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Started By
Message
re: Cooking a stuffed cow tongue (updated with pics)
Posted on 10/19/12 at 9:27 pm to Dandy Lion
Posted on 10/19/12 at 9:27 pm to Dandy Lion
Appreciate the advice
3
Posted on 10/19/12 at 9:34 pm to Uncle JackD
Came out good I'm guessing? The ball and chain gonna eat that too?
Posted on 10/19/12 at 9:36 pm to Uncle JackD
No problem, just make sure you get the pimentón or Spanish paprika, I cannot stress how important a condiment this is. It sounds like I am a pimentón salesman, but it's the truth.
I realize it's expensive and hard to find here, but it is oh so vital to just about everything. Again, I say this, as I know I'm speaking with a Lousianan who values cuisine, hence my insistence.
Hot for hot, or spicy for spicy, without substance, IMHO is absolutely ridiculous. Flavor must be properly enhanced, or left as is, and this is primordial (pimentón) to getting the desired effect in the grand majority of dishes.
/well intentioned rant
I realize it's expensive and hard to find here, but it is oh so vital to just about everything. Again, I say this, as I know I'm speaking with a Lousianan who values cuisine, hence my insistence.
Hot for hot, or spicy for spicy, without substance, IMHO is absolutely ridiculous. Flavor must be properly enhanced, or left as is, and this is primordial (pimentón) to getting the desired effect in the grand majority of dishes.
/well intentioned rant
Posted on 10/19/12 at 9:38 pm to Uncle JackD
I love carrots and use them quite a bit but they bring tons of sweetness so keep that in mind.
I'm on my iPad so I can zoom in which is why I was jamming you on the date. I have a lambs tongue in the freezer I need to cook. It has the skin on so I need to boil it first. I like it in a brown or tomato gravy but to me the best of both worlds is a sauce piquante gravy with some fried tomato paste.
But I have a wonderful Argentine friend and she just boils it, peels the skin off, seasons with salt and pepper and roasts it, slices thin and makes the most amazing medium rare sandwiches you will ever eat.
You could cook it in cream of mushroom soup and I'd eat the hell out of it.
I'm on my iPad so I can zoom in which is why I was jamming you on the date. I have a lambs tongue in the freezer I need to cook. It has the skin on so I need to boil it first. I like it in a brown or tomato gravy but to me the best of both worlds is a sauce piquante gravy with some fried tomato paste.
But I have a wonderful Argentine friend and she just boils it, peels the skin off, seasons with salt and pepper and roasts it, slices thin and makes the most amazing medium rare sandwiches you will ever eat.
You could cook it in cream of mushroom soup and I'd eat the hell out of it.
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