If he didn't answer, he'd have to eat beef tongue.
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Stuff that tortilla with some strips of long-cooked beef tongue.
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Waffles may come with braised beef tongue and a duck egg ($13).
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Short ribs, scallops, beef tongue and tofu also get the skewer treatment.
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What would they make of her red pozole and beef tongue confit?
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And learn how a "beef tongue shut-up hoodoo spell" is supposed to work.
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Don't worry, this easy recipe for succulent beef tongue tacos is here for you.
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If you're feeling adventurous, try the seasoned beef tongue tacos at nearby Tacos Matamoros.
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The main protein almost doesn't matter, be it fish, beef tongue or crisp pork carnitas.
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Inside, teenagers in sweatshirts and shiny puffer coats tipped cups of salsa on beef-tongue tacos.
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And I love Gabrielle Hamilton's new recipe for braised beef tongue, which she serves with sauce gribiche.
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Many of the sandwiches seem familiar, such as the lengua, or beef tongue, and arrollado, or pork roll.
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Same for his restaurant, where beef tongue is braised in sour beer, then cooked down with sugar to form a glaze.
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Beef tongue braised in beer had a satisfying sear on the edges and a little extra crunch from flakes of sesame brittle.
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"Elan, a producer, liked to keep us entertained by putting things like 'beef tongue' or 'delicious babies' on the list," says Spivey.
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The beef-tongue sandwich—smothered in gribiche , a French tartar sauce with eggs, and a Japanese tonkatsu barbecue sauce—is wonderfully crispy.
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Beef tongue tacos would have needed a heavier glug of salsa to make up for meat that was as salty as country ham.
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I can't help but think of corned beef tongue in apricot glaze, and how ginger, garlic, and scallion would make it so nice.
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I've had friends tell me in hushed tones, over spears of octopus or bowls of beef tongue, that their boyfriends would never eat this.
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"You're not going to open a restaurant based on selling only beef tongue, but you could do it for a night," Mr. Myint said.
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The dishes are designed as interludes between sips: creamy torchons of ankimo (monkfish liver); beef tongue thick enough to wage war with the teeth.
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He was definitely loosening up though after seder, which we're told was stocked with the usual Persian delicacies ... apples and honey, beef tongue and stew.
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All it took was a lightly chilled glass of Basque txakolina white wine with a chopstick of seared beef tongue and boiled bean sprouts to change my life.
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" It discussed evidence gathered from a search of her Chevy Chase penthouse, including the shoes, which were photographed, and instructions for a "Beef Tongue Shut Up Hoodoo Spell.
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From there, they head on over to the Bywater to visit their friends at Bacchanal where the guys share wine, beef tongue, and stories of post-Katrina cooking.
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Start with the sparkling, fresh ceviche, move onto beef-tongue tacos and roasted ribs, and finish, ideally, with a piece of tres leches drizzled with goat's milk caramel.
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Pita's Taqueria offers the usual suspects when it comes to meat, like steak, chicken, or pulled pork, but also has a less common option: lengua, or beef tongue.
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Under a lattice of mayonnaise, a salad of beef tongue in pliant strips and crunchy cucumber and matchstick potatoes was refreshing and lighter than the sum of its ingredients.
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Their diner-style restaurant gives comfort foods daring twists: chicken-fried beef tongue, duck soup with foie gras matzo balls, homemade blood sausage and onions, and Bolivian-style hot dogs.
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Once I ended up eating tacos after a very successful first date with a handsome guy who stared at me in disgust when I asked for a beef tongue taco.
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One recent evening, three friends first chose the beef combo, which includes brisket, seasoned short rib, and prime rib eye, and, for good measure, an added order of beef tongue.
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Specializing in Japanese-style charcoal grilled skewers, the restaurant serves salty, umami-packed bites of pork jowl, chicken gizzard, beef tongue, bacon-wrapped enoki mushrooms and more (starting at $2159).
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But with beef tongue, I've never understood the revulsion — other than the idea of the thing — because it holds none of these challenges: It's clean, meaty, beefy, muscley and fleshy.
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Bites As my mother tells it, the beef tongue she ate as a child was a dish to be feared — one boiled into edibility, then choked down when money was tight.
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A single-page menu lists dishes that combine ingredients in innovative and delicious ways: sausage with celery, beef tongue with grapefruit and tapioca, curried cashews with kefir; the entire menu changes monthly.
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Beef tongue lies half-hidden in a froth of cold-smoked mushroom stock scented by anise and thyme, a homage to a Filipino recipe for ox tongue and Campbell's cream of mushroom soup.
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The menu includes sake, sochu and local craft beer; smoked fish collar, eel and gochujang-rubbed pork ribs; two types of brisket ramen; and beef tongue and chorizo tamales made with sticky rice.
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However, for those diners with an adventuresome palate and literal intestinal fortitude, we also recommend la lengua entomata, a stewed beef tongue dish, and the pigblood sausage, otherwise known by the forbidding name moronga.
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Wines with the prices per glass written directly on the bottles, and small plates like smoked salmon rillettes, oysters and beef tongue escabeche are served at this intimate bar from Four Happy Men Hospitality.
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But Bacus said the market is important for another reason: Japanese consumers are especially interested in what are known in the industry as "offals" — organ meats such as beef tongue that U.S. households are reluctant to buy.
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Stranger still, she wove voodoo spells around jars of beef tongue, labeled with Securities and Exchange Commission lawyers' names, that she stored in a freezer at home in hopes of keeping the feds quiet — apparently to no avail.
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Each evening, a heavy dinner was served (often including hot sauerkraut, beef tongue in cream sauce, pickled herring and, for dessert, whole peeled kiwis), followed by flutes of Bohemian sparkling wine, which one could sip while classical musicians performed.
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Done in cartoonish Day of the Dead style, the image is one of the many homages to Mexico, along with the pink-green-blue-yellow color palette and selection of tacos (from beef tongue to pork belly) on the menu.
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I haven't met a beef tongue in 20 years that hasn't had the whole kitchen, as well as any bridesmaids passing through the prep tent on their way to hair and makeup and fitting, reduced to uncontrollable giggles at the sight.
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But what I'm still thinking about is a dish that eluded comparison: a cold, creamy mixture of chopped egg and chewy matchsticks of beef tongue, balanced by bitter white radish, scallion, and dill, and topped with a pile of golden fried onions.
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After Hong arranged silky thin slivers of marinated beef tongue on a circular grill that was embedded in the table between us, Bourdain waited until they had just browned, then reached for one with chopsticks and encouraged me to do the same.
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Mr. Toscano strides fearlessly into offal territory with grilled beef tongue, snout-to-tail soup, chicken liver pâté with beef cheeks, and veal head parmigiana, made by using the meat to make a terrine, which is then sliced, breaded and cooked parmigiana-style.
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Many of them incorporated ingredients that I would have been hard-pressed to find at more fashionable taquerias; there were tacos made with lengua (beef tongue) and quesadillas made with flor de calabaza (squash blossom) and huitlacoche (a trufflelike corn fungus that's a pungent delicacy in Mexico).
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During a recent visit to Dora La Tostadora, an A-frame sign on the sidewalk listed five toppings, including solomillo, Chinese-Guatemalan pork, beef tongue and oyster mushrooms, and "pulpo que no es pulpo," a play on the squid that's sometimes called octopus in local fish markets.
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The appetizer of beef tongue, sliced thin and doused in olive oil, vinegar and garlic, is meltingly good, and the wine list does justice to Mendoza's offerings; on a recent visit a blend of malbec, cabernet sauvignon and bonarda from Matías Michelini, a Mendoza wine star, was on offer.
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The menu, which doesn't duplicate any dishes from Madame Vo, includes beef wrapped around onions and skewered, ground Wagyu in betel leaves, Berkshire pork meatballs and five-spice beef tongue, all to be seared at the table then wrapped in softened rice paper, lettuce, rice vermicelli, pineapple, chiles and other accouterments.
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Bolivia and its neighbor Peru were the birthplace of the potato, which may explain its omnipresence here, tucked alongside trucha (fried trout, harking back to its cousins in Lake Titicaca) and huddled under a stew of beef tongue and ají rojo, a mild chile with an intimation of smoked blueberry jam.
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Photograph by Cole Wilson for The New Yorker Next up was mao xue wang, a stew of ox tripe, duck blood, and beef tongue—which, legend has it, was conceived by a butcher named Wang—that arrived burbling in a lavalike soup that packed the heat of firecrackers ignited on your tongue.
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An airy covered patio with unfinished wooden floors and sleek Scandinavian-style dining tables and chairs, Mesón Jalatlaco is really two separate restaurants: Graciela, which specializes in seafood, and De Brasa Dura, which serves grilled meats ranging from a duck carnitas torta (252 pesos) to beef tongue in molé sauce (2073 pesos).
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Some of her earliest food memories as a kid growing up in Chicago were of locking herself in her bedroom whenever her mother would boil mushrooms because she simply could not stand the smell, and lying to her friends so they wouldn't find out that she ate boiled beef tongue for dinner once a week.
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Frumkin calmly laid out black sturgeon caviar and red salmon roe; three kinds of salted, pickled and smoked fish; home-pickled green tomatoes, apples, red peppers and quinces; salads of eggplant and beets and potatoes and mushrooms and cucumbers; stuffed eggs and cabbage leaves and eggplant rolls; sliced beef tongue, jellied calf's feet and cured pork loin.
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He'd register that a dark speck found on the surface of a gray, un-Instagrammable beef-tongue soup was a Szechuan pepper, and not the coriander seed that he was expecting; or he'd consider the difference between the restaurant's momos , or dumplings, and those just eaten in the windowless place hidden behind the money-transfer agent.
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A skewered baby corn cob coated with kernels from a mature cob and slicked with deeply smoky barbecue sauce winked at the sort of fare you might find in Taipei's night markets, while Beef Tongue Cracker, an oblong crisp with shavings of velvety ox tongue arranged atop a smear of caramelized onions, confit egg yolk with vinegar for dipping, was a sly nod to ox tongue crackers, a classic Taiwanese snack named for their shape.
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So much so that later in August, when we build the three-level wood-fire cooking pit at their grandparents' farm and roast whole lambs over a mix of ash and apple wood and set out smoked eggplant with first-press olive oil and boiled beef tongue with sauce gribiche on the long wooden tables under the fairy-tale tents, it feels not like we are working our brains out but more like we are going on a date.
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Removing skin from boiled beef tongue Beef tongue (also known as neat's tongue or ox tongue) is a dish made of the tongue of a cow. Beef tongue is very high in fat, contributing up to 72% of its caloric content. Some countries, including Canada and specifically the province of Alberta, export large quantities of beef tongue.
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Offal is eaten extensively, leverpostei (liver pâté) being one of the most common fillings for sandwiches, along with sylte (brawn) and tunge (beef tongue).
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Filipino dishes: kare-kare, lengua with white sauce and pancit canton-bihon In Belgium and France, boiled beef tongue is often prepared with mushrooms in a Madeira sauce but can also be served with a vinaigrette. In Ashkenazi Jewish cuisine, Russian and Ukrainian cuisine, boiled tongue is often served with chrain. Beef tongue or veal tongue is also found in classic recipes for Russian salad. In Austria, Germany and Poland, it is commonly served either with chrain or with horseradish cream sauce.
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Gyūtan teishoku, a Table d'hôte of beef tongue Sendai is the origin of several foods, including gyūtan (beef tongue, usually grilled), hiyashi chūka (cold Chinese noodles), and robatayaki (Japanese-style barbecue). However, robatayaki was later introduced to Kushiro, which developed and popularized the dish. As a result, many people believe Kushiro is the origin of Robatayaki. Zundamochi (ずんだ餅, mochi balls with sweet, bright green edamame paste), and sasakamaboko (笹かまぼこ, kamaboko shaped like bamboo leaves) are also considered to be Sendai specialties.
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Lengua a la vinagreta (Spanish for tongue with vinaigrette) is a cold preparation of beef tongue that is previously peeled and boiled and served with a vinagreta sauce made with chopped boiled eggs, parsley, garlic, onions, olive oil, and vinegar.
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Another way of preparing beef tongue is to scald it in hot water and remove the skin, then roast the tongue in an oven, using the pan drippings to prepare a gravy. Russian zakuski: cold cuts of tongue topped with mushrooms, cheese, nuts and prunes Beef tongue is used in North America as a major ingredient of tongue toast, an open face sandwich prepared for breakfast, lunch, or dinner and sometimes offered as an hors-d'oeuvre. It is widely used in Mexican cuisine, and often seen in tacos and burritos (lengua). In Puerto Rican cuisine, lengua al caldero, pot roast tongue, and lengua rellena, braised stuffed tongue, are both served with Pique criollo.
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Canned food such as jellied beef tongue was placed into a niche in the core module's table, where it could be warmed in 5–10 minutes. Usually, crews drank tea, coffee and fruit juices, but, unlike the ISS, the station also had a supply of cognac and vodka for special occasions.
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Tongue can also be prepared as birria. Pig and beef tongue are consumed in Chinese cuisine. Duck tongues are sometimes employed in Szechuan dishes, while lamb's tongue is occasionally employed in Continental and contemporary American cooking. Fried cod "tongue" is a relatively common part of fish meals in Norway and Newfoundland.
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Various vegetables are used as ingredients such as lettuce, cabbage, bean leaves, and pumpkin leaves, which are used either raw or blanched. Seaweed such as (sea mustard seaweed) and (dried laver) are also used. can be used to refer to dishes using beef tongue, roe, pork, clams, or sea cucumbers wrapped and cooked in eggs.
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Under the heading of "spices" come not only saffron, black pepper, ginger, cinnamon, cloves, nutmeg, mace and cumin, all of which were used abundantly in Czerniecki's cookery, but also powdered sugar, rice, "large" and "small" raisins, citrus fruits such as lemons, limes and oranges, and even smoked ham and smoked beef tongue, which were also used as seasonings.
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Other popular Portuguese influenced delicacies are Chouriço (pork sausage), Vindaloo, Fish Rechad, and Xacuti. The Chamuça is a Goan derivative of the samosa, which is usually filled with beef or pork, and is a well-known snack. Croquettes, beef cutlets, and beef potato chops are common snacks. Roast beef and beef tongue are popular entrees at Goan celebrations.
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Today, the menu focuses on seafood, stews, and casserole. Ingredients are locally sourced, including seafood such as Dungeness crab and sand dab. The restaurant also offers a day-of-the-week menu, which has remained unchanged for many years. Items on the day-of-the-week menu include lamb roast on Mondays, beef tongue on Tuesdays, and corned beef and cabbage on Thursdays.
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It is a large head cheese that is made with pig's blood, suet, bread crumbs and oatmeal with chunks of pickled beef tongue added. It has a slight resemblance to blood sausage. It is commonly sliced and browned in butter or bacon fat prior to consumption. It is sold in markets pre-cooked and its appearance is maroon to black in color.
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The astronauts instead drank the purchased supply while consuming their pre-mission special diet. The astronauts of the Apollo–Soyuz Test Project (1975) received samples of Soviet space food when the combined crew dined together. Among the foods provided by Soyuz 19 were canned beef tongue, packaged Riga bread, tubes of borscht (beet soup), and caviar. The borscht was labeled "vodka".
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Cold cut of Blood tongue Blood Tongue, or Zungenwurst, is a variety of German head cheese with blood. It is a large head cheese that is made with pig's blood, suet, bread crumbs and oatmeal with chunks of pickled beef tongue added. It has a slight resemblance to blood sausage. It is commonly sliced and browned in butter or bacon fat prior to consumption.
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Croquettes, beef cutlets and beef potato chops are common snacks. Roast beef and beef tongue are popular entrees at Goan celebrations. The traditional Nalachi kodi, (literally coconut curry) is a curry made with coconut juice is quite popular. The Goan fish curries and prawn curry are known for their taste and renowned in the whole of coastal India while fried fish dishin their style is well known.
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In some areas of central Mexico, "menudo" refers to a stew of sheep stomach, "pancitas" stew of beef tongue. In south-western Mexico (in and around the Distrito Federal, Morelos, and Guerrero) it is called "panza" or "panza guisada". The red variation is usually seen in Chihuahua, the northern state adjoining Texas. It is also usual to use only yellow hominy in menudo in the Texas region.
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Longman & Eagle is a gastropub, focused on serving upscale versions of traditional bar fare. Early in the restaurant's history, some of its produce was sourced by Chicago-based urban forager Dave Odd; Odd has also been employed by restaurants including Browntrout and Blackbird. In particular, Longman emphasizes meat-based dishes. The restaurant's tongue hash (beef tongue served with truffle hash) has been highlighted by several publications.
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Doc urges the police to investigate Scotty's death, but there is no compelling evidence that it is anything other than an accident. Doc's investigation into Joanna grows more urgent, and he finally tracks down her last address. Meanwhile, as Liz is confined to bedrest, Jeff finally allows himself to be seduced by Joanna. The next day, Joanna serves Tara and Jeff raw, whole beef tongue for dinner.
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The tongues of some animals are consumed and sometimes considered delicacies. Hot tongue sandwiches are frequently found on menus in kosher delicatessens in America. Taco de lengua (lengua being Spanish for tongue) is a taco filled with beef tongue, and is especially popular in Mexican cuisine. As part of Colombian gastronomy, Tongue in Sauce (Lengua en Salsa), is a dish prepared by frying the tongue, adding tomato sauce, onions and salt.
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Materials she used in her concoctions included nails, earthworms, coffee grounds, chicken feathers, red pepper, and beef tongue. The instructions for her "To Kill Someone: Formula I" were to kill a rattlesnake and hang it out to dry in the sun. Then the person's name was written on a piece of paper and placed in the snake's mouth. Jackson was feared by the brothel madams of Storyville for her "sealing power".
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The gift bearer is Santa Claus on Christmas Eve. Towns and cities have Carols by Candlelight in the beginning of the festive season where groups of people come together to sing Christmas carols and donate toys and clothing to needy children. The Christmas meal is mince pies, turkey, gammon, beef tongue, turducken, corned beef, green salad, roast beef or a barbecue outdoors. The meal is finished with Christmas Pudding, Ice cream or trifle.
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The restaurant's menu does not follow a particular style of cuisine, but instead serves a fusion from different European nations with Asian twists influenced by seasonal produce. The majority of the produce for the restaurant is imported from Japan. Main courses include wagyu beef tongue served with three types of peppers, microgreens, yuzu mustard, and an avocado mousse. A signature dessert served by the restaurant is pound cake accompanied by flavors of Earl Grey tea, milk, and "crumble".
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Christian Profiteer Magazine Never Been Thawed contains a number of gags intended to bolster its comedy. The principal gag is the absurd array of frozen entrees collected by members of the fictional club, including a "Gene Simmons Beef Tongue" meal. The members also store and display their entrees in improbable ways such as cramming a number of huge chest freezers into a tiny apartment. Another gag seen throughout the film is the music of Shawn's band The Christers.
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Over the years, the name of the dish has increasingly come to encompass variations that use thinner slices or even bony cuts of beef and that have dispensed with the larding process altogether. Newer variations of the dish resemble more like a beef stew. A popular incarnation of mechado features tomatoes predominantly in the braising liquid, as well as cuts of potatoes. Beef tongue can be similarly treated with little or no variation to produce another dish called lingua mitsada.
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Gyūtan teishoku, a Table d'hôte of Gyūtan in Sendai Gyūtan karaage is a Japanese food that is made from grilled beef tongue. The word gyūtan is a combination of the Japanese word for and the English word tongue. Since gyūtan literally means "cow tongue," the word is also used to refer to cow tongues in Japan. The custom of cooking gyūtan originated in Sendai in 1948, and is usually served with barley rice, tail soup, and pickles in the Sendai area.
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Fried-brain sandwiches are a specialty in the Ohio River Valley. Rocky Mountain oysters, "prairie oysters", or "turkey fries" (beef testicles) are a delicacy eaten in some cattle-raising parts of the western US and Canada. Offal dishes from many other cultures exist but the appeal is usually limited to the immigrant communities that introduced the dish. For example, chopped liver, lungen stew, and beef tongue (especially as used by Kosher delis) in American Jewish culture, or menudo in Mexican-American culture.
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Some dining establishments, notably delicatessens, serve kosher-style food. This usually means that they serve traditional Ashkenazic Jewish foods, such as bagels with lox, knishes, blintzes, matzo ball soup, and cold cut sandwiches, especially pastrami, corned beef, brisket and beef tongue. Almost always, when a restaurant calls itself kosher style, the food is not actually kosher according to traditional halakhic (Jewish law) standards. The Reuben sandwich, which contains meat and cheese, is not kosher, nor is the Monte Cristo sandwich, made with ham and cheese.
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In Hungary people usually have a large breakfast. Hungarian breakfast is typically an open sandwich made with fresh bread or toast, butter, cheese or different cream cheeses, túró cheese or körözött (Liptauer cheese spread), cold cuts such as ham, liver pâté (called májkrém, or kenőmájas), bacon, salami, beef tongue, mortadella, disznósajt (head cheese), and different Hungarian sausages or kolbász.Gundel's Hungarian Cookbook, Karoly Gundel, p. 34 Eggs (fried, scrambled or boiled), French toast called bundás kenyér and vegetables (such as peppers, bell peppers, tomatoes, radishes, scallions, and cucumber) may also form part of a Hungarian breakfast.
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Well-known Anglo- Indian dishes include chutneys, salted beef tongue, kedgeree, ball curry, fish rissoles, and mulligatawny soup. Chutney, one of the few Indian dishes that has had a lasting influence on English cuisine, is a cooked and sweetened but not highly spiced preparation of fruit, nuts or vegetables. It borrows from a tradition of jam making where an equal amount of sour fruit and refined sugar reacts with the pectin in the fruit such as sour apples or rhubarb, the sour note being provided by vinegar. Major Grey's Chutney is typical.
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Some types of meat that were commonly eaten in the past (such as beef tongue, disznósajt (head cheese) or véres hurka (similar to black pudding) are now more associated with the countryside as people turn to healthier diets. Modern day Hungarians do not always eat this typical breakfast. For many, breakfast is a cup of milk, tea or coffee with pastries, a bun, a kifli or a strudel with jam or honey, or cereal, such as muesli and perhaps fruit. Children can have rice pudding (tejberizs) or Semolina Cream (tejbegríz) for breakfast topped with cocoa powder and sugar or with fruit syrup.
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Tongue toast is a traditional open sandwich prepared with sauteed beef tongue and scrambled eggs.Thomas Jefferson Murrey, Cookery for Invalids (White, Stokes & Allen, 1887)Sarah Annie Frost, The Godey's Lady's Book Receipts and Household Hints (Evans, Stoddart & Company 1870) It is seasoned to taste with black pepper and onions. The tongue was sometimes served on buttered toast with a poached egg instead of a scrambled one.Phillis Browne, The Dictionary of Dainty Breakfasts (Cassell 1898, in New York Public Library) While it was primarily prepared as a dish for breakfast, it was also eaten for lunch and dinner.
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In parts of northern New Jersey, a sloppy joe is a cold delicatessen sandwich. There are minor variations depending on the deli, but it is always a double decker thin sliced rye bread sandwich made with one or more types of sliced deli meat, such as turkey, ham, pastrami, corned beef, roast beef, or sliced beef tongue, along with Swiss cheese, coleslaw, and Russian dressing. Ham is often considered the standard meat. Some delis that offer the New Jersey sloppy joe, such as Mr. J's Deli in Cranford, label the ham version as a regular joe.
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The traditional Berlin or North-German variant adds capers and vinegar to the sauce based on the broth with white roux. In Japanese cuisine, the dish gyūtan, originating in the city of Sendai, is made of grilled tongue. Also, tongue is a part of Albanian, Argentine, Brazilian, Bulgarian (tongue with butter), British, French, Indonesian (semur lidah or beef tongue stew), Italian (typical dish in Piemonte and Liguria), Chinese (braised), Japanese, Korean (hyeomit gui), Filipino, Lithuanian, Latvian, Mexican, Mongolian, Nicaraguan, Persian (as forms of fried, roasted, boiled and eaten cold in a sandwich), Polish, Portuguese, Romanian, Spanish, Turkish , and Uruguayan cuisine.
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In Indonesian cuisine, nutmeg is used in various dishes, mainly in many spicy soups, such as some variant of soto, konro, oxtail soup, sup iga (ribs soup), bakso and sup kambing. It is also used in gravy for meat dishes, such as semur beef stew, ribs with tomato, and European derived dishes such as bistik (beef steak), rolade (minced meat roll) and bistik lidah (beef tongue steak). In Indian cuisine, nutmeg is used in many sweet, as well as savoury, dishes. In Kerala Malabar region, grated nutmeg is used in meat preparations and also sparingly added to desserts for the flavour.
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In the 16th century, the most fashionable pâtés were of woodcock, au bec doré, chapon, beef tongue, cow feet, sheep feet, chicken, veal, and venison.Paul Lacroix et Ferdinand Séré, Le Moyen Âge et la Renaissance, histoire et description des mœurs et usages, du commerce et de l’industrie, des sciences, des arts, des littératures et des beaux-arts en Europe, T. I, ch. Nourriture et cuisine, Paris, 1848, not paginated. In the same era, Pierre Belon notes that the inhabitants of Crete and Chios lightly salted then oven-dried entire hares, sheep, and roe deer cut into pieces, and that in Turkey, cattle and sheep, cut and minced rouelles, salted then dried, were eaten on voyages with onions and no other preparation.
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According to Max Jacobson: Versailles serves dishes including "Moors and Christians" (as black beans with white rice are called), ropa vieja (a stringy beef stew), eastin lechón (suckling pig with sliced onions),LA Times/Frommers as well as beef tongue, sautéed ox tail, halibut in garlic sauce, and roast chicken in Mojo sauce. The restaurant's "trademark" is the garlic sauce it serves on its shredded roast pork and chicken. The Lonely Planet guide to California calls it "Country- style Cuban at its finest". In a guide to law schools, the Versailles near UCLA is called a favorite and restaurant critic Jonathan Gold wrote in Counter Intelligence that "everybody but me" adores the chicken, black beans, avocado salad and other offerings.
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Semur is an Indonesian type of meat stew (mainly beef), that is braised in thick brown gravy commonly found in Indonesian cuisine. The main ingredient used in semur gravy is sweet soy sauce, shallots, onions, garlic, ginger, candlenut, nutmeg and cloves, sometimes pepper, coriander, cumin and cinnamon might be added. Sweet soy sauce is the most important ingredient in the Semur- making process because it serves to strengthen the flavor, but it should still be blended harmoniously with the other ingredients. In addition to the spices and seasonings, semur also consists of a wide range of main ingredients with variation in the presentation, such as meat (mainly beef), beef tongue, potato, tofu, tomato, tempeh, eggs, chicken, fish and often sprinkled with fried shallot or other variations according to the tastes of the communities in each regions.
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