Re: What's for dinner? was poll

[Guest guest]

,

>

>Tongue chili? How's that work out?

>

Well, the tongue must be boiled and skinned first. I slice it into

domino sized pieces after that and cook it with some ground beef, onion,

garlic, mild and spicy peppers (chiles), tomato and chili powder. I

throw in some diced chicken hearts at the end so the kids can call it

" Heart Attack Chili " <g>. You could use stock in place of tomatoes for

a low carb version. NT prepared black beans are optional as well for

the carb unchallenged. Tongue is such a tender cut of meat that I think

it works better than steak. Of course, there's no reason why you

couldn't throw some steak in too.

Tonight I am making Indonesian mixed spice chicken, butternut soup and a

salad. I am using thighs as they are nice and tender. It calls for

crushed roasted nuts (I use NT crispy almonds), onion, garlic, turmeric,

salt, ginger, and lemon grass all braised in coconut milk. Yum. It is

from this 1981 Indonesian cookbook filled with fun recipes too like

" Brain Curry " and " Fried Tripe. "

What's for dinner y'all?

Deanna

[Guest guest]

Deanna-

>Well, the tongue must be boiled and skinned first.

Are you fully cooking the tongue in this stage, or just enough to

remove the skin? If just enough to remove the skin, how much is

that? I've never tried to skin an incompletely-cooked tongue before,

though my understanding is that brining the tongue before cooking

makes the skin a lot easier to remove.

>You could use stock in place of tomatoes for

>a low carb version.

Oh, I always put _some_ tomato in my chili. It's bean-free but not

quite completely Texas-style purist in that regard.

>Tongue is such a tender cut of meat that I think

>it works better than steak. Of course, there's no reason why you

>couldn't throw some steak in too.

I've generally used chuck roasts, but next time I was planning to use

heart instead, since I have so much heart in the freezer. I wonder

what a bison and beef heart and tongue chili would be like...

>It is

>from this 1981 Indonesian cookbook filled with fun recipes too like

> " Brain Curry " and " Fried Tripe. "

Wow! That sounds like my kind of cookbook! What's it called, and is

it still in print?

>What's for dinner y'all?

Dunno. Kharcho? Azerbaijani lamb and spinach stew? Cured

salmon? A bacon chili cheeseburger?

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[Guest guest]

,

>

>Are you fully cooking the tongue in this stage, or just enough to

>remove the skin? If just enough to remove the skin, how much is

>that? I've never tried to skin an incompletely-cooked tongue before,

>though my understanding is that brining the tongue before cooking

>makes the skin a lot easier to remove.

>

>

Thanks for the tip on brining first. I will try that next time. It was

pretty well cooked. Basically I check the skin and go by how loose it

peels when determining cooking time.

>Oh, I always put _some_ tomato in my chili. It's bean-free but not

>quite completely Texas-style purist in that regard.

>

>

I bet you'd find Texans arguing over purist versions too. That's why

they have the big chili cook offs.

>heart instead, since I have so much heart in the freezer. I wonder

>what a bison and beef heart and tongue chili would be like...

>

>

It would be fine I'm sure. If you soaked in some sort of liquid like

kimchi juice or kefir first, that would make it less chewy. I have made

the heart kabobs in NT and they were very good. Chicken hearts are just

more tender, and I always seem to have a ton of them.

>

>Wow! That sounds like my kind of cookbook! What's it called, and is

>it still in print?

>

>

Here it is used at amazon starting at $1.39. I got mine at the antique

store for $2.50, in very good shape. _The Indonesian Kitchen_, by

Copeland Marks with Mintari Soeharjo.

http://tinyurl.com/dfsrx

>Dunno. Kharcho? Azerbaijani lamb and spinach stew? Cured

>salmon? A bacon chili cheeseburger?

>

>

Lamb and spinach stew sounds great.

Deanna

[Guest guest]

Deanna-

>Thanks for the tip on brining first. I will try that next time.

I've never actually made a beef or bison tongue without brining it

first for many days, but the skin has always been a snap to remove,

while my mom, who hasn't brined hers, always complains about the

odious chore of peeling the tongue, so while I can't swear to it, it

seems very likely that it makes a difference.

>I bet you'd find Texans arguing over purist versions too. That's why

>they have the big chili cook offs.

You mean there's a pro-tomato contingent among Texas purists? I

didn't know that.

>It would be fine I'm sure. If you soaked in some sort of liquid like

>kimchi juice or kefir first, that would make it less chewy.

I may have to do that, since heart can be tough. Even the non-heart

jerky I made awhile ago was tough, and it was soaked in a fairly

acidic marinade, and I'm planning to make some heart jerky later this

week to see how it turns out...

>Here it is used at amazon starting at $1.39. I got mine at the antique

>store for $2.50, in very good shape. _The Indonesian Kitchen_, by

>Copeland Marks with Mintari Soeharjo.

>

>http://tinyurl.com/dfsrx

Thanks!

>Lamb and spinach stew sounds great.

It's quite good, but so's the kharcho, and I have to admit I've been

relishing bacon chili cheeseburgers to a ridiculous degree lately.

What's bumming me out is that I'm almost out of chili. I'll have to

make more soon.

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