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  • Page 16 of 16 FirstFirst ... 6141516
    Results 271 to 283 of 283
    1. #271

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      FreshBakedPi's Avatar
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      Quote Originally Posted by Bobby1 View Post
      That picture is so cute, I am glad your parents place is okay. I didn't know about Barbuda.
      Check out the video at the end of the article when you get a chance: CLICK


      And I was grateful no one was hurt.
      “our backs tell stories no books have the spine to carry” - Rupi Kaur

    2. #272

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      Darkmoon459's Avatar
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      Last night dinner, wifey's favorite.
      dinner.jpg
      Cooking is the ultimate language of love & friendship.

    3. #273
      K. in the North..
       GS Director


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      SID_NY's Avatar
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      Quote Originally Posted by Darkmoon459 View Post
      Last night dinner, wifey's favorite.
      dinner.jpg
      Um..Tacos?

      And welcome back!
      Winners focus on winning... Losers focus on winners.

    4. #274

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      FreshBakedPi's Avatar
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      Quote Originally Posted by Darkmoon459 View Post
      Last night dinner, wifey's favorite.
      dinner.jpg
      These look awesome!
      “our backs tell stories no books have the spine to carry” - Rupi Kaur

    5. #275

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      Darkmoon459's Avatar
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      Quote Originally Posted by SID_NY View Post
      Um..Tacos?

      And welcome back!
      Thank you much
      Cooking is the ultimate language of love & friendship.

    6. #276

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      FreshBakedPi's Avatar
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      One hour down... three more to go!

      JewishBrisket.jpg
      “our backs tell stories no books have the spine to carry” - Rupi Kaur

    7. #277

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      Bobby1's Avatar
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      Quote Originally Posted by FreshBakedPi View Post
      One hour down... three more to go!

      JewishBrisket.jpg

      It looks insane, I could convert for that..lol. I would definitely appreciate the recipe. I am off today too but I am training wifey in the new home business, I got her hired as an assistant a few weeks ago and they promoted her to an area manager in three weeks and she has a lot to learn really quickly. Sometimes it takes several years and one can never get that position. I am super excited for her. I made her breakfast in bed and helped her get ready as she worked 7 am to 9 pm yesterday.breakfast.jpg

    8. #278

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      FreshBakedPi's Avatar
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      Quote Originally Posted by Bobby1 View Post
      It looks insane, I could convert for that..lol. I would definitely appreciate the recipe. I am off today too but I am training wifey in the new home business, I got her hired as an assistant a few weeks ago and they promoted her to an area manager in three weeks and she has a lot to learn really quickly. Sometimes it takes several years and one can never get that position. I am super excited for her. I made her breakfast in bed and helped her get ready as she worked 7 am to 9 pm yesterday.breakfast.jpg
      Can't go wrong with an omelet! So versatile sometimes I make them for dinner.

      You've caught me between braisings so good timing... for the Brisket:

      Trim a 4 to 5 lb brisket of most of its fat. Create a dry rub with a tablespoon each of salt (this time instead of kosher salt, I used an equal amount of Lawry's seasoning salt), pepper, paprika (I like to use smoked) and a couple teaspoons of dried oregano or thyme. Rub all over the meat including sides. In a large pot that's oven proof (make sure it has a lid), heat several tablespoons of oil (I used grape seed never use olive oil in this recipe) over medium heat and sear the brisket for 8 or so minutes each side. While it's searing preheat oven to 350. Remove the meat and add chopped tomatoes (a 14 oz can of them works if you're pressed for time) and 3 to 4 cups of beef stock. Sometimes I'll do a beef and chicken stock mix (half and half). Scrape the brown bits on the bottom and stir the stock and tomatoes for a minute to combine them. Put the brisket and any of it's juices from the plate you put it on back into the pan and toss in a good amount of chopped garlic and shallots or onions. I used shallots this time because I had an abundance of them. Figure on using anywhere between 4 to 8 cloves of garlic depending on your preference. This is a very forgiving recipe. Cover the brisket and put him in the oven for an hour. After the first hour, uncover and put him back in the oven for another hour. At the end of each hour pour some of the liquid over the top of the meat but otherwise leave it the hell alone. At the end of the second hour check the meat. A knife should pierce the middle of it easily. Cover it again, stick it back in the oven and braise it until it's very tender when pierced (depending on the meat up to two hours more.) 3 or 4 hours total.

      When it's where you want it, remove the brisket, tent it with foil while you season and if desired thicken your sauce. Remove foil, slice it, return it and the juices back to the pot (or for presentation place slices on a platter, surround with roasted root vegetables, sauce, and then sprinkle some pomegranate seeds over the whole shebang) and serve it with an array of sides (tonight I'm doing wilted spinach with pinenuts, roasted lemon glazed carrots, challah, and an apple based dessert that I better figure out now before the day runs away from me!)

      L' shana Tovah!
      Last edited by FreshBakedPi; 1 Hour Ago at 12:53 PM. Reason: fix a spelling error!
      “our backs tell stories no books have the spine to carry” - Rupi Kaur

    9. #279

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      Bobby1's Avatar
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      Quote Originally Posted by FreshBakedPi View Post
      Can't go wrong with an omelet! So versatile sometimes I make them for dinner.

      You've caught me between braisings so good timing... for the Brisket:

      Trim a 4 to 5 lb brisket of most of its fat. Create a dry rub with a tablespoon each of salt (this time instead of kosher salt, I used an equal amount of Lawry's seasoning salt), pepper, paprika (I like to use smoked) and a couple teaspoons of dried oregano or thyme. Rub all over the meat including sides. In a large pot that's oven proof (make sure it has a lid), heat several tablespoons of oil (I used grape seed never use olive oil in this recipe) over medium heat and sear the brisket for 8 or so minutes each side. While it's searing preheat oven to 350. Remove the meat and add chopped tomatoes (a 14 oz can of them works if you're pressed for time) and 3 to 4 cups of beef stock. Sometimes I'll do a beef and chicken stock mix (half and half). Scrape the brown bits on the bottom and stir the stock and tomatoes for a minute to combine them. Put the brisket and any of it's juices from the plate you put it on back into the pan and toss in a good amount of chopped garlic and shallots or onions. I used shallots this time because I had an abundance of them. Figure on using anywhere between 4 to 8 cloves of garlic depending on your preference. This is a very forgiving recipe. Cover the brisket and put him in the oven for an hour. After the first hour, uncover and put him back in the oven for another hour. At the end of each hour pour some of the liquid over the top of the meat but otherwise leave it the hell alone. At the end of the second hour check the meat. A knife should pierce the middle of it easily. Cover it again, stick it back in the oven and braise it until it's very tender when pierced (depending on the meat up to two hours more.) 3 or 4 hours total.

      When it's where you want it, remove the brisket, tent it with foil while you season and if desired thicken your sauce. Remove foil, slice it, return it and the juices back to the pot (or for presentation place slices on a platter, surround with roasted root vegetables, sauce, and then sprinkle some pomegranate seeds over the whole shebang) and serve it with an array of sides (tonight I'm doing wilted spinach with pinenuts, roasted lemon glazed carrots, challah, and an apple based dessert that I better figure out now before the day runs away from me!)

      L' shana Tovah!
      Are you for real!!!! I have never come across someone like you with desi lineage.

      Do you let the liquids dry out, I want to use outside round as we can get from costco economically. Would it take 4 to 5 hours to braise?

    10. #280

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      FreshBakedPi's Avatar
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      Quote Originally Posted by Bobby1 View Post
      Are you for real!!!! I have never come across someone like you with desi lineage.

      Do you let the liquids dry out, I want to use outside round as we can get from costco economically. Would it take 4 to 5 hours to braise?
      The liquids won't completely dry... it will naturally reduce but you'll have a good amount of sauce (which is precisely what you want!) Now this might be a controversial opinion but take it for what it is... I don't consider round to be a good substitute for brisket. Why you ask? Well it's all in the meat... round is economical because it lacks the things that make brisket so tasty; very little connective tissue and fat for instance. It's just much too lean and if you follow the recipe as is you'll likely end up with meat resembling shoe leather. I mean the other more personal issue with round is that it's just not going to be a kosher cut... however let's set that level of semantics aside as you and I are clearly culinary heathens!

      Instead can you get chuck roast where you are easily? It's similar enough to brisket but cheaper and it should work nicely. Watch your times though... it will tenderize faster than a brisket so you'll need to baby it a bit more and check it more often.
      “our backs tell stories no books have the spine to carry” - Rupi Kaur

    11. #281

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      Bobby1's Avatar
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      Quote Originally Posted by FreshBakedPi View Post
      The liquids won't completely dry... it will naturally reduce but you'll have a good amount of sauce (which is precisely what you want!) Now this might be a controversial opinion but take it for what it is... I don't consider round to be a good substitute for brisket. Why you ask? Well it's all in the meat... round is economical because it lacks the things that make brisket so tasty; very little connective tissue and fat for instance. It's just much too lean and if you follow the recipe as is you'll likely end up with meat resembling shoe leather. I mean the other more personal issue with round is that it's just not going to be a kosher cut... however let's set that level of semantics aside as you and I are clearly culinary heathens!

      Instead can you get chuck roast where you are easily? It's similar enough to brisket but cheaper and it should work nicely. Watch your times though... it will tenderize faster than a brisket so you'll need to baby it a bit more and check it more often.
      I think I will get the brisket, spending money is never an issue but sometimes the kids dont eat what I cook and the waste bothers me. I totally get the connective tissue and marbling stuff, the release of collagen makes food divine.

    12. #282

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      FreshBakedPi's Avatar
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      Quote Originally Posted by Bobby1 View Post
      Are you for real!!!! I have never come across someone like you with desi lineage.
      I'm very much for real lol. But my physical appearance bears no resemblance to my actual lineage (which includes Jamaican (Indo-Caribbean), Syrian, Welsh, Portuguese, etc.) And after all this cultural soup; I came out blonde, fair, and with green eyes. Go figure. Genes.
      “our backs tell stories no books have the spine to carry” - Rupi Kaur

    13. #283

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      Bobby1's Avatar
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      Quote Originally Posted by FreshBakedPi View Post
      I'm very much for real lol. But my physical appearance bears no resemblance to my actual lineage (which includes Jamaican (Indo-Caribbean), Syrian, Welsh, Portuguese, etc.) And after all this cultural soup; I came out blonde, fair, and with green eyes. Go figure. Genes.
      You my friend are a true gift for the forum and it is a great pleasure to know someone so versatile, socially intelligent and emotionally balanced.


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