One of my all time favorite sandwiches is a tongue salad sandwich. I find that tongue(beef tongue) is one of those foods about which very few people are blase. Either you love it or you hate it and/or are grossed out by it. Other such foods are liver, anchovies, head cheese, wild mushrooms.
Anyhow, while I love tongue, I simply adore tongue salad. Perhaps getting too graphic for you tongue phobics, the beef tongue has two portions, the tip area which tends to be leaner and more smooth grained(I think it's the white fat which provides the grain); and the base portion(where the tongue is attached to the mouth, I suppose. The base portion tends to be more unevenly grained and have a coarser mouth feel. Also, on occasion if you make your own there are a series of small short rounded bones in this section. While the tip section is the more easily sliced portion and many people prefer that they get this section when they have tongue or tongue sandwiches, I prefer the base portion. In making the tongue salad I only use the base section, which I then cut into pieces which can vary in size but about a half an inch long and usually smaller thickness/width. What I mean is that it isn't a cube, but a more rectangular solid. I then put a significant amount of Hellmann's mayonnaise and about 2/3 as much Gulden's Mustard(I'm not generally a fan of this type of mustard, preferring the more gloriously gustatory deli mustard--Hebrew National or Nathan's deli mustard, but they don't work as well in this mix), dill pickles cut into similar sized pieces as the tongue and a few shakes of onion powder. This is gently mixed so that the mayo and mustard coat the surfaces of the tongue and pickles and make a firm blend.
I prefer to make the salad when the tongue is already cooled, at least to room temperature and preferably refrigerated, because its easier to cut it into the right sized pieces. I'm told that it keeps well in the refrigerator for a few days but mine never lasts that long.
So, what turns you on and grosses out others?:smitten:
Anyhow, while I love tongue, I simply adore tongue salad. Perhaps getting too graphic for you tongue phobics, the beef tongue has two portions, the tip area which tends to be leaner and more smooth grained(I think it's the white fat which provides the grain); and the base portion(where the tongue is attached to the mouth, I suppose. The base portion tends to be more unevenly grained and have a coarser mouth feel. Also, on occasion if you make your own there are a series of small short rounded bones in this section. While the tip section is the more easily sliced portion and many people prefer that they get this section when they have tongue or tongue sandwiches, I prefer the base portion. In making the tongue salad I only use the base section, which I then cut into pieces which can vary in size but about a half an inch long and usually smaller thickness/width. What I mean is that it isn't a cube, but a more rectangular solid. I then put a significant amount of Hellmann's mayonnaise and about 2/3 as much Gulden's Mustard(I'm not generally a fan of this type of mustard, preferring the more gloriously gustatory deli mustard--Hebrew National or Nathan's deli mustard, but they don't work as well in this mix), dill pickles cut into similar sized pieces as the tongue and a few shakes of onion powder. This is gently mixed so that the mayo and mustard coat the surfaces of the tongue and pickles and make a firm blend.
I prefer to make the salad when the tongue is already cooled, at least to room temperature and preferably refrigerated, because its easier to cut it into the right sized pieces. I'm told that it keeps well in the refrigerator for a few days but mine never lasts that long.
So, what turns you on and grosses out others?:smitten:
