That really is the epitome of British cooking. I cherish my old battered Ailsa Craig granite curling stone that I use for making pressed tongue. A good cold pressed tongue sandwich on good bread, slathered with butter & Victorian relish makes me so happy. In a way I'm guiltily glad that tongue isn't as popular. I can get them from my local butcher for buttons. I wholeheartedly agree that it surpasses fillet steak.
This really is a high level of cooking, love what you are doing on this channel. Haven’t had tongue for ages and when I did I found the texture highly unusual, but your version looked great. Bravo! P.S. from where do you get your “violently hot” mustard?
Grew up watching you, and now loving your channel
REAL COOKING
That really is the epitome of British cooking.
I cherish my old battered Ailsa Craig granite curling stone that I use for making pressed tongue. A good cold pressed tongue sandwich on good bread, slathered with butter & Victorian relish makes me so happy. In a way I'm guiltily glad that tongue isn't as popular. I can get them from my local butcher for buttons. I wholeheartedly agree that it surpasses fillet steak.
Wow, definitely going to have to try this one! Thanks for the good content
That sauce sounds amazing!
This really is a high level of cooking, love what you are doing on this channel. Haven’t had tongue for ages and when I did I found the texture highly unusual, but your version looked great. Bravo!
P.S. from where do you get your “violently hot” mustard?
I will 100% be making this
Super!
thanks - glad you liked
What kind of grill is that?
How the hell am I just discovering you now?