#why brisket is kosher

[rouge-and-riddles]

Jupernatural Week Day 2: Community (Interfaith, Intercultural, Intersectional)

@jupernaturalweek

Inspired by this post: https://www.tumblr.com/minthoneycas/680363650268250112/hard-agree-that-dean-makes-a-killer-brisket-tell?source=share

Cas and Dean are still fighting about the fucking latkes. Cas is insisting that they make the beet, turnip, and carrot latkes more traditional to the diaspora, while Dean is firing back with the flawless argument that those are "G-ddamn disgusting, Cas." and "They'd have made 'em with potatoes if they'd had 'em."

Sam meanwhile, doesn't give a shit. He's never quite understood why Dean cares so much about these little cultural things. Their Mom didn't pass these things on to them, never intended for Judaism to be a part of their lives at all.

And yet, Dean still insists on the potato latkes, and bullies him for trying to make challah gluten-free. His brother doesn't keep kosher, but refuses to have any chametz in the bunker over Passover, pawning it all off on Charlie, who is only too happy to spend the week making brownies and (slightly burnt) cookies.

The shouting from the kitchen has stopped, which can only mean that the pair of them are otherwise occupied. He'd say to get a room, but to be fair, the kitchen is a room.

He sighs, and goes back to texting Eileen about how he'd prefer sufganiyot anyway.

#jupernatural week #jupernatural #supernatural #spn #destiel #sam winchester #dean winchester #sam POV #eileen leahy (mentioned) #saileen #spn ficlet #castiel #deancas

[rockatanskette]

We make a lot of jokes about "he a little confused but he got the spirit" but I truly think people should get more comfortable with the idea that someone can not "get it" and still be a good ally and a safe person. I've seen some discussion about this in relation to terminology, but I think it goes beyond that. I think it's possible for people to be uncomfortable with an aspect of someone else's identity and still supportive, and I think it helps people be supportive if they feel allowed to be uncomfortable.

My mum doesn't like tattoos. She's Jewish, and there's some taboo there, but she mostly doesn't like that they're permanent; it makes her anxious. I knew this when I got my first tattoo. I could see the discomfort on her face and hear it in her voice when she called it "interesting." But she didn't get angry with me. She didn't openly judge me. And when my grandmother asked why I would possibly do that to my skin, my mum said, without hesitation, "but isn't it so pretty, though? Look at the design, isn't it cool?"

She's still uncomfortable, and she has a terrible poker face. She doesn't "get it" anymore than my grandmother. It's not a choice she would ever make for herself. But she's fought for my right to make it and to me, that's more important than her "getting" it.

I recently moved to a new city and made some Christian friends through a mutual friend. They do not understand Jewish tradition; they don't understand my relationship with religion; they sometimes say things from a place of ignorance, and sometimes it makes me a little uncomfortable. Sometimes, when I correct them, it makes them uncomfortable. They often don't "get it."

But when I mentioned off-handedly that I was struggling a little bit to prep for Passover, being in my first apartment by myself, they didn't hesitate to help. They did the research, they found kosher-for-passover recipes, they tracked down the only kosher deli in this Southern city. They sent me videos on kashering to make sure they were doing it right. They made me brisket and potato kugel and bought me a bottle of Manischewitz, and they did the research all by themselves.

The only thing they asked of me was for me to be there while they were cooking to make sure they didn't accidentally cross-contaminate anything—that and if I would be comfortable saying a blessing over the meal. They weren't expecting the blessing to be in Hebrew, and I think it made them a little uncomfortable. But they thanked me and they ate with me and they asked me question. They still didn't "get" kashrut or chametz, exactly. But they knew it was important to me, and they respected it, without question.

I don't "get" polyamory. Sometimes the idea makes me uncomfortable; not because I think it's morally wrong (I don't) but because it's so antithetical to the kind of relationships that I want that it boggles my mind that someone would prefer it. I don't really understand why someone would want to have multiple partners.

But I do understand that my own preference has nothing to do with someone else's identity. My discomfort is in some ways unavoidable; I can't control my feelings. But I can congratulate my friends on new additions to their polycule. I can commiserate with them when their mom is being judgy. I can tell them there's nothing wrong with them, and I can mean it, even if I don't totally understand it, because I know that even if I don't "get it," they do. Their opinion is the only one that matters when it comes to their identity and their preferences and I do my best to respect that.

Understanding is obviously best-case. We want people to understand us. But just as much, perhaps even moreso, we want people to respect us; to act in ways that make us feel safe and cared about. And you don’t need to understand the people you love to have their back.

[critterfloozy]

Festivals of Light - Holiday Commentary

So each of the chapters of Festivals of Light is about a holiday that's based on a real life holiday. It wouldn't make much sense to use Hannukah for all of them and I didn't want to use US-style Christmas just because it's the default, so I branched out. (I did consider trying to do it with different Jewish holidays being assigned to different people, but it felt weird to pretend that they aren't in dialogue with each other).

So, the explanation of what is somewhat accurate (as far as I can tell) and what I changed under the cut:

Chapter 1 - Hannukah

So this was about Hannukah, but in reality, I did my best to veer away from mentioning many Hannukah traditions, and most of the references are more about being Jewish. I didn’t want to set the bar for authenticity too high in the first chapter, considering that the rest of them aren’t my traditions, and wanted the introduction to be more about the ‘complication’ than the set dressing.

The complication here being that feel when you’re the only person in the room who celebrates your holiday, and your well meaning friends want to celebrate it with you, and you’re happy to share it with them - but then you have to explain everything and you just wish they’d understand.

Also, you killed your parents, but that’s a little more niche.

Anyway, the stuff that was accurate:

Sufganiot (pronounced soof-goan-ee-oat) - powdered doughnuts with a fruit filling. Jester’s comment about them being similar to something they have in Nicodranas is a reference to the fact that Polish paczi are extremely similar, so you can have at least two Eastern European religious holiday pastries.

Latkes - I sort of assume that folks know what these are, but they’re fried potato pancakes, like a fritter. Typically served with applesauce or sour cream.

Brisket is sort of traditional, but like for one of the days, not for all of them. That’s like a week of brisket. People forgetting about vegetarians on a meat day is pretty damn accurate, which is why Caduceus commandeers the veggie plate for himself.

Crickets are maybe kosher, but three people who don’t keep kosher arguing over kosher rules on a holiday is definitely Jewish (though more of a Passover thing)

As is debating over the details of the holiday’s stories, though also more of a Passover thing. With Hannukah it’s more people forgetting who the Maccabees were fighting and why.

The Blumentrio interrupting each other is intentional - there’s some studies to show that there’s an interrupting Ashkenazi Jewish style of conversation, it can be difficult to unlearn.

I’m kind of cracking myself up at the fact that I mentioned ‘No Decorations!’ twice. Look, you can have Christmas-like decorations for your Hannukah celebration, or just keep on getting menorahs (I had a roommate that had eight?). But I’m in the ‘better to add a Jewish flair to Christmas than make Hannukah Christmas-lite camp. This is a personal preference.

“Scroll of Protection on the Gingerbread House” - A Mezuzah is a small scroll placed near the entrance to a home with the Sh’ma inscribed on it, often thought as a method of protection. The Zemnian version would be a miniature scroll of protection, because wizards. (This was something I did as a kid, we’d use either a mini M&M or a twizzler)

What I changed: 

This is a one day celebration that doesn’t involve a menorah, and involves lighting then immediately extinguishing a ring of candles instead of lighting a candle day by day. The story was also obviously altered, though the Zemnians and the Maccabees aren’t that dissimilar (the Maccabees did forced conversion, not exactly a great time.

Chapter 2 -  Santa Lucia

I’m in the upper midwest US, so most of the people I know who celebrated Santa Lucia day did so as kids in Minnesota and Wisconsin. Which I assume is going to be different than how Scandanavians would celebrate it today (I also watched a couple youtube documentaries on the rest of the holidays, but I tried to use firsthand accounts when I could).

In general, the themes I picked up were that there were two camps: people who hadn’t been a Santa Lucia girl and thought it was the best thing ever, and people who had, who seemed to treat it like ‘and here my eldest daughter troubles began’.

So I thought it’d be a good thematic fit for Beau’s complication - what do you do when you hate a holiday, but your kid loves it?

The stuff that was supposed to be accurate:

The child in white robes with a red sash and a wreath with candles delivering pastries and coffee for breakfast one of the traditional ways of celebrating. Typically it would be the eldest daughter (why Beau considers it a girly thing), but I didn’t want the fight to be over whether their kid was too femme and wouldn’t think that Beau and Yasha would care too much about gender norms. Nowadays putting fire that close to your child’s head is frowned upon, so people usually use LED candles. But I do know some people who wore real candle wreaths back in the early 80’s.

Santa Lucia day processions are also a thing, where girls can be elected to be the main Santa Lucia girls and the other ones get only one candle and no red sash. Boys can also be part of the procession, wearing a cone cap with stars and only one candle (they’re called ‘star boys’).

Saffron buns, also known as lussekatter (pretty much pronounced the way you’d expect), are S shaped yellow buns - the recipes (at least the ones in English) typically give cardamom as optional, but they do typically have two raisins in the curves of the S. Like every other food mentioned here, it’s very tasty.

The origins of Santa Lucia seem pretty darn Pagan and were just retrofitted to fit Christianity, a little like how the Fire Princesses were originally honoring Desirat, but the actual meaning was dropped before the practice (not saying the real life Pagan practices were the equivalent of worshipping evil goth phoenixes)

The last part I’m going to mention is actually Yasha’s celebrations - it was something I ran into when brainstorming Inventory; it’s common for at least some semi-nomadic groups (IIRC some Mongolians, didn’t write down the specifics) to have holidays celebrated less based on specific days, and more for occasions. Especially the idea that you have a giant feast before you go on the move - you use up all the stores so you don’t have to carry them with you. This part I’m a little more shaky on, but I wanted to at least introduce the concept of having holidays not on a specific day.

The stuff I deliberately changed:

Not much! I wanted to leave as much wiggle room as possible for when I got stuff wrong. Again, typically Santa Lucia girls aren’t boys, and I changed Anri from having a tray to having a basket because I thought I was stretching credulity to have him successfully carry a dozen pastries on a tray. I also have no reason to believe that the Santa Lucia girl elections would be based on who could be the girliest.

Chapter 3: Sailor’s Holidays

So Fjord seemed like a good choice for the complication of ‘I didn’t grow up celebrating anything so every celebration feels fake and weird’. Which means there’s not much in this section. There is a reference to Sailor’s Holidays - the idea of throwing a party when they cross the equator for the first time, for example. But I ran out of time to do research, so it was mostly taken from Master and Commander.

The chapter’s title, ‘For the Rest of Us’, is a reference to Festivus; a satirical holiday.

Chapter 4: Puerto Rican Christmas/Las Parrandas

I did Las Parrandas for Veth because my husband’s Nuyorican and Nott/Veth is his favorite character. A lot of the stuff mentioned is more 

Veth seemed like a the right character to choose for the complication of ‘I feel like I have an obligation to spend some time with my just kind of shitty family during the holidays’, given that she says that her parents were great, very loving, but shows not desire to let any of her family know that she’s alive through the entire campaign - even once she’s back to being a halfling. The thing was that I didn’t want her family to be kind of shitty because they were Puerto Rican-coded. I actually like my in-laws. I don’t know how successful I was at that, but there was an attempt.

I did like what this recontextualization did to Yeza - he’s not fitting in with the rest of the Felderwin folk any better than Veth does, but for different reasons.

What’s supposed to be accurate:

In Felderwin Heart and Hearth lasts until the New Year; it’s a little old-fashioned (I think), but you can find people still celebrating the entire Christmas season - from Christmas Eve until Epiphany.

I don’t think the ‘stopping the car so that they can pick fresh fruit off the side of the road’ is necessarily Puerto Rican, it’s more likely to be somewhere between ‘just my mother-in-law’ and ‘growing up in a rural area’. In her defense, the mangoes are fucking delicious and like $2.50 apiece at Cub up here. (I am definitely Fjord in this scenario, thinking the cops are going to jump out of the bushes).

The party taking place in the cartport is a nod to the Puerto Rican habit of using a carport for everything except the act of storing a car, especially holding dance parties there.

Dominoes are prevalent throughout Latin America, and stereotypically played by the same types of old guys who you’d see playing chess elsewhere.

Coquito is sometimes referred to as ‘Puerto Rican eggnog’, and has rum, coconut milk, evaporated milk, delicious spices, and more rum. I’ve been assured that the proper way to store and serve coquito is from a two liter sprite bottle with the label ripped off. Alas, sprite doesn’t exist in Exandria, so I decided the apothecary would also sell sweetened carbonated water, and they could rip the labels off that. (Carbonated water really came about in the 18th century, but whatever, this is a fantasy).

Revvetha Ardi (Veth Ardi) and Dawn Coo’s competition is a reference to the fact that Bacardi is more popular in the north half of Puerto Rico - their distillery is in San Juan - and Don Q is more popular in the south half of Puerto Rico. The billboards change a little after Caguas, but don’t quote me on that as the official divider.

I had an existential crisis over whether or not they’d eat Mofongo in Felderwin - I decided that canonically, Felderwin could easily be subtropical (and have winter orange groves), but would they have plantains? So if you’re wondering what the fried food Fjord is smelling is, probably some Exandrian mofongo.

Jester refers to the three wise guys - that’s the three kings/wise men. The one thing that I was told I needed to include was either them or an equivalent, and decided that it would take too much holiday-building to first create a story about Heart and Hearth to then create some secondary characters that nobody but Felderwin cares about. I think I decided that they were just some wise men that visited Felderwin when it was originally being settled post-Calamity, giving gifts of essential oils, perfume, and gold.

Las Parrandas - The tradition among Puerto Ricans is essentially to party, move your party to outside your neighbor’s house in the middle of the night, sing loudly (with accompaniment) until the neighbors invite you in, you party for a bit and then everyone moves to the next house. This usually happens between 10pm and dawn, so they’re getting an early-ish start in Felderwin.

The stuff I deliberately changed

The main thing is the lack of overt Christianity, but otherwise, this was another one where I changed as little as possible to make up for whatever mistakes I’d make otherwise.

Chapter Five - Diwali

This is the one where I was thinking of stripping the real world holiday’s trappings out entirely. Partially because it’s not really a winter holiday (It’s typically late October/early November), and partially because my first-hand sources were mostly my coworkers, and I’m a lot more limited in the amount that I’m willing to ask them for a fanfic instead of my husband or my friends. Also, for chapters two and four, I deliberately had an outsider POV of the holiday, because that’s my POV. That wouldn’t work for Essek’s complication: the idea of returning home as an atheist and remembering both the love for the holiday and that your love meant that maybe you took a closer look at what was going on than others and that destroyed your faith.

But Diwali is a celebration of the victory of light and knowledge over darkness and ignorance, which felt very Luxon-themed, and the story of an exile returning (albeit a very different story of an exile returning), which seemed appropriate for Essek. It’s the Festival of Lights. And at some point, the fear of cultural appropriation crosses the line into a fear of interacting with other cultures. I did a good amount of research, there’s not really a publisher involved to act as a gatekeeper, I’m not exactly a BNF in the fandom that could prevent other people from telling their own version, and explicitly did not name any of the holidays in question in the fic itself to try to prevent anyone from taking it as a point of reference without reading this first. It’s not an ideal solution, but it’s the best balance I could come up with.

Anyway, what’s supposed to be accurate:

Diwali’s sometimes a one day festival, sometimes a five day festival - depending on region, how devout the family is, whether they’re working for a US corporation that only gives them a single day off, ect. The third day of the five day festival is considered the most important (and the one day people tend to celebrate). What happens on the other days (if anything) depends on the region, but usually involves shopping for items that signify wealth, cleaning/washing or ritual purification, and visiting family. Which is why the Nein show up on the third day, and Essek is thinking of the logistics of displays of wealth and the consecuted visiting their former families.

A ghazal is a type of poem, often about romantic love and separation.You can find the modern version in older bollywood films.

Rangoli are patterns of colored sand made on the floor, typically found in front of homes to welcome visitors. I feel like people know what these are, but just in case. 

I figure folks know about the diyas (the little lamps), but generally other small-things-on-fire-for light are part of it - candles, lanterns, sparklers, lots of fireworks. So many fireworks the air gets hazy, apparently.

Pakoda are deep fried flat pieces of flour, that’s a pretty tasty snack.

The day that Essek asks Verin to visit is Bhai Duj; typically the day when brothers would visit their sisters. I figure the Kryn probably have a looser idea of gender.

What I deliberately changed: 

There’s not really a public celebration day for Diwali the same way that I portrayed the Light Day Ceremony - the third day is the day people are more likely to go to the temples to worship, but in general it’s a family affair.

Also, Diwali celebrations take place mostly at night - which doesn’t really work with the sunlight worship of the Kryn. In short, pretty much nothing from the Bright Queen’s presentation would be considered accurate for Diwali. (That also means that prisms and glass chimes aren’t accurate)

Shops are typically closed to allow the families to observe. The shop stalls that were open were supposed to be foreigners that come in for the Light Day Celebration tourism, but that’s only alluded to by Verin.

[starrwulfe]

Smoked Beef Brisket Old School Southern Style Recipe. By BBQ Southern Style

<p><em>I’m doing a brisket for New Year’s and need to save this recipe. I’ll come back and clean it up later with my own twist to it when I’m done….</em></p> <p><a href="https://youtu.be/GNm73AZxRXU?si=YfoPhPzViKiqNEtL">▶ Video Link</a></p> <iframe width="560" height="315" src="https://www.youtube.com/embed/GNm73AZxRXU?si=UPzzXIv4AL42LR5o" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen></iframe> <p>Intro 0:01 it’s raining out 0:07 [Music] cook some brisket why not this is how we get down barbecue 0:13 southern style this is a walmart brisket why walmart 0:19 affordable and most people they they really don’t know how to cook this piece of meat this is called a select piece of 0:25 meat we go on salt pepper that’s it little argue powder 0:31 the star of the show is gonna be this lark i’ll show you how to get it on Seasoning 0:37 we’re gonna put some of this lard onto the meat and get it rubbed in 0:43 you can get this from your local supermarket it’s an old school trick a lot of people 0:48 don’t know about this but we’re showing you how to do select brisket today give it a nice rub 0:54 this does two things it sets the color on your brisket 1:01 and it starts those juices right down do that 1:07 turn them over give that a nice rub too 1:13 that’s the back 1:18 give it a good rub it real good now keep in mind i am not cutting off any of this fat my fat is my friend 1:26 that’s my buffer and anything that’s afterwards you cut it off this is what we did 1:33 my family would cook we cooked and we cut off the fat 1:39 now we’re going to start on one side salt kosher salt 1:45 if you have regular household salt that works fine too if you’re on a budget 1:50 let’s get some salt on there the thing is you don’t want to go too much salt just kind of a lot of guys you 1:58 want to be able to taste the meat you don’t want to fill this up with a lot of seasoning there’s your salt 2:05 coming in with pepper 2:11 good douse of the pepper the pepper is going to be the star of your show especially your brisket really 2:18 brings out the flavor 2:23 and onion powder [Music] 2:33 [Music] that’s it don’t pat it 2:38 don’t rub it in and repeat this is the lard 2:44 and as you can see the lard’s gonna start to get cakey on here i left it at room temperature always leave it at at room 2:51 temperature it’s a lot easier to work with and then again on this side we’re going to salt it now you see that big 2:56 fat cap on here this is like walmart cheap brisket that’s these are the best pieces of meat to cook this is what 3:03 you’re looking for country style 3:11 on there your salt a little bit more pepper don’t worry about if you go too heavy 3:17 because all that fat’s gonna render off and it’s going in the cooker anyway so 3:27 pepper and of course the onion powder three simple easy 3:32 ingredients barbecue old school 3:41 salt pepper on salt pepper onion powder that’s it 3:48 all right we’re going to let this sit in for a little bit get your sides 3:53 done a little bit here i take the rest of this seasoning that hit my pan and just do 3:58 the sides because i don’t like waste anything 4:05 and we will meet you out on the smokers ladies and gentlemen and that’s a wrap cut Wood 4:13 all right so this cooker it runs on charcoal but we’re going to mix it with a little wood 4:18 soap off to the wood pile we go to get some wood [Music] 4:33 as you can see we got plenty of wood to choose from 4:41 that’s my cold wood right there that’s converted down coals 4:47 but we need some nice pressure wood so let’s go over and get some nice pressure 4:54 wood nobody here we go 5:00 now this is my hidden treasure over here 5:05 all right this is the gyms in here just gonna watch out we’ve got hit with 5:10 no snakes and we’re good to go see this is a nice dry piece of wood 5:17 this is cherry so we’re gonna take that guy in 5:27 and that’s all we need let’s roll 5:32 you know for those of you guys that don’t have access to wood it’s not really a big deal 5:38 get it your own home depot or lowe’s but they sell it in big bags 5:44 and uh you wouldn’t have a problem all you need is a couple of chunks on there and you’re good to go Options 5:51 there’s one thing i love when i’m cooking barbecue is options so or something came back out a little bit 5:56 right now i’m going to try to get this going before the rain sets in again and 6:01 this is options a bunch of them 6:06 we got more than one option when it comes to barbecue here 6:12 lots of cookers outside lots of cookers around and down the road we’re going to show you 6:18 what all of these guys do and then some and right now this is the main star of 6:23 the show today because we’re cooking this brisket on this guy right here this is the pit barrel cooker this is how i 6:29 set my wood up uh for you guys that aren’t familiar with cooking in a barrel you know what 6:35 it doesn’t get any easier than this and for this nice fatty piece of meat it’s good this thing is going to be awesome 6:40 for just rendering down this meat most of my cookers are direct cookers i usually cook over direct heat down the 6:46 road we’ll explain to you a little bit what that is this is how i set up my wood i got my little starter in the middle 6:53 here and i got uh my coal set up here but these things are amazing you uh put 6:59 these bars in fill these little holes up that are right here and you just adjust your giraffe from 7:05 the bottom there but on that this little guy cooks and it’s pretty much set it and forget 7:10 it you can lock it down lock it in and then we’re going to cook this brisket out here so let’s get this puppy locked 7:16 out and locked in and get this brisket on and let’s go all right at this point we’re about 15 7:21 minutes in fire is doing really really good what i’m going to do is i’m going to put this lid on stabilize it 7:31 [Applause] let that sit for about five minutes the fire is gonna basically just 7:36 come down a little bit it’s gonna pretty much chill out to about 300 degrees 7:42 uh 290 300 the switcher that’s what we’re cooking this brisket on on this one so 7:48 put the lid back on it’s important that you stabilize that fire first before you go put that meat on because uh 7:54 it’ll cook too quick that grease will hit that fire too fast and uh it’s just gonna burn up your meat it’s 8:01 not gonna be very good so don’t do it let’s get this bean on all right so let’s get this brisket on 8:10 fire is stable 8:20 [Applause] get these bars out of here so you can get a good shot swinging this in because 8:26 we’re going to put them right back in let’s put them off to the side this is a heat resistant glove works good with 8:31 touching these bars don’t touch these bars you will burn the heck out of yourself and then let me put my other gloves on 8:38 let me get this brisket on at these 8:44 nice food saver gloves they’re cheapies they’re thin they rip 8:51 but to throw away a good set of gloves for two seconds 8:57 not worth it all right guys here’s our brisket 9:03 fat side down i know you hurt me right that’s fat side down 9:15 it’s a bit big for this cooker just a little bit but that fat that sits up against the wall over here it’s all fat 9:22 so it’s not going to make a difference and we’re fat side down 9:27 it’s going to repeat it again fat side down because everything goes against 9:33 everything you hear in the smoking world but you know what this is proven 9:38 and the reason why you want the fat side down is because you want all that fat to drip into the fire that’s why you leave 9:44 your your fat on because it adds flavor for the guys that add 9:51 tallow why make it when you have it already that’s my opinion everybody does it 9:57 different there’s no wrong way to make barbecue but that’s my way that’s my family’s way and that’s old 10:04 school so you know what i stick with old school that’s how we get down 10:11 barbecue southern style all right our brisket’s been on there for about five minutes fat side down 10:18 she’s smoking away this is gonna be a six hour cook so in the first hour you’re gonna mop it 10:24 baste it i’m gonna show you a homemade mop sauce okay that’s in the first hour after hour number three so you’re 10:31 basting in the first hour you’ve got hour number three coming up you’re gonna turn it you’re gonna baste it again 10:36 then we’re gonna go for two more hours no more basting then we’re gonna wrap it it’s gonna go 10:42 on there for an extra hour and it’s gonna come out and it’s going to rest and we’re going to kind of walk you through this as we’re doing it so stick 10:48 around and uh we’re going to show you how to get through this all right let me just show you how to make a quick mop sauce you’re going to Mop Sauce 10:55 need lemons three of them you’re going to need crushed red pepper you are going to need water 50 water and 11:02 50 apple cider vinegar so that’s what you’re going to need for this again the star of our show with some lard 11:11 slice your lemons give a quick squeeze don’t worry about the seats 11:21 [Music] people take your labels off 11:29 missed that one 11:36 [Music] 11:42 see how you got your lemons oh it’s water 11:48 that’s it 50 50. i’m using this to judge 11:54 right here up to the line so this way when i put my apple cider vinegar in right where the water was on that line 12:00 it’s an old fruit juice gel i save all my fruit juice jugs 12:08 let’s get that up to the line all right there we go we’re up to the 12:14 line apple cider vinegar 12:21 here’s your lard not much you’re asking me what the lard does 12:28 it makes a mop stick to the meat that’s what lard does 12:34 so excuse me just wipe my hands here and then of course your crushed red pepper 12:42 you’re gonna need about a handful and believe me this is not hot 12:47 this doesn’t bring the heat the black pepper brings the heat this brings flavor so we’re good 12:54 we’re gonna take this we’re gonna get it onto the stove just bring it to a warm or you can put it on the cooker if you 13:00 put it on the usually i put this on the lid of a cooker and just kind of let it simmer just a little bit keep it warm because 13:06 you don’t want to uh add a cold mop to your meat it’ll kind of cool down the meat cool down the 13:12 cooker and cool down the goals and that’s that so we got a simple mop sauce i’m going to get this onto the 13:17 stove and then we’re out basing on the cooker we’ll see you soon Smoking 13:26 all right this brisket’s on now it’s all now for about 45 minutes i just wanted to take a couple of 13:31 moments to tell you why i chose to smoker today number one it was raining outside and it was raining pretty crazy 13:38 so i don’t like to go outside when it’s uh when it’s raining out like that thunder lightning i just rather not do it this 13:44 is the cooker for that right here so if you don’t want to go outside you don’t want to get hit with weather if you live 13:50 in a place like up north uh it’s chilly outside it’s cold outside this is the cooker for you because it will even 13:56 maintain temperatures during cold weather another reason why i love this cooker i like cooking on this cooker as you can 14:02 see i have a lot of cookers i’m a guy that probably has i think i’m up to about 52 now 14:08 they all do something different i know it sounds crazy but i’m going to show you a bunch of cookers i’m going to show you how to use all these cookers i’m 14:15 going to show you why i have all these cookers because again i love options and when i go to the supermarket i don’t 14:20 have any problems cooking anything that i can find on the shelf because i have something for all 14:26 of it so that’s why now i put this on this cooker because 14:31 it’s gonna render all that fat down it’s gonna do it slow don’t open this cooker once you get it on there stick by my 14:38 times go an hour hour and a half max baste it and go the rest of the time 14:44 uh another two hours in uh once you’re at hour number three you flip it over baste it again put the lid 14:51 back on don’t let that fire get crazy because once you take off that lid the fire is gonna start roaring and you 14:56 don’t want that fire to get crazy i wrap it during the last hour last hour our number 15:03 five i’m gonna wrap this brisket leave it on there for about an hour and then you can probe it and check the temperature from there just just you 15:09 know see where you’re at and you’re cooking at different altitudes you’re cooking at different temperatures it might be cold where you’re at so um 15:17 i think you’ll find this cooker a really good cook especially for brisket and it’s you really can’t mess this one up 15:23 the way i’m telling you so if you stick with these directions and follow my directions on this one 15:29 and just stick to it you won’t mess up that brisket it’ll be an excellent brisket 15:34 another thing a lot of guys like to nowadays i don’t know where this comes from now but they 15:40 like to put something that we call tallow it’s basically animal fat you’re rendering down the fat on that piece of 15:47 meat and you’re pulling off pieces of fat and you’re rendering them and you’re cooking them to the side and you’re wrapping your meat in 15:52 there why would you do that when you already have all that fat on the meat you’re taking 15:58 off the fat to turn around and render the fat to put the fat back on the meat it really doesn’t work that 16:05 way because then you don’t get that nice succulent piece of meat and that’s what you’re looking for and then afterwards 16:10 if you have to cut off some fat afterwards you slice it up i mean people brag about this bark you know what i’ll 16:17 sacrifice bark for quality because you can’t eat a bunch of that you just can’t do it you’re not 16:22 going to slice off the part i’ve never seen anybody actually i’ve never seen anybody actually slice themselves off 16:29 all the bark and eat the bark now on a pork uh but you could do that you know a pork shoulder you could do that you 16:35 could eat that crispy skin on top depending on the way you cook it but i don’t see anybody wants to eat a bunch of dark bark 16:42 and on a roast and you just need a sliver of that and it’s good to go but that’s different 16:47 cooking methods uh different styles this is old school tile style this is 16:53 one of the original ways how you cook barbecue in the south i stick with tradition i love tradition 16:59 and i’m going to show you a lot of tradition down the road so stick around you’ll enjoy my channel you’ll enjoy seeing all these cookers and i’m going 17:05 to show you guys something a little bit different that’s out there on the street stick around [Music] 17:12 all right we’re over here smoking away let’s go check this 17:18 [Music] i let this run about 17:25 an hour and a half in over here is our basic sauce 17:32 [Music] 17:43 [Music] hear that 17:51 [Music] 17:56 you don’t want to put too much because you’ll put out the fire so that’s it right there 18:05 give the fire a couple of seconds to kick back up get off some of that stuff 18:11 put the fire out if you don’t if you put the lid back on immediately this cooker cooks sealed so pretty much 18:18 it’s a tight unit and it holds a lot of moisture so see that fire coming back up 18:24 now we’ll put our lid back on [Music] 18:30 by the way i believe i forgot the hat in the last video once you do flip this 18:35 face it again all right here we go this is our number 18:44 three we’re gonna check this out 18:51 flip this so like i said we’re gonna flip it 18:58 we’re gonna baste it look at that 19:05 that’s that meat rendering down that fat rendering down in there 19:11 let’s put this back on here 19:20 all right she looks well that’s exactly how you want them you can also see that she’s shrunk too 19:25 so that fat’s rendering out of there it shrunk there these are great gloves to have these are 19:31 high heat gloves for messing with food i love these i use them 19:37 all the time and now we’re going to baste again so this was sitting on top of the cooker 19:43 [Music] 19:50 based again [Music] 19:57 sometimes i’ll leave a little lemon on that part just to keep that in moist 20:03 it’s going to be moist anyway but why not 20:10 all right she’s halfway through the cook let’s come on back 20:17 that’s a wrap all right so we’re back 20:22 this is what i use to keep my brisket nice and moist like i said i sit it on top of the 20:29 sauce i sit on top of the cooker let’s go take a look at this 20:37 [Music] i’m gonna put this in with brisket 20:44 we are our number five five and a half actually i let this 20:49 run a little bit i let this run just a little bit 20:56 more half hour in now we’re gonna wrap it 21:03 let’s get her wrapped [Music] this is a very hot brisket 21:09 get these gloves off of here now my cooker is getting crazy as i’m 21:15 wrapping this which is fine because you kind of want it to get crazy you’re losing temperature 21:26 as the coals turn down so the bottom line is 21:32 eat them back up a little bit i like aluminum 21:39 a lot of people use butcher paper i’m going old school an old school 21:45 aluminum will work for me i got a caddy corner right here 21:52 come back across this place fold in [Music] 22:02 and then [Music] 22:14 so you kind of want to feel your timeout feel the meat see how it’s cooking you’re usually going to be 22:20 probably about a half hour difference in between cooks but usually it’s going to be almost spot 22:26 on get it nice and tight get all that air out of there 22:34 now i’m going fat side up with this i’m putting the fat back up as i put 22:39 this back into the cooker just like that and this is my fat side back off 22:46 actually you know what [Music] i feel a little bit more fat on this brisket so what i’m gonna do is i’m 22:51 gonna put the back side actually down 22:58 can always change direction i feel by doing this for years 23:03 going by feel you see that fire kicking back up which 23:09 is all right even it does hit that aluminum foil hard it’s going to take a while to get 23:14 through it so just put that fire back up to where it should be 23:23 we’re gonna wrap this we’ll probe it about it an hour in and we’ll come back out and see where we 23:29 are but it should be spot on 23:34 i don’t think this piece of meat’s gonna stall on me so our timing will be pretty good Resting 23:41 okay and here’s our brisket what i did is i let the brisket rest inside this 23:46 container here now what i do is i like to keep all my juice so i put my brisket inside a metal potato i set my oven to 23:53 about 150 just to keep it warm and then i put my brisket on i let it rest this brisket 23:59 here rested for about two and a half hours so let’s see what happens Slicing 24:10 and look at that got a nice bar caught it 24:23 see it nice and jiggly you can see it wiggle 24:32 [Music] okay these are lemons that are in here so 24:39 this way you know it’s my brisket we’re gonna fold this 24:44 off and i like to take all the nice juice out of here 24:50 and keep it this is why i like aluminum because you can’t get this from a butcher paper 24:58 the butcher paper will let all your drippings go 25:03 all right that’s out of there i’m just gonna slide this off to the 25:09 side for now 25:16 and then we’re going to slice this we’re going to turn it to the side we’re 25:22 going to slice it this way i try to get as much as his height this this point meet out of here i kind 25:29 of slice it on this angle here</p> <p>let’s give that a shot 29:52 bro exactly [Music] 30:00 those are my privileges from gokus 30:10 i’m going to get the slicing with this thing where to plate it up i’ll meet you back here we’ll see in a 30:15 second [Music] Conclusion 30:20 all right there it is and that is the proof that uh 30:26 southern cooking is powerful so follow this recipe now this recipe actually i had to go an 30:33 extra two hours ordered at the end because it just uh it stalled so figure 30:40 for this cook this piece of meat stole on me so i actually had to go an extra two hours 30:45 uh into the after the wrap so i wrapped it i want an extra two hours with it 30:51 because it just didn’t probe i pulled it at 198 i let it rest for about two hours 30:57 and 150 degree uh oven which i used a cooker for my allied uh 31:04 electric cooker i have i use that the master belt i’ll show you that later on it’s great tool to have especially when 31:09 it comes to rest of that but the bottom line is that’s it that is how you do it 31:16 barbecue southern style we’ll see you next time on the show and to all you 31:21 guys out there don’t ever be scared to do a recipe because especially something like this 31:27 you’re not gonna mess it up we’ll see you next time good piece of this brisket here 31:33 oh that’s what i’m talking about 31:45 [Music] 31:51 you</p> <p>Cheaper than takeout Kickstart the New Year with free breakfast for life & free shipping on your first box! Sponsored</p> <p>HelloFresh</p> <p>Sign up</p> <p>23:31 NOW PLAYING Making the Perfect Brisket | BBQ with Franklin | Full Episode PBS Food 599K views 3 months ago</p> <p>11:17 NOW PLAYING How to Cook the Best Oven Brisket | Texas Styled Mama and Papa Joe 10K views 1 month ago</p> <p>21:48 NOW PLAYING</p>

[lchaimmeat]

Kosher Beef

Welcome to the culinary haven where tradition meets excellence – L'Chaim Meats. As we celebrate our 1-year anniversary, we take pride in bringing you the crème de la crème of kosher beef, ensuring an unparalleled gastronomic experience that caters to both your cultural preferences and culinary discernment.

Why L'Chaim Meats? At L'Chaim Meats, we understand the importance of preserving dietary traditions, and our commitment to quality is unwavering. Our kosher beef is a testament to our dedication to providing premium, ethically sourced meats that adhere to strict kosher standards. Allow us to share why our beef stands out in the crowd:

Premium Quality: Our beef is sourced from trusted suppliers who prioritize the well-being and ethical treatment of animals. Each cut is meticulously inspected to meet our high-quality standards.

Kosher Certification: L'Chaim Meats is proud to be fully kosher certified, ensuring that our beef adheres to the strictest standards of kashrut. This certification is a mark of our commitment to providing products that align with traditional Jewish dietary laws.

Exceptional Flavor: Our kosher beef is renowned for its exceptional flavor and tenderness. Whether you're preparing a festive holiday meal or a weeknight dinner, L'Chaim Meats elevates your culinary creations to new heights.

Diverse Cuts: From succulent ribeyes to flavorful briskets, our selection of kosher beef cuts caters to a variety of cooking styles. Explore the versatility of our products and transform your meals into culinary masterpieces.

Anniversary Specials: In celebration of our 1-year milestone, L'Chaim Meats is delighted to offer exclusive promotions and discounts. Indulge in the finest kosher beef while enjoying exceptional savings – our way of expressing gratitude to our valued customers.

[toptireorthodontistblog]

Creating a Memorable Holiday Feast with a Decadent Brisket Main Course

As the holiday season approaches, it’s time to start planning a festive feast for family and friends. One of the most important decisions you’ll make is choosing a main course that will be the centerpiece of your meal. While traditional turkey or ham might come to mind, why not try something a little different this year? A mouthwatering, succulent brisket can make an excellent alternative, proving to be the highlight of your holiday spread. In this post, we’ll explore how to create a holiday feast with a decadent brisket main course, making your gathering unforgettable.

First things first, let’s talk about the brisket. A well-marbled beef brisket is the ideal cut for braising, and it’s incredibly flavorful due to its high fat content. Henderson Ribs are a popular cut for those who are looking for a truly flavorful meat that is perfect for a holiday feast. Once you've selected your brisket, begin by rubbing it with a blend of aromatic spices. The spice blend typically includes kosher salt, black pepper, olive oil, garlic, and cumin, among others. It's best to prepare the aromatic spices beforehand and make perfect blends on your own. Once you've seasoned the brisket, refrigerate for a couple of hours or, better yet, overnight, to allow the flavors to develop.

The key to a delicious brisket is taking the time to cook it low and slow. Preheat your oven to 300 degrees F and place the brisket into your oven-safe dish with beef stock and some vegetables like onions, carrots, and celery. Cover the dish tightly with a lid or seal it tightly with foil and place it in the oven. The brisket will need to cook for several hours, basting it occasionally, to maintain the moisture in the meat. The end goal is to have a brisket that is fork-tender and flavorful; meat that falls apart at the slightest touch.

Once your brisket is cooked, Henderson Ribs can be used to add an additional burst of flavor to your meal. These ribs come from a premium beef cut, famous for their unique flavor and tenderness, making them perfect for any special occasion. Smoked for hours over hickory wood, Henderson Ribs are then roasted with special spices to further enhance their texture and taste. The result is the perfect complement to your brisket, creating a mouthwatering masterpiece that your guests will love.

For sides, consider serving mashed potatoes, roasted vegetables, and a fresh green salad for a well-rounded meal. Mashed potatoes are perfect when served with brisket; their creaminess balances the flavorful beef. Roasted veggies will add color to the plate while offering another layer of texture, and the salad will add freshness and acidity that will help to cut through the richness of the meat.

For dessert, consider something traditional like a pumpkin pie, or something more decadent, such as a chocolate pecan pie. Both are classic holiday desserts that perfectly complement the richness of the brisket. You could also serve a cheese board or chocolate truffles to round out the meal and provide the perfect finish to an unforgettable holiday feast.

Creating a holiday feast that will impress your family and friends is a challenging task, but it’s also an opportunity to showcase your culinary skills. A decadent brisket main course is a fantastic way to make a statement, and if you add Henderson Ribs into that, all the better. With a bit of planning and preparation you can elevate a simple meal into a festive feast. We hope these tips have been helpful and have inspired you to create a memorable holiday spread that you and your guests will remember for years to come.

Learn more about this subject here: https://en.wikipedia.org/wiki/Roasting#:~:text=Some%20vegetables%2C%20such%20as%20brussels,a%20popular%20snack%20in%20winter.

[smitharaghu]

The Wall Street Grill NYC

The Wall Street Grill is located at 59th Street and Broadway, NYC. It serves prime steaks and seafood in a fine dining setting. They also offer kosher cuisine. This restaurant also features a hip rooftop atrium.

Kosher cuisine

There is a large Jewish population living outside of Israel. That's why New York City has a lot of kosher restaurants, primarily located in Midtown and Uptown. In addition to this, there are a number of kosher Chinese restaurants as well.

Kosher restaurants usually serve a variety of seafood and meat-centric dishes. The restaurant also has an excellent wine menu.

Another restaurant in the area is FiDi, which is one of the most popular kosher restaurants in the city. This place is popular for its sushi, but it also serves a wide variety of other foods. Its menu includes a few dishes that are pareve, such as smoked whitefish salad and herring.

Izzy's BBQ is another kosher smokehouse. The brisket is smoked for up to 18 hours, which gives it an excellent flavor. Other items on the menu include a classic burnt ends and smoked fried chicken.

Barnea Bistro is a great place to go for a casual dinner. They serve a range of appetizers, mains, and desserts. Aside from their pizzas, they also serve classic pasta dishes. You can order a stuffed paratha if you are feeling peckish.

Another steakhouse in the area is Le Marais. Their menu features pan-roasted salmon and steaks, but it excludes pork and dairy products. Despite its small menu, the restaurant is known for its great service.

Basil is another popular kosher restaurant. It has a nice wine menu and great decor. It has a roof garden with a street musician. Unlike most kosher restaurants in the city, they have an industrial-chic bar in the lobby.

While not a huge menu, Alenbi is a fun place to try a variety of kosher Israeli dishes. You can order a few different sandwiches, including kruvit, harissa, and pita. Or you can choose a stuffed paratha with potato or onion. If you're feeling splurgy, you can opt for an eggplant baladi.

Finally, there are a few kosher pizza shops in the city. Some of them serve Middle Eastern foods, while others are vegetarian. Most of these places have fairly limited menus, but they offer high-quality ingredients.

Fine dining setting with a hip rooftop atrium

The best way to make a splash on your next trip to Vegas is to book yourself a table at one of the city's many fine dining establishments. The top of the food chain is the upscale Jean Georges. Located on the corner of Las Vegas Boulevard and the fabled Bund, the restaurant is a notch above the rest of the strip. From the moment you step inside, you'll be pampered by an award winning staff and a menu that boasts of nods to local fare, and a slew of classic French cuisine. You'll also find a fine selection of wines, brews and beers, a smattering of sushi, and a small but enviable bar. For the true aficionados, the French can send you on a roundtrip of champagne to a nearby locale

#restaurant #cuisine #dining

[downtoearthmarkets]

There are many ways to reduce your carbon “foodprint” including shopping for locally grown, sustainably produced food at the farmers market, remembering to bring your reusable shopping and produce bags, and composting any spoiled or leftover food scraps. But don’t stop just there as mother earth needs all the help she can get these days. Here are a few food waste reduction hacks you may not have considered before that are easy to enact at home and can also help trim your grocery bills at the same time: Celery Leaves Whereas the heads of most supermarket celery have been denuded of their shrubby canopies, the celery you’ll find in farmers markets is typically sold with its leaves intact. While the stalks contain high levels of fiber and water (95%), most of the nutrients in celery are stored inside the leaves. In fact, a 3.5 ounce serving of celery leaves contains 325 milligrams of calcium which is over a quarter of one’s daily needs! So, instead of chopping and tossing the tops, try these ideas:

Salads, snacks & smoothies: They’re not only good for you, but the softer, lighter green inner leaves are delicious when munched on raw as a standalone snack to help fulfill your daily leafy green veggie quota. Throw a handful into your salads and smoothies to give them even greater nutritional punch.

Fresh garnish: Celery leaves are similar in appearance to flat leaf parsley, making them an excellent substitute for dishes that call for fresh parsley garnish such as soups, deviled eggs, omelets, and roasts. The outer, dark green fibrous leaves contain a more intense flavor so use discretion when substituting them for parsley in cooking.

Flavored salt: Why buy celery salt when you can easily make your own? Combine dried and crushed up celery leaves in a 2:1 ratio with a coarse salt such as Himalayan or kosher. Increase the ratio of dried celery to dial up the flavor according to your personal preference.

Pickle Juice You just plucked the last crunchy pickle out of its container, but don’t pour away the leftover liquid as that pickle brine still has plenty of life left:

Make more pickles: It’s easy to make a brand-new batch of pickles using the leftover brine. In a pinch, you can simply slip fresh cucumber slices back into the juice and refrigerate the container for at least 24 hours to allow for absorption of the brine and flavor. For better results, salt the cucumber for an hour; boil the brine and pour it directly over the slices; seal the jar and refrigerate for 24 hours. You can replicate this method with any fresh farmers market vegetables such as bell pepper slices, cauliflower florets and carrot sticks.

Potato Pizazz: Add a healthy dose of pickle juice to boiling water to lend a briny zing to your boiled potatoes. Use it instead of plain vinegar in your potato salad recipe too.

Shaken, not stirred: Introduce a new twist to your next dirty martini by adding pickle juice instead of olive juice. Try this recipe to make a homemade Dill Pickle Martini. You can also add extra tang to a Michelada or Bloody Mary with a tablespoon or two of pickle juice.

Coffee Grounds Used coffee grounds can be composted or turned into a beneficial soil amendment when applied directly to your vegetable garden and flower beds. However, spent coffee grounds also make a helpful tool in the kitchen. To preserve them for later use, refrigerate grounds and use within a week, freeze them, or dry them out on a baking sheet in the oven next to whatever you’re already cooking and store them in a sealed jar next to your other spices.

Dry Rub: Used coffee grounds are the secret ingredient deployed by many grill masters in their marinade recipes, as they tenderize meat while imparting a rich, smoky flavor. Make your own dry rub by mixing 4 tbsp dry coffee grounds with ½ tsp freshly ground black pepper, 2 tsp sea salt, 1 tbsp smoked paprika and 2 tsp chipotle chili flakes. Use it to enhance the taste of grilled vegetables, chicken, brisket, ribs, steak and more.

And more: Here are additional links to some easy-to-make recipes that incorporate spent coffee grounds:

www.peacefuldumpling.com/zero-waste-coffee-grounds

www.theguardian.com/food/2021/oct/02/how-to-turn-spent-coffee-grounds-into-a-rub-recipe-zero-waste-cooking

www.foodnetwork.com/recipes/coffee-grounds-rub-2741668

#downtoearthmkts #eatdowntoearth #composting #foodscraprecycling #carbonfoodprint #zerowaste #zerowastecooking #wastereduction

[pluckyredhead]

Hello friends!

So I’ve gotten a few asks over the years about whether or not I have Jewish Foggy Nelson headcanons, and I’ve never really explained why I don’t. I firmly believe that everyone has the right to their own headcanons, and I never want anyone to feel like I’m telling them that they are Wrong.

But I also feel Some Kind of Way about this particular question, because to me Foggy’s so obviously, patently a goy that the question confuses me, and makes me marginally uncomfortable? So I thought I’d write out my explanation, just so that I felt like I’d said my piece.

Please note that if you’ve sent me an ask about this, I’m not calling you out and I’m not mad at you! And if you have Jewish Foggy headcanons, they are yours to keep. I’m not trying to tell anyone how to feel about any characters, I’m just trying to highlight some coding that says “Jewish” or “not Jewish” to...educate and dispel misinformation, I guess!

So here are my 4 reasons I don’t think Foggy is Jewish:

1. Comics Foggy has never specifically stated his faith, but he did have a Catholic wedding. (Comics Foggy is also from Ohio, not New York, and has a sister, not a brother, but it’s worth keeping in mind.)

2. MCU Foggy is Irish, or at least his ass is. You can totally be Jewish and Irish! I am personally! But it’s less common.

3. This is the hardest to convey, but he just doesn’t feel Jewish to me. His cadence, his name, his background, the way his family interacts with him and each other...none of those are coded Jewish. Nothing in any of that is specifically not Jewish, either, and absence of evidence isn’t evidence of absence, and of course something doesn’t have to be deliberately coded to still ring true (i.e. I don’t actually think the writers intended for him to come off as hella bi...), but to me, personally, he just doesn’t have that vibe. (Part of this is also down to class markers, but Jewishness and class is a can of worms I am 100% not going to open on this hellsite, so.)

4. Okay, this one’s the kicker for me: “I think she liked the idea of free ham.”

Ham isn’t kosher. Not every Jewish person keeps kosher - I don’t, and neither does anyone in my family or most of my friends. I eat and enjoy ham. My Jewish family had a ham at Thanksgiving this year. But it would never, in a million years, be my first thought if I were coming up with meat, either as something to score for free from a butcher, or as a punchline. A Jewish boy would almost certainly have said “brisket,” whether he was serious or joking.

This is the sort of really minor intangible that, to many Jews (I have asked a lot of people about that line) feels so very obviously not Jewish, but would likely never register with goyim. And that’s fine! It’s not anti-Semitic to not notice that, it’s not a microaggression, you’re fine. But as tiny as that line is, it’s the one that really convinces me that neither Foggy nor his mother is Jewish.

So then where do the headcanons come from? Is it because he’s a fast talker? Because he complains? Because he’s from New York and loves bagels? Because (I hate to even say this) he’s the most money-motivated of all our good guys?

I’m not saying that’s why you, personally, reader, might have pegged him as Jewish. I’m just saying...ask yourself if it is?

There may very well be Jewish people reading this right now who VEHEMENTLY disagree with everything I’ve just said (as the saying goes: two Jews, three opinions!), and that’s fine! If you want to keep your headcanon, whether or not you’re Jewish yourself, please do! Like I said, this isn’t me telling anyone else they’re Wrong. And god knows I always want more Jewish representation in everything. This is just me explaining where I’m coming from on the issue, and why it’s so out of left field to me personally that I feel...complicated about it. That’s all!

#daredevil #judaism #jewishness #not the same thing

[art-of-manliness]

3 DIY BBQ Spice Rubs for Your Summer Grilling

Many great meats start with a great spice rub. While you can buy any number of blends from the store, why not try your hand at creating your own? There’s no better place to get started with creating your own spice blends than with DIY BBQ rubs. Whether you’ll be massaging it into ribs or pork butt or brisket, BBQ rub has a number of uses and can enhance many of your summer-grilling favorites. A rub creates a dark, crusty “bark” on the meat that adds a nice layer of tasty texture above the tender meat it covers. You can also add BBQ sauce to this bark, or leave it to stand on its own, depending on the taste and texture you’re going for.   We asked our lineup of BBQ and spice experts for their favorite recipes, and have a few options for you below depending on what you’re cooking up. The rubs are especially good for pork butt and pork ribs; you can use a spice rub on beef cuts too, but most chefs — like AoM’s resident food expert Matt Moore and award-wining barbecuer Karl Engel — like to keep the seasoning for beef really simple in order to let the robust taste of the meat take center stage. They both recommend just salt and pepper, though Karl likes to throw some garlic and cayenne into the mix sometimes too. You don’t have to stick to these recipes, of course; experiment with your own ingredients. The only real necessity is having both salt and sugar present. The first provides flavor, the second allows for a nice caramelized coating on the surface of the meat. These days, with a wide variety of smoked sugars, fancily flavored salts, and other gourmet ingredients available, the options for small-batch, signature spice blends is endless. Mix, match, and experiment!   Pork Butt Rub  From Skip Steele, via AoM food contributor Matt Moore: “I’m a fan of a good dry rub — so I was happy to get this standard classic from Skip Steele, which he affectionately calls his Old-School Butt Rub. Sweet and savory, with plenty of aromatics, this all-purpose rub provides the perfect seasoning for any pork butt. Be sure to season liberally, using your hands to work the seasonings into every crevice of the cut.” * 2 Tbsp granulated sugar * 2 Tbsp kosher salt * 2 tsp smoked paprika * 1 tsp freshly ground black pepper * 1 tsp chili powder * 1 tsp red pepper flakes * 1 tsp ground allspice * 1 tsp ground nutmeg * 1/2 tsp MSG Stir together all ingredients in a bowl, and store in an airtight container up to one year. Pork/Beef Rib Rub  This recipe comes from Spice Master Tim Ziegler (yes, that’s a real title!): “Paint the rub on heavily. You may add this entire rub to 1/2 cup of olive oil to create a paste and then apply liberally to all facets of the ribs. This recipe will work well with either beef or pork ribs but I recommend pork.” * 1 Tbsp ground ancho chili * 1 Tbsp smoked paprika * 1 Tbsp brown sugar * 1 Tbsp Maldon sea salt (kosher salt is optional) * 1 tsp cumin (toasting is optional) * 1 tsp coriander (toasting is optional) * 1 tsp mustard powder * 1/2 tsp black pepper, freshly ground * 1/4 tsp cayenne pepper (optional) Smoked Rib Rub  This recipe, from our article on smoking ribs on a gas grill, makes about 1 cup. Combine all of the ingredients in a bowl and mix with fork or whisk. Use liberally on ribs, and store remaining rub in an airtight jar.  * 1/4 cup firmly packed brown sugar * 1/4 cup paprika (hot paprika for an extra kick) * 1/4 cup salt (preferably coarse salt)  * 3 Tbsp black pepper * 2 tsp garlic powder * 2 tsp celery seeds (optional)  * 1 tsp cayenne pepper The post 3 DIY BBQ Spice Rubs for Your Summer Grilling appeared first on The Art of Manliness. http://dlvr.it/QV6LlB

[sterlingmasters]

Smoked Brisket Sandwich with Swiss Cheese, Sauerkraut and Sterling Sauce! And why not a Kosher Dill Spear?? #sterlingmasters #delicious #homecooking #cheflife #chef #goodeating #yum #goodfood #delish #meat #beef #brisket #sandwich #travel #andrewzimmern #gordonramsay #getinmybelly #getsome #tasty #foodie @jonfavreau https://www.instagram.com/p/CTLvVrHsXhd/?utm_medium=tumblr

#sterlingmasters #delicious #homecooking #cheflife #chef #goodeating #yum #goodfood #delish #meat #beef #brisket #sandwich #travel #andrewzimmern #gordonramsay #getinmybelly #getsome #tasty #foodie

[lchaimmeat]

Kosher Beef

Embark on a gastronomic journey with L'chaim Meats, your go-to destination for the epitome of kosher beef excellence. We take immense pride in presenting not just a product, but a culinary experience that combines tradition, quality, and a commitment to the highest standards. Join us as we delve into the world of kosher beef and discover why L'chaim Meats stands out as your premier choice for the finest in kosher dining.

The Essence of Kosher Beef: Kosher beef, at its core, is more than just a type of meat; it's a reflection of ancient dietary laws that govern the way food is produced and consumed. L'chaim Meats embraces this tradition wholeheartedly, ensuring that our kosher beef not only adheres to these laws but also elevates your dining experience to new heights.

Unveiling the L'chaim Meats Difference:

Exceptional Quality: At L'chaim Meats, we believe that excellence starts with the sourcing of our beef. We meticulously select the best cuts, ensuring that each piece meets our stringent quality standards. From marbling to tenderness, our kosher beef is a testament to our unwavering commitment to providing nothing but the best.

Adherence to Kosher Standards: Our dedication to tradition is reflected in our strict adherence to kosher standards. From the processing facilities to your plate, we follow the highest levels of kosher certification, guaranteeing a product you can trust.

Diverse Selection of Cuts: Explore a world of culinary possibilities with our diverse range of kosher beef cuts. Whether you're a fan of the robust flavors of a ribeye or the tenderness of a brisket, L'chaim Meats has the perfect cut to suit your taste.

Traceability and Transparency: We believe in transparency. With L'chaim Meats, you can trace the origins of your kosher beef, ensuring that it meets the standards of excellence you expect. Know where your food comes from and enjoy peace of mind with each delicious bite.

Customer-Centric Approach: Our commitment to your satisfaction extends beyond the product. Our knowledgeable and friendly customer service team is ready to assist you, whether you're seeking cooking tips or information about our products.

Celebrate Life's Moments: L'chaim Meats invites you to celebrate life's moments with the best kosher beef. Whether it's a festive occasion or a simple family dinner, our premium cuts add a touch of tradition and flavor to every meal. Indulge in the excellence that is L'chaim Meats and make every meal a celebration.

[thedisneychef]

Can You Make Corned Beef and Cabbage? Here's an Easy Recipe to Try

Hi everyone! I'm so excited to share this recipe with you. Today, we're making a delicious corned beef and cabbage dish that's sure to make your mouth water. This is one of my family's favorite recipes and it always gets rave reviews from our guests. So let's get started! Corned beef and cabbage has been around for centuries - first mentioned in Irish literature over 500 years ago. It was traditionally served on St. Patrick’s Day but nowadays, people enjoy the savory combination all year round. And why not? Not only does it taste great, but it's also easy to make! Maybe You Also Like: - Can Cooker Kielbasa Recipe: A Delicious and Easy Meal Idea - Candy Roaster Pumpkin Pie Recipe - Can Green Beans Casserole Recipe Ingredients I'm so excited to share this delicious corned beef and cabbage recipe with you. This classic Irish dish is a favorite of mine, and I think it's going to be yours too once you give it a try! The key to making the perfect corned beef and cabbage is all in the spice combinations. You'll need garlic powder, onion powder, paprika, ground mustard seed, caraway seeds, black pepper, bay leaves and kosher salt. Each one adds its own unique flavor that makes this dish stand out from the rest. Just as important as getting your spices right is understanding cooking times. The slow cooked brisket needs at least 8 hours on low heat until tender enough to pull apart with a fork. Meanwhile the vegetables will get added near the end of cooking time so they don't become soggy or overcooked - around 2-3 hours before serving should do it just fine. Now that you have all the information needed for success, go ahead and give this tasty recipe a shot! It's sure to please even the pickiest eaters - trust me! Preparing The Beef Now that you have all the ingredients for your corned beef and cabbage recipe, it's time to prepare the beef. Slow cooking is key for this dish - it helps make the meat tender and flavorful. Start by brine soaking the beef in a bowl of cold water overnight. This will help draw out moisture from the meat and make sure it doesn't dry out while cooking. When you're ready to cook, place the beef in a large pot with enough water to cover it completely. Add several peppercorns and bay leaves to give the broth extra flavor before bringing everything up to a boil over high heat. Once boiling, reduce the heat to low and simmer uncovered for two hours or until the meat is fork-tender. Once done, use tongs or a slotted spoon to transfer your cooked beef onto a plate so you can start assembling your corned beef and cabbage dish! Cooking The Vegetables I'm a firm believer that the key to making any dish is using quality ingredients. When it comes to braising corned beef and cabbage, selecting the right vegetables for the job is essential. Here are some tips for getting those veggies just right! We want to use a slow-cooking technique like braising with our vegetables so they don't become too mushy or lose their flavor. To get started, choose hearty root vegetables such as carrots, potatoes, turnips, onions and celery - these will hold up better during cooking. You can also add in other seasonal vegetables of your choice; just be sure not to overcrowd the pot! When it comes to seasoning choices, you have quite a bit of freedom here. I like to keep things simple by adding fresh herbs like rosemary and thyme along with salt and pepper - but feel free to experiment with different combinations depending on what type of flavors you're looking for. If you need an extra kick of spice, try tossing in some red pepper flakes before serving. With these tips in mind, enjoy your delicious corned beef and cabbage meal! Putting It All Together I'm going to show you how to prepare a classic corned beef and cabbage recipe. First, you need to make sure you have all of the necessary ingredients. I'll be talking you through cutting the vegetables and seasoning the beef. Then it's time to start cooking the dish! I'll explain how to layer the ingredients into the pot and how long to simmer it until it's ready to serve. Preparing The Ingredients When it comes to making the perfect corned beef and cabbage recipe, preparation is key! One of the most important steps in getting everything just right is storing your vegetables properly. Make sure you choose cuts that are fresh and not wilted or browning around the edges. When shopping for your ingredients, opt for organic produce whenever possible as they tend to have a superior flavor when cooked. Don't forget to check expiration dates on all canned goods too - no one wants an unpleasant surprise at dinner time! With proper storage and careful ingredient selection, you'll be well on your way to creating a delicious meal. Cooking The Dish Now that we have all the ingredients together, it's time to cook up a delicious corned beef and cabbage dinner! There are some traditional methods of cooking this dish - boiling your vegetables in salted water with the beef until tender and then adding butter or other seasonings for flavor. You can also try special variations like braising or roasting the meat for a different texture. Experimenting with spices is always encouraged too - find what works best for you and your family! No matter which way you choose to prepare it, the end result will be sure to please everyone at the table. Serving Suggestions Once your corned beef and cabbage is finished cooking, it's time to serve! Here are a few serving tips that will make sure the meal goes off without a hitch. First, I recommend slicing up the corned beef into thick slices before plating. This ensures everyone gets an equal portion of the succulent meat. If you have leftovers, be sure to store them in an airtight container for maximum freshness. When it comes to side dishes, there are endless possibilities. Potatoes or mashed turnips go great with this dish if served hot out of the oven. Or try some freshly baked bread on the side – crusty sourdough and a pat of butter would be delicious! Alternatively, why not whip up some coleslaw or potato salad? These cold sides provide the perfect contrast against the warmth of the main course. No matter what accompaniments you choose, just remember that presentation is key when it comes to making any meal look beautiful. So don’t forget to garnish each plate with sprigs of parsley or fresh herbs for an added touch of flavor and color! Frequently Asked Questions What Is The Best Type Of Corned Beef To Use? When making a can corned beef and cabbage recipe, it's important to know what type of corned beef is best to use. There are several types, such as flat-cut brisket or point-cut brisket brined with spices for weeks at a time. For the most flavor and tenderness, try using pre-brined cut that has been cured in salt water for two days; this will give you the best texture and flavor without needing additional brining time. Is There A Way To Make This Recipe Without Cabbage? Yes, you can make a delicious corned beef dish without cabbage! Instead of using just one vegetable, try combining a few different ones for flavor and texture. Carrots, onions and potatoes are all great alternatives to cabbage that will still give your recipe the right amount of crunch. You could also experiment with different spice combinations such as bay leaves, mustard powder or paprika - there's no limit to what flavors you can include in this tasty meal! How Long Should The Beef Be Cooked For? Cooking corned beef isn't a quick process, but it's definitely worth the wait. You'll need to brine the beef for up to 10 days beforehand and then cook it at 325°F for 3-4 hours or until an internal temperature of 145°F is reached. It might seem like a long time, but you'll be rewarded with juicy, tender results that will make your mouth water! What Is The Best Way To Season The Vegetables? The best way to season the vegetables in a can corned beef and cabbage recipe is by adding flavor enhancers like onion powder, garlic powder, paprika, or chili flakes. You can also experiment with different spice combinations such as rosemary, thyme, parsley and oregano for added flavor. Don't forget to add salt and pepper too! Adding these spices will give your vegetables an extra kick of flavor that won't be forgotten. Is There An Easy Way To Make This Recipe In A Slow Cooker? Yes, making corned beef and cabbage in a slow cooker is definitely easy! The trick is to adjust the cooking times and portion sizes for your slow cooker. Depending on the size of your slow cooker you may need to cut down the amount of ingredients used or increase the cooking time. If it's too full, there won't be enough liquid which affects how quickly everything cooks. So make sure that all the vegetables and meat are properly proportioned before starting. You can also add extra seasonings like bay leaves, garlic powder, onion powder, pepper flakes or paprika to give it more flavor if desired. Conclusion Making a corned beef and cabbage recipe is an easy way to enjoy this classic dish. When it comes to choosing the right type of corned beef, look for cuts that are leaner so they don't become too tough when cooked. If you decide not to use cabbage in your recipe, other hearty vegetables such as potatoes or carrots make great substitutions. Cook times may vary depending on how thick the cut of meat is, but generally speaking, allow at least two hours for cooking. To add flavor to the vegetables, try adding herbs like thyme or parsley. For those who want a convenient slow cooker option, all ingredients can be added into the pot before setting it on low heat and letting it cook overnight. With these tips in mind, you’ll have no trouble re-creating this delicious traditional meal in your own kitchen! If you're looking for more delicious recipes to try, be sure to check out The Disney Chef's recipe categories! Whether you're in the mood for something sweet like a cake recipe, something savory like a chicken or pork recipe, or something fresh like a vegetable or seafood recipe, there's something for everyone. And if you're a meat-lover, don't forget to check out the beef recipes category for hearty and satisfying meals. With so many options to choose from, you're sure to find a new favorite recipe to add to your collection. Read the full article