Our favorite piece of reader mail this year was an actual, honest to goodness handwritten letter from an elderly reader in Iowa who saw our April 2014 feature on chef Alex Stupak's pickled tongue and fried-mayo tacos and was reminded of her childhood on a farm. We were too delighted by her letter to not share it.
Re: Article in Food & Wine magazine
Was in the dentist's office and picked up a magazine to read. Couldn't believe it when I saw a picture of pickled tongue. (Food & Wine magazine, page 23 - April 2014). I just pickled a heart and have a heart and tongue in freezer. When I make the heart and tongue, I cook them first and remove skin from tongue. In the picture, the tongue is a pinkish color, so I don't think it was cooked. Is that right?
I know when we pickled pig's feet they weren't cooked, just put in brine. Is it possible to find out how the tongue was done and a recipe of the brine?