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

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?