I got 5 'Privimi' (a fancy name for veal feed) veal tongues today
at $3/each - about 13-14lbs worth of pure calves tongues. I'm
brining them in a 7.9% solution with plenty of coriander seed and
long pepper. I've got two calves hearts too.

Tomorrow they'll be simmered for about 2 hours, skinned, and
smoked over <gasp> mesquite logs and crabapple chips until I get
hungry or drunk.

It's gonna get ugly, I guarentee it. I couldn't pass up 5 tongues
for $16. Next week is cow tongues.

-sw

On Sun, 25 Jan 2004 23:17:32 -0600, Steve Wertz
> wrote:

>with plenty of coriander seed and long pepper.

<http://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?Pipe_lon.html>

I got a 1-lb bag of this stuff and it's an excellent addtiton to
brines.

-sw

Steve Wertz wrote:

> I got 5 'Privimi' (a fancy name for veal feed) veal tongues today

1> Isn't that 'provimi'?

2> Is it worth the extra $$ ?

I've heard good things but I'd like to hear your take on it.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Mon, 26 Jan 2004 06:53:36 GMT, Reg > wrote:

>Steve Wertz wrote:
>
>> I got 5 'Privimi' (a fancy name for veal feed) veal tongues today
>
>1> Isn't that 'provimi'

Yep. I thought it was the name of the feed, but apparently its a
brand name of the finished veal.

>2> Is it worth the extra $$ ?

>I've heard good things but I'd like to hear your take on it.

I hardly ever buy veal, so I wouldn't know good from mediocre
veal. I prefer my cow a little more mature.

-sw

BTW: http://www.provimi-veal.com/

-sw

"Steve Wertz" > wrote in message
...
> BTW: http://www.provimi-veal.com/
>
> -sw

Steve,

What temp and time do you plan on smokin them? Can you do me a favour and
apply a wet rub to one of the tongues. I think it may not be the best advice
but I am intrigued at the result!

You will enjoy...


Graeme

On Mon, 26 Jan 2004 19:55:28 -0000, "Graeme... in London"
> wrote:

>"Steve Wertz" > wrote in message
...
>> BTW: http://www.provimi-veal.com/
>>
>> -sw
>
>Steve,
>
>What temp and time do you plan on smokin them? Can you do me a favour and
>apply a wet rub to one of the tongues. I think it may not be the best advice
>but I am intrigued at the result!

Was figuring around 275 for 2-3. One will be sacraficed during the
smoke as a taste test. I'll probvably use a slightly modiied Old
Bay rub on at least one of them. Not sure how much penetration f
spice I'll get.

-sw

Steve Wertz wrote:

> On Mon, 26 Jan 2004 06:53:36 GMT, Reg > wrote:

>>1> Isn't that 'provimi'
>
>
> Yep. I thought it was the name of the feed, but apparently its a
> brand name of the finished veal.
>

I had a buddy in the meat wholesaling biz that used to rave about it.
I just opened an account with a supplier that carries it at a
decent price so I'm going to check it out.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Mon, 26 Jan 2004 20:12:26 GMT, Reg > wrote:

>Steve Wertz wrote:
>
>> On Mon, 26 Jan 2004 06:53:36 GMT, Reg > wrote:
>
>>>1> Isn't that 'provimi'
>>
>>
>> Yep. I thought it was the name of the feed, but apparently its a
>> brand name of the finished veal.
>>
>
>I had a buddy in the meat wholesaling biz that used to rave about it.
>I just opened an account with a supplier that carries it at a
>decent price so I'm going to check it out.

So I've been curious for a while - where are you on the Food
Chain? Other than consumer..

-sw

"Steve Wertz" > wrote in message
...
> I got 5 'Privimi' (a fancy name for veal feed) veal tongues today
> at $3/each - about 13-14lbs worth of pure calves tongues. I'm
> brining them in a 7.9% solution with plenty of coriander seed and
> long pepper. I've got two calves hearts too.
>
> Tomorrow they'll be simmered for about 2 hours, skinned, and
> smoked over <gasp> mesquite logs and crabapple chips until I get
> hungry or drunk.
>
> It's gonna get ugly, I guarentee it. I couldn't pass up 5 tongues
> for $16. Next week is cow tongues.
>
> -sw

Dice them up, fry them with onions, sprinkle with cilantro and eat with a
corn tortillia.



Johnny in Huntsville

Steve Wertz wrote:

> So I've been curious for a while - where are you on the Food
> Chain? Other than consumer..

I do catering. I also have another life as a programmer. I'm doing
work now on a software based oven thermostat, which ties in with
the cooking thing rather nicely.

You seem like a blend yourself. Are you in the food biz, the tech
biz, or both?

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Steve Wertz wrote:

> Employed less than 6 months out of the last 34 months as an x-base
> programmer/sysadmin/unix support, and cook and eat a lot.


This would explain your love for the korn shell. I've got MKS tools
installed on all my win boxes myself. I do just about everything
using korn shell.

> Can't even get a job in fast food or grocery stores. Praying that
> I get my taxes back this year without getting audited for unfiled
> taxes back in 2001.


Not to start a big discussion on the economy, but I think a little
support is in order here I've been in business over 20 years
and I've never seen anything like the current conditions. Best of
luck to you getting through this.

ObBBQ:

Cold smoking a big batch of bresaola, about 6 lbs of provolone
cheese, and some semi-dry sausage. The wind kicked up last night and
knocked over my rig so I had to clean up and start over this morning.

The economy and the weather are a lot alike these days.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Steve Wertz wrote:

> I was an engineer at the Santa Cruz Operation for a few years
> (until they got bought by Caldera), and previous to that Computer
> Literacy Bookshops for well over a decade (until they got bought
> by Barnes and Noble who cosidered Unix was the Devil) - hence my
> dedication to Unix and the Bay Area.

I used to spend too much time (and money) at the Computer Literacy
shop on Lawrence Expwy in Sunnyvale. I worked at ATT across the street
on Duane. I bet I spent enough there to put the owner's kids through
collage.

> Is most of this stuff for personal consumption or used for
> catering? I gotta have a party just so I can hire you :-)
>

It's mostly for sale to catering customers. There's also a local deli that
wants to carry some of my stuff. They're not concerned that I'm not
cooking out of a certified kitchen, but I know I'll have to deal with
the issue. I have to decide whether this is a good idea or not.
Any thoughts on this?

> My brother is bringing me 3lbs of grilled BBQ pork from Thanh
> Huong (San Jose) next week - I'll have stop by your place, too...
> ;-)

Sure. We're having a Sopranos Party March 7th you may enjoy (Our motto: "Have
some gobbagool, or we may have to hurt you").

Come on by for the party. Or any other time you're in the area.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Steve Wertz wrote:

> Technically, I don't think _you_ could get into any trouble.
> You're selling to a private entity - what they do with it is their
> problem. IANAL, though. Can you really make a buck off off it,
> though - selling through a middle-man?

There's potential there, but it would take a level of commitment
that catering does not. It would be painful and risky, not unlike
the tech business these days

> Thanks :-) Family is having heart surgery in 14 days so I probaby
> won't make it. Definetely look you up next time I'm in S.F.
> though. Don't worry - I won't pull a Nick.

Sorry to hear about that, I just went through a similar situation
with my Dad. I hope everything turns out OK.

--
Reg email: RegForte (at) (that free MS email service) (dot) com