To fuck or to cook?

[Hank Chinaski]

Originally Posted by ltl/fb

There's no theme, but I may try to make the pumpkin pie have redeeming value.

am i on ignore? I told you what to do already.

[Fugee]

Originally Posted by Hank Chinaski

am i on ignore? I told you what to do already.

Hank, is there anyone who doesn't have you on ignore???

[Flinty_McFlint]

Originally Posted by Fugee

Hank, is there anyone who doesn't have you on ignore???

Who is Hank?

[ltl/fb]

Originally Posted by flinty_mcflint

who is hank?

2.

[greatwhitenorthchick]

Originally Posted by ltl/fb

2.

3

[Fugee]

Chocolate covered bacon maple donut bar

[Fugee]

Artichoke-olive crostini from my favorite food porn site (thanks BnB for getting me hooked on it): http://smittenkitchen.com/2009/04/ar...live-crostini/

I may have to make this the next time I have book club.

[ltl/fb]

Originally Posted by Fugee

Chocolate covered bacon maple donut bar

Yummo

[Fugee]

Smitten kitchen: http://smittenkitchen.com/2010/01/so...ulled-brisket/

Southwestern Pulled Brisket
Adapted from The Food Network, much thanks to Adam Pearson for hipping me to the recipe last year

Serves 4, says the recipe; I’d say you can stretch it a bit further if you go taco-style with fixings

3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can whole peeled tomatoes, with their juices
1 to 2 whole canned chipotle chiles en adobo [Read: 1 or 2 from a can, not one or two cans, m'kay? Many misread this amount!] (I used one pepper; two will give it a real kick)
2 bay leaves
1/4 cup molasses

For serving:
If sandwiches, soft sandwich buns. If tacos, small soft tortillas. For both, I suggest some slaw, pickled onions and/or pickled jalapeños.

Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.

Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about one minute. Add vinegar and boil until it’s almost gone (and seriously, get your head out of the way of the steam; inhaling vinegar is no fun!), scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 to 10 hours. (The original recipe suggests 8 hours, but my mother-in-law, who makes wonderful brisket, says she cooks hers for 10. So I went with 10 and it was lovely, but feel free to check in on yours at 8 hours to determine if it needs more tenderizing.)

To serve, you’ve got two options: Leave the meat in the slow cooker and use two forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. This is obviously the simplest route.

Your second option is to do as I did, just a little more work. I strained the sauce (to remove the cooked-until-dead vegetables and bay leaves), chilled it so the fat would be easy to remove, then reheated and reseasoned it well, simmering it down (to about 2/3 the volume) to thicken it a bit. We poured it back over the brisket as we pulled it, and then, when we got where we were going, reheated the whole pan on low. (You could also thicken the sauce without skimming the excess fat — there was actually not as much as I’d anticipated.)

Either way, I suspect you will be making this again sooner that you’d anticipated.

Don’t have a slow cooker? Fear not. Mr. Pearson kindly informed me that he has made this recipe in a Dutch oven in the oven at 350°F for 3 hours. I have not tested it this way but it sounds more than all right by me.

[taxwonk]

Originally Posted by Fugee

Smitten kitchen: http://smittenkitchen.com/2010/01/so...ulled-brisket/

Southwestern Pulled Brisket
Adapted from The Food Network, much thanks to Adam Pearson for hipping me to the recipe last year

Serves 4, says the recipe; I’d say you can stretch it a bit further if you go taco-style with fixings

3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can whole peeled tomatoes, with their juices
1 to 2 whole canned chipotle chiles en adobo [Read: 1 or 2 from a can, not one or two cans, m'kay? Many misread this amount!] (I used one pepper; two will give it a real kick)
2 bay leaves
1/4 cup molasses

For serving:
If sandwiches, soft sandwich buns. If tacos, small soft tortillas. For both, I suggest some slaw, pickled onions and/or pickled jalapeños.

Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.

Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about one minute. Add vinegar and boil until it’s almost gone (and seriously, get your head out of the way of the steam; inhaling vinegar is no fun!), scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 to 10 hours. (The original recipe suggests 8 hours, but my mother-in-law, who makes wonderful brisket, says she cooks hers for 10. So I went with 10 and it was lovely, but feel free to check in on yours at 8 hours to determine if it needs more tenderizing.)

To serve, you’ve got two options: Leave the meat in the slow cooker and use two forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. This is obviously the simplest route.

Your second option is to do as I did, just a little more work. I strained the sauce (to remove the cooked-until-dead vegetables and bay leaves), chilled it so the fat would be easy to remove, then reheated and reseasoned it well, simmering it down (to about 2/3 the volume) to thicken it a bit. We poured it back over the brisket as we pulled it, and then, when we got where we were going, reheated the whole pan on low. (You could also thicken the sauce without skimming the excess fat — there was actually not as much as I’d anticipated.)

Either way, I suspect you will be making this again sooner that you’d anticipated.

Don’t have a slow cooker? Fear not. Mr. Pearson kindly informed me that he has made this recipe in a Dutch oven in the oven at 350°F for 3 hours. I have not tested it this way but it sounds more than all right by me.

Or, buy a smoker and some pecan wood. Make the real thing.

[Fugee]

Originally Posted by taxwonk

Or, buy a smoker and some pecan wood. Make the real thing.

Not gonna happen anytime soon and I am looking for ways to use the new crock pot.

[Sparklehorse]

Originally Posted by taxwonk

Or, buy a smoker and some pecan wood. Make the real thing.

Do you have any opinions about the stovetop smokers?

Example

[Sidd Finch]

Originally Posted by Sparklehorse

Do you have any opinions about the stovetop smokers?

Example

I have one. But they do not make the food taste "smoked," in my view. More like "steamed, with a little bit of smoke flavor involved." So, a useful tool but nothing like a real smoker.

But I will defer to Wonk. Not because his opinion is necessarily right, and not because I like him, but because I ate some of his brisket on NYD, it thoroughly rocked, and I want him to like me enough to send me some.

I am, incidentally, a complete incompetent with the (non-stovetop) smoker. It is unclear why.

[Replaced_Texan]

Originally Posted by Sidd Finch

I have one. But they do not make the food taste "smoked," in my view. More like "steamed, with a little bit of smoke flavor involved." So, a useful tool but nothing like a real smoker.

But I will defer to Wonk. Not because his opinion is necessarily right, and not because I like him, but because I ate some of his brisket on NYD, it thoroughly rocked, and I want him to like me enough to send me some.

I am, incidentally, a complete incompetent with the (non-stovetop) smoker. It is unclear why.

FYI, if you call Snows, they'll ship you some of their briskets. They were very well received Christmas presents this year. http://www.snowsbbq.com/order.html

[Fugee]

My neighbor has one of these. I'm a little jealous but know I wouldn't use it enough to be worth getting one myself.

http://www.biggreenegg.com/eggs_L.html