I dry-aged this MYSTERY Meat, ate it and this happened!
1.3M views · Oct 12, 2022 · Entertainment
Comments · 4.3K
@GugaFoods · 3 years ago · pinned
Thanks Morning Brew for my daily news briefing - sign up for free here <a href="https://morningbrewdaily.com/gugafoods">https://morningbrewdaily.com/gugafoods</a>
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@rafa8911 · 3 years ago (edited)
I wouldn't be able to call myself a Mexican if I wasn't able to spot tacos de lengua on sight. Gratz Guga, looks friggin awesome.
2.1K
@stunningsubject · 3 years ago
<a href="https://www.youtube.com/watch?v=-_fb2Qjq3Mk&t=113">1:53</a> its not albino, its because the cow doesnt smoke 😂
6
@supah6837 · 3 years ago
Thanks Guga for showing that its important to appreciate every part of the animal we eat.
1.2K
@coreyjackson3574 · 3 years ago
Not sure if you've ever tried it, but I cook the whole tongue in an instapot, then peel and slice. Have done moose, elk, and cow this way. Highly recommend
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@romasandmo · 3 years ago
"... it's almost like a fatty snake." Yeah, snake... 😏
4
@Kaboose93 · 3 years ago
So back in the day, I was in a silly little metal band with a few of my high school pals. We would always go to my friend Noel's house. His mother always made us tacos. We never questioned what kind of meat she was using. All we knew is that it was amazing! Until one day I saw her cutting up the actual meat for the tacos. I was stunned at what I saw. It was a tongue! My mind was going ew! but my taste buds didn't care. It was so good that despite it being a literal tongue. I to this day still ask for lengua tacos whenever I visit.
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@rafa93ish · 3 years ago
what's sad to me is just because it's a tongue some people will never try it and never know what they're missing out on. so delicious 🤤
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@andy_cooks · 3 years ago
Guga! I run the Carrar wagyu test kitchen in Queensland, you are always welcome to come in for a tasting of our wagyu and our angus ebony. 🤙
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@TheNyster · 3 years ago
<a href="https://www.youtube.com/watch?v=-_fb2Qjq3Mk&t=31">0:31</a> Wagyu cow tongue
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@fuzzybagel · 3 years ago (edited)
I love Cows Tongue, we almost always have it for Christmas dinner, sliced up right next to the Gammon.<br>Except we usually brine it (can often buy them pre-brined) then either roast or smoke it, then cut it into roughly 3mm thick slices (keeping the outer layer).<br>The outer layer is a nice additional texture, like the skin on Salami or other cold meats.
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@Borbungus · 3 years ago
Absolutely love the way Angel said the word "bold" 🤣said it with such force
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