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/ck/ - Food & Cooking

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12259708 No.12259708 [Reply] [Original]

Got some goat tongue. I have a couple of ideas about what to do with it but wanted to see if you guys had any suggestions. I was leaning towards a recipe I found for an Argentine style marinade, or might make tacos out of it. My grill broke recently, so I have to decide soon if I want to go buy one tomorrow if I want to grill it. I’m especially interested if you know of any of any ethnic recipes, I’m down for trying something new.

>> No.12259739
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12259739

>>12259708
I literally have two goat tongues from the farmers market in my freezer. I have an apartment so grilling is not an option. I will be monitoring this thread.

>> No.12259773

Boil and add cream

>> No.12259791
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12259791

>>12259773
Not a great start..

>> No.12259977
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12259977

>>12259773
>don't forget the parmesan cheez

>> No.12260139

>>12259773
Is this a meme post from something?

>> No.12260149

>>12260139
Retard.

>> No.12260186

>>12260149
?

Is this a milksteak reference?

>> No.12260217

>>12259708
those look fucking foul, shame on you

>> No.12260314

>>12260217
Aww, is it too scawwy for wittle baby’s palate? Would you like some tendies and ranch instead?

>> No.12260318

>>12260217
>knocking it before trying it

>> No.12260569
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12260569

>>12260318
I'd try it too!

>> No.12262482

I’m definitely curious about this. Bump.

>> No.12262855

>>12259708
headcheese/terrine
braise/pressure cook with some aromatics, tomato paste and spices; eat by itself as a stew or with noodles, or in tacos depending on what kind of direction you took it with the spices

>> No.12262879

>>12259708
use one to lick your pussy

>> No.12262905
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12262905

>>12262855
Following up; here’s a random recipe with pig ear. Concept is the same, although idk if tongue would produce enough collagen; I’d throw in some trotters, ears, tendon; anything with a lot connective tissue. Braise or pressure cook with flavorings you want to break down all that connective tissue, slice it up, reduce your cooking liquid, pour it all into a mold, press and chill, slice and eat like charcuterie
https://www.latimes.com/food/la-dd-stepbystep-sang-yoons-pig-ear-terrine-20121012-photos-photogallery.html

>> No.12262950
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12262950

>>12262855
Or you can braise or pressure cook with onion, garlic, tomato/tomato paste.
Cool with some anchos, clove, cinnamon and make a decent birria to eat with tortillas as tacos or just as a stew

>> No.12262973
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12262973

>>12262855
Or do the same as >>12262950 but with bean paste, five spice, beef broth, sesame oil, rock sugar and serve with blanched book choy, pickled mustard greens, and wheat noodles like a Taiwanese beef noodle stew but with goat

>> No.12262999
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12262999

>>12262855
Or curry, literally the same as >>12262950 but with tomato and curry for something kinda middle eastern, boxed Japanese curry roux for nip style, coconut and curry for southeast Asian

>> No.12263017

Went to an "authentic" mexican restaurant in the latin hood and everything sucked EXCEPT the beef tongue. I was shocked. Basically pot roast after slow cooking.

>> No.12263036
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12263036

>>12262855
Or parcook, scrape skin, slice thinly and marinate and cook in a grill pan. Garlic sugar soy for something Korean or Japanese; lime and chili and parsley for something Spanish; idk go crazy with your marinades

>> No.12263064
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12263064

>>12259708
brine 48h
rinse off, then bring to a simmer in a pot of onions, carrots, fennel, leek, parsley stalks, thyme, and water to cover
simmer for 6-7h, then peel, return to liquour, and cool
then slice thinly across the tongue, strain the broth and cook some brown rice in it, and serve with chopped parsley and lemon juice
om de nom

also spicfingers detected

>> No.12263870

Pickle it, slice it, make some of the best deli sandwiches.

>> No.12264503

>>12263036
I’m feeling a citrus marinade I think.. hm.

>> No.12264514

Wait... I just got a sous vide! I’m going to use that!