O.T. I missed the original thread, since most threads I've seen that go
into numerous posts have gone offtrack and are usually just a long
argument, so I don't usually follow them.

Anyway, on topic, we will cook a tounge in the crock pot with just 1/2
onion, 2-3 cloves of garlic, 2-3 bay leaves, and about 1/4-1/2 cup of
water, overnight on high for a small-size portion of mexican barbacoa
in the mornings. Served peeled and shredded with chopped onions and
cilantro, some salsa and a squeeze of lime, all wrapped in homemade
corn tortillas. If we have guests or family over, we'll throw in some
cheek meat to stretch the meal.

On the beef-feet thread, we use beef feet rather than pork feet in our
menudo (just had some Sunday for breakfast, and again today for lunch).
We use a slow rolling boil for the menudo (4-5 hrs) to soften the
cartilage good, adds great flavor and you can even feel the 'tackiness'
of the natural gelatin from the feet. And, from the fridge it does turn
into a block of gelatin. Good stuff....

Dodis