re: Cooking a stuffed cow tongue (updated with pics)

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