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08-25-2014, 08:28 AM
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#1
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 20,421
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What's for dinner Monday, Aug. 25th?
whatcha cookin' today?
i will be making a buffalo tongue in the crock pot, but i doubt it'll be ready by dinner time. maybe later tonight for a snack.
i'll probably end up grilling bone in chicken thighs unless i can come up with some other inspired recipe for them. suggestions welcome.
what's on your table tonight?
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May your kilt be short enough to do a jig, but long enough to cover your Lucky Charms.
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08-25-2014, 08:33 AM
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#2
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Master Chef
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,263
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I'm making a small pot of stewed tomatoes and eggplant cutlets or a leftover stuffed pepper.
Too early to tell, I'm still sippin' my coffee!  
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08-25-2014, 08:38 AM
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#3
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 20,421
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did you ever make a tongue before, B? (cooked, i meant. not just sticking it out at someone).
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May your kilt be short enough to do a jig, but long enough to cover your Lucky Charms.
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08-25-2014, 08:40 AM
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#4
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Chef Extraordinaire
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,810
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Quote:
Originally Posted by buckytom
did you ever make a tongue before, B? (cooked, i meant. not just sticking it out at someone).
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Pickle the tongue as if it were a brisket. Even better, smoke it after it has sat in the bring for a few days. You can cook the tongue first, or pickle it first. What else do you have in that crockpot? I usually simmer it low and slow for about 2-1/2 hours or put it in the pressure cooker.
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08-25-2014, 08:49 AM
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#5
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Master Chef
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,263
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Many years ago, braised beef tongue and venison tongue with pickling spices, skinned them and sliced them paper thin for sandwiches, very nice dense fine textured meat.
Can't find them anymore all of the local butchers use vacuum-packed sub-primal beef cuts.
I suppose the tongues end up in the bologna bin or the hot dog hopper with the lips and .....  
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08-25-2014, 08:51 AM
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#6
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Master Chef
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,263
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Quote:
Originally Posted by CWS4322
Pickle the tongue as if it were a brisket. Even better, smoke it after it has sat in the bring for a few days. You can cook the tongue first, or pickle it first. What else do you have in that crockpot? I usually simmer it low and slow for about 2-1/2 hours or put it in the pressure cooker.
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You can also use your favorite Sauerbraten recipe as a guide.
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08-25-2014, 08:52 AM
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#7
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,459
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I have a condo board meeting tonight so I'll eat something quick. SO's son is visiting from Florida so they will probably go out for dinner.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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08-25-2014, 08:59 AM
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#8
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Executive Chef
Join Date: Jun 2013
Location: North West England
Posts: 4,502
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Picked up a giant turkey drumstick when I was shopping the other day. It's in the slow cooker with onions, carrots, garlic, herbs, seasoning and chicken stock. Will have it with baby potatoes, peas and broccoli. Haven't christened the pudding yet.
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Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
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08-25-2014, 10:35 AM
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#10
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Wine Guy
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,240
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I picked up some andouille sausage from a smokehouse over the weekend, and have a big pot of red beans simmering on the stove to serve with it.
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