Comments on: Beef Tongue And Favas

By: Michele

Michele — Tue, 21 Sep 2010 21:05:17 +0000

I have cooked tongue numerous times over the past few years, primarily using Julia Child’s book. I’ve never brined it and it’s been tender and delicious. Your recipe also sounds greats. Perhaps I’ll try the brining to see if I notice a difference when done a la Fergus Henderson.

By: pubwvj

pubwvj — Wed, 26 May 2010 22:15:22 +0000

Ed,

Restaurants who buy our pork tongue that I can think of right off the top of my head:

Carpenter and Main in Norwich, VT

River Run in Plainfield, VT

They tend to have it on and off the menu. Apparently the River Run dish is Spanish and has a name I don’t know. The chef said it to my wife but she didn’t remember the dish name.

Cheers,

-Walter

By: Sylvie

Sylvie — Wed, 24 Jun 2009 15:16:19 +0000

I’ll take it it’ll be back on the menu, Ed?

I like tongue in summer because I can just simmer it in the crockpot on the porch and then is ready for quick meals, hot or cold – not need to heat up the kitchen, thank you very much. And in winter, it can simmer inside… bringing the extra much wanted heat inside.

Congrats on a successful dish … and a successful crop of favas.

By: Ed Bruske

Ed Bruske — Wed, 24 Jun 2009 02:39:38 +0000

Walter, you are a man after my own heart. I am surprised to hear that fine restaurants are serving pork tongue, because I’ve never seen it on a menu. Maybe I just don’t get out enough. Could you name a couple? It would be fun to look up their menus online….

By: pubwvj

pubwvj — Tue, 23 Jun 2009 23:56:45 +0000

I was brought up that smoked tongue was a delicacy. We got it on special occasions and were only allowed a little (we had a big family) but I always looked forward to it. Delicious! I was amazed to learn as an adult that some people were turned off by tongue. Ironically, the pork tongue from our farm sells only to the most upscale restaurants. I still love it.