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
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
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
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
10 days in the brine...that's a while.
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
Conley (03-09-2012)
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.