Tuesday, April 23, 2013

T = Thyroid and Tongue

a-to-z-letters-t
The thyroid is one of the largest endocrine glands and is situated in the neck/throat area. The thyroid gland controls how quickly the body uses energy, makes proteins and controls how sensitive the body is to other hormones. There’s a lot more to it than that of course, but if you wish to know more, follow the link. Because of thyroidwhere it is situated in the body, it is essential that when you are having any kind of X-ray that the area is covered by a lead apron of some kind, many problems have been caused by not properly protecting the gland from X-ray. It can also, I recently discovered, affect the way you react to certain foods. I didn’t realise this and had ‘gone off’ a number of foods which I normally loved, I had even ‘gone off’ wine which is incredible! I went for one of my usual 3 monthly diabetic check up several months back and my doctor noticed my thyroid levels were down so she prescribed synthroid. Things improved slightly, but next check up she added dessicated thyroid to the mix. Now that caused some reactions in my mind. I had visions of funeral directors creeping around at night harvesting the thyroid glands from their customers. Turns out its actually pig thyroid, what a relief. Now I like the foods I used to enjoy.

When I was younger, and living at home, my mother often prepared a cold pressed Tongue which we loved. It is a lot of work and I don’t suppose anyone really bothers any more. One has the impression that in many countries the majority are not interested in preparing food any more and tend to buy ready made foods. Such a shame.  I think Jellied Ox tongue is a wonderful meat and so very tender but I haven’t had it in years. I don’t even know if one could buy an ox tongue here. By the way, its not really the tongue of an ox but a beef tongue. I have no idea why we call it Ox Tongue in England. It talks about ordering a pressed tongue from the butcher, its nice to know you can still get that in the UK, however, I have certainly never seen it in our part of Canada, nor in the Carolinas. As for independent butchers, don't see many of those here either.

Tongue, Cold Pressed

This recipe is taken from Delia Smith’s Christmas.


Although you can order a pressed tongue from the butcher at Christmas it is usually much nicer home-made – and it's not really much trouble. Once cooked and pressed, it's wonderful served in slices with pickles and salads, or put into sandwiches with some sharp mustard.
Serves 10-12
Ingredients
1 pickled ox tongue, weighing approximately 4-4½ lb (1.75-2 kg) (available from independent butchers)
1 large onion, quartered Jellied Tongue
2 leeks, split and washed
1 clove garlic, peeled
a few parsley stalks
1 bay leaf
6 whole black peppercorns
2 level teaspoons powdered gelatine
2 tablespoons port
You will also need a 5-6 inch (13-15 cm) deep cake tin or soufflé dish.

Method
First the tongue needs to be well scrubbed with a stiff brush, then covered with cold water and left to soak for half a day or so. After that discard the water, place the tongue in a deep pan and cover with 6-7 pints (3.5-4 litres) of fresh cold water. Bring this up to the boil, then skim off all the surface scum before adding the prepared vegetables, garlic, herbs and peppercorns. Simmer very gently for about 3½ hours.
The tongue will be ready when the skin is 'blistered' and the T-shaped bone at the root comes away easily when pulled. Remove the tongue from the pan and douse it with cold water to cool, then strip away all the skin. Neaten the tongue by trimming away the ragged and gristly bits at the root and underneath, then curl it round to fit into the tin or dish.

Boil the liquor briskly to reduce it and concentrate the flavour. Now sprinkle the gelatine into a little cold water in a cup and melt it over simmering water until absolutely clear. Now strain off 10 fl oz (275 ml) of the cooking liquor, strain the gelatine into it and lastly add the port.

Pour the mixture over the tongue. Place a saucer on top, weight it down heavily and leave for several hours (or overnight) until cold and set.

Serve the tongue with some chopped jelly as a garnish.

Have a great day
Jo


















24 comments:

  1. I'll eat just about anything if it's cooked/prepared properly. And I'm also one of those that still prefer to cook over buying prepared foods, though most days I need to be able to prep and have it on the table in 30 minutes. It's a challenge at times but not impossible. I miss the days (back when I was single and had more time) when I could spend a few hours preparing a good meal.

    Hope your thyroid quits giving you so much trouble and good to hear it was only pig thyroid!

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    1. I like to prepare stuff in advance and freeze it. You can do food for a week that way. Then you don't have to prepare stuff when you get home.

      Yes, my thyroid is fine now, thanks.

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  2. That recipe brought back happy memories of my meat eating days. I was always experimenting with old fashioned recipes and I made this on more than one occasion. Glad you can taste things properly again. Not being able to enjoy your food must be very unpleasant.

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    1. Didn't realise you were a vegan/vegetarian Helen. I don't know that I could ever become one, I enjoy my meat too much.

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  3. I don't eat tongue. The one I have is more than enough to handle for me. But cow tongue is very popular here in Mexico and we are not as dependent on ready made foods as in other countries. Most people still cook their old fashioned recipes.

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    1. I'm pleased to hear it Al, I love tongue but haven't eaten it in years. You should try it. I would have thought dragons would love it.

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  4. I will try just about anything, but I've never actually had the opportunity to try tongue.

    Sorry to hear about your thyroid troubles. Glad you got everything patched up!

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    1. I am always delighted to hear people will try all kinds of foods. I get so irritated by people saying they don't like something and it turns out they have never tried it.

      Thanks about the thyroid.

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  5. The thyroid info was very interesting--thanks. But I had to skim past that recipe. Sorry. Not an adventurous eater.

    Glad you got the thyroid issues straightened out.

    Barbara
    T is for Triple Play: Two Teasers and Time's Running Out
    The Daille-y News

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    1. I'm sorry, I don't understand people not trying all kinds of food. It's not like it's something new. It really is wonderful meat to enjoy. I have always made it a rule to try something, then if I didn't like it, I try again in a couple of years and then again if necessary. The result being there is very little I don't eat.

      I'm not sure I won't be on thyroid pills forever though.

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  6. My mum speaks fondly of tongue sandwiches, I've never tried it but that photo has me drooling.

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    1. Don't remember it in sandwiches particularly, but we always had Coleman's mustard with it.

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  7. The thyroid can be just a little off and it will really throw the body out of whack.
    Sorry, think I will pass on the tongue...

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    1. Shame on you Alex, no sense of adventure. It's really delicious.

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  8. Interesting!! The name is a bit of a turn off, but the old "rose by any other name" thing applies , right?
    The thyroid is a delicate organ and any problems with it cause major havoc with the rest of the body.

    Patricia, Sugar & Spice & All Things ? Nice

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    1. I guess we need to dream up another name for it then LOL.

      It certainly can cause havoc. Mind you a specialist I saw said the sense of taste thing was arrant nonsense!!

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  9. My husband has to take thyroid medicine to regulate his.

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    1. I was kind of hoping it might make me lose weight, no such luck.

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  10. I had tongue as a child, but not since then. It's odd how many times I eat meat without questioning it, but tell me it's a certain body part, and suddenly it seems gross. Oh well. :-)

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    1. If you eat beef, I don't see the difference in eating it's tongue, but....

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  11. When I was a young married, my Russian dad brought a tongue for us to
    eat. One look in the fridge, was too much for my mid-western husband and he threw it out. But I had grown up with New York deli food and always liked tongue, especially with horseradish sauce. Thanks for the reminder of my dad.

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  12. If you eat cow, what's wrong with cow tongue? Didn't know you could get it at a New York deli. I should check delis round here.

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  13. Hi Jo .. I didn't know about the thyroid and loss of taste - interesting ... while I love tongue! My mother used to make it a lot ..we had a sea green tongue press! cheers Hilary

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    1. I only remember a pan with an iron on top of a plate or something to press it. Can one even buy tongue in the UK. I know some of the things I used to eat are difficult to get there. Real gammon steaks, lamb's kidneys, decent black pudding and so on.

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