The future of liverwurst?

[powderman]

jellied beef loaf aka head cheese! good stuff but a little sour with vinegar for most peoples tastes.

 
I haven't had real head cheese in at least 15 years. A friend gave me some he made, I loved it. We buy souse every once in a while, I like it a lot. POWDERMAN. 

[cudatruck]

has anyone else noticed a comment about liverwurst generated a three page thread? wow.

[Bob Riebe]

  Now tongue, that's a different matter.  It's not an organ;  its just a very large muscle, just like any other piece of meat.  I have never had any  before, but I have heard that it is excellent.  I understand that you have to somehow boil it first and peel off the skin?
 
   If you watch old old movies, you will often see that when there are scenes inside of a dinner, there is usually a painted menu on the wall, and on that menu you almost always see "tongue sandwich."  It must have been pretty darned popular in the big cities back in the 20s and 30s to constantly show up in movie sets like that.
 
   Anyone have a great recipe for a beef tongue?   I am trying to get my courage up.
 
Manny

Tongue tastes great but is full of connective tissue which makes simply cooking it like beef not a good idea as one will find its texture a bit disconcerting if one has never had it before.
If you want to have the best ever, ever, ever jerky make it out of tongue. Absolutely fantastic.

[hunt-m-up]

Braunschweiger with horseradish or onion, beef liver and onions, sardines in mustard sauce, brats and kraut, man I'm getting hungry. I recall Mom making tongue when we would butcher a steer and she always boiled it and shredded or ground it and mixed with onion for a sort of fresh sandwich spread. Nothing quite like seeing that big toungue sticking out of the top of the pot...

[nw_hunter]

has anyone else noticed a comment about liverwurst generated a three page thread? wow.

It's about time something like food gets our attention. A good sandwich makes sense.........Politics doesn't
Besides! It takes our old tired minds back to a better time, when things were simple.
 

[cudatruck]

tongue is great! we cook in the pressure cooker let cool and peel off the out thick skin. the cut/chop the meat up and can use for several recipes. the kids fav is to use the broth to make gravy put the pieces of meat back in and serve over rice, noodles, or mashed potato. My fav is real mexican style tacos, but in spanish they call it lengua. My German/Jewish great grandmother used to serve it in gravy with pasta. Of course she would cook the whole head of goat in a big pot on the stove too. fried brains with eggs and grits. come to think of it gelbwurst is a lunch loaf made mostly from brains, very german.

[Conan The Librarian]

I think the trick with tongue is in how you slice it. Crosswise and thin is best.


Since we're off in delicatessen lala land in this thread, I'll mention scrapple. Its like a cross between breakfast sausage and hash. The ingredients are things like pig snouts and spleens etc. The list looks like the aftermath of a terrorist attack on a veterinarians office. Everything but the oink is in it.


Then there's vienna sausages. Known affectionately as vi-eeee-na sausages. A staple of fishermen in the south. Lots of variety of them at the supermarket. Up north they are available, but just the basic kind, and maybe one facing on the shelf. Just wipe the fish slime on your pants, open a  can and dig in.

[pastorp]

We always took mustard sardines with us when fishing for our lunch. Only other thing you needed was a sleeve of soda crackers.

A few years ago one of our church members that worked at the market gave me a bunch of cans of sardines in Tabasco sauce. There my current favorite sardine.

[DDZ]

We always took mustard sardines with us when fishing for our lunch. Only other thing you needed was a sleeve of soda crackers.

A few years ago one of our church members that worked at the market gave me a bunch of cans of sardines in Tabasco sauce. There my current favorite sardine.

Soda crackers and sardines are made for each other. The only sardines I buy anymore are the skinless & boneless packed in olive oil. The skinless/boneless are a bit more expensive, but I like them better.  Something that goes really well with sardines, and soda crackers, is a good IPA beer.   

[blind ear]

has anyone else noticed a comment about liverwurst generated a three page thread? wow.

It's about time something like food gets our attention. A good sandwich makes sense.........Politics doesn't
Besides! It takes our old tired minds back to a better time, when things were simple.

-
"Tells you where our loyalties and sensitivities truly lie" I think as I peer over my belly at my laptop. ear

[Oldshooter]

Soda crackers

Man I miss those, can't find em here. I used to get them all the time in Hawaii and eat em with Poki salad!

[mauser98us]

No future for me Yuck!

[FPH]

If my sister has anything to say about it, the future of liverwurst is bright.

[mcwoodduck]

There is a resurgance in the foodie community to go nose to tail and using the guts of the critter.
I think cured guts and different meats are going to be around for a while and different ways to cook liver will be added to.
I really think the term liver wurst will be expanded to differnent types and styles. 
On the other side you have the evil vegitarians and vegans pushing their adgenda and having things like Foi Gras banned in CA.
MMMM a Foi gras liver wurst.   

[jcn59]

I remember well my last liver sausage sandwich.  It was June, 1979.  I just got home from work.  It was about 1:15 a.m..  I cracked open a beer and got out the rye bread.  I applied a half inch thick layer of the liver stuff, then layed on some raw onion, then a thick layer of mayonayse (sp) and as I was getting ready to slap on the next piece of rye, I heard this buzzing sound.  And then it happened.  This huge June bug, about the size of a half-dollar (remember half dollars?) well it made a kamikaze suicide dive and went plop right into the middle of my sandwich.  It made an audible "plop" when it landed. Then it flopped, and it kicked, and parts of my sandwich became airborne, like a disease, or anthrax,  and pretty soon that damn bug expired right there in the middle of my sandwich.   I threw the whole mess out.  That's my story, and thems the facts.

[Buckskin]

June bugs ain't too bad either, just fry them up in olive oil with a little garlic and salt until they pop. MMMMmmm good!

[pastorp]

Is that a fact there buckskin. We got lots of june bugs and probably br more next month.  say any culinary uses for these love bugs? 

Regards,

[Conan The Librarian]

Pastorp, I'll have to find some of those tobasco sardines. Strange story, after being a tabasco purist for decades i have switched to louisiana hot sauce. I got hooked on it during a trip down south.


Dukkilr, i hope you are wrong. If my foodie neighbors start doing chittlins here i'm gonna need a gas mask.

[ironglow]

has anyone else noticed a comment about liverwurst generated a three page thread? wow.

It's about time something like food gets our attention. A good sandwich makes sense.........Politics doesn't
Besides! It takes our old tired minds back to a better time, when things were simple.

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
 
  You're right NW..I've been getting a bit heavy on the politics lately...perhaps a good time to reflect on the "good old days and ways"..

[BBF]

A bit heavy..................F U N N Y !!

[Tommyt]

This thread put the light on,been craving some from day one of it
Yesterday I fixed the craving and will be buying it
Periodically 
My way, of trying to keep it on the market.


I told the deli guy of this thread,asking him if he sold much and what he thought of it.
He said he liked it,but only a couple folks a week bought any

[Ranger99]

i don't remember seeing any there,
but tallent suasage and grocery in
riverside texas may have some liverwurst.
they have most everything else.
i'll try to remember to look next time.


those little things in the can are
called vye-ainnies aroud here.


ain't nothing like some good sardines or
those fish steaks ( i think they're herring)
with jalepeno slices and crackers and
that good red-rind longhorn cheese for a
good fishing trip snack. i'm sure yall know
 that's why trucks used to have vent windows
and those floor vents.


nothing like some good thin sliced liver that's
battered and fried with onions. keeps
the unsolicited houseguests away too.


cain't forget the fried chicken livers and biscuits


or the way i like 'em too, drain and dosed heavy
with lemon pepper and wrapped in foil and tossed
in the corner of the grill when making some steaks
or something.


dang


i'm hungry for sure now

[ironglow]

Way to consume tongue..is pickled..  Pickled tongue & heart have always been regulars around here..

[Ranger99]

'round here. . . . . .you guessed it! ! ! tacos!
dos tacos de lingua por favor

[Oldshooter]

NO mas tacos de lingua estabien por favor!

[Ranger99]

no- not for me.
i was meaning that is the most common
use here in the hood.
i always get barbacoa or carnitas on my
tacos

[Dixiejack]

This thread has flung a craving on me.  I have eaten and still eat most everything mentioned.  A Liverwurst, brown mustard, onion, swiss cheese on rye bread is a sandwich hard to beat and I like a glass of tomato juice cut with beer to top it off.  An anchovy pizza or a Greek salad loaded with anchovies are tops on my menu.  Grew up on oysters, especially raw ones. A peanut butter and honey sandwich was in my school lunch box just about everyday. Had an allergist tell me last year that I oysters and peanuts was at the top of my allergy list and he told me never to be without one of those needle pens to inject myself to keep from dying if I accidentally ate any shell fish or peanuts.  Still eat them.
On the reality side of this thread is that mom and pop dellis are disappearing because they can't compete with the big box stores.  The politicians are getting large contributions from BBS to pass laws that are driving your LD out of business.  Don't let the BBS kid you.  They dictate to the food processors what to make and what they will sell in volume and make the biggest profit on. 
I used to buy a gallon jar of pickled sausage every 3 to 4 weeks from an old gentlemen who ran a candy, cigarette, and notion route.  He brought me a small jar of sausages one day and told me to try one before I bought my usual gallon jar of sausage.  I ask him "what gives?"  I took a bite and spit it out.  The taste had changed and awful.  Read the label and the ingredients said "made from mechanically processed chicken."  Pork was toward the bottom of the list of ingredients.  From that day on, I have not eaten anything that I knew was made from "mechanically processed chicken."  I've stopped eating a lot of food I used to eat if it contains "mechanically processed chicken or turkey." 
Still enjoyed reading everyone favorite foods and realized all but chittlings, tongue, and pig feet are on my menu, even a fried chicken leg or wing with desert is fine (as long as the chicken is free range).

[Oldshooter]

Had an allergist tell me last year that I oysters and peanuts was at the top of my allergy list and he told me never to be without one of those needle pens to inject myself to keep from dying if I accidentally ate any shell fish or peanuts.  Still eat them.

Grew up eating the oysters on the shell and loved em. A very nice restaurant here served a guy some the other day and the "flesh eating virus" killed him. I used to eat there regularly. Still do but my oysters are fried now! 

[mcwoodduck]

Way to consume tongue..is pickled..  Pickled tongue & heart have always been regulars around here..

The Deli down the street does a really good job with Tounge and puts it on a platter with Pastrami, and Corned beef
I made tounge at home a couple times and it was good but after really looking at the price of tounge verses other beef products like Ribeye, and no matter how good tounge is, a grilled ribeye is a whole lot better and easier to cook.

[pastorp]

Those rib eyes will clog your arteries a lit faster than beef tongue. So the lean meat is far cheeper in the long run. I know after 2 bypass surgeries. The price of the last one would a bought a nice ranch.

Just saying,