Post by: Doug Campbell on December 12, 2003, 11:06:00 AM
Doug
Post by: Jock on December 12, 2003, 02:40:00 PM
I boil it till it's tender then while it's still hot I place it between two plates with a weight on the top till cool and then skin and eat it.
Wonderfull
Post by: Doug Campbell on December 13, 2003, 08:28:00 PM
Thanks for the reply. Decided to go simple, dropped a tongue in the trusty crock pot. A little salt, pepper and a touch of cinnamon. Let it cook all night, think that may have been just a little too long, it's real done, skinned very easy.
Cooled and sliced on toast with a little mustard, MMMM Good. My wife even admitted it was good once she got over her squemishness.
Doug
Post by: lcoast on December 13, 2003, 11:38:00 PM
=keith=
Post by: Doug Campbell on December 14, 2003, 11:04:00 AM
It's just a hint, use it quite a bit. Just adds a tiny touch of someting extra I like.
Doug
Post by: lcoast on January 20, 2004, 12:18:00 AM
Doug are the testicles good? Bet they are huh? Are they big like Dall sheep or small like moose?
=keith=
Post by: Doug Campbell on January 23, 2004, 03:32:00 PM
Never had the oppotunity to compare to moose or dall sheep maybe some day. :thumbsup:
Doug
Post by: t.couvillon on January 23, 2004, 03:38:00 PM
I am a Cajun and we eat a lot of beef tongue. Go ahead and after taking the outer skin off smother it down with onions bellpepper garlic and make a brown gravy then serve over rice.
C'est bon ,Man
Post by: lcoast on January 24, 2004, 11:32:00 PM
=keith=
Post by: Doug Campbell on January 25, 2004, 12:42:00 PM
Oh man if it just wasn't so blamed hot and humid I'd live down south just for the food :thumbsup: Cajun=fine eatin!! Thanks!!
Keith,
OK ya got me interested, all I've tried is hog testicles years ago but best I membre they were good. Gime the particulars, cleaning, prep, cooking.... I think we've got one more to kill till next fall, gonna have ta try em.
Thanks,
Doug
Post by: lcoast on January 26, 2004, 12:32:00 AM
Ya gotta get them out of the sack and then they are in another mebranous container kinda like a heart sack. They should be cooled off a couple of days I figure. I just slice them thin across the length about 1/4 inch thick. Fry them in butter with a hint of garlic or your favourite spice/s. But the flavour is delicate and can easily be lost with too much added flavoring. Just brown them, kinda a crispy outer on them. Salt and pepper, eat them hot.
Actually the flavour is similar to heart but milder and the meat is easier chewing. Once ya eat them, you always will.
Are they what used to be called "bedouins"?
=keith=
Post by: Doug Campbell on January 26, 2004, 12:20:00 PM
"Bedouins" wouldn't have a clue?? What I've had in the past we called hog fries. I really liked them then but they were ussually served with plenty of an amber colored brew that made em go down real easy :thumbsup: Go pretty easy on that stuff anymore so we'll see if that makes a difference ;)
You'd be welcome to come on down with C and do the cookin if you wanted, spect I'll sure be cookin them myself :D
Thanks,
Doug
Post by: lcoast on January 26, 2004, 10:48:00 PM
What goes really well with them is dollar spuds.
Ya peel your spuds and then cut round "silver dollar" slices off the spuds. Ya should cook them on a pancake griddle. Get the griddle hot and use a bit of bacon grease or butter. Lay the dollar spuds on the grill one spud thick, so there is only a layer of spuds, one side on the griddle and one side in the air, nothing on top. Get one side golden brown and turn them over and brown the other side. Dang they are a lot of work but sheewiz are they ever worth it! Eat them hot with salt and pepper. Man now I am hungry. :)
=keith=
Post by: Doug Campbell on February 04, 2004, 10:08:00 PM
Cooked up some buffalo testicles today. Your right tastes alot like heart just a little different texture, very good.
Guess I wont be throwing them away any more. Still didn't get anybody else to try em, thier loss.
Doug
Post by: lcoast on February 05, 2004, 05:20:00 PM
Last night i ordered half a bison, a heifer. 1.50 a pound. Good deal for me. Kinda sucks for the rancher but still better than beef prices. This is my first order with them. If it works out good I will be seeking tongue and heart and liver. Apparently he won't haul the hides down here. I enquired about tendons. Will see what happens.
Bet you feel about 10 feet tall right now huh?
=keith=
Post by: **DONOTDELETE** on February 13, 2004, 01:41:00 PM
Post by: Doug Campbell on February 16, 2004, 10:44:00 AM
Keith is that the processed price, hanging weight or live weight?
Post by: lcoast on February 23, 2004, 04:11:00 PM
If I pay a meat cutter to cut and wrap it is about 37 cents a pound. Ya know who makes all the money huh?
My son's brother in law just paid 2.98 for cut and wrapped bison where he is. 500 pounds I think it was.
I paid for mine but haven't seen it yet.
=keith=
Post by: Doug Campbell on February 23, 2004, 09:14:00 PM
That sounds like a heck of a deal. Near as I can figure ours average around $2.50 a lb processed. Bison it's what's for dinner!! :D
Post by: lcoast on February 24, 2004, 11:06:00 AM
Was gonna phone about the bison meat last night but we had company.
You are a fortunate man. I am looking forward to returning to similar circumstances. :)
=keith=
Post by: Doug Campbell on February 24, 2004, 08:08:00 PM
Bought all the meat we eat anymore is our bison or game we harvest. I like it that way and aint heard any complaints from anybody else either. :thumbsup:
Post by: lcoast on February 25, 2004, 12:14:00 PM
Got the word yesterday i am not gonna get my bison. The deal fell through and won't happen again until October now. Dang.
=keith=
Post by: Doug Campbell on February 25, 2004, 09:30:00 PM
Maybe ya could bum some hog meat off Calvin when he gets home ;)
Post by: lcoast on February 29, 2004, 01:13:00 PM
I would love to get some alligator meat from Calvin or hog.
=keith=
Post by: Doug Campbell on February 29, 2004, 04:19:00 PM
Not much hope for the lotto :( but thanks for the thought.
Post by: lcoast on March 02, 2004, 10:33:00 PM
Are the hump ribs on buffalo as good as all the mountain man books say they are?
=keith=
Post by: Doug Campbell on March 04, 2004, 09:41:00 AM
I thought it was little different but most people were raving about it. Marrow has a deffinite wang but worth a try.
Post by: lcoast on March 04, 2004, 11:04:00 PM
I have tried beef marrow and while the flavour was okay it was just too greasey for me. Bison marrow fat also? Guess if you were living on Buffalo alone, you would need to eat the marrow.
Hump roast sound good to me. I love deer neck roast.
=keith=
Post by: Doug Campbell on March 06, 2004, 02:38:00 PM
Post by: lcoast on March 06, 2004, 10:38:00 PM
!["[laffsmyl]"]("graemlins/laffsmyl.gif" "\"\"")
=keith=
Post by: Doug Campbell on April 12, 2004, 09:33:00 PM
Post by: Madpigslayer on April 15, 2004, 12:48:00 AM
sorry about the highjack...not really, just trying to be polite!!!
!["[tunglaff]"]("graemlins/tunglaff.gif" "\"\"")
pass the buffalo tounges over here, I'm getting hungry!
Post by: Curtiss Cardinal on September 07, 2005, 05:41:00 AM
par boil the tongue to facilitate peeling. Let it coool and peel it. Leave it whole and place it or a few of them in a gallon jar that is sterile clean. you can use the saved pickle juice from several jars of bread and butter pickles or you can make up a batch of bread and butter pickle brine, enough to cover the tongues in the jar pour almost boiling pickling brine over tongues to cover and let cool onlt slightly before tightening on the lid. allow to finish cooling to room temperature and then refridgerate for a few days to a week. Slice thin pickled buffalo tongue is great on crackers or sandwiches.
Post by: Firstarrow on September 07, 2005, 10:11:00 AM