The real offal experiment continues… with a sheep tongue.
My attempt with the brain was fascinating but not incredibly tasty. Will the tongue taste better? If looks are any indication then the answer is a resounding no! Good god a tongue is an ugly piece of meat. None of the silkiness of a prime cut. No. It’s all ugly. It’s also a process.
To start a tongue needs to be brined – this is a familiar first step with organ meat. I used a combination of sugar, salt and spices. At that point, I wasn’t sure what I was going to do with my tongue or I would have put a mexican spin on my spice mixture. Instead I threw in a couple bay leaves, some black peppercorns, and some coriander. To keep the tongue submerged I put a pretty blue cup on it. And there is sat stewing for a few days.
When people talk of visiting the Farmer's Market they don't often exclaim over its cheapness. More usually you hear grumbling and groaning over the prices, so much more expensive than the supermarket, is it actually worth the money... All opinions aside over whether it really is that much more ex ...
The rhubarb theme continues in my mother's garden. My niece was visiting from LA and the family decided to celebrate her "Almost 1" birthday since she wouldn't be in town when she actually turned one. It was the perfect opportunity to use up some of my mom's rhubarb and introduce my wee niece to ...
Often the first vegetable to pop up in the spring, rhubarb is one of my favorites. While I love it in pie my new favorite way of using rhubarb is making compote. Compote is french for "mixture" and is basically just a stewed fruit dish. Rhubarb makes a beautiful compote. Compote is also ...
For my first recipe out of Odd Bits, I decided to bust it open, literally. The author, Jennifer Mclagan, mentioned that a sheep's head was quite fiercesome looking. When my butcher brought it out from the back, held right about head level, I'll admit that it looked quite hideous. The eyeballs b ...
I first heard about guanciale on Chopped. It was a secret ingredient and for some reason I decided to look it up. Oh my goodness! Luscious pig jowl washed with wine and scented with black pepper and thyme. This was something I had to try. The word guanciale comes from 'guancia', which mea ...
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To start a tongue needs to be brined – this is a familiar first step with organ meat. I used a combination of sugar, salt and spices. At that point, I wasn’t sure what I was going to do with my tongue or I would have put a mexican spin on my spice mixture. Instead I threw in a couple bay leaves, some black peppercorns, and some coriander. To keep the tongue submerged I put a pretty blue cup on it. And there is sat stewing for a few days.
