Parts is Parts!

I've always spouted, "I don't do organs!"  Well, since I became an adult, that is, and could make my own decisions about what meat is put on the table.  Thankfully, as I recall, Mom limited her organ meat preparation to an occasional liver and onions meal, which I obediently ate. . .but in very small portions.  I don't remember slipping any to our dog under the table, but my memory isn't as good as it used to be.  ;)

Last night, our Love to Cook Club met at Berger's Family Restaurant, a fourth generation family restaurant in Bay City.  They specialize in home-cooked meals, and they have a faithful clientele, especially for their fish and seafood dishes.  The owners shared information about a few generational favorites on the menu. . .one of which is pickled beef tongue.

A number of club members had tasted the pickled tongue and raved about it, saying, "It tastes just like chicken!"  No, actually they encouraged me to try it by insisting it tastes like any other beef.  We were treated to a sample platter, so I decided I could muster up enough courage to try one of the tiniest slivers on the platter. 

While I had to give them a thumbs up for presentation, one bite was enough for me.  I will admit that the flavor was tolerable, but it was impossible to get beyond the organ meat thing. . .so I ordered smothered steak! And it went down very well!  :)