Monday, November 14, 2011

Nothing Says Variety Like Spiced Tongue

Oh, Cutco. I do so love you.

Take their handling of variety meats. It's just offal. They include pictures in case you find yourself in a market looking at stacks of unlabeled flesh, and need to tell the difference between sweetbreads and brains.

Obviously, the page is useful. You just might want to ignore the illustration of the animals dancing happily at the top, prior to their thymus glands, livers, kidneys, brains, et. al. having been, shall we say, removed.

(Try especially hard not to look at the little guy in the front. I think he's a veal, though he reads more like a cross between a kangaroo and a baby dinosaur.)

But on to a recipe!

From the looks of the picture, I'm guessing that hubby thinks she bears a spiced tongue, but not in a good way. He looks like he'd be happy to boil it, let it soak overnight, and then peel the skin off himself.

Perhaps then he could get back to his paper.

Damn it. Tongue night again?

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