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Anything you want off pages 271 & 270.

YUM YUM!!

Calf brains and oysters.
Reindeer?

aunt betty wrote:Anything you want off pages 271 & 272.

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YUM YUM!!

Ab has proved a point here gentlemen. The best eats are what most folks throw out. Let's move along.

Wife wanted to throw away a 65 year old cookbook.
I flipped it open, looked, and said, "are you nuts? This is GOLD".

I've had heart, kidney and tongue. I'll skip the brains with all the mad cow/cwd stuff going around tho.

Btw, heart is just tough (it's about the only muscle that constantly is moving, think about it), and tongue is exactly like buying your own tongue. Kinda rubbery.

sent from a phancy fone

That the Fanny Farmer cookbook? If so, it's a good one. The "updated" version, some of the recipes have slightly changed, to make them "healthy", without any sort of annotation. We have a very old and a newer one, and you can compare recipes, and see that the newer one in some cases may have less salt, or may substitute vegetable oil for lard. Little stuff like that, but it really does impact the taste.

American Woman
cookbook.
Guess Who?

Goldfish wrote:I've had heart, kidney and tongue. I'll skip the brains with all the mad cow/cwd stuff going around tho.

Btw, heart is just tough (it's about the only muscle that constantly is moving, think about it), and tongue is exactly like buying your own tongue. Kinda rubbery.

sent from a phancy fone

You can't skip it because you've already had it. Apparently, you don't have any idea what is in all the different suasages and "processed meat by product".
If it makes you feel better, everyone else at the fair had it too.

Goldfish wrote:I've had heart, kidney and tongue. I'll skip the brains with all the mad cow/cwd stuff going around tho.

Btw, heart is just tough (it's about the only muscle that constantly is moving, think about it), and tongue is exactly like buying your own tongue. Kinda rubbery.

sent from a phancy fone

BTW, your comments about toughness and rubberyness(is that a word?) are proof the wrong person prepared it for you. Any thing can be made tender when it comes to muscle tissue, anything.
I used to save certain parts of the deer and elk I killed, for a friend of mine who was from Laos.

QH's Paw wrote:

Goldfish wrote:I've had heart, kidney and tongue. I'll skip the brains with all the mad cow/cwd stuff going around tho.

Btw, heart is just tough (it's about the only muscle that constantly is moving, think about it), and tongue is exactly like buying your own tongue. Kinda rubbery.

sent from a phancy fone

BTW, your comments about toughness and rubberyness(is that a word?) are proof the wrong person prepared it for you. Any thing can be made tender when it comes to muscle tissue, anything.
I used to save certain parts of the deer and elk I killed, for a friend of mine who was from Laos.

This is 100% true. Cook it low and slow enough that the fibers in the tissue start to break down and it will become tender or cook it in a pressure cooker and it'll speed up the process.

With the exception of canning venison, which I did last year for the first time, I've never had much luck with meat in a pressure cooker. It comes out dry and tough every time I do it. Any idea what I'm doing wrong?

I like hearts. Chicken, duck, goose, turkey.
Fried, grilled, its all good.
Livers n gizzards too. Love those parts.

assateague wrote:With the exception of canning venison, which I did last year for the first time, I've never had much luck with meat in a pressure cooker. It comes out dry and tough every time I do it. Any idea what I'm doing wrong?

Time. Takes a while. How long did you cook what?

assateague wrote:With the exception of canning venison, which I did last year for the first time, I've never had much luck with meat in a pressure cooker. It comes out dry and tough every time I do it. Any idea what I'm doing wrong?

Maybe too much heat and too short of time.

assateague wrote:With the exception of canning venison, which I did last year for the first time, I've never had much luck with meat in a pressure cooker. It comes out dry and tough every time I do it. Any idea what I'm doing wrong?

Use more powder and shot next time.

aunt betty wrote:

assateague wrote:With the exception of canning venison, which I did last year for the first time, I've never had much luck with meat in a pressure cooker. It comes out dry and tough every time I do it. Any idea what I'm doing wrong?

Time. Takes a while. How long did you cook what?

I cooked a pot roast a couple times. I don't remember how long, or at what pressure, but as I am very unfamiliar with cooking stuff in a pressure cooker (as opposed to canning stuff), I followed the directions explicitly. I was disappointed every time with the finished product.

assateague wrote:

aunt betty wrote:

assateague wrote:With the exception of canning venison, which I did last year for the first time, I've never had much luck with meat in a pressure cooker. It comes out dry and tough every time I do it. Any idea what I'm doing wrong?

Time. Takes a while. How long did you cook what?

I cooked a pot roast a couple times. I don't remember how long, or at what pressure, but as I am very unfamiliar with cooking stuff in a pressure cooker (as opposed to canning stuff), I followed the directions explicitly. I was disappointed every time with the finished product.

Instead of explicitly, try utilizing your soul. It works for the blacks.

Goldfish wrote:I've had heart, kidney and tongue. I'll skip the brains with all the mad cow/cwd stuff going around tho.

The only mad cow in the United States is Oprah.

bill herian wrote:

Goldfish wrote:I've had heart, kidney and tongue. I'll skip the brains with all the mad cow/cwd stuff going around tho.

The only mad cow in the United States is Oprah.

bill herian wrote:

Goldfish wrote:I've had heart, kidney and tongue. I'll skip the brains with all the mad cow/cwd stuff going around tho.

The only mad cow in the United States is Oprah.

I can't believe you said Oprah is the only mad cow in the U.S. I don't even know what to say! You take a serious disease and say "The only mad cow in the United States is Oprah". WOW! Real nice!

YOU TOTALLY FORGOT ABOUT ROSIE O'DONNELL!

cant eat offal, i do miss beef tongue. when cooked right its like the best pot roast you have ever eaten

I love that the follow up post is on a new page on tapatalk...worked out great!

Tiler_J wrote::lol: YOU TOTALLY FORGOT ABOUT ROSIE O'DONNELL!

Tiler_J wrote::lol: YOU TOTALLY FORGOT ABOUT ROSIE O'DONNELL!

She's a benign fool. Oprah could be the next Hitler if she had the inkling.

Tiler_J wrote::lol: YOU TOTALLY FORGOT ABOUT ROSIE O'DONNELL!

WOW! i missed that one. I was thinking more along the lines of the batshit crazy cows Pelosi and Feinstein.

QH's Paw wrote:

Tiler_J wrote::lol: YOU TOTALLY FORGOT ABOUT ROSIE O'DONNELL!

WOW! i missed that one. I was thinking more along the lines of the batshit crazy cows Pelosi and Feinstein.

I knew there was more than just Oprah!

Watched Dianne F. on Face the Nation a couple Sundays ago.
She answered two questions quickly and truthfully. Then she lied and spun webs for ten minutes.
Have never seen a politician lie so poorly. She is a real piece of work. (shoddy)

Here is the exact recipe from Paula Dean.
The recipe is older than she is.
I use this recipe. Its a good one.

Gunna try these.

QH's Paw wrote:

Goldfish wrote:I've had heart, kidney and tongue. I'll skip the brains with all the mad cow/cwd stuff going around tho.

Btw, heart is just tough (it's about the only muscle that constantly is moving, think about it), and tongue is exactly like buying your own tongue. Kinda rubbery.

sent from a phancy fone

BTW, your comments about toughness and rubberyness(is that a word?) are proof the wrong person prepared it for you. Any thing can be made tender when it comes to muscle tissue, anything.
I used to save certain parts of the deer and elk I killed, for a friend of mine who was from Laos.

This is possible. It was cooked in a pan at deer camp. Not pristine conditions to make everything perfect, just fry things up quick to eat. Everything else comes out good enough that way

sent from a phancy fone