Sruli's blog

Dry ingredients: 2 tablespoons dried oregano 1 tablespoon salt (or even less) 1 tablespoon dried parsley 1 tablespoon garlic salt (or garlic powder if you want less salt) 1 tablespoon onion powder 1 tablespoon white sugar 1 teaspoon ground black pepper 1 teaspoon dried basil ¼ teaspoon dried thyme ¼ teaspoon celery salt (or celery seed if you want less salt) Optional - a shake of red pepper flakes to add some zest Mix the ingredients together and store them in an airtight container. Liquid ingredients: ⅔ cup canola or olive oil (your taste determines what you use) ¼ cup white, balsamic, or wine vinegar (to your taste, again) 2 tablespoons of water Preparation: Whisk two tablespoons of the dry mix into the liquid. :

tl;dr Ingredients: 1.5 kg tongue (about three lbs?) 0.35 kg dried fruit, I prefer apricots and raisins (about 12 oz?) (you can use less, see below) 1 can of tomato sauce, about 15 ounces or 450 grams  1.5 cups water 1/2 cup brown sugar Yes, I know this isn't exact. It's also not baking, so, whatever. Preparation: Thaw the tongue and boil for at least three hours at a low boil and make sure the water covers the meat. It's done when you can stick a fork in and it comes out reasonably easily. Let it cool, peel it and slice it thin, and put it into a skillet with a lid. For the sauce, combine everything into a little pot, and bring it to a boil. Pour the sauce over the tongue, and simmer for 45 minutes. Enjoy! You can stop reading now, the rest is me rambling. I may edit this post at some point. I normally don't post recipes here unless I've tried them and gotten good reactions from the people eating them. But preparing tongue for people can be a little funny. People he...