Actually, I use whatever's handy. I always have yellow mustard in the house, or even dry mustard. I'm all about quick and easy in the kitchen. One of my favorite cole slaws was from Chick-fil-a, but for some reason they discontinued it a couple of years ago. Theirs was finely-chopped but I just use the bagged stuff for convenience.
I've had tongue and will still eat it if it's offered. Tongue sandwiches are pretty good. My British mother used to make it. As an adult, I was once at a Bolivian buffet where it was one of the routine dishes, so it seems to be a normal thing that's served, not necessarily something eaten due to lack of options. I've mentioned before that I moved to a rural area and was astounded at the picky eaters at some of the church gatherings I've attended. I grew up as your did: you sat at the table until your plate was clean.
I guess most folks in rural areas are young farmers now, what few there are, and don't butcher their own meat, home cook, nor can food like generations ago. They grew up eating their meals out of bags with Golden Arches. They don't know what good food is.
We did our own beef so we could have whatever we wanted. Beef tongue is actually quite good, just a strangely fine texture. Mature beef liver is too strong for my tastes. One year we froze whatever wild berries we came across and had enough for many pies throughout the winter. YUM. Mixed service berries, black berries, black and red raspberries...Here in Wisconsin they call it razzleberry pie. We don't get blueberries on the farm. I don't think they like us.
We use to butchered our own beef and hogs too. I do like liver. I use to make liver and onions fairly often, when we were first married. It was cheap eating. I didn't have access to family home grown meat at that time, since we lived out of state early in our marriage. It was a new experience for me to buy meat from the grocery store, instead of grabbing meat out of our freezer, or my parents freezer I should say.
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