Food fashions fade in and out like pouffy skirts. It’s kind of tricky to know when to bite. The latest seems to be a hot and sweet tongue teasing, and we’re here to reassure you that this trend is for real. Sophisticated hedonists have always known that stoking up contrasts arouses your sensory pleasure…So you don’t feel left out of the latest foodie flavors, we’ll share our own recipe for brownies that’ll have them on their knees, weeping and begging you for more:
This recipe might seem like a bit of a project — the pistachio vinaigrette, ideally, should sit for about two nights — but it's well worth the wait and all the work. Smoking the beets lends them an umami component that makes them just a little bit special.
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My Mother use to boil the heck out of it, and then peel the very thick skin, and serve it up on a platter for Sunday dinner - mmmmmm! I can't believe now that all us kids used to fight over the tip, and the next day - tongue sandwich to school with lots of mayonnaise.
Ingredients: * 1 kg cod tongues * 125 ml flour * 5 ml salt * 2 ml pepper * Pork fat diced Wash and pat dry the cod tongues. Roll in seasoned flour and fry in pork fat. Turn over and brown on the other side