The other day I noticed that Heritage Foods has a sale on grass fed Brisket ($12). The piece in the display case looked perfect with a big hunk of fat on it so I bought it. Jewish holidays always make me think of Brisket, even though I have never made one. Being the contrarian I am, I always end up making seared tuna salad Niçoise or Matzoh lasagna for the holidays. My day of reckoning had come: time to cook brisket.
The first thing that came to my mind was to do it like pulled pork. There’s that contrarian again. I also wanted the recipe to be fairly simple, too many of the recipes I read called for beef stock. I don’t have beef stock in my freezer and I’m not a big fan of buying pre-made at the store. The butcher told me to just cook it in water, I immediately took the leap to beer. And as it turned out I had a big bottle of chocolate stout in the fridge, a recipe was brewing. Porcini mushrooms infuse a meaty flavor and along with the stout made me think that maybe I was onto something. See what you think. Continue reading
Obviously just a bad coincidence as I’m pretty sure ISIS biodynamic flour is not made by Islamic terrorist ;-) Rather I am pretty sure it is named as the Egyptian Goddess of health marriage and love, who knew ISIS could stand for so many things?
Kalustyan’s is famous in New York as one of our greatest specialty stores. The majority of the store carries mostly Indian groceries, but over the years they have expanded and expanded and expanded and now you can find almost anything there. Upstairs they have prepared foods, downstairs you can get a lot of the prepared foods like mini Samosa frozen to take home. Every spice and condiment imaginable along with cook ware, cook books and a seriously large selection of nuts, candied fruit, candies and more in bulk. Along with an amazing selection of Dates, Middle Eastern treats and traditional Indian desserts.
My favorite section however is an entire floor to ceiling shelf off the spice section selling…I’m not sure what to call them, um, preservative, chemicals and dehydrated things that I’m guessing people by for commercial use. One of my favorites is: Instant Thick. Mostly just for the name. Foam Stabilizer anyone? Methycelluose K4M sounds like something from Breaking Bad. I like the idea of Paramount Crystals just because I like the name, but in reality I think it’s what they use to give coatings that waxy long shelf life other worldliness. Yum. Burgundy wine powder? As a flavoring for…. And what better way to end then post than with non stick conditioner. When you read what these powders do it all makes sense but as a casual passer by I find the names to be kind of scary/funny. Still it’s nice to know that if I ever need some Gund Katira I know where to go. Continue reading
Bill Maher speaking truth to evil corporations and giving us all perspective.
This seemed like the perfect follow up post to the peanut butter ice cream with salted peanut brownies. For those of you who make infusions to cook with pot I thought the sunflower seed oil advice was fascinating.
This is one of the most gratifying recipes I’ve come up with in a long time. Sure it’s getting cooler outside, but somehow, for me, anytime is a good time for ice cream.
I’d seen a recipe for Peanut Butter Ice Cream that was made in a fairly traditional way by making a custard Continue reading