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Discussion in 'Nose to Tail' started by moikel, Feb 7, 2015.
That was seriously good. Very soft,tender,crispy on the edges . You got the pepper from the marinade,saltiness from the soy,touch of sugar caramelised .
Then you get the punch of the jaew som.
Only thing stopping me eating the whole tongue is the the fear of indigestion.
I can see how this would work with tongue cut bigger like I saw the chef do but you would need a screaming hot charcoal grill. Then cut it on the bias after you grilled it.
I can't see why this recipe won't work with other cuts of beef. I wonder what some of the hunters on this forum would make of this applied to deer/ elk/ moose. Just saying of course ,they can do what they want.But it's a nice example of S/E ASIAN char grilling.
Thanks for watching.
That looks incredible!
I'd be all over that... I'm saving this recipe to try with the next tongue I get!
I am intrigued by the fresh version with the green papaya as a tenderising agent.
It seems a fit for your location,got that light tropical jungle feel. I could see it working on hanger or skirt steak,just saying.
Moikel, That tongue looks delicious !
That dipping sauce looks great
Now I that I would try....... Nice work Mick.................
Glad you all liked it. My house a bit chaotic as GF& son move in. If & when I stop tripping over boxes I might see about one of those Japanese chargrills. This good summer food .
Cut the grass today.....This weather is wild! Week before Mardi Gras, cut the grass!
Usual suspects as far as ingredients for S/E Asia ,lovely counterpoint to the fattiness of the tongue. But you also got the flavours of the marinade in the background.
I go through what passes for winter here cooking a bit heavier then bust out this & wonder why I left it so long.
This is for welsh rarebit & anybody else who is interested.
Thanks Mick! I got it bookmarked... All of those ingredients are available here. I just got to call my butcher for one of my animals to be offed...
So beautiful!!!!!!!!!! That truly looks delicious! Cheers! - Leah
(Will be back posting once over the storms, which, are still coming!!!!!!!!!!!!!!!!!!!)
Those storms are crazy. We get the news here. Completely foreign concept for Aussies.
Hope you catch a break soon.
My mom made tongue when I was growing up, we grew up poor and apparently, tongue used to be considered waste meat. Now that I'm much older, I thought about trying it again until I discovered that it now has caviar status in the super market.
Caviar status, huh?? It's one of the cheapest meats (besides beef tripe) that I can get in my area. Even the local Wally World! My favorite thing to do is grab one and hand it to my wife so I can laugh at her reaction.
Yeah, bet it is a regional thing. My closest market was near $10/lbs.
Here it's more of an ethnic thing. Asian suburbs have it , I go to Chinatown where I can get all sorts of bits that Aussies won't eat. The Chinese seem to like it in a mixed hot pot with beef tendons,tripe & who knows!
The Viets ,Lao & Japanese like it char grilled.
The European tradition is cured & smoked or pickled & boiled.
I just like the taste.
Agreed, Moikel! We have a large Latino population here vs. your Asian population. I love how rich and beefy tongue (or Lengua) is. Mmm mmm good!
Just picked up a couple of big tongues at $8 a kg. Thats pretty fair those chinese butchers have everything.I mean everything absolutely everything. 5 minutes from work.
Don't know what I am going to do yet they will have to go in the freezer.