In article > ,
Rhonda Anderson > wrote:

> > Ears are not to everyone's taste, as they tend to be cartilagineous.
> > Testicles tend to be bland. Trotters, if served by themselves, rather
> > than used as a gelatinous ingredient, are a rather fussy dish and one
> > requiring long cooking. Cheek is very good for gelatinous stews akin
> > to oxtail ones.
> >
> > You seem to have missed the best part of them all, offal or no offal:
> > tongue. Nothing is better in the whole wide world, meatwise.
> > Nothing.
> >
> > Then there are those delicate sweetbreads... And Tammy's kidneys in
> > mustard sauce... And menudo or sopa de mondongo... And
> > andouillettes... Ah!
> >
> > Victor
>
> I'll have to look around to see if I can find cheek. Don't think I've
> ever seen it at the local butchers. I didn't miss the tongue on purpose!
> Not sure about it - what's the texture/taste like? Any possible
> comparisons you can give me?
>
> Now, I do like mustard! Tammy can have the kidneys and I'll have the
> mustard sauce :-)
>
> --
> Rhonda Anderson

Tongue has a unique texture. I'd say that it's similar to veal maybe?
It's really good stuff! I pressure cook it for about 45 minutes, peel,
slice and serve with a gravy made from the tongue stock. I cook them
with miripoix.

See here (without the gravy topping):

http://i37.tinypic.com/ms21s3.jpg
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Peace! Om

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It's about learning to dance in the rain.
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