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Started By
Message
re: Cooking a stuffed cow tongue (updated with pics)
Posted on 10/19/12 at 9:46 pm to Martini
Posted on 10/19/12 at 9:46 pm to Martini
quote:this is rotundly false. It depends upon how employed, deployed.
carrots and use them quite a bit but they bring tons of sweetness
quote:
boils it, peels the skin off, seasons with salt and pepper and roasts it,
This must be some über special tongue, famous Argentinian grilling or broiling prowess aside, for such a meat to be palatable with such a mundane preparation.
Honestly. Tongue is not a boom, and there it is, product.
This post was edited on 10/19/12 at 9:52 pm
1
Posted on 10/19/12 at 10:13 pm to Dandy Lion
When you suggested the Hungarian dessert wine with sushi your credibility was shot with me ole Dandy and don't tell me what I know to be true. I don't roundly employ or deploy a carrot. I cook it. And if you tell me a carrot doesn't add sweetness I will politely tell you to stick to scrambled eggs or boiling water.
And a perfectly roasted tongue is hardly mundane. Enjoy a hot pocket and don't try so hard around here. It's not very becoming.
Are you related to that chef who cooked for the Archbishop of Canterbury and two first ladies?
And a perfectly roasted tongue is hardly mundane. Enjoy a hot pocket and don't try so hard around here. It's not very becoming.
Are you related to that chef who cooked for the Archbishop of Canterbury and two first ladies?
Posted on 10/19/12 at 10:19 pm to Martini
quote:Cute, you were informed that Tokaj is not only a dessert wine producing region, of which you were amazed. I can understand, product is not available everywhere. You will find of what I spoke someday, and will be truly amazed.
Hungarian dessert wine
Carrot. You obviously, boil water, nothing more.
Perfectly roasted tongue? You may be right, as I said. I highly, highly doubt it.
ETA The pussy was good, or your culinary expectations are low, but get off my dick, you have no clue.
This post was edited on 10/19/12 at 10:28 pm
Posted on 10/19/12 at 11:34 pm to Dandy Lion
Now Dandy, I don't know anything about or even give a shite about dessert wines, but for you to deny the sweetness carrots will without question tells me what I need to know about your level of knowledge. Are you by chance the spawn of Citwitt?
Posted on 10/19/12 at 11:37 pm to OTIS2
Again, how do you employ/deploy (cook) them. When, and in what circumstance. Good God.
I believe in the previous page I mentioned that it could add both a slight sweetness and tartness, bitterness, sharpness, so what the hell are you talking about?
With respect to the recipe in question, when would you, if forced so, employ carrots. Tell me, then we'll talk.
I believe in the previous page I mentioned that it could add both a slight sweetness and tartness, bitterness, sharpness, so what the hell are you talking about?
With respect to the recipe in question, when would you, if forced so, employ carrots. Tell me, then we'll talk.
This post was edited on 10/19/12 at 11:40 pm
Posted on 10/19/12 at 11:46 pm to OTIS2
quote:We weren't talking about dessert wines, we were talking about wines which would be appropriate for sushi, were one not to drink beer. Your friend, or alter, logically replied that Tokaj was a dessert wine. For someone with a limited supply of Tokaj denomination wines, this is correct and normal, as this is what the marketers, Vega Sicilia, typically roll out in a new market. It was what they were famous for in the courts of Europe centuries ago. However, they produce a non plus white which is very reasonable in price for the stupendous quality which it contains. It may be a hint bit sweet for sushi, but the overall quality is such, that you would not choose another, again, given that someone would not choose beer for sushi.
Now Dandy, I don't know anything about or even give a shite about dessert wines,
Posted on 10/19/12 at 11:49 pm to Dandy Lion
I'm saying you're a simpleminded twit. Cooked carrots in a gravy or a braise have no tartness,no bitterness, and no sharpness...they're sweet you dumbass.
This post was edited on 10/19/12 at 11:50 pm
Posted on 10/19/12 at 11:53 pm to OTIS2
Define 'cooked carrots', when are they cooked? At what point of the recipe. Dumbass, nice. Reflect, reflect.
Define 'sweet' as well, because I am seeing this may be semantics.
Twit? Quite possibly. Your posting entails all that pursuant to a mental giant.
Define 'sweet' as well, because I am seeing this may be semantics.
Twit? Quite possibly. Your posting entails all that pursuant to a mental giant.
Posted on 10/19/12 at 11:55 pm to Dandy Lion
Posted on 10/20/12 at 12:00 am to OTIS2
I thought so. You're a burner of frozen fish, and throw dried and dead spices in a voodoo type mixture on all.
Vive la Arcadia.
Vive la Arcadia.
Posted on 10/20/12 at 12:05 am to Dandy Lion
In food parlance, since you're such a linguist, DL, you are weak sauce...very weak sauce.
Posted on 10/20/12 at 12:10 am to OTIS2
Oteeessss. Food parlance may be of importance to you, to me, savoir faire, is primordial. Keep your parlance, and your boiled carrots. 
I'd be happy to cook with you, really. 'Tis an ephemeral thang, but the weight of the magician's mind, and hand, are important. You're definitely of the anvil type, hence my offer to share with you.
I'd be happy to cook with you, really. 'Tis an ephemeral thang, but the weight of the magician's mind, and hand, are important. You're definitely of the anvil type, hence my offer to share with you.
This post was edited on 10/20/12 at 12:20 am
Posted on 10/20/12 at 5:32 am to Dandy Lion
Well I'm sorry I took a light nap. We got us a Dandy boy here.
And a not so bright one.
And I'm not on your dick boy, however reading your post history I'd be willing to bet you would prefer it.
And a not so bright one.
And I'm not on your dick boy, however reading your post history I'd be willing to bet you would prefer it.
This post was edited on 10/20/12 at 5:38 am
Posted on 10/20/12 at 9:05 am to Martini
Off my dick, as in, it's big, and you little gnome, are standing on it.
Take your aids infested Buenos Aires bordello stories somewhere else.
Take your aids infested Buenos Aires bordello stories somewhere else.
Posted on 10/20/12 at 9:06 am to Dandy Lion
What's going on in here??
Posted on 10/20/12 at 9:09 am to Dandy Lion
quote:Just curious, but WTF does this mean?
I'd be happy to cook with you, really. 'Tis an ephemeral thang, but the weight of the magician's mind, and hand, are important. You're definitely of the anvil type, hence my offer to share with you.
Posted on 10/20/12 at 9:11 am to Uncle JackD
I would really like to thank Uncle Jack D for starting this thread.
Posted on 10/20/12 at 9:15 am to Count Chocula
He like dem big words, him. Keeyaw!
Posted on 10/20/12 at 9:20 am to Count Chocula
quote:it means that this thread went from tongues to dicks in a short period of time... just the usual..
Just curious, but WTF does this mean?
Posted on 10/20/12 at 9:21 am to Ole Geauxt
quote:Cool, now I can stay here instead of going to the OT for my thrills
it means that this thread went from tongues to dicks in a short period of time... just the usual..
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