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Started By
Message
re: Cooking a stuffed cow tongue (updated with pics)
Posted on 10/19/12 at 8:18 pm to Dandy Lion
Posted on 10/19/12 at 8:18 pm to Dandy Lion
-Browned tongue very well
-Took out tongue and browned all my veggies
Put everything back in pot, added water and cooked for 3 hr.
- sliced up tongue and put it back in the pot and continued cooking for one more hour.
-Took out tongue and browned all my veggies
Put everything back in pot, added water and cooked for 3 hr.
- sliced up tongue and put it back in the pot and continued cooking for one more hour.
2
Posted on 10/19/12 at 8:44 pm to Uncle JackD
I'd eat that like I was going to the lectric chair.
cept it's a bit out of date.
Damn good looking. I love it a bit medium rare. Did it come skinless or did you have to cook and peel it off?
Your plate had too much rice to tongue but I'm good with that.
cept it's a bit out of date.
Damn good looking. I love it a bit medium rare. Did it come skinless or did you have to cook and peel it off?
Your plate had too much rice to tongue but I'm good with that.
Posted on 10/19/12 at 8:45 pm to Martini
quote:Bought it cleaned, seasoned, and stuffed.
Damn good looking. I love it a bit medium rare. Did it come skinless or did you have to cook and peel it off?
Outta date because its been in the freezer a couple weeks. I stock up on good meats when I go back to ville platte. This post was edited on 10/19/12 at 8:48 pm
Posted on 10/19/12 at 8:54 pm to Uncle JackD
No old white wine?
Here's my ingredients:
1 big arse onion, or three small ones.
3 carrots.
3 garlic cloves.
1 parsley sprig.
1 bayleaf.
½ glass of sherry type wine.
Good olive oil.
1 big spoonful of Spanish paprika.
Salt.
Here's my ingredients:
1 big arse onion, or three small ones.
3 carrots.
3 garlic cloves.
1 parsley sprig.
1 bayleaf.
½ glass of sherry type wine.
Good olive oil.
1 big spoonful of Spanish paprika.
Salt.
This post was edited on 10/19/12 at 8:55 pm
Posted on 10/19/12 at 8:55 pm to Dandy Lion
quote:No, I may try that next time around.
No old white wine?
Posted on 10/19/12 at 8:56 pm to Martini
quote:Peel it previously.
Did it come skinless or did you have to cook and peel it off?
Posted on 10/19/12 at 8:59 pm to Uncle JackD
Uncle Jack, as I said, it looks delicious. Some people also add fresh tomatoes, peeled of course. I don't.
Posted on 10/19/12 at 9:03 pm to Dandy Lion
Thanks
I don't think I'd like the tomato based gravy with this piece of meat but I'd be willing to try it.
I don't think I'd like the tomato based gravy with this piece of meat but I'd be willing to try it.
Posted on 10/19/12 at 9:05 pm to Uncle JackD
quote:It changes it ALOT. I for one, LOVE me some carrots, and they lose flavor when tomato is added.
I don't think I'd like the tomato based gravy with this piece of meat but I'd be willing to try it.
Posted on 10/19/12 at 9:07 pm to Uncle JackD
looks good dude 
Posted on 10/19/12 at 9:07 pm to Dandy Lion
Do the carrots change the flavor of the gravy much?
Posted on 10/19/12 at 9:10 pm to Uncle JackD
quote:In comparison to what? Did you not use carrots?
Do the carrots change the flavor of the gravy much?
If not, then I would heartily recommend them. They give texture or consistency, and the flavor is vegetable, of course, is carroty, and gives both a twang of sweet and starchy bitter. I cannot explain it fully, but carrots in anything which is stewing, are an absolute must IMHO.
Posted on 10/19/12 at 9:16 pm to Dandy Lion
Tbh, I've never put carrots in my gravy...Noted for next time around though.
Posted on 10/19/12 at 9:19 pm to Uncle JackD
They preclude the need to thicken with things foreign to the gravy, and really add a wonderful taste. Really (unless one hates carrots, although the metamorphosis they undergo when cooking is such that nearly most would not notice).
Posted on 10/19/12 at 9:27 pm to Uncle JackD
IWEI
Posted on 10/19/12 at 9:27 pm to Dandy Lion
Appreciate the advice
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
That looks great Zjack. I've never cooked one, sorry to say , but I've had it. I need to get one next time I get a ponce
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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