that they are damn near all fat and you can pretty much end up with nothing if you cook them for too long.

 

[jdm61]

Old habits die hard when it comes to sanitation and infectious disease. Just try to get an American over the age of 60 to eat a pork chop that has the smallest hint of pink on the inside...

And yet they will eat lamb rare as hell.

 

[podz]

Old habits die hard when it comes to sanitation and infectious disease. Just try to get an American over the age of 60 to eat a pork chop that has the smallest hint of pink on the inside...

Average of 11 cases per year of Trichinosis in the USA. You have a far greater chance of getting killed by a lightning bolt. I guess most of them refrigerate their store-bought eggs, too.

 

[gratus fermentatio]

Old habits die hard when it comes to sanitation and infectious disease. Just try to get an American over the age of 60 to eat a pork chop that has the smallest hint of pink on the inside...

That's the truth! My mom was even suspicious of ham if was too pink! If it was pork & not grey, she wouldn't eat it. But then that side of the family cooked things to death. I remember once my Aunt took a nice big piece of corned beef, dumped it whole into a big stewpot, poured several cans of sauerkraut in, put the lid on & proceeded to boil it for several hours; till the meat was like rubber & the kraut had a consistency of apple sauce. That was a depressing meal.
Regards, GF.

 

[drainbamage]

Brians and eggs was apparently common in Kentucky in the past. I have alway felt that they Ohio Valley area was kind of the confluence of all quaint and sometimes strange old American peasant foods.

The German influence is a big factor in that too, hence goetta.

 

[podz]

Brians and eggs was apparently common in Kentucky in the past. I have alway felt that they Ohio Valley area was kind of the confluence of all quaint and sometimes strange old American peasant foods.

It's good to know that Madison, Indiana used to be one of the largest hog slaughtering operations in the US, and probably on the planet, due to it's central location in the US railway network. They would salt pack butchered pork and send it out across the country via train. Salted brains don't really go down to well, so of course those stayed local. The whole thing fell apart after the highway system was put into place in the US, refrigerated trucks were invented, and the slaughterhouses went local.

 

[CreamyGoodness]

Podz, are you a transplanted American in Finland, or are you a Finn who's exceptionally well-read on many things American?