afosomf Posted November 21, 2008 Share Posted November 21, 2008 melons??? who was talking melons, chef-boy?? kneidelach.. i said kneidelach!! lol.. cmon OY! sometimes i even put a little gribenes in the middle.. for a treat! i thought Kneidelach were watermelons...oh my..... Link to comment Share on other sites More sharing options...
Borgoguy Posted November 21, 2008 Share Posted November 21, 2008 melons??? who was talking melons, chef-boy?? kneidelach.. i said kneidelach!! lol.. cmon OY! sometimes i even put a little gribenes in the middle.. for a treat! Sorry, GG. I was adding on to the reference to "the twins" made by afo. Bad joke on my part. A first if memory serves me right. Link to comment Share on other sites More sharing options...
LoneStarLady Posted November 21, 2008 Share Posted November 21, 2008 i think so, Joebaby is setting up Studio, Jan09 Ladyjet2280 Feb09 LadyJet Mar09 Lonestarlady Apr09 GG May09 Garb June09 Bronzey July09 Verde Aug09 JetsBabe Sept09 Jetophile Oct09 MrsTabor Nov09 Brensjetfan Dec09 ~~~Kelly~~~~~ Though my birthday and the draft are in April, I'll take March. Woo, hoo! March Madness for me! Link to comment Share on other sites More sharing options...
ZachEY Posted November 21, 2008 Author Share Posted November 21, 2008 melons??? who was talking melons, chef-boy?? kneidelach.. i said kneidelach!! lol.. cmon OY! sometimes i even put a little gribenes in the middle.. for a treat! Let's talk brisket... Oven or Crock Pot? I like the oven, slow cooked. Potatoes, onions and carrots. You? I once saw a gentile make it on the BBQ. That made me sad. Link to comment Share on other sites More sharing options...
DHJF Posted November 21, 2008 Share Posted November 21, 2008 All melons--from cantaloupe, to crenshaw, to casaba--are delicious. You know that, GG. Even tart, perky plums--for that matter--are an enjoyable change of pace. Aren't cantaloupes so scarce and pricey that the "cantaloupes" we find in our mega marts are actually musk melons? Link to comment Share on other sites More sharing options...
gg Posted November 21, 2008 Share Posted November 21, 2008 Let's talk brisket... Oven or Crock Pot? I like the oven, slow cooked. Potatoes, onions and carrots. You? I once saw a gentile make it on the BBQ. That made me sad. my brisket is to die for... honestly.. melts in your mouth.. oven of course. no onions, potatoes or carrots.. i will give you ont my secret.. but you need to pm me.. wait .. you are not yet 30, right? not sure i can let someone so young have the secret.. you will be scarred for life. i also make a farfel kugel that is just amazing ! Link to comment Share on other sites More sharing options...
ZachEY Posted November 21, 2008 Author Share Posted November 21, 2008 my brisket is to die for... honestly.. melts in your mouth.. oven of course. no onions, potatoes or carrots.. i will give you ont my secret.. but you need to pm me.. wait .. you are not yet 30, right? not sure i can let someone so young have the secret.. you will be scarred for life. i also make a farfel kugel that is just amazing ! brisket makes me question the sanity of vegetarians. And how would I be scarred? I feel I could be enlightened! Link to comment Share on other sites More sharing options...
Borgoguy Posted November 21, 2008 Share Posted November 21, 2008 Aren't cantaloupes so scarce and pricey that the "cantaloupes" we find in our mega marts are actually musk melons? Awesome question. It's not about price, but the variety of musk mellon we grow in North America. (Cantaloupes are part of the musk mellon family.) As native Italians, my parents would always say that the U.S. variety was different from those in Europe, which are not as sweet and have more liquid. Link to comment Share on other sites More sharing options...
Ranger Posted November 21, 2008 Share Posted November 21, 2008 this thread has turned gay...not that there's anything wrong with that. Link to comment Share on other sites More sharing options...
DEPRESSED JET!!!!!! Posted November 21, 2008 Share Posted November 21, 2008 my brisket is to die for... honestly.. melts in your mouth.. oven of course. no onions, potatoes or carrots.. i will give you ont my secret.. but you need to pm me.. wait .. you are not yet 30, right? not sure i can let someone so young have the secret.. you will be scarred for life. i also make a farfel kugel that is just amazing ! No onions ,carrots or potatoes. That's a first. Do you sear yours in a pan to create a crust on the outside and then put it in a baking pan with onion gravy mix? Link to comment Share on other sites More sharing options...
DHJF Posted November 21, 2008 Share Posted November 21, 2008 Awesome question. It's not about price, but the variety of musk mellon we grow in North America. (Cantaloupes are part of the musk mellon family.) As native Italians, my parents would always say that the U.S. variety was different from those in Europe, which are not as sweet and have more liquid. Ah, I knew there was some kind of difference, just couldn't remember. Link to comment Share on other sites More sharing options...
Borgoguy Posted November 21, 2008 Share Posted November 21, 2008 this thread has turned gay...not that there's anything wrong with that. Not so much gay as it has developed feminine overtones, at least in the classical sense. What do you want me to do? He asked a question of me concerning the noble cantaloupe. What should one do, ignore a potentially life-altering query? Link to comment Share on other sites More sharing options...
PatsFanTX Posted November 21, 2008 Share Posted November 21, 2008 my brisket is to die for... honestly.. melts in your mouth.. oven of course. You cook a brisket in the friggn' oven? How good can an oven brisket taste? Link to comment Share on other sites More sharing options...
Borgoguy Posted November 21, 2008 Share Posted November 21, 2008 You cook a brisket in the friggn' oven? How good can an oven brisket taste? It's not the slow smoked pork or beef kind that you're accustomed to in your neck of the woods. It's a slow braised beef dish. Link to comment Share on other sites More sharing options...
gg Posted November 21, 2008 Share Posted November 21, 2008 You cook a brisket in the friggn' oven? How good can an oven brisket taste? you have no idea, old man... nor will you ever know. Link to comment Share on other sites More sharing options...
joebabyny Posted November 21, 2008 Share Posted November 21, 2008 my brisket is to die for... honestly.. melts in your mouth.. oven of course. no onions, potatoes or carrots.. i will give you ont my secret.. but you need to pm me.. wait .. you are not yet 30, right? not sure i can let someone so young have the secret.. you will be scarred for life. i also make a farfel kugel that is just amazing ! can you pleeaaaasssseeeee give me your brisket secret! Link to comment Share on other sites More sharing options...
ZachEY Posted November 21, 2008 Author Share Posted November 21, 2008 You cook a brisket in the friggn' oven? How good can an oven brisket taste? typical gentile. Link to comment Share on other sites More sharing options...
joebabyny Posted November 21, 2008 Share Posted November 21, 2008 typical gentile. I have had both the jewish and red neck style brisket. Both are awesome! Link to comment Share on other sites More sharing options...
ZachEY Posted November 21, 2008 Author Share Posted November 21, 2008 I have had both the jewish and red neck style brisket. Both are awesome! Likewise. I'm just being partisan. Link to comment Share on other sites More sharing options...
afosomf Posted November 21, 2008 Share Posted November 21, 2008 I have had both the jewish and red neck style brisket. Both are awesome! i wouldn't know a brisket unless it hit me on the head i assume it is like a pot roast!!! Link to comment Share on other sites More sharing options...
ZachEY Posted November 21, 2008 Author Share Posted November 21, 2008 i wouldn't know a brisket unless it hit me on the head i assume it is like a pot roast!!! It's the same meat as a corned beef. It's just not corned. Link to comment Share on other sites More sharing options...
JohnnyHector Posted November 21, 2008 Share Posted November 21, 2008 Klecko pr0n. Link to comment Share on other sites More sharing options...
joebabyny Posted November 21, 2008 Share Posted November 21, 2008 i wouldn't know a brisket unless it hit me on the head i assume it is like a pot roast!!! dude, find the best bbq joint near you there is and get some! Link to comment Share on other sites More sharing options...
gg Posted November 21, 2008 Share Posted November 21, 2008 can you pleeaaaasssseeeee give me your brisket secret! hmmmm.. not sure if you are brisket worthy! Link to comment Share on other sites More sharing options...
Garb Posted November 21, 2008 Share Posted November 21, 2008 hmmmm.. not sure if you are brisket worthy! I am Please forward your recipe to me, if you are so inclined. Many thanks in advance. Link to comment Share on other sites More sharing options...
joebabyny Posted November 21, 2008 Share Posted November 21, 2008 hmmmm.. not sure if you are brisket worthy! oh of course i am! Link to comment Share on other sites More sharing options...
Borgoguy Posted November 21, 2008 Share Posted November 21, 2008 It's the same meat as a corned beef. It's just not corned. I never knew until I started culinary training that corning meant the size of the salt grains. Growing up, I always assumed it was because the cattle was corn fed. Again, Goyishe Kopf. Link to comment Share on other sites More sharing options...
ZachEY Posted November 21, 2008 Author Share Posted November 21, 2008 I never knew until I started culinary training that corning meant the size of the salt grains. Growing up, I always assumed it was because the cattle was corn fed. Again, Goyishe Kopf. Hey, when I first heard of it I just assumed it was beef that tasted like corn. Granted, I was probably 11. But, who knew? Link to comment Share on other sites More sharing options...
ZachEY Posted November 21, 2008 Author Share Posted November 21, 2008 Klecko pr0n. Link to comment Share on other sites More sharing options...
JohnnyHector Posted November 21, 2008 Share Posted November 21, 2008 You cook a brisket in the friggn' oven? How good can an oven brisket taste? Not nearly as good as when I cook one in this: Link to comment Share on other sites More sharing options...
NIGHT STALKER Posted November 21, 2008 Share Posted November 21, 2008 Hey, when I first heard of it I just assumed it was beef that tasted like corn. Granted, I was probably 11. But, who knew? See what you can learn in just a few short years... Link to comment Share on other sites More sharing options...
CTM Posted November 21, 2008 Share Posted November 21, 2008 Not nearly as good as when I cook one in this: Fail? Btw I've never had brisket and don't even know what it is.. Link to comment Share on other sites More sharing options...
JohnnyHector Posted November 21, 2008 Share Posted November 21, 2008 Fail? Yes, I pfailed due to a hotlinking issue... Btw I've never had brisket and don't even know what it is..It's a fatty cut from the sternum area of the cow and if (trimmed and) cooked properly, is marvelous. It must be cooked slowly to break down the connective tissue and collagen in the meat, ie. braising or smoking. There are two main parts - the flat and the point (or the deckel, for you "chosen" people). The flat is the leaner part that is generally sliced, whereas the point is fatty and is best chopped and used for burnt ends. If you see a brisket in the supermarket, it is usually just the flat cut. Brisket is generally the cut used for corned beef as well. PS - I feel fatter for having just made this post. Link to comment Share on other sites More sharing options...
afosomf Posted November 21, 2008 Share Posted November 21, 2008 Yes, I pfailed due to a hotlinking issue... It's a fatty cut from the sternum area of the cow and if (trimmed and) cooked properly, is marvelous. It must be cooked slowly to break down the connective tissue and collagen in the meat, ie. braising or smoking. There are two main parts - the flat and the point (or the deckel, for you "chosen" people). The flat is the leaner part that is generally sliced, whereas the point is fatty and is best chopped and used for burnt ends. If you see a brisket in the supermarket, it is usually just the flat cut. Brisket is generally the cut used for corned beef as well. PS - I feel fatter for having just made this post. i like Ruebens!!! Link to comment Share on other sites More sharing options...
PatsFanTX Posted November 21, 2008 Share Posted November 21, 2008 Not nearly as good as when I cook one in this: That is the only way brisket should be cooked. Link to comment Share on other sites More sharing options...
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