Or perhaps on viewing the fetus-like appendage, you might come to your senses and say, Sorry, no thanks, perhaps some other day I might accept a tongue, but not today.
Then you would not be me, apparently. I'm generally not much into organ meats, but I thought the tongue would be a good foray into the world of spare meat parts. I figured it's just a muscle, so it must taste like ordinary meat, right? Plus it was free, an important bonus. You can't go around wasting perfectly good food.
The first step for preparing the tongues was to cook them with herbs and spices in a slow-cooker for a few hours. This is important because the tongue has to be cooked in order for you to peel off the taste-bud laden skin which is not so tasty. Once the taste buds are gone, the tongue is ready to eat! 
Here we have Tongue in Piquant Sauce over brown rice risotto. The texture of the meat in this dish was very, very tender. The flavour, beefy. (Recipe courtesy of Jodi Hildebrand)
The other tongue was reserved for sandwiches. Even though the flavour was pretty much like roast beef, eating it cold really emphasized the texture, which was not so good for me. It is a little denser than standard meat, and a little gnerply (or cartilaginous, for the non-Menno folk). Jeff was a big fan, but it kind of grossed me out. Next time, I may just say no to the tongue.
