I am intrigued by the fresh version with the green papaya as a tenderising agent.That looks incredible!
I'd be all over that... I'm saving this recipe to try with the next tongue I get!
Cut the grass today.....This weather is wild! Week before Mardi Gras, cut the grass!Originally Posted by Moikel
This good summer food .
Usual suspects as far as ingredients for S/E Asia ,lovely counterpoint to the fattiness of the tongue. But you also got the flavours of the marinade in the background.
That dipping sauce looks great
Gary
http://www.sbs.com.au/food/recipes/barbecued-ox-tongue
This is for welsh rarebit & anybody else who is interested.
Caviar status, huh?? It's one of the cheapest meats (besides beef tripe) that I can get in my area. Even the local Wally World! My favorite thing to do is grab one and hand it to my wife so I can laugh at her reaction.
My mom made tongue when I was growing up, we grew up poor and apparently, tongue used to be considered waste meat. Now that I'm much older, I thought about trying it again until I discovered that it now has caviar status in the super market.
Agreed, Moikel! We have a large Latino population here vs. your Asian population. I love how rich and beefy tongue (or Lengua) is. Mmm mmm good!Here it's more of an ethnic thing. Asian suburbs have it , I go to Chinatown where I can get all sorts of bits that Aussies won't eat. The Chinese seem to like it in a mixed hot pot with beef tendons,tripe & who knows!
The Viets ,Lao & Japanese like it char grilled.
The European tradition is cured & smoked or pickled & boiled.
I just like the taste.