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Thread: Recipe thread

  1. #561
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    Quote Originally Posted by Mister D View Post
    I'm not really sure how to cook cabbage but I will give it a go.
    I think you can boil it. That seems to be your cooking method of choice anyhow.

  2. #562
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    Quote Originally Posted by Conley View Post
    I think you can boil it. That seems to be your cooking method of choice anyhow.
    A 20 second boil is both healthy and convenient.

    I suppose if it's sitting in there with all the salt and meat juices it will come out well. How can it not?
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


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  3. #563
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    Quote Originally Posted by Mister D View Post
    A 20 second boil is both healthy and convenient.

    I suppose if it's sitting in there with all the salt and meat juices it will come out well. How can it not?
    Yes, it'll be delicious in that broth.

  4. #564
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    mmmm cabbage. I'm getting into this now. I'l pick it up tonight. The brisket that is. It should be on sale.
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


    ~Alain de Benoist


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    Yeah, I'm drooling remembering it. We would have it with plenty of black pepper which I normally am take-it-or-leave-it on. It's great in this dish though.



    http://www.foodnetwork.com/recipes/a...ipe/index.html

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    I'll follow his recipe. Looks pretty simple.
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


    ~Alain de Benoist


  7. #567
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    10 days in the brine...that's a while.

  8. #568
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    Quote Originally Posted by Conley View Post
    10 days in the brine...that's a while.
    It's going right in the pot from the store. I'll get the Boarshead brisket.
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


    ~Alain de Benoist


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    Conley (03-09-2012)

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    Quote Originally Posted by Mister D View Post
    mmmm cabbage. I'm getting into this now. I'l pick it up tonight. The brisket that is. It should be on sale.
    The only brisket's that I've had any luck with come from the butcher shop. Those packers you get from places like wally world are hit and miss, no matter how good you think you are at spotting good meat. I'd rather spend 15 or 20 bucks more and get butcher grade than waste 30 on one that may or may not be tender no matter what you do to it.

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    Quote Originally Posted by ramone View Post
    The only brisket's that I've had any luck with come from the butcher shop. Those packers you get from places like wally world are hit and miss, no matter how good you think you are at spotting good meat. I'd rather spend 15 or 20 bucks more and get butcher grade than waste 30 on one that may or may not be tender no matter what you do to it.
    I agree, sometimes it's worth it to just bite the bullet and pay more.

    How did your brisket turn out yesterday?

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