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Non-Cattle Specific Topics
Recipes & Cooking
cooking beef
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<blockquote data-quote="Kathie in Thorp" data-source="post: 891857" data-attributes="member: 16769"><p>I like heart sliced up and fried the way Dun does liver -- I actually like the heart better than liver. My mother used to stuff heart and bake it whole, and I hated it that way; it was tough.</p><p></p><p>I've eaten tounge, but have never tackled cooking it myself. The Basques have some way of fixing it with a tomato sauce that is very good. (Dun -- did you ever go to the Basque Restaurant that was somewhere out in the Alpine/Pine Valley area?)</p></blockquote><p></p>
[QUOTE="Kathie in Thorp, post: 891857, member: 16769"] I like heart sliced up and fried the way Dun does liver -- I actually like the heart better than liver. My mother used to stuff heart and bake it whole, and I hated it that way; it was tough. I've eaten tounge, but have never tackled cooking it myself. The Basques have some way of fixing it with a tomato sauce that is very good. (Dun -- did you ever go to the Basque Restaurant that was somewhere out in the Alpine/Pine Valley area?) [/QUOTE]
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