Rhonda Anderson > wrote:

> 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?

Beef, veal and pork tongues are comparable in taste and texture. Lamb's
tongue is a bit tougher and less juicy. When good-quality tongue is
cooked correctly, e.g. simply simmered (or pressure-cooked) in water or
stock for an appropriate length of time, its one overriding property is
succulence. It is probably the most tender, soft, delicate and juicy
cut of them all. If smoked, again given good quality, it is no longer
juicy or succulent, but is still as tender as any cut of meat and has a
taste all of its own. The texture, too, is hard to describe, being
somehow looser than any other muscle, but still not anywhere like
friable. There are no apparent strings or fibers, so there is no
cutting with or against the grain. It is unlike any other cut.

Victor