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  #631   ^
Old Mon, Mar-13-06, 14:57
JandLsMom's Avatar
JandLsMom JandLsMom is offline
Senior Member
Posts: 1,719
 
Plan: atkins induction
Stats: 330/330/165 Female 5' 10"
BF:
Progress: 0%
Location: Illinois
Default

Well my hubby is 5 years YOUNGER than i am...does that make me cool too??? lol
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  #632   ^
Old Mon, Mar-13-06, 14:57
LadyArya's Avatar
LadyArya LadyArya is offline
Senior Member
Posts: 640
 
Plan: No one plan
Stats: 208.5/180.5/150 Female 5'10"
BF:
Progress: 48%
Location: Florida
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Quote:
Originally Posted by lynnp
LadyArya, the look of tongue has always been my issue with it. I have never wanted to eat anything that could taste me back.


ROFL Oh thank god I am not the only one who thought that!

I still have nightmares about this one time I went to christmas eve dinner at a friends house. Their family is very traditional italian and does all the fish dishes on christmas eve. Well they serve me this big plate of pasta (years ago when I still ate that) with mussels and clams and whatever. Then right on top they drop a baby squid.

Now, I love squid. I could eat calimari, even not breaded, until the cows come home. But I couldn't eat that baby squid. I just sat there staring at my plate until my friend finally said "are you ok?"

"No," I said. "I can't eat this."

"Why?"

"It's looking at me funny!"

They left the head on with the eyes intact. I couldn't eat anything that was giving me puppy-dog-eyes. I'm not one to turn down good food, but I couldn't eat after that.
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  #633   ^
Old Mon, Mar-13-06, 14:58
LadyArya's Avatar
LadyArya LadyArya is offline
Senior Member
Posts: 640
 
Plan: No one plan
Stats: 208.5/180.5/150 Female 5'10"
BF:
Progress: 48%
Location: Florida
Default

Quote:
Originally Posted by JandLsMom
Well my hubby is 5 years YOUNGER than i am...does that make me cool too??? lol


You betcha!
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  #634   ^
Old Mon, Mar-13-06, 15:30
lynnp's Avatar
lynnp lynnp is offline
Registered Member
Posts: 4,072
 
Plan: My Version of M/E
Stats: 284/000/140 Female 65 inches
BF:54%/49.5%/25%
Progress: 197%
Location: Rhode Island
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LadyArya....
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  #635   ^
Old Mon, Mar-13-06, 15:40
Lisa N's Avatar
Lisa N Lisa N is offline
Posts: 12,028
 
Plan: Bernstein Diabetes Soluti
Stats: 260/-/145 Female 5' 3"
BF:
Progress: 63%
Location: Michigan
Default

Quote:
and, of course, figure out a way to make it not look like a tongue when it's on my plate


You peel off that outer part to get to the muscle underneath and here's my hint: it's easier to peel when it's still hot.
Do yourself a favor and look up a few recipes before you decide to try it; there's lots of different ways to spice and cook these things.
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  #636   ^
Old Mon, Mar-13-06, 15:55
Harvest's Avatar
Harvest Harvest is offline
Registered Member
Posts: 86
 
Plan: Paleo*lite
Stats: 185/135/125 Female 5'7
BF:
Progress: 83%
Location: Chugiak, Alaska
Default How to prepare tongue

I'll post info about cooking tongue in the recipe thread.
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  #637   ^
Old Mon, Mar-13-06, 16:09
MissSherry's Avatar
MissSherry MissSherry is offline
Registered Member
Posts: 3,066
 
Plan: M&E Maintenance <5carbs
Stats: 170/109.5/115 Female 5'1"-5'2" w/ shoes
BF:31.1%/21.3%/19%
Progress: 110%
Location: By the beach in Florida
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Thanks! I am interested too.
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  #638   ^
Old Mon, Mar-13-06, 16:19
Lisa N's Avatar
Lisa N Lisa N is offline
Posts: 12,028
 
Plan: Bernstein Diabetes Soluti
Stats: 260/-/145 Female 5' 3"
BF:
Progress: 63%
Location: Michigan
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Quote:
I'm sorry, but when you go into a produce section at the market, you are not looking at real human food... you can walk down the snack food isle and see more of the same... non-human food. Talk about engineered food! This stuff NEVER existed until very recently. BUT! Go to the butcher counter... ah! There is where you will find TRUE human food!


Umm...most of the stuff that you see in the butcher's counter wasn't around back then, either.

Here is an article that talks about the discovery of 90,000+ plant remains uncovered from an upper paleo site in Israel.
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  #639   ^
Old Mon, Mar-13-06, 16:53
Paleoanth's Avatar
Paleoanth Paleoanth is offline
Slothy Superhero
Posts: 12,159
 
Plan: Vegetarian Atkins
Stats: 165/145/125 Female 60 inches
BF:29/25.2/24
Progress: 50%
Location: Tennessee/Iowa
Default

Quote:
Originally Posted by Lisa N

Here is an article that talks about the discovery of 90,000+ plant remains uncovered from an upper paleo site in Israel.


Thanks! I mentioned the pushing back of the date for grains, but didn't have the reference to go with it.

I have met and exchanged emails with Dr. Yosef-he is really nice.
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  #640   ^
Old Mon, Mar-13-06, 17:05
lynnp's Avatar
lynnp lynnp is offline
Registered Member
Posts: 4,072
 
Plan: My Version of M/E
Stats: 284/000/140 Female 65 inches
BF:54%/49.5%/25%
Progress: 197%
Location: Rhode Island
Default

What does tongue taste like?
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  #641   ^
Old Mon, Mar-13-06, 17:49
Harvest's Avatar
Harvest Harvest is offline
Registered Member
Posts: 86
 
Plan: Paleo*lite
Stats: 185/135/125 Female 5'7
BF:
Progress: 83%
Location: Chugiak, Alaska
Default Taste of Tongue

It's hard to explain the flavor really- alone, without condiments. The only tongue I've eaten is from Caribou or Moose and I thought that it tasted like a roast. They don't taste like an organ or have a gamey taste either. They really were quite good.

I noticed beef tongue in the grocery here a couple days ago- the butcher said he sells alot of it. I'm guessing it will taste like a beef roast?
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  #642   ^
Old Mon, Mar-13-06, 17:55
Lisa N's Avatar
Lisa N Lisa N is offline
Posts: 12,028
 
Plan: Bernstein Diabetes Soluti
Stats: 260/-/145 Female 5' 3"
BF:
Progress: 63%
Location: Michigan
Default

Quote:
Originally Posted by lynnp
What does tongue taste like?


The closest taste that I can think of to compare it to would be very well done roast beef without the dry texture and it's a bit chewier than roast beef. Braising was the cooking method I always used to cook and I'd throw some peppercorns, onions and bay leaves into the cooking water along with some Kosher salt.
Pre-low carb days, I'd make a sandwich with it after it was cooled and sliced and top it with Thousand Island dressing.
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  #643   ^
Old Mon, Mar-13-06, 18:11
lynnp's Avatar
lynnp lynnp is offline
Registered Member
Posts: 4,072
 
Plan: My Version of M/E
Stats: 284/000/140 Female 65 inches
BF:54%/49.5%/25%
Progress: 197%
Location: Rhode Island
Default

Thanks for the descriptions. Sounds like it would do well in a pressure cooker or slow cooker. May have to try it one day.
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  #644   ^
Old Mon, Mar-13-06, 18:26
Rob21370's Avatar
Rob21370 Rob21370 is offline
Registered Member
Posts: 225
 
Plan: My own
Stats: 336/297/140 Male 5'8"
BF:
Progress: 20%
Location: San Francisco Bay Area
Default

Quote:
Originally Posted by lynnp
What does tongue taste like?



Ahhh, it speaks for itself! :::ba-doompa-crash:::
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  #645   ^
Old Mon, Mar-13-06, 18:48
sourdough sourdough is offline
New Member
Posts: 3
 
Plan: none
Stats: 280/250/180 Male 175
BF:
Progress:
Default Recipe for pickled calves or lambs tongue

Here is a classical recipe for pickled tongue - very good:

Wash the tongue(s) and dry. Generously cover with coarse salt (coarse, grey sea salt or kosher salt) and leave tongue(s) in refridgerator for a few days. One has to experiment with the pickling time. I would begin with two days for lambs tongues, three days for larger tongues. Every 12 hours or so turn over the tongues to make sure they remain covered with salt. The salt will draw water out of the tongue tissue (osmosis) and thereby concentrate the flavor - it will also make the meat salty, so be sure not to overdo it. When the pickling is done, wash the salt off, boil up enough water to submerge the tongue(s), add bayleaf, pepper (perhaps some juniper berries) and simmer the tongue for 1-1/2 (lamb) to 2 (calf) hours. When it is cooked, peel off the tough skin and cut into thin slices.
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