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Unread 01-17-2013, 04:56 PM   #26
BobBrisket
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Quote:
Originally Posted by landarc View Post
That is not so far from what my mom did with tongue. Interesting. The only difference was that she use some sugar to make what she called 'Creole sauce'. It was very good as I recall. I haven't cooked tongue in quite a while.

You can get pig tongue, lamb tongue (blue and somewhat off-putting) and goose tongue in Chinatown. I have never tried the pig or lamb tongue. I kinda think I did try goose tongue, it must not have been memorable though.

As a child, I loved grabbing the raw tongue and 'licking' people, this had a poor risk/reward payoff, but, was still entertaining to me.
If I had a choice, I'd take pig or lamb tongue anyday. MUCH more tender. The sauce my mom and grandma make has a bit of a light colored roux along with it. I've never seen my mom make it, but I do believe it's some type of thin sauce she starts it off with and the tomatoes and stuff add their juices to it as well. Another key is to slice or dice thin and small. That helps a bit with the texture.

LMAO!!! That would have been my grandfather going after us with it!
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