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Yum Yum
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O wow.. thats a very good biryani to be in a very small bowl 
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That was my second helping 
… I should have taken a picture of it in the karahi.
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William Sonoma has been having a bunch of sales recently and I popped in to one of their stores yesterday to replace a ladle (that Charles Barkey had chewed 
) and stumbled across a Mauviel rondeau in the clearance section!! 
This is a brand that never goes on sale. Took me years to build my set! Super excited to cook in it!!
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Seems too good to cook in, a good pot is well worth the investment though. I Cooked a real big quantity of chicken last night after work. I think I will use half to
make biryanni. Did Charles get in trouble?
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That looks fantastic!
And yes I agree that good cookware is well worth the cost! Copper is my favourite cookware to use! I’m a bit fanatical about caring for my pans. They’re heavy though so I also keep a different set for when my parents come to visit as my mother has a hard time lifting some of my copper pans.
As for Charles… well I gave him a stern talking to but… I mean look at this face:
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I know he knows he can get away with anything.
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Both he and the boy get up to all kinds of mischief together! They’re a bit like Calvin and Hobbes.
We’re having a spot of weather this evening and I’ve been delayed in getting to the grocery store so kept it simple for dinner:
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Same at our home, we don’t stress Harris and snow ball too much. You are expected to mature so early, might as well let them enjoy the childhood and youth. Harris would love this food. He was probably close to your place last year he was training in Cape Corral in spring break, he tells me it took a bad hit from Hurricane.
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That’s about a 3 hour drive from my parents home and the city I used to live in. We were more fortunate than most. They’ve had some roof damage and both the basement/media room and ground floor flooded but otherwise all is well. The Caribbean got hit badly. Luckily, Jamaica had very minimal effects from it. Barbuda basically got wiped off the face of the earth.
This is my favourite shot of them (when Charles was lots smaller!!) He’s reading his kindle (while being teethered to the outlet) and scratching the dog at the same time. Cracks me up:
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That picture is so cute, I am glad your parents place is okay. I didn’t know about Barbuda.
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Check out the video at the end of the article when you get a chance: CLICK
And 
I was grateful no one was hurt.
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Last night dinner, wifey’s favorite.
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Um..Tacos?
And welcome back!
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These look awesome!
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Thank you much
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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.
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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!
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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?