You are quite right John. I used to buy little tins of lambs tongues. They were set in a sort of jelly aspic. I don’t think they are available anymore. My teenage daughter at the time, going through one one of her rebellious vegetarian phases, used to shame me when I ate them on toast with fresh tomato. Telling stories of baby animals and poking her tongue out. I have always held the view if an animal gives its life to feed us we have an obligation to make use of every part of that animal from meat to skin to offal and make sure nothing is wasted. Animals must be treated with respect and dignity avoiding unnecessary suffering or any degree of cruelty. So many recipes have fallen by the wayside. I see ‘chef’ shows where lettuces and fruit are trimmed to exact sizes, so much waste, the art of preserving just about extinct. Supermarket freezers filled with TV dinners and pre packaged foods. No wonder Covid Restriction’s hit so many people so hard. They had to learn to shop and cook for themselves. What was once a take away family treat or a restaurant special Occasion has almost replaced the home cooked family meal. I never thought I’d see the day. My Mum will buy a packet of 6 scones from Woollies because she couldn’t eat a whole batch but she can make a batch of 4 or less scones if she wants or freeze some for later. It’s not just the younger generation who are opting for the easy way out. I just can’t get my head around it. A kid can just about build a smart phone but can’t boil an egg…. Go figure. It’s got me beat. I get so many lovely comments from people who have stumbled across my old fashioned favourites and it has reminded them of food their mums and nanna’s used to make. The memories associated with those hard working home makers should be kept alive for generations to come. You and I are doing our bit John, even Heston is doing Medieval feasts in some of his specialty shows. Although liberating live birds from a pie is not likely to happen in my dining room anytime soon. lol I’m pleased to report 18 days out from my total hip replacement and I’m missing cooking and filming in my kitchen. The meals have been pretty basic but healthy and simply fuss free. All day Yesterday was a shocker, not too many more of them ahead of me, I hope. Just over a month til Christmas and not a single preparation been done yet. I’ll have to get myself motivated sooner rather than later. Hope you are keeping well, watching a bit of vintage Cheekyricho I see, I’d like to think my presentations have improved in both content and quality over the last decade or so. It’s been a steep learning curve all in my own. I’ve tried to keep the food the star of the show as they say. I love the little sayings I’m picking up from my viewers, ‘Wombats Age’ a classic. Take care John and thanks for the great support and fun comment as usual.;-))👍
@@CheekysKitchen Bronte was the brand, made (processed) in Fiji. Have been discontinued about 8 or so years now due to the lack of popularity. Spoke to a butcher today and he has (home butcher) beef tongue @$14.99kg and can get lamb tongues @$25.00kg. My mum and I would share a can of the lamb, mine on hot buttered toast and mum's with a salad. Sadly offal has increased in price, not because of restaurants have made it a fancy, but it's worth more as pet food in bulk buying because of the shortage of beef. Damn dog gets a better deal than us. I didn't know you were having a hip replacement. I hope you have made a good recovery thus far. My cousin is having hers done soon. Take care of you. Wombats age is more Australian and we cannot say Coons age (U.S) because of PC. I left a comment to your reply on the mushroom recipe. If haven't seen it already. Ok, see you back in the kitchen soon. 😀
Yes everything has gotten so expensive John, even dog food. My girls like pigs ears, they are $2+ each, they used to be discarded. Was the lambs tongues in a dark blue or purple small tuna sized can? I wonder where they got them in Fiji, no sheep stations there in fact last time I was there you couldn’t buy fresh milk, it was all long life Aussie milk, so no dairy’s either. Plenty of coconut plants and coconut soap factories. Wish your relative well with her surgery for me. Mine only came about due to a number of less than successful spinal fusions, unnecessary wear and strain on the old hip joint, I didn’t have much of a trade in I’m afraid. This is the longest I’ve gone without uploading to my channel, since I started it. I’ve been a bit preoccupied with getting better. Now my new hip is realigned (the surgeons use robots these days to ensure accuracy) my back isn’t very happy, only temporary I hope. The medication has left me quite lethargic and groggy. I can’t wait to get into the pool and get some exercise. Good for the body and the soul. You sound like you are/were very close to your Mum, sharing tins of lambs tongues. My late dad and I were very adventurous food wise, my mum much less so. My Dad would cook stinging nettles or buy chocolate coated ants from the David Jones Food specialty food hall in Parramatta. Richo even tried toasted crickets. I’m afraid I can’t bring myself to eat insects, except for the occasional fly you accidentally swallow in the bush, although I do a pretty fine job of gagging and dry retching to avoid it. Lol I’ve eaten crocodile, emu, camel, turkey, venison, kangaroo and rabbit. My favourite meat is pork, nice beef and chicken. Richo had a Possum Pie in New Zealand. He’s come a long way from the meat and 3 boiled vege man I met lol. He’s convinced we’ll all be eating termites if we don’t control the population explosion. Might be time for me to become vegan before that happens lol. What’s your favourite all time meal?
@@CheekysKitchen The tins were round and the tongues were laid on their side to fit the tin. The tin colour was blue and gold. I read that after the production had ceased in Sydney, it was transferred to a cannery in Fiji, or could it have been Papua New Guinea?, but not for long. There was supposed to be an Australian Sardine cannery reopening in W.A, but I haven't heard anything about it of late. Maybe Covid stopped it as it did with most businesses. I too have had possum pie in N.Z. The roast wild pig was better. I'm not into eating insects as 1 or 2 biblical characters did, I think John the Baptist was a locust muncher and he ate wild honey straight from the hive.. brave and wild living man he was. Mum and I weren't that close till much later in life, the last 23 years of hers. Still we ate and shared what, when and where we could in that time. Mum's favourite was a streak roll from a bistro in a pub at Ormeau Qld, opposite Coles supermarket. She couldn't eat it all, so I was happy to help her clean the plate👍🤤. O yes you sounded like a 80's TV Chef in that video. For a minute there I thought it was Margaret Fulton doing the talking. Ooops sorry got to go, battery is starving. Nice chatting. 👍😀😋
That’s right , they were wrapped around the inside of the tin. It’s a been a long time since I’ve seen them on the shelves. I remember a large seafood (Safcol??) processing plant down in Twofold Bay, Eden, I used to scuba dive around a couple of tug wrecks there. I’m not sure even that’s still there. I’d prefer those plants to these super ships that process everything out at sea and apparently often wander into foreign territorial waters. How can that situation be safely monitored and protect species from over fishing? Man is it’s own worst enemy sometimes.🤔
I love tongue. You can wait until it cools off to remove the skin. Cooked in a crockpot for 10 hours on low, it will fall apart like pulled pork. Makes great tacos. I like my tongue sandwiches with horseradish sauce or mustard. Also great with bacon jam, lettuce and avocado.
Thank you for the feedback. Never cooked it a slow cooker, must try it. The skin was hard to pull off where it dried whilst I worked. Do you cool yours in the cooking fluid? We love pulled pork, it is not common here. I'm off to google bacon jam. Thanks for watching.
Thank you very much, it's an old fashioned recipe but helps make sure none of the meat is wasted. Thanks for watching and taking the time to comment;-))
Lol you make it sound like its leftovers but make it look like a fancy meal. Will definitely be getting out of my way to find a tongue to cook like this.
Thanks m hamdi, too often these days some people stick to the same recipes and are afraid to try something a little different. When I was young I lived on a farm and nothing was wasted. Now we still have a garden and always preserve and store our produce for year round enjoyment. This meal is full of flavor, is very economical and when prepared and presented with a little care looks very appealing as well. We'd love to hear how you liked it, when you get around to preparing it for your family too. Thank you for your lovely kind comments.;-))
Thank you for your question Geraldine, no I don’t marinate or brine the tongue. I always cook it the same way and it always stays pink. I didn’t know it would be any other colour. Different coloured animals like Fresian or Holstein cattle have patches of black on their tongues but once cooked and peeled the inner meat is pink. I hope that helps and thank you very much for watching.;-)) May God Bless you and your family also. Stay safe and well!
Remove from crockpot and let cool. The skin will come right off due to the long cooking time. Do try the bacon jam. I make mine with bacon, onion, garlic, balsamic, brown sugar, s&p and a pinch of pumpkin pie spice.
Thank you Joseph. So many old classic dishes have disappeared. Whilst it is lovely to embrace new trends and cuisines we often long for some of the dishes we grew up with. Thank you for watching and taking the time to comment.;-))
Thank you Joseph, we hope to share many more old fashioned family favorites. They didn't pop up through so many generations for nothing. Happiest New Year to you and thanks a bunch for watching.;-))
+Randa Mido thank you for your enquiry. I’m not sure why, it just is, if you buy canned lambs tongues they are really pink too. It may they are cooked under pressure. Sorry I can’t tell you the reason. Rest assured this meat is thoroughly cooked, moist, tender and delicious. There has been no colour grading applied to this video. Sorry I can’t be more helpful and thanks for watching.;-))
Thanks Alice, glad you like it. I used to buy little tins of lamb tongues for sandwiches and the kids and I loved them, when they were little they used to poke their tongues out, being cheeky, but still enjoyed the sandwiches. LOL nowadays they are hard to come by so now we cook our own at home and they are really delicious, glad you enjoyed our presentation and thanks for the great feedback. Good to know other people share our passion for using as much of the animal as possible and thank you for watching.;-))
That us a very valid question Rosemarie, here in Australia , protein which is brined or preserved in salted water(sometimes with added chemicals ) is called ‘corned’ corned beef, corned leg of lamb being examples. Pickled Pork is also brined but it is called Pickled for some reason. Corned meats often retain a retain colouring throughout even though the meat is thoroughly cooked, like the pinkness of ham and bacon or corned silverside sandwich meat. This beef tongue has been brined/salted/corned prior to me preparing it for this upload, hence the retain quite pink colour of a fully cooked product. Without Corning it is less salty, greyer in colour and softer in texture as the salting process withdraws the moisture from within the meat, tightening the texture, replaces it with salt and improves the taste and visual appeal. I hope that helps and thanks for watching.;-))
You probably didnt cook it long enough. more like 2 hours per kilo. when it's easy to pull the skin off in large pieces you know it's cooked (i use a piece of kitchen paper to get a hold of the hot + wet skin).
Thank you very much for the feedback. I must allow it to remain moist whilst peeling it. As it cooked enough to handle it dried and those drier parts were difficult to peel. Where it was still wet it peeled easily. It was cooked beautifully and was lovely and tender. I will definitely try your kitchen paper trick next time, it sounds like a good problem solver. Thanks for sharing and for watching.;-))
Thank you Joseph, my grandmother taught me to cook this dish. As a young woman with 4 children during the Great Depression she was a very frugal cook, nothing was wasted and no one went hungry. I learnt a great deal from her and more than happy to share that knowledge. Thank you very much for watching.;-))
Oh WOW Joseph, I cannot imagine how difficult that must have been. She must have been a very strong Lady, I expect she would've spent a great deal of time in the kitchen and laundry, that must've been a very hard life all on her own. I hope our recipe lives up to hers. Thanks for watching and the lovely feedback.;-))
+Randa Mido Rando, I don’t know if you realise this tongue is corned, pickled, brined or salted depending where you live it’s called different things.all corned meat retains that red colour when it has been cooked. You can cook it for 6 hours and it will still be very pink. Hope that helps and thanks for watching.;-))
I know, its ridiculous the price of meat nowadays., this used to be given away by butchers for dog food once. Now its almost a premium cut. Hard to understand , surely it cant be supply and demand dictating the price hike?? thanks for the feedback and for watching.;-))
You know John I used to buy little tins of lambs tongue for sandwiches . They were cheap, less than a dollar and about the size of small can of tuna. The last time I saw them they were over $4 and I don’t think you can even buy them now. They were a great size for one or two sandwich’s with fresh tomato and now those little cans seem to be extinct. It’s not the lamb, we are probably eating more of that than ever. What are they doing with the lambs tongue? Beats me!
Never buy anymore because 30 $35 per tongue.☹ fucking outrageous!!! That's more expensive than filet mignon.Insane! These were considered cheap Cuts back in the day!🤬
Tell me about it! My butcher used to give me lamb shanks for the dog, now you can’t afford them to eat and don’t get me started about pork ribs lol. Some basic foods have become a luxury. How did that happen?? The best thing we can do now is make sure we don’t waste food and be ‘creative’ with stretching our grocery dollars. Thanks for watching and your valuable comment.;-))
Exactly! Young people nowadays wouldn’t know what these foods taste like or know how to cook them either. So many lost skills and experiences, beef cheeks is another ridiculously expensive cut that used to be just about given away as well!
Very nice. Tongue is under-appreciated in the US. Properly prepared it can be tender and quite delicious. Thanks for this great idea!
I think the tongue is one of the best parts on the whole cow!Or any hoofed animal.😋😏
Great recipe for sandwich lovers very good easy. 👍
Thank you very much Gaulbert, delighted you enjoyed it. Thanks for watching.;-))
Hi Cheekyricho. It's been a wombats age since I last had Ox and Lamb's tongues. I think these old recipes need a revival.
You are quite right John. I used to buy little tins of lambs tongues. They were set in a sort of jelly aspic. I don’t think they are available anymore. My teenage daughter at the time, going through one one of her rebellious vegetarian phases, used to shame me when I ate them on toast with fresh tomato. Telling stories of baby animals and poking her tongue out. I have always held the view if an animal gives its life to feed us we have an obligation to make use of every part of that animal from meat to skin to offal and make sure nothing is wasted. Animals must be treated with respect and dignity avoiding unnecessary suffering or any degree of cruelty.
So many recipes have fallen by the wayside. I see ‘chef’ shows where lettuces and fruit are trimmed to exact sizes, so much waste, the art of preserving just about extinct.
Supermarket freezers filled with TV dinners and pre packaged foods. No wonder Covid Restriction’s hit so many people so hard. They had to learn to shop and cook for themselves. What was once a take away family treat or a restaurant special
Occasion has almost replaced the home cooked family meal. I never thought I’d see the day.
My Mum will buy a packet of 6 scones from Woollies because she couldn’t eat a whole batch but she can make a batch of 4 or less scones if she wants or freeze some for later. It’s not just the younger generation who are opting for the easy way out. I just can’t get my head around it. A kid can just about build a smart phone but can’t boil an egg…. Go figure. It’s got me beat.
I get so many lovely comments from people who have stumbled across my old fashioned favourites and it has reminded them of food their mums and nanna’s used to make. The memories associated with those hard working home makers should be kept alive for generations to come. You and I are doing our bit John, even Heston is doing Medieval feasts in some of his specialty shows. Although liberating live birds from a pie is not likely to happen in my dining room anytime soon. lol
I’m pleased to report 18 days out from my total hip replacement and I’m missing cooking and filming in my kitchen.
The meals have been pretty basic but healthy and simply fuss free.
All day Yesterday was a shocker, not too many more of them ahead of me, I hope. Just over a month til Christmas and not a single preparation been done yet. I’ll have to get myself motivated sooner rather than later.
Hope you are keeping well, watching a bit of vintage Cheekyricho I see, I’d like to think my presentations have improved in both content and quality over the last decade or so.
It’s been a steep learning curve all in my own.
I’ve tried to keep the food the star of the show as they say.
I love the little sayings I’m picking up from my viewers, ‘Wombats Age’ a classic.
Take care John and thanks for the great support and fun comment as usual.;-))👍
@@CheekysKitchen Bronte was the brand, made (processed) in Fiji. Have been discontinued about 8 or so years now due to the lack of popularity.
Spoke to a butcher today and he has (home butcher) beef tongue @$14.99kg and can get lamb tongues @$25.00kg.
My mum and I would share a can of the lamb, mine on hot buttered toast and mum's with a salad. Sadly offal has increased in price, not because of restaurants have made it a fancy, but it's worth more as pet food in bulk buying because of the shortage of beef. Damn dog gets a better deal than us.
I didn't know you were having a hip replacement. I hope you have made a good recovery thus far. My cousin is having hers done soon. Take care of you.
Wombats age is more Australian and we cannot say Coons age (U.S) because of PC.
I left a comment to your reply on the mushroom recipe. If haven't seen it already. Ok, see you back in the kitchen soon. 😀
Yes everything has gotten so expensive John, even dog food. My girls like pigs ears, they are $2+ each, they used to be discarded.
Was the lambs tongues in a dark blue or purple small tuna sized can? I wonder where they got them in Fiji, no sheep stations there in fact last time I was there you couldn’t buy fresh milk, it was all long life Aussie milk, so no dairy’s either. Plenty of coconut plants and coconut soap factories.
Wish your relative well with her surgery for me. Mine only came about due to a number of less than successful spinal fusions, unnecessary wear and strain on the old hip joint, I didn’t have much of a trade in I’m afraid. This is the longest I’ve gone without uploading to my channel, since I started it. I’ve been a bit preoccupied with getting better. Now my new hip is realigned (the surgeons use robots these days to ensure accuracy) my back isn’t very happy, only temporary I hope.
The medication has left me quite lethargic and groggy. I can’t wait to get into the pool and get some exercise. Good for the body and the soul.
You sound like you are/were very close to your Mum, sharing tins of lambs tongues. My late dad and I were very adventurous food wise, my mum much less so. My Dad would cook stinging nettles or buy chocolate coated ants from the David Jones Food specialty food hall in Parramatta. Richo even tried toasted crickets. I’m afraid I can’t bring myself to eat insects, except for the occasional fly you accidentally swallow in the bush, although I do a pretty fine job of gagging and dry retching to avoid it. Lol
I’ve eaten crocodile, emu, camel, turkey, venison, kangaroo and rabbit. My favourite meat is pork, nice beef and chicken. Richo had a Possum Pie in New Zealand. He’s come a long way from the meat and 3 boiled vege man I met lol.
He’s convinced we’ll all be eating termites if we don’t control the population explosion. Might be time for me to become vegan before that happens lol.
What’s your favourite all time meal?
@@CheekysKitchen The tins were round and the tongues were laid on their side to fit the tin. The tin colour was blue and gold. I read that after the production had ceased in Sydney, it was transferred to a cannery in Fiji, or could it have been Papua New Guinea?, but not for long. There was supposed to be an Australian Sardine cannery reopening in W.A, but I haven't heard anything about it of late. Maybe Covid stopped it as it did with most businesses. I too have had possum pie in N.Z. The roast wild pig was better. I'm not into eating insects as 1 or 2 biblical characters did, I think John the Baptist was a locust muncher and he ate wild honey straight from the hive.. brave and wild living man he was.
Mum and I weren't that close till much later in life, the last 23 years of hers. Still we ate and shared what, when and where we could in that time. Mum's favourite was a streak roll from a bistro in a pub at Ormeau Qld, opposite Coles supermarket. She couldn't eat it all, so I was happy to help her clean the plate👍🤤. O yes you sounded like a 80's TV Chef in that video. For a minute there I thought it was Margaret Fulton doing the talking. Ooops sorry got to go, battery is starving. Nice chatting. 👍😀😋
That’s right , they were wrapped around the inside of the tin. It’s a been a long time since I’ve seen them on the shelves.
I remember a large seafood (Safcol??) processing plant down in Twofold Bay, Eden, I used to scuba dive around a couple of tug wrecks there.
I’m not sure even that’s still there.
I’d prefer those plants to these super ships that process everything out at sea and apparently often wander into foreign territorial waters. How can that situation be safely monitored and protect species from over fishing? Man is it’s own worst enemy sometimes.🤔
I love tongue. You can wait until it cools off to remove the skin. Cooked in a crockpot for 10 hours on low, it will fall apart like pulled pork. Makes great tacos. I like my tongue sandwiches with horseradish sauce or mustard. Also great with bacon jam, lettuce and avocado.
thisdamecooks yumm
Thank you for the feedback. Never cooked it a slow cooker, must try it. The skin was hard to pull off where it dried whilst I worked. Do you cool yours in the cooking fluid? We love pulled pork, it is not common here. I'm off to google bacon jam. Thanks for watching.
that looks so good
Thank you very much, it's an old fashioned recipe but helps make sure none of the meat is wasted. Thanks for watching and taking the time to comment;-))
Lol you make it sound like its leftovers but make it look like a fancy meal. Will definitely be getting out of my way to find a tongue to cook like this.
Thanks m hamdi, too often these days some people stick to the same recipes and are afraid to try something a little different. When I was young I lived on a farm and nothing was wasted. Now we still have a garden and always preserve and store our produce for year round enjoyment. This meal is full of flavor, is very economical and when prepared and presented with a little care looks very appealing as well. We'd love to hear how you liked it, when you get around to preparing it for your family too. Thank you for your lovely kind comments.;-))
Thank you.;-))
Their missing out ;) It's OK more tongue for us:)
Madam did u marinate the Tongue at first? How do u get the pink Colour ? Thanks God bless
Thank you for your question Geraldine, no I don’t marinate or brine the tongue. I always cook it the same way and it always stays pink. I didn’t know it would be any other colour. Different coloured animals like Fresian or Holstein cattle have patches of black on their tongues but once cooked and peeled the inner meat is pink. I hope that helps and thank you very much for watching.;-)) May God Bless you and your family also. Stay safe and well!
Probably pink curing salt
Remove from crockpot and let cool. The skin will come right off due to the long cooking time. Do try the bacon jam. I make mine with bacon, onion, garlic, balsamic, brown sugar, s&p and a pinch of pumpkin pie spice.
Tks
Thank you for watching.;-))
Very NICE, that is how to do my Brit Cousin!
Thank you Joseph. So many old classic dishes have disappeared. Whilst it is lovely to embrace new trends and cuisines we often long for some of the dishes we grew up with. Thank you for watching and taking the time to comment.;-))
Keep um alive!
Keep at it Mate!
Thank you Joseph, we hope to share many more old fashioned family favourites.
Thank you Joseph, we hope to share many more old fashioned family favorites. They didn't pop up through so many generations for nothing. Happiest New Year to you and thanks a bunch for watching.;-))
How is it still red in colour after boiling it 3 hours ?
+Randa Mido thank you for your enquiry. I’m not sure why, it just is, if you buy canned lambs tongues they are really pink too. It may they are cooked under pressure. Sorry I can’t tell you the reason. Rest assured this meat is thoroughly cooked, moist, tender and delicious. There has been no colour grading applied to this video. Sorry I can’t be more helpful and thanks for watching.;-))
Got the tongue in the slow cooker yummy
+Cliff Bartley great news Cliff, I hope you enjoy it as much as us. Thanks for watching.;-))
Thanks Alice, glad you like it. I used to buy little tins of lamb tongues for sandwiches and the kids and I loved them, when they were little they used to poke their tongues out, being cheeky, but still enjoyed the sandwiches. LOL nowadays they are hard to come by so now we cook our own at home and they are really delicious, glad you enjoyed our presentation and thanks for the great feedback. Good to know other people share our passion for using as much of the animal as possible and thank you for watching.;-))
Can I know why it is called corned beef tongue. Isn’t that beef tongue
That us a very valid question Rosemarie, here in Australia , protein which is brined or preserved in salted water(sometimes with added chemicals ) is called ‘corned’ corned beef, corned leg of lamb being examples. Pickled Pork is also brined but it is called Pickled for some reason. Corned meats often retain a retain colouring throughout even though the meat is thoroughly cooked, like the pinkness of ham and bacon or corned silverside sandwich meat. This beef tongue has been brined/salted/corned prior to me preparing it for this upload, hence the retain quite pink colour of a fully cooked product. Without Corning it is less salty, greyer in colour and softer in texture as the salting process withdraws the moisture from within the meat, tightening the texture, replaces it with salt and improves the taste and visual appeal. I hope that helps and thanks for watching.;-))
Thank you very much for your feedback. This method of cooking made it quite tender & moist. Thanks for watching.
You probably didnt cook it long enough. more like 2 hours per kilo. when it's easy to pull the skin off in large pieces you know it's cooked (i use a piece of kitchen paper to get a hold of the hot + wet skin).
Thank you very much for the feedback. I must allow it to remain moist whilst peeling it. As it cooked enough to handle it dried and those drier parts were difficult to peel. Where it was still wet it peeled easily. It was cooked beautifully and was lovely and tender. I will definitely try your kitchen paper trick next time, it sounds like a good problem solver. Thanks for sharing and for watching.;-))
Otherwise looks good
My GrandMum made it the same way!
Thank you Joseph, my grandmother taught me to cook this dish. As a young woman with 4 children during the Great Depression she was a very frugal cook, nothing was wasted and no one went hungry. I learnt a great deal from her and more than happy to share that knowledge. Thank you very much for watching.;-))
YUP!
GrandMUM, widow six kids, what to do? Right! You knocked it out!
Oh WOW Joseph, I cannot imagine how difficult that must have been. She must have been a very strong Lady, I expect she would've spent a great deal of time in the kitchen and laundry, that must've been a very hard life all on her own. I hope our recipe lives up to hers. Thanks for watching and the lovely feedback.;-))
How is it still keeps it's red colour after 2 hours boiling ?
+Randa Mido Rando, I don’t know if you realise this tongue is corned, pickled, brined or salted depending where you live it’s called different things.all corned meat retains that red colour when it has been cooked. You can cook it for 6 hours and it will still be very pink. Hope that helps and thanks for watching.;-))
Used to be cheap now it's upwards of $25 / a tongue.
I know, its ridiculous the price of meat nowadays., this used to be given away by butchers for dog food once. Now its almost a premium cut. Hard to understand , surely it cant be supply and demand dictating the price hike?? thanks for the feedback and for watching.;-))
God I love beef tongue!!! it's so damn expensive. Sometimes I do pork tongue to get my tongue fix for a sandwich
You know John I used to buy little tins of lambs tongue for sandwiches . They were cheap, less than a dollar and about the size of small can of tuna. The last time I saw them they were over $4 and I don’t think you can even buy them now. They were a great size for one or two sandwich’s with fresh tomato and now those little cans seem to be extinct. It’s not the lamb, we are probably eating more of that than ever. What are they doing with the lambs tongue? Beats me!
Best part of the cow!not cheap anymore very expensive! Upwards of $25 a tongue
Never buy anymore because 30 $35 per tongue.☹ fucking outrageous!!! That's more expensive than filet mignon.Insane! These were considered cheap Cuts back in the day!🤬
Tell me about it! My butcher used to give me lamb shanks for the dog, now you can’t afford them to eat and don’t get me started about pork ribs lol. Some basic foods have become a luxury. How did that happen?? The best thing we can do now is make sure we don’t waste food and be ‘creative’ with stretching our grocery dollars. Thanks for watching and your valuable comment.;-))
Exactly! Young people nowadays wouldn’t know what these foods taste like or know how to cook them either. So many lost skills and experiences, beef cheeks is another ridiculously expensive cut that used to be just about given away as well!
Didn't cook it long enough
No it was pink from the pink curing salt