Deep-Fried Lamb’s Brains

Posted by Ryan on March 31st, 2008 in · 2 Comments

Before I continue my lamb brain tour, I’d like to again thank John Dossal, the manager of Zituna for being so accommodating.

Zituna is located at 970 N…

Cold Lamb’s Brains On Toast

Posted by Ryan on March 23rd, 2008 in · 9 Comments

This is a dish for those who particularly enjoy the texture of brains.
Before I started this blog, I was grappling with the prospect of finding some of the more exotic ingredients…

Ox Tongue And Bread

Posted by Ryan on March 17th, 2008 in · 3 Comments

To serve four.
I’d like to apologize for not updating until today. This weekend was a whirlwind of activity, with long drives and the ever important maintenance of my neglected lawn…

Tongue And Beets

Posted by Ryan on March 9th, 2008 in · 2 Comments

To serve six.
In continuation of the ox tongue recipes, this is the second to last example of how “dexterous” a meat it is…

Boiled Ox Tongue

Posted by Ryan on March 2nd, 2008 in and · 5 Comments

You can salt the tongue yourself in a brine; keep the tongue in it for 7 days. Alternatively, get a corned beef tongue from the butcher…