So you make a common place statement and tack on a "ya know what I mean?" No, I don't know. Was there like, some secret meaning in that mess of gibberish?
Of course, roger. Nudge nudge, wink wink. A nods as good as a wink to a blind bat....know what I mean?
Patiodog: I can't for the life of me think of why to hell on a half brisket would be anti-semitic and my phrase origin search comes up 'no reference.'
The brisket that I barbecue is beef.
Do you think it refers to a bris
Joe
Thats what I was thinking too Joe, that its beef....
But I'm guilty thats one of my sayings....never really understood the handbasket thing.....ya know?
I hate it when someone starts off a conversation with..."ya know, the other day........
I had always heard, going to hell in a hand car. As hand car was what old timey railroad men called the pump-treadle carts that yard gangs used to go down the line, and there is a town named Hell, Texas, as a small boy i thought this was the meaning. I imagined Hell to be one extremely nasty little town, but couldn't form any images of what that entailed--simply that no one wanted to go there.
Er, brisket (heavily sauced, with onions) is a traditional European Jewish dish (though you goyim may only know it as a cut of meat). Isn't there anyone from New York of Toronto around here?
For instance...
Quote:Italian Jewish Style Brisket Recipe
Ingredients
1 beef brisket, about 5 to 6 pounds
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 large carrot, cut in 1/4-inch dice
2 sticks celery, cut in 1/4-inch dice
1 large onion, cut into 1/4-inch dice
2 cloves garlic, minced
1 sprig fresh rosemary
3 chicken livers (poached, if you keep kosher)
1 cup canned crushed tomatoes
1 bay leaf
1 bottle red wine
1-1/2 cups chicken stock
Garnish: 4 sprigs of parsley, chopped
Instructions
Preheat the oven to 325 degrees F. Trim the brisket of most of its fat and season with salt and pepper. Heat the oil in a large, heavy casserole, and sear the brisket on both sides until it starts to brown. Remove the brisket from the casserole. Add the diced vegetables and garlic, and saute for about 5 minutes over medium heat or until onion is translucent. Add the rosemary, chicken livers, tomatoes, and bay leaf, and return brisket to casserole. Completely cover the meat with the wine, adding chicken stock if necessary.
Cover the casserole and bake in the oven for 3 to 3 and 1/2 hours or until the meat is fork-tender. If the liquid reduces by more than half during cooking, add a small amount of chicken stock.
Transfer the meat to a dish and keep warm. Remove the herbs, and puree remaining liquid in a blender with the vegetables and chicken livers until smooth. If the sauce is a little thin, return it to the casserole and reduce over medium-high heat until it reaches the desired consistency. Slice the brisket and arrange it on a deep platter with the sauce. Garnish with chopped parsley.
Yield: 8 servings
Credits
Recipe from: Chef Mark Strausman, Campagna and Fred's at Barney's New York
Nah, patiodog, a brisket is what a mohel carries around for emergencies.
We have a hugely popular parody of the "Yeah, but, no, but, yeah, but, shut up I never done nuffin! Stop giving me the evils"people over here, 'Vicky Pollard.' She says all the above within three seconds..
He would just carry a Swiss Army knife except for, you know, certain historical events.
(Great pun, cav. Truly. I'm grinning from ear to ear before my coffee.)
Patiodog, That recipe bears little resemblance to my mother's/grandmother's approach to brisket. Wine? Rosemary? Tomatoes? Livers? Nah. Too fancy shmancy.
Hey, it's Italian. The one I'm accustomed to consists of onion soup mix, pearl onions, and ketchup. And a brisket, of course.
Ketchup? Okey dokey. Your recipe sounds closer to my mother's. No onion soup mix, though.
Eewww...I have two favorite brisket recipes. One just involves cutting up a bunch of onions, studding the brisket with bacon and bay leaves (yeah, not a Jewish recipe there), covering it, and cooking in a slow oven until done. The fat from the brisket, and the long cooking time make the onions nice and brown, and incredibly sweet. I also like to dry-cook brisket with BBQ spice for many hours at a very low heat in the oven, as I don't have a proper BBQ. Always tasty, and makes great leftovers to use in other dishes. Tossed some up with egg noodles and a white wine cream sauce recently.
Yum. Pass the mashed.
Joe
