40 years ago, I was visiting a friend in Littlestown, PA which is the south central part of PA and 4 miles from Emmitsburg MD. While visiting, I got involved in the butchering of a cow, which I admired his skill and efficiency of his craft.
As lunch approach, he offered me to join his family for a very simple farmer's lunch. Water, sandwiches and good conversation was on the lunch menu for that day.
My friend passed around one of their favorite side dish....pickled cow tongue. Not to hurt the feelings at the table, I choose the smallest piece of tongue from the plate that was being passed.
With reservation I ate the small piece of tongue, as every eye at the table was watching me and waiting for a reaction. Pickled cow tongue has the consistency of softened brie cheese after being baked in the oven. The pickling spice was vinegar based with a very strong plethora of pickling spices. I struggled with the tongue as a sheepish smile came to my face while chewing. "It's an acquired taste", was my response when asked of my opinion of the tongue.
Three days later, as the tongue was still settling in my stomach, was belching the taste of that tongue and the spices associated with it.
As I reflect on that story of years past, I would rather eat the guinea pig, with or without the cheese than to eat pickled cow tongue !
40 years ago, I was visiting a friend in Littlestown, PA which is the south central part of PA and 4 miles from Emmitsburg MD. While visiting, I got involved in the butchering of a cow, which I admired his skill and efficiency of his craft.
As lunch approach, he offered me to join his family for a very simple farmer's lunch. Water, sandwiches and good conversation was on the lunch menu for that day.
My friend passed around one of their favorite side dish....pickled cow tongue. Not to hurt the feelings at the table, I choose the smallest piece of tongue from the plate that was being passed.
With reservation I ate the small piece of tongue, as every eye at the table was watching me and waiting for a reaction. Pickled cow tongue has the consistency of softened brie cheese after being baked in the oven. The pickling spice was vinegar based with a very strong plethora of pickling spices. I struggled with the tongue as a sheepish smile came to my face while chewing. "It's an acquired taste", was my response when asked of my opinion of the tongue.
Three days later, as the tongue was still settling in my stomach, was belching the taste of that tongue and the spices associated with it.
As I reflect on that story of years past, I would rather eat the guinea pig, with or without the cheese than to eat pickled cow tongue !
Great story! If it came down to eating guinea pig or pickled cow tongue, I don't know what I'd do. Probably pretend to be sick and not eat at all.