bajajoes
32 Cal
I JUST GOT A BIT OF BUFFALO TONGUE & LIVER.
LOOKING FOR BEST WAYS TO COOK. BJ
LOOKING FOR BEST WAYS TO COOK. BJ
However you cook it, good tongue speaks for itself!
A Jeepers Creepers approved post.However you cook it, good tongue speaks for itself!
Getting back to the old ways is what we endeavor to do with muzzleloaders, but I'm not sure I would go for this. I never did like the taste of bile from after a hard night of drinking.A dandy way to eat liver is raw - sliced thin and dipped in bile from the gall bladder. This is how we eat our liver after freshly butchering a young bison cow. You need to develop a taste for it. The real bile is preferred to the green chili sauce put out by commercial makers.
Thank you! This is just what I need. BJSam Arnold's Eating Up the Santa Fe Trail and The Fort Cookbook. Also Shinin'' Times at the Fort by Holly Arnold Kinney. Nice PBS video or program called A Taste of History. It features a professional chef cooking tongue, cactus and tortillas with a staff member at Bent's Old Fort in La Junta, Colorado. Big tip is after boiling the tongue is to peel the membrane off while still hot. Watch your fingers or dip them in cold water intermittently. Horse radish sauce often used on top of the sliced tongue. Calve's tongue is good when you can't get buffalo and better than older cow tongue. Used to sell it in our restaurant. Liver sliced thin and quickly fried and pulled off before it gets tough is good with fried onions. Pronghorn liver is touted as the best fois gras (sp?) in the world by some knowledgeable chefs. A dandy way to eat liver is raw - sliced thin and dipped in bile from the gall bladder. This is how we eat our liver after freshly butchering a young bison cow. You need to develop a taste for it. The real bile is preferred to the green chili sauce put out by commercial makers.
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