Dinner Tonight

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

It felt more like a visit to the deli. I simmered a brisket flat today

with

Quoted message said:

onions, garlic, salt, black peppercorns, a few allspice berries, and a

couple

Quoted message said:

of cloves, until it was meltingly tender. Meanwhile, I grated fresh
horseradish, added a pinch of sugar, a bit of kosher salt, and a splash of
white vinegar, and made some potato salad.

Served up were mounds of chopped brisket on onion rolls, the potato salad,
and the fresh horseradish and half-sour pickles on the side. I made the
pickles last week.

We're skipping dessert!

--
Wayne Boatwright *¿*

We did a brisket, too, but we smoked it over hickory and cherry. Pix posted
by my hubby, TFM®, on alt.binaries.food. This has GOT to be the best
brisket we've done by far. Absolutely awesome smoke ring, juicy and tender.
I made TFM® a salad, but after 3 slices of brisket, I was too full to eat
any more. I'm thinking a brisket taco today for lunch. :~)

kili

On Mon 31 Oct 2005 04:31:23a, kilikini wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

It felt more like a visit to the deli. I simmered a brisket flat today
with onions, garlic, salt, black peppercorns, a few allspice berries,
and a couple of cloves, until it was meltingly tender. Meanwhile, I
grated fresh horseradish, added a pinch of sugar, a bit of kosher salt,
and a splash of white vinegar, and made some potato salad.

Served up were mounds of chopped brisket on onion rolls, the potato
salad, and the fresh horseradish and half-sour pickles on the side. I
made the pickles last week.

We're skipping dessert!

--
Wayne Boatwright *¿*

We did a brisket, too, but we smoked it over hickory and cherry. Pix
posted by my hubby, TFM®, on alt.binaries.food. This has GOT to be the
best brisket we've done by far. Absolutely awesome smoke ring, juicy
and tender. I made TFM® a salad, but after 3 slices of brisket, I was
too full to eat any more. I'm thinking a brisket taco today for lunch.
:~)

kili

Sounds delicious, kili! I don't have a smoker or I would give it a go. My
news source doesn't support binary groups, so I can't look at it. Brisket
is one of my favorite cuts of meat. I use it for pot roast, too, if I have
the time for cooking. I had a brisket flat that weighed about 5 pounds,
and I simmered it very slowly for about 5 hours. I think we'll have briket
again tonight.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon 31 Oct 2005 04:31:23a, kilikini wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

It felt more like a visit to the deli. I simmered a brisket flat today
with onions, garlic, salt, black peppercorns, a few allspice berries,
and a couple of cloves, until it was meltingly tender. Meanwhile, I
grated fresh horseradish, added a pinch of sugar, a bit of kosher salt,
and a splash of white vinegar, and made some potato salad.

Served up were mounds of chopped brisket on onion rolls, the potato
salad, and the fresh horseradish and half-sour pickles on the side. I
made the pickles last week.

We're skipping dessert!

--
Wayne Boatwright *¿*

We did a brisket, too, but we smoked it over hickory and cherry. Pix
posted by my hubby, TFM®, on alt.binaries.food. This has GOT to be the
best brisket we've done by far. Absolutely awesome smoke ring, juicy
and tender. I made TFM® a salad, but after 3 slices of brisket, I was
too full to eat any more. I'm thinking a brisket taco today for lunch.
:~)

kili

Sounds delicious, kili! I don't have a smoker or I would give it a go.

My

Quoted message said:

news source doesn't support binary groups, so I can't look at it. Brisket
is one of my favorite cuts of meat. I use it for pot roast, too, if I

have

Quoted message said:

the time for cooking. I had a brisket flat that weighed about 5 pounds,
and I simmered it very slowly for about 5 hours. I think we'll have

briket

Quoted message said:

again tonight.

--
Wayne Boatwright *¿*

I posted the pix of the brisket on Yahoo. I've never used this utility
before, so I don't know if it's gonna work or not.

http://pg.photos.yahoo.com/ph/ahuihou.geo/album?.dir=/eda3&.src=ph&.tok=ph_R
L3DBJRyKietQ

Sorry for the long link. I really need to experiement with tinyurl.

kili

On Mon 31 Oct 2005 05:30:35a, kilikini wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon 31 Oct 2005 04:31:23a, kilikini wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
> It felt more like a visit to the deli. I simmered a brisket flat
> today with onions, garlic, salt, black peppercorns, a few allspice
> berries, and a couple of cloves, until it was meltingly tender.
> Meanwhile, I grated fresh horseradish, added a pinch of sugar, a bit
> of kosher salt, and a splash of white vinegar, and made some potato
> salad.
>
> Served up were mounds of chopped brisket on onion rolls, the potato
> salad, and the fresh horseradish and half-sour pickles on the side.
> I made the pickles last week.
>
> We're skipping dessert!
>
> --
> Wayne Boatwright *¿*

We did a brisket, too, but we smoked it over hickory and cherry. Pix
posted by my hubby, TFM®, on alt.binaries.food. This has GOT to be
the best brisket we've done by far. Absolutely awesome smoke ring,
juicy and tender. I made TFM® a salad, but after 3 slices of brisket,
I was too full to eat any more. I'm thinking a brisket taco today
for lunch.
:~)

kili

Sounds delicious, kili! I don't have a smoker or I would give it a go.
My news source doesn't support binary groups, so I can't look at it.
Brisket is one of my favorite cuts of meat. I use it for pot roast,
too, if I have the time for cooking. I had a brisket flat that weighed
about 5 pounds, and I simmered it very slowly for about 5 hours. I
think we'll have briket again tonight.

--
Wayne Boatwright *¿*

I posted the pix of the brisket on Yahoo. I've never used this utility
before, so I don't know if it's gonna work or not.

http://pg.photos.yahoo.com/ph/ahuihou.geo/album?.dir=/eda3&.src=ph&.tok=p
h_R L3DBJRyKietQ

Sorry for the long link. I really need to experiement with tinyurl.

kili

Thanks, kili. That looks super!!! As you said, nice smoke ring, and it
really does look juicy.

I didn't post any pics of mine. When you simmer brisket, it just looks
like boiled beef. :-) But it made delicious sandwiches.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright said:

It felt more like a visit to the deli. I simmered a brisket flat today with
onions, garlic, salt, black peppercorns, a few allspice berries, and a couple
of cloves, until it was meltingly tender. Meanwhile, I grated fresh
horseradish, added a pinch of sugar, a bit of kosher salt, and a splash of
white vinegar, and made some potato salad.

Served up were mounds of chopped brisket on onion rolls, the potato salad,
and the fresh horseradish and half-sour pickles on the side. I made the
pickles last week.

We're skipping dessert!

Oh, man, that sounds good.

serene, catching up on thousands of rfc posts

On Wed 09 Nov 2005 10:45:15a, serene wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

It felt more like a visit to the deli. I simmered a brisket flat today
with onions, garlic, salt, black peppercorns, a few allspice berries,
and a couple of cloves, until it was meltingly tender. Meanwhile, I
grated fresh horseradish, added a pinch of sugar, a bit of kosher salt,
and a splash of white vinegar, and made some potato salad.

Served up were mounds of chopped brisket on onion rolls, the potato
salad, and the fresh horseradish and half-sour pickles on the side. I
made the pickles last week.

We're skipping dessert!

Oh, man, that sounds good.

serene, catching up on thousands of rfc posts

I've missed seeing you. Where have you been?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright said:

On Wed 09 Nov 2005 10:45:15a, serene wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote:

<snip>

Quoted message said:

Quoted message said:

Quoted message said:

Served up were mounds of chopped brisket on onion rolls, the potato
salad, and the fresh horseradish and half-sour pickles on the side. I
made the pickles last week.

We're skipping dessert!

Oh, man, that sounds good.

serene, catching up on thousands of rfc posts

I've missed seeing you. Where have you been?

Thanks. I've been working 60-65 hours a week, so I've been having
trouble keeping caught up on Usenet. Also, I went to San Diego for a
week for alt.polycon (gathering of alt.polyamory folks). It was lovely.

I shall keep reading and see how y'all have been. Sounds like at the
very least, everyone's eating well. :-) And this is my final week of
working two jobs, so you may be getting way too much of me pretty soon.

serene, cleaning house before getting ready for work