In article .com>,
"dodis" > wrote:

> 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.

Ooh that sounds good! :-)

>
> 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

Indeed... ;-d
I love ooey gooey trotters, and phoenix claws!


>
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson