>> "VISITING" WITH HUELL HOWSER IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.

[CAPTIONING MADE POSSIBLE BY KCET PUBLIC TELEVISION] >> WELL, HELLO EVERYBODY.

I'M HUELL HOWSER.

AND RECENTLY I LEARNED SOMETHING VERY IMPORTANT.

I LEARNED THAT WORDS HAVE CONSEQUENCES.

WORDS--THE WAY YOU USE THEM, THE WAY YOU SAY THEM--HAVE MEANING TO THEM, CONSEQUENCE TO THEM.

AND THAT EVEN THOUGH I'VE ALWAYS CONSIDERED MYSELF VERY OPEN-MINDED AND TOLERANT, I'M GUILTY SOMETIMES OF STEREOTYPING, OF JUMPING TO CONCLUSIONS WITHOUT KNOWING WHAT I'M TALKING ABOUT.

EXAMPLE--RECENTLY WE WERE IN DOWNTOWN L.A., IN THE INDUSTRIAL PART OF DOWNTOWN, TOURING RUSSAK'S MEAT COMPANY.

MARK RUSSAK, THE PRESIDENT OF THE COMPANY, GAVE ME THE PERSONAL TOUR.

THIS IS A VERY INTERESTING PLACE.

IT'S A MANUFACTURING AND DISTRIBUTION COMPANY.

THEY SMOKE MEAT, PREPARE MEAT, CURE MEAT AND THEN SELL IT TO DISTRIBUTORS WHO DISTRIBUTE IT TO RESTAURANTS AND DELIS AND GROCERY STORES AND OTHER OUTLETS ALL OVER SOUTHERN CALIFORNIA.

AND THIS WAS A FASCINATING TOUR THAT HE WAS TAKING ME ON.

I WAS REALLY ENJOYING WHAT I WAS SEEING.

AND THEN WE WENT INTO THIS ROOM, TURNED A CORNER, AND I SAW SOMETHING.

AND HERE IS EXACTLY WHAT HAPPENED WHEN I SAW WHAT I SAW.

HERE'S WHAT I SAID.

WHAT IS THIS?

>> THOSE ARE BEEF TONGUES.

>> THAT'S THE MOST DISGUSTING THING I'VE EVER SEEN IN MY LIFE.

THERE ARE PEOPLE OUT THERE RIGHT NOW EITHER CUTTING OFF THE TV OR RUNNING TO THE NEXT ROOM.

>> COULD BE.

ACTUALLY IT'S A DELICACY.

WE MAKE A CORNED BEEF TONGUE OUT OF THAT AND A SMOKED TONGUE.

AND WHAT WE DO WITH IT ALSO IS WE COOK IT.

AND WHEN WE COOK THE TONGUE, AFTER-- >> OHH!

OHH!

>> WE PEEL THE OUTSIDE OF THIS OFF.

AND IT ACTUALLY TURNS ALL PINK.

AND I'LL SHOW YOU THE FINISHED PRODUCT LATER ON.

>> YOU'RE DOING THIS TO--TURN IT RIGHT SIDE UP.

OHH!

WELL, I GOTTA TELL YOU, THOSE WERE NOT WELL-CHOSEN WORDS.

BECAUSE AS SOON AS THAT PROGRAM AIRED I STARTED GETTING EMAILS AND PHONE CALLS AND LETTERS AND PEOPLE STOPPING ME ON THE STREET SAYING, "HUELL, HOW COULD YOU HAVE SAID THAT ABOUT COW TONGUE?

WE LOVE COW TONGUE.

WE GREW UP EATING COW TONGUE.

COW TONGUE IS PART OF OUR LIFE."

WELL, WHO KNEW?

I CERTAINLY DIDN'T KNOW.

I'VE NEVER EVEN TASTED A COW TONGUE.

I SAID WHAT I SAID BASED UPON SEEING ALL THOSE COW TONGUES IN THAT BIG VAT.

AND I GOTTA TELL YOU--IT DID, ON ONE LEVEL, LOOK PRETTY DISGUSTING.

BUT EVIDENTLY A LOT OF PEOPLE IN A LOT OF DIFFERENT CULTURES LOVE COW TONGUE.

AND THAT'S WHAT THIS ADVENTURE IS ALL ABOUT.

WE'RE GOING TO FIND THE KINDER, GENTLER SIDE OF COW TONGUE.

WE'RE GOING TO SENSITIZE OURSELVES TO THE BEAUTY AND THE WONDER OF COW TONGUE.

THIS WHOLE ADVENTURE IS LOOKING AT THE POSITIVE ASPECTS OF COW TONGUE.

ARE YOU READY?

THIS IS GOING TO BE AN ADVENTURE UNLIKE ANY WE HAVE EVER BEEN ON TOGETHER BECAUSE IT'S ALL ABOUT COW TONGUE.

OK. OUR COW TONGUE ADVENTURE BEGINS.

WE HAVE COME TO A PLACE THAT KNOWS A THING OR TWO ABOUT COW TONGUE--LANGER'S DELI--HERE ON THE CORNER OF 7TH AND ALVARADO.

AND I'M STANDING HERE WITH NORM LANGER.

HOW LONG HAS THIS DELI BEEN HERE?

>> 64 YEARS.

>> SO, YOU KNOW A THING OR TWO ABOUT COW TONGUE?

>> JUST A LITTLE BIT.

BUT THE FIRST THING I'M GOING TO DO IS CORRECT YOU.

WE DON'T CARRY COW TONGUE.

WE CARRY STEER TONGUE.

>> SEE, WE'VE JUST STARTED THIS THING AND I'VE ALREADY MADE A MISTAKE.

IT'S NOT COW TONGUE.

>> NO.

THE MAJORITY OF DELIS AROUND TOWN USE STEER TONGUE.

>> WHAT'S THE DIFFERENCE BETWEEN COW TONGUE AND STEER TONGUE?

>> COW TONGUE, GENERALLY SPEAKING, HAS A YELLOW TEXTURE TO IT.

IT'S A LITTLE BIT TOUGHER, AND IT'S A LITTLE BIT GRAINER.

IT'S NOT SOMETHING THAT IS AS FLAVORFUL AS STEER TONGUE.

>> I'M GETTING THE IDEA THAT THERE'S A LOT OT LEARN ABOUT STEER TONGUE.

>> I WOULD HAVE TO EDUCATE YOU OVER A PERIOD OF TIME.

>> ALRIGHT, NOW IS THERE MORE THAN JUST STEER TONGUE HERE?

DO YOU HAVE OTHER KINDS OF TONGUE?

>> ONLY THE ONE KIND.

>> BUT PEOPLE EAT OTHER-- >> SOME CULTURES EAT PIG TONGUE.

BUT PIG TONGUE, AS A RULE, IS PICKLED.

WE DON'T HAVE ANY CALL FOR IT.

>> PICKLED PIG TONGUE.

WHAT ABOUT LAMB?

I'VE HEARD SOME PEOPLE EAT LAMB TONGUE.

>> I'VE HEARD THAT BUT I'M NOT FAMILIAR WITH IT.

>> THAT'D BE A LITTLE TONGUE, WOULDN'T IT?

>> DEPENDS ON HOW BIG YOUR LAMB IS.

>> THIS IS A BIG TONGUE HERE ON--YOU GOT TWO TONGUES ON PROMINENT DISPLAY RIGHT HERE IN YOUR CASE WHEN YOU COME IN.

NOW, WHO EATS STEER TONGUE?

>> YOU'VE GOT A LOT OF CULTURES.

IT'S AN HISTORIC JEWISH ITEM THAT THE OLDER JEWS EAT FOR YEARS AND YEARS.

SOME OF THE YOUNGER GENERATION-- >> LIKE EASTERN EUROPEAN-- >> YEAH DEFINITELY.

BUT SOME OF YOUR YOUNGER GENERATION IS NOT AS LIKELY TO ORDER IT.

BUT YOU'VE GOT MANY DIFFERENT CULTURES.

THE ASIAN CULTURE-- JAPANESE, CHINESE, AND ALL, A LOT OF THE TONGUE PRODUCT IS SHIPPED TO THE ORIENT.

>> DIDN'T YOU TELL ME THAT THE ASIAN MARKET FOR STEER TONGUE RAISED THE PRICES LIKE CRAZY BECAUSE THERE WAS A SHORTAGE.

>> IF WE WANT TO GO BACK SOME 10 YEARS AGO, YOU HAD A VERY DIFFICULT TIME GETTING STEER TONGUES HERE IN THE UNITED STATES.

>> BECAUSE THEY WERE ALL BEING SHIPPED TO ASIA.

>> THE MAJORITY OF IT WAS BEING SHIPPED OT JAPAN.

AND THE JAPANESE PEOPLE HAVE CREATED AN AFFINITY FOR STEER TONGUE.

IT'S SOMETHING WHETHER YOU CHARGED $1.00 A POUND WHOLESALE OR $4.00 THEY PAID IT.

SO, WE HAD A GREAT DEAL OF DIFFICULTY GETTING PRODUCT.

>> THERE WAS A SHORTAGE OF STEER TONGUE.

>> EXACTLY.

EXACTLY.

>> AND THE HISPANIC COMMUNITY REALLY LIKE STEER TONGUE.

>> AND THEY USE IT IN A LOT OF THEIR COOKING IN THEIR SOUPS AND WHAT NOT AS WELL.

>> OK. NOW, SOUPS--BECAUSE I THOUGHT I WAS COMING HERE FOR A TONGUE SANDWICH.

IS THAT THE WAY MOST PEOPLE EAT THEIR TONGUE HERE?

>> YES.

ABOUT HALF THE POPULATION EATS IT AS A COLD TONGUE SANDWICH.

THE OTHER HALF EATS IT AS HOT.

>> SO, YOU CAN HAVE HOT OR COLD TONGUE SANDWICH?

>> WE DO.

>> WHAT ABOUT THE SOUP?

YOU MENTIONED IT'S IN SOUPS.

>> SOME OF THE HISPANIC POPULATION PUTS IT IN SOUP.

WE DON'T.

>> SO, WHEN YOU COME TO LANGER'S YOU'RE GETTING EITHER A HOT OR COLD STEER TONGUE SANDWICH.

>> CORRECT.

AND THE MAJORITY OF THEM IS SERVED ON RYE BREAD.

THE MAJORITY OF PEOPLE EAT IT WITH JUST MUSTARD.

>> OK. NOW HERE ARE THE 2 TONGUES RIGHT HERE.

HOW MANY TONGUES DO YOU GO THROUGH A WEEK?

>> WEEKLY WE PROBABLY GO THROUGH ABOUT 20-25.

IT'S NOT A HUGE ITEM.

IT'S A SELECT GROUP OF THE POPULATION THAT EATS IT.

IT'S AN ACQUIRED TASTE.

>> ACQUIRED?

BECAUSE I'M GOING TO TASTE ONE TODAY.

>> WE'RE GOING TO FIND OUT IF YOU'VE ACQUIRED IT OR NOT.

>> ALRIGHT, NOW HERE ARE THE TONGUE.

NOW, ARE THESE COOKED?

>> YEAH.

THEY'RE ALL COOKED.

>> THEY'RE READY TO SLICE UP AND EAT.

>> WE GET THE TONGUES IN HERE ALREADY PICKLED BUT RAW.

NOW THEY HAVE TO BE COOKED TO MAKE TENDER, PEELED, TRIMMED SO THEY'RE EDIBLE.

>> SO, WE'RE GOING TO LEAVE THE FRONT OF THE COUNTER, THE CASE.

WE'RE GOING TO GO BACK IN HERE AND WATCH THE PREPARATION-- ARE WE GONNA HAVE A HOT OR COLD?

>> I THINK WE'RE GOING TO HAVE COLD.

>> A COLD STEER TONGUE SANDWICH.

ALRIGHT, THE ADVENTURE CONTINUES.

THIS IS EXCITING.

NOT MANY PEOPLE GET BACK BEHIND INTO THE INNER SANCTUM LIKE THIS.

>> VERY FEW.

YOU SHOULD CONSIDER IT AN HONOR.

>> ALRIGHT.

WE ARE HONORED.

AND WHAT ARE WE WATCHING BECAUSE YOU KIND OF GOT THIS SET UP FOR US?

>> JAIME'S SLICING THE BREAD TO MAKE YOU A TONGUE SANDWICH.

>> SO, PART OF THE DEAL IS YOU SLICE THE BREAD HERE?

>> WE DO.

WE SLICE IT TO ORDER.

YOU ORDER YOUR SANDWICH.

WE SLICE THE BREAD, NICE DOUBLE BAKED.

IT'S VERY NICE AND HOT.

>> WHAT KIND OF BREAD IS THIS?

>> IT'S DOUBLE BAKED RYE BREAD.

>> BUT WAIT A MINUTE.

THAT'S TOO MUCH.

I'M NOT GOING TO EAT ALL THAT.

>> I UNDERSTAND.

BUT THIS IS JUST FOR THE ONE SANDWICH I'M GOING TO MAKE.

BUT WE'LL USE IT UP.

IT WON'T GO TO WASTE.

>> ALRIGHT, NOW LET'S GET TO THE TONGUE.

HERE IT IS RIGHT OVER THERE.

BRING THAT THING OUT.

HOLD IT UP--OH, MY GOSH!

>> THAT'S THE TONGUE.

STEER TONGUE.

>> LET ME SEE THE FRONT OF IT.

SEE, NOW THE ONE'S I SAW DOWNTOWN WERE BLACK.

>> WERE BLACK?

>> YEAH.

WHAT DOES THAT MEAN?

>> MAYBE THEY WERE CURED A DIFFERENT WAY.

>> OK.

IT'S THE WAY THEY'RE CURED.

>> ALSO THE BLACK ONES HAD NOT BEEN PEELED OR SKINNED YET.

>> OH, THIS ONE HAS BEEN PEELED AND SKINNED.

>> YES, SIR.

>> YOU GOT TO TAKE THE SKIN OFF.

THE SKIN IS INEDIBLE.

>> HOW DO YOU PEEL A STEER-- >> VERY CAREFULLY.

>> ALRIGHT, SO HERE WE GO.

LET'S GET THE TONGUE.

OK.

SO, YOU'RE PUTTING THE MUSTARD-- >> PUT SOME COLOR TO IT.

SOME MUSTARD ON THE BREAD, WHICH GIVES IT A VERY GOOD FLAVOR.

>> THAT BRINGS OUT THE FLAVOR OF THE STEER TONGUE.

>> THAT IS CORRECT.

>> NOW, THIS IS--I'M REALLY FASCINATED.

>> THIS IS HOW WE DO IT.

>> BUT WAIT A MINUTE.

YOU'RE NOT SLICING THE TONGUE.

YOU'RE SLICING THE BACK OF THE TONGUE.

>> THAT'S HOW YOU'RE SUPPOSED TO START THE TONGUE IF YOU WANT TO GET IT NICE.

>> OH, LOOK WHAT YOU'VE GOT DOWN HERE.

>> THAT'S HOW THE SLICES OF TONGUE LOOK LIKE.

>> OH, MY GOSH.

I WAS THINKING YOU WERE ACTUALLY SLICING THE TONGUE.

>> IT'S ALL THE SAME MEMBRANE.

IT'S ALL THE SAME PORTION.

>> EVEN THE BACK PART OF IT.

>> ABSOLUTELY.

THAT PART HAS A LITTLE MORE FAT TO IT.

>> LOOK AT THIS.

NOW YOU'VE TURNED IT OVER.

LOOK HE'S TURNED IT OVER.

>> A LOT OF PEOPLE WILL SAY, LET ME HAVE A LEAN TONGUE SANDWICH.

THE TIP OF THE TONGUE.

THAT'S WHAT THEY CALL IT.

THAT'S WHAT IT LOOKS LIKE.

>> OH, THAT'S THE TIP OF THE TONGUE.

>> SOMETHING MAKES ME UNCOMFORTABLE JUST EVEN ABOUT WATCHING THIS HAPPEN.

SOMETHING ABOUT THE TONGUE.

>> A LOT OF PEOPLE FIND IT VERY EXCITING.

A LOT OF PEOPLE FIND IT DISTASTEFUL.

>> ALRIGHT, SO--AHH!

I'M SORRY.

I'M SORRY.

I'M GUILTY OF STEREOTYPING AGAIN.

OK. LOOK AT THIS.

SO, HERE WE GO.

WE'VE GOT A LEAN SANDWICH OVER HERE.

AND THE TRADITIONAL SANDWICH.

NOW IS THAT ALL YOU PUT ON IT?

YOU DON'T PUT ANY ACCOUTREMENTS OR ANYTHING?

YOU JUST PUT ANOTHER PIECE OF BREAD AND--OH!

>> THIS IS BASICALLY A TONGUE SANDWICH.

>> WAIT A MINUTE.

YOU EAT THAT MUCH TONGUE ON A TONGUE SANDWICH?

>> I DON'T.

BUT SOME PEOPLE DO.

>> THAT'S A REGULAR SANDWICH?

>> IT'S A REGULAR TONGUE SANDWICH.

>> THAT'S A LOT OF TONGUE!

>> YES, IT IS.

YES, IT IS.

WE PRIDE OURSELVES ON MAKING GOOD SIZED SANDWICHES AS YOU CAN SEE ON THIS-- >> WELL, I KNOW-- >> THESE PEOPLE ORDERED HERE A WHOLE SANDWICH.

THEY COULDN'T FINISH IT.

SO, THEY'RE TAKING IT TO GO.

>> WHAT IS THIS?

>> THAT'S A PASTRAMI.

>> THAT'S A PASTRAMI.

BUT HERE'S THE TONGUE.

SO, ALL THE SANDWICHES HERE ARE BIG.

HE'S CUTTING THE TONGUE.

OH, MY GOSH.

NOW ALL WE HAVE TO DO IS PUT IT ON A PLATE AND EAT IT.

MMM-MMM.

STEER TONGUE--OH, GOT TO PUT THE PICKLES.

OH, MY GOSH.

YEAH.

DRESS IT UP.

THERE IT IS.

THAT'S WHAT WE'RE GOING FOR NEXT.

CAN YOU TELL HOW EXCITED I AM ABOUT EATING THIS THING?

HA!

HERE COMES JOAN WHO HAS BEEN HERE AT LANGER'S FOR HOW MANY YEARS, JOAN?

>> 22.

>> NOW YOU'RE SERVING THE TONGUE.

THE STEER TONGUE.

HOW MANY PEOPLE REALLY COME IN HERE AND EAT--I KNOW PASTRAMI IS WHAT LANGER'S IS KNOWN FOR.

BUT EVERY ONCE IN A WHILE YOU'LL SELL A -- >> OH, OF COURSE, OF COURSE.

>> WHO ARE THEY?

ARE THEY OLD PEOPLE?

ARE THEY YOUNG PEOPLE?

CROSS SECTION?

>> A CROSS SECTION, YES.

>> DO YOU RECOMMEND THIS?

HAVE YOU EVER EATEN ONE YOURSELF?

>> NO.

>> NOW SEE, SHE'S BEEN HERE 23 YEARS, AND SHE'S NEVER EATEN A TONGUE SANDWICH.

>> BECAUSE LIKE I TOLD YOU, HUELL, SOME PEOPLE IT JUST DOESN'T DO IT.

>> IT JUST DOESN'T APPEAL TO YOU, DOES IT?

>> I LIKE THE PASTRAMI WITH THE COLE SLAW ON IT.

>> BUT WAIT A MINUTE, YOU COULD HAVE SLIPPED A LITTLE OF THIS OVER ALL THESE YEARS IF YOU HAD REALLY BEEN THAT CURIOUS.

>> NO.

IT'S JUST NOT MY THING.

>> SEE, SHE'S GUILTY OF STEREOTYPING.

SHE'S GUILTY OF MAKING A JUDGMENT BEFORE SHE'S EVEN TRIED IT.

>> SHE'S ALSO HONEST TO HER FEELINGS AND HER OPINIONS.

AND THAT I RESPECT.

>> THAT'S TRUE.

I RESPECT THAT TOO.

22 MORE YEARS TO YOU.

>> OH, THANK YOU.

>> NOW WE'RE GOING TO GET DOWN TO A LITTLE MORE OF THIS STORY.

BECAUSE MICHAEL, WHO IS THE EDITOR OF ALL OF THESE PROGRAMS, YOU AND I WERE SITTING IN THE EDIT ROOM PUTTING TOGETHER THE PROGRAM ABOUT RUSSARK'S--IS THAT THE WAY I PRONOUNCE IT?

>> RUSSAK'S >> RUSSAK'S!

I HAVE A HARD TIME PRONOUNCING WORDS.

>> IT'S ACTUALLY ROO-SAK.

>> OH, NO!

WE'RE BOTH WRONG.

>> ORIGINALLY IT WAS OWNED BY ALEX RUSSAK.

>> RIGHT.

HIS SON MARK OWNS IT NOW.

BUT WHEN WE WERE EDITING THE PROGRAM, AND WE GOT TO THE PART WHERE I SAID THAT TONGUE WAS DISGUSTING, WHAT DID YOU SAY?

>> I GOT VERY UPSET.

AND I SAID THAT I WANTED TO DEFEND THE TONGUE.

I SAID THAT IT'S NOT A GOOD IDEA TO TELL PEOPLE THAT TONGUE IS BAD 'CAUSE IT'S ACTUALLY REALLY GOOD.

>> AND IT WAS PART OF YOUR HERITAGE.

>> EXACTLY.

MY MOM LOVES IT.

SHE SAYS IT'S VERY RICH.

IT'S LIKE BUTTER.

AND IT STICKS TO YOU.

>> BUT YOU DIDN'T EAT MUCH TONGUE GROWING UP.

>> NO, I DIDN'T.

I'M FROM NORTH FLORIDA.

AND THERE WEREN'T MANY DELIS.

BUT WHEN I WENT TO NEW YORK FOR COLLEGE, THAT'S WHEN I WAS EXPOSED TO DELI CULTURE.

AND IT WAS A GREAT TIME IN THE LATE '90S.

AND DELI WAS AMAZING.

>> YOU ATE TONGUE SANDWICHES.

>> I ATE TONGUE.

I ATE PASTRAMI.

I ATE CORNED BEEF AT THE SECOND HALF DELI AND KATZ'S.

>> BUT THAT'S OK TO TALK ABOUT PASTRAMI AND CORNED BEEF.

WE'RE TALKING ABOUT TONGUE NOW.

>> I ATE TONGUE.

AND WHENEVER MY PARENTS WOULD COME IN TO VISIT ME COLLEGE, MY MOM WOULD ORDER A TONGUE SANDWICH AND WE WOULD SHARE IT.

AND IT WAS DELICIOUS.

>> AND THEY WERE PROBABLY PROUD OF THE FACT THAT YOU'RE CARRYING ON THIS TONGUE TRADITION.

>> MY PARENTS ARE VERY HAPPY THAT I'M HERE TODAY EATING TONGUE ON CAMERA.

AND I'M VERY HAPPY TO BE SHOWING THE WORLD THAT TONGUE IS GOOD.

>> TONGUE IS GOOD.

ALRIGHT, WELL LET'S JUST-- >> NOW, HUELL, I WOULD HONESTLY HOPE THAT AFTER TODAY'S EXPERIENCE YOU WOULD HAVE A COMPLETELY DIFFERENT OUTLOOK AT TONGUE.

>> BUT YOU'VE ALREADY SAID IT'S AN ACQUIRED TASTE.

SOME PEOPLE DON'T LIKE TONGUE.

>> YOU MIGHT NOT ACQUIRE IT.

>> IT'S VERY RICH.

THAT IS TRUE.

>> SEE, I JUST THINK IT'S HARD TO GET OVER THE FACT THAT YOU'RE EATING TONGUE.

YOU'RE THINKING ABOUT WHAT YOU'RE EATING.

>> PSYCHOLOGICAL.

>> IT IS PSYCHOLOGICAL.

THIS IS NOT PASTRAMI.

THIS IS NOT CORNED BEEF.

THIS IS STEER TONGUE.

LOOK AT HIM EATING THAT.

OH!

OH, MY GOSH.

>> THANK YOU.

>> LOOK AT THIS.

LOOK AT THIS.

NOW, HOW MANY PEOPLE OUT THERE WOULD EAT THIS KNOWING IT'S TONGUE, IT'S STEER TONGUE?

SOME WOULD.

SOME WOULDN'T.

BUT BOY I HAVE GOT TO MAKE UP FOR MY SINS.

>> THANK YOU.

I'M GLAD.

I'M HERE TO EVANGELIZE.

WHAT DO YOU THINK?

>> I THINK IT'S GOOD.

I DON'T KNOW WHY YOU'D HAVE TO-- SHOULDN'T TALK WITH FOOD IN MY MOUTH.

I DON'T KNOW WHY THIS IS AN ACQUIRED TASTE.

THIS IS GOOD.

>> IT'S JUST SOMETHING THAT THE YOUNGER GENERATION TODAY, I SHOULD SAY, DOESN'T GRAVITATE TO.

THEY'RE MORE INTO THE OTHER DELI ITEMS.

>> WOW.

>> I MEAN, IT TASTES LIKE DELI MEAT.

>> IT DOES.

I'M NOT SURE YOU'D KNOW WHAT IT WAS IF YOU ATE IT.

BUT IT'S NOT-- >> I PROMISE YOU.

IT'S NOT MYSTERY MEAT.

>> NO, YOU KNOW EXACTLY WHAT IT IS.

IT'S TONGUE.

>> WOW.

WELL, THIS HAS BEEN A REAL ADVENTURE FOR ME, A LEARNING EXPERIENCE FOR ME AND FOR OUR VIEWERS.

BUT OUR STEER TONGUE ADVENTURE--PEOPLE DON'T COME IN AND ORDER STEER TONGUE.

THEY COME IN AND ORDER TONGUE.

>> JUST A TONGUE SANDWICH.

AND THE NEXT QUESTION WE WOULD ASK NORMALLY IS DO YOU WANT IT HOT OR COLD?

>> SO, WE HAD COLD TONGUE SANDWICH AT LANGER'S.

THE TRADITIONAL WAY OF EATING IT IN THE JEWISH COMMUNITY.

BUT THERE'S MORE.

BECAUSE WE'RE IN L.A.

SO, OUR TONGUE ADVENTURE HAS ANOTHER CHAPTER.

WE ARE LEAVING LANGER'S.

I'M NOT GOING TO FINISH THIS SANDWICH 'CAUSE I'VE GOT TO HAVE ROOM FOR WHAT'S COMING NEXT.

DON'T BE OFFENDED.

MAYBE ANOTHER BITE OR 2.

>> I'D RECOMMEND IT.

>> MICHAEL WILL FINISH HIS.

WE ARE NOW LEAVING LANGER'S AND GOING TO STOP NUMBER 2 IN OUR TONGUE SENSITIVITY SESSION THAT WE'RE HAVING HERE IN DOWNTOWN LOS ANGELES.

THERE'S MORE TONGUE YET TO COME.

STOP NUMBER 2 ON OUR TONGUE ADVENTURE.

BECAUSE THE OTHER DAY WHEN WE WERE OVER AT RUSSAK'S MEATS WE GOT INTO A DISCUSSION BECAUSE YOU WERE OVER THERE DELIVERING UNIFORMS.

AND AS WE WERE LEAVING THE MEAT COMPANY, I STARTED TALKING TO YOU ABOUT TONGUE.

AND WHAT DID YOU TELL ME?

>> THAT TONGUE'S REALLY GOOD.

I GREW UP EATING IT.

>> YOU GREW UP EATING TONGUE.

AND I GUESS EVERYONE IN YOUR FAMILY.

EVERYONE IN YOUR NEIGHBORHOOD, EVERYONE YOU WENT TO SCHOOL WITH--EATING TONGUE WAS NOT THAT BIG A DEAL WAS IT?

>> NO.

EATING TONGUE TO US IS LIKE EATING BOLOGNA FOR YOU.

>> YEAH.

EVERYBODY DID IT.

>> CORRECT.

>> NOW DID YOU EAT THE TONGUE LIKE A TONGUE SANDWICH THAT WE JUST FINISHED HAVING AT LANGER'S THIS MORNING.

>> BOTH WAYS.

YOU COULD EAT A TONGUE SANDWICH WHICH IS COLD OR A TONGUE TACO WHICH IS HOT.

>> A TONGUE TACO?

>> YEAH.

THAT'S MORE OF THE MEXICAN WAY.

>> SO, DID YOU EVER EAT HOT TONGUE SANDWICH?

>> NO, USUALLY IT WAS COLD TONGUE SANDWICH.

>> COLD TONGUE SANDWICH OR HOT TONGUE TACOS.

AND WHEN I CALLED YOU AND TOLD YOU WE WERE GOING TO CONTINUE THIS TONGUE ADVENTURE YOU SUGGESTED THAT WE COME TO EL RANCHITO WHICH IS A LITTLE TACO STAND HERE ON THE CORNER OF MAIN AND JEFFERSON AND TRY A TONGUE TACO.

>> YEAH.

I WANTED YOU TO EXPERIENCE.

YOU'VE NEVER TRIED ONE.

YOU GOT TO TRY ONE.

>> NOW DO YOU UNDERSTAND WHY SOME PEOPLE ARE A LITTLE SKITTISH ABOUT THIS WHOLE SUBJECT?

>> NOW THAT I LOOK INTO IT A LITTLE BIT MORE--I DIDN'T KNOW THAT THAT SO MANY PEOPLE DIDN'T REALIZE THEY ATE TONGUE TACOS.

BUT I THINK MORE CAUCASIAN PEOPLE DON'T KNOW ABOUT IT.

BUT HISPANIC PEOPLE ALL EAT TONGUE TACO.

>> REALLY?

>> ALL OF THEM.

AND ALSO YOU'VE HEARD OF PISOLE?

>> YEAH.

>> PISOLE USUALLY CARRIES TONGUE.

>> AND I HEARD THAT THERE IS EVEN TONGUE IN MOLE.

>> MENUDO.

THEY PUT TONGUE IN EVERYTHING.

>> I'M NOT GOING TO EAT ANY MENUDO.

THAT HAS TRIPE IN IT.

THAT'S COW STOMACH.

I'M NOT DOING THAT.

ALRIGHT, WE'VE COME HERE TO EAT TONGUE TACO.

OK, WHAT WE GOT COOKING UP ON THE GRILL HERE?

>> WE'VE GOT COOKING SOME STEAK FOR A BURRITO, SIR.

>> OK BURRITOS ARE COOKING ON THE GRILL.

BUT, JESUS, YOU KNOW WHY WE'RE HERE.

BECAUSE I GOT HERE A LITTLE EARLY TODAY BEFORE STEVE DID AND I WAS TALKING TO YOU ABOUT TONGUE TACO.

AND WHAT DID YOU TELL ME ABOUT TONGUE TACO?

>> THAT THE WAY WE COOK IT, WE BOIL IT IN A POT AND THEN WE PUT A LITTLE BIT OF INGREDIENTS-- >> YOU DON'T FRY IT.

>> NO, WE DON'T FRY IT.

>> NOBODY FRIES TONGUE?

>> THAT'S RIGHT.

WE BOIL IT.

>> SO, YOU BOIL IT.

>> THERE'S A DIFFERENT WAY.

>> WHAT KIND OF WAY?

>> [INDISTINCT] >> ALRIGHT, SO I ASKED YOU IF YOU HAVE ANY TONGUE HERE.

AND YOU SAID, "YOU BETTER HURRY UP."

BECAUSE HE SAID THIS THING WAS FILLED EARLIER IN THE DAY, RIGHT?

>> YES, IT WAS FILLED.

>> AND NOW IT'S DOWN TO THE BOTTOM.

THERE'S BARELY ENOUGH FOR ONE-- >> 2, 3 TACOS.

>> THAT'S ABOUT IT.

NOW, THERE IS THE TONGUE.

LET'S GET A GOOD SHOT OF THAT, CAMERON.

NOW, IF YOU LOOKED AT THAT, YOU WOULDN'T KNOW THAT WAS TONGUE, WOULD YOU?

>> I DON'T THINK SO.

LIKE ME, I BE WORKING HERE, SO I KNOW HOW IT LOOKS.

>> YOU KNOW IT'S TONGUE.

DO YOU EAT TONGUE?

>> YEAH.

ONCE IN A WHILE.

IT'S REAL GOOD.

>> BUT NOT A LOT.

>> NOT A LOT.

>> IS TONGUE POPULAR?

IT MUST BE.

YOU'RE DOWN TO THE BOTTOM.

>> A LOT OF PEOPLE LIKE IT.

>> ALRIGHT.

SO WHAT I'M GOING TO DO--WE BETTER HURRY UP AND GET OUR TACOS BECAUSE WE'RE DOWN TO THE BOTTOM OF THE BARREL HERE.

>> YOU WANT TO PUT EVERYTHING ON THE TACOS THERE OR WHAT?

>> YEAH.

FILL UP THE TACO THE WAY YOU WOULD NORMALLY-- OK. WE'RE MAKING IT UP FROM THE TACO TO THE--HOW DOES THIS WORK?

PRETTY SIMPLE, ISN'T IT?

>> WE PUT RICE AND BEANS ON THE SIDE.

>> YEAH.

MIGHT AS WELL.

WHAT THE HECK?

>> WE GOT NO MORE RICE!

[INDISTINCT] >> BOY, YOU'VE HAD A BUSY DAY, HAVEN'T YOU?

>> WE GOT RICE OVER HERE!

>> WE GOT RICE OVER HERE.

>> AND ONIONS AND CILANTRO OR WHAT?

>> YEAH.

GO AHEAD.

LET'S GO FOR THE WORKS.

GONNA PUT ONIONS ON IT.

CILANTRO.

OH, THAT LOOKS GOOD!

>> CHECK IT OUT.

THAT'S OUR PLATE TACO RIGHT HERE.

>> LOOK AT THAT.

NOW THAT IS CALLED A TONGUE-- >> TACO PLATE.

AND IT'S CHEAP.

$2.00.

[LAUGHING] YOU CAN'T BEAT THE PRICE.

>> OK, WE'VE COME BACK OUTSIDE NOW.

AND STEVE, YOU WERE TELLING US THAT WHILE WE WERE INSIDE YOU GOT SOME UNSOLICITED TESTIMONIALS OUTSIDE HERE.

>> YEAH.

THESE GUYS WERE ALL SAYING YOU COME HERE AT ABOUT 10:00-11:00 AND THERE'S LINES OF PEOPLE GETTING TONGUE TACOS.

AND YOU JUST GOT THE LAST OF IT.

YOU SAW HOW BIG THAT THING WAS.

IT WAS ALL GONE, HUH?

>> YEAH.

SO, THIS PLACE.

WE HIT THE JACKPOT.

WE CAME TO A PLACE THAT'S KNOWN FOR TONGUE TACOS.

NOW I WAS EXPECTING--I'M NOT SURE WHAT I WAS EXPECTING.

>> YOU WERE PROBABLY EXPECTING A BIG OLD TONGUE ON THE TACO?

>> I DON'T KNOW.

HERE HOLD THE MIKE FOR A MINUTE.

>> SURE.

IT JUST LOOKS LIKE SHREDDED BEEF.

THERE YOU GO.

JUST TASTE IT.

>> IT DOES.

LOOK AT THIS.

IT LOOKS LIKE SHREDDED BEEF.

>> AND WHEN YOU TASTE IT, YOU'LL SEE.

I LOVE IT.

YOU SHOULD LIKE IT.

>> I'VE ALREADY HAD A TACO-- TONGUE SANDWICH.

>> THIS IS TOTALLY DIFFERENT.

YEAH.

>> MMM.

SEE?

THAT'S GOOD.

>> CAN'T EVEN TELL IT'S TONGUE, HUH?

>> NO!

>> BUT IT'S A LOT MORE TENDER, YEAH.

IT JUST FALLS APART.

IT'S ALMOST LIKE CARNITAS BUT DIFFERENT.

CARNITAS IS PORK.

>> BOY, I'M GLAD YOU GOT HERE WHEN YOU DID.

IF YOU'D BEEN 10 MINUTES LATER, WE WOULDN'T HAVE HAD ANYTHING TO EAT.

THE POT WOULD HAVE BEEN EMPTY.

>> YEAH.

AND THEY ONLY MAKE IT ONCE A DAY JUST LIKE CARNITAS.

IT TAKES A PROCESS TO COOK IT.

AND I DON'T KNOW IF THEY TOLD YOU BUT THEY HAVE TO BOIL IT.

>> YEAH.

>> AND SO ONCE THEY COOK IT AND ONCE THEY'RE OUT, THEY'RE OUT.

IT'S NOT LIKE THEY CAN THROW SOMETHING IN THEIR MICROWAVE AND COOK YOU UP SOME.

>> WOW.

THIS HAS BEEN SUCH A LEARNING EXPERIENCE.

I HOPE YOU'VE ENJOYED THIS AS MUCH AS I HAVE TODAY, LEARNING ABOUT TONGUE.

YOU KNOW, WE'VE MADE A LOT OF FUN OF IT.

I SAID I WAS DISGUSTED BY IT EARLIER.

BUT I MADE A MISTAKE.

I DIDN'T KNOW WHAT I WAS TALKING ABOUT.

AND I KNOW I'VE CHANGED MY OPINION.

I HOPE YOU'VE LEARNED A LITTLE BIT ABOUT THIS TODAY AS WELL.

WE'RE GOING TO HAVE PEOPLE EATING TONGUE ALL OVER L.A. >> THERE YOU GO.

>> I THINK HALF OF THE PEOPLE ALREADY EAT TONGUE.

>> I THINK THEY DO, YEAH.

THE HISPANIC SIDE DOES.

>> THE REST OF US ARE GONNA START EATING TONGUE.

THIS HAS BEEN OUR TONGUE ADVENTURE ALL OVER LOS ANGELES.

AND THERE'S PROBABLY A LOT MORE--WELL, THERE'S A LOT MORE PLACES WHERE YOU CAN GET TONGUE WE HADN'T BEEN TO TODAY.

WE'VE JUST BEEN TO 2 PLACES.

BUT WE'VE HAD WONDERFUL LEARNING EXPERIENCE TODAY, LEARNING ABOUT THAT KINDER, GENTLER SIDE OF TONGUE, THE WARM FUZZY SIDE OF TONGUE.

THERE IT IS.

TONGUE SANDWICHES, TONGUE TACOS.

WHATEVER IT IS, IT'S GOOD.

AND IT'S VERY L.A.

IT'S PART OF THE WONDER, AND THE BEAUTY, AND THE DIVERSITY OF LIVING IN THIS WONDERFUL PLACE WE ALL CALL HOME.

MMM-MMM.

I'LL NEVER SAY A BAD WORD ABOUT TONGUE AGAIN.

I'M A CONVERT.

[RESTAURANT CHATTER] [CAPTIONING MADE POSSIBLE BY KCET PUBLICE TELEVISION] [CAPTIONED BY THE NATIONAL CAPTIONING INSTITUTE --www.ncicap.org--] >> MMM.

THAT'S GOOD.

VERY RICH.

>> UGH!

>> HERE.